Rekayasa Produk Shot Drink berbasis Black Garlic dan Sacha Inchi Sebagai Suplemen Kesehatan

Abstract

Peningkatan kebutuhan terhadap pangan fungsional siap konsumsi mendorong pengembangan shot drink berbasis black garlic dan minyak sacha inchi. Penelitian ini bertujuan merekayasa produk shot drink melalui pengembangan formulasi, proses pasteurisasi, validasi mutu, dan pendugaan umur simpan menggunakan pendekatan rekayasa produk. Pengembangan dilakukan melalui iterasi formulasi dan proses pasteurisasi, kemudian divalidasi berdasarkan karakteristik fisikokimia, keamanan pangan, penerimaan sensori, dan umur simpan menggunakan metode Accelerated Shelf Life Testing (ASLT) dengan pendekatan Arrhenius. Prototipe yang dihasilkan menggunakan formulasi F4 dengan minyak sacha inchi hasil roasting 135°C dan penambahan apple cider vinegar 0,50%, serta proses pasteurisasi Low Temperature Long Time (LTLT) pada suhu 80°C selama 2 menit. Hasil validasi menunjukkan bahwa produk memenuhi spesifikasi mutu fisikokimia dan keamanan pangan dengan hasil pendugaan umur simpan selama 52 hari pada suhu ruang. Penelitian ini menghasilkan prototipe shot drink yang memenuhi aspek mutu dan keamanan pangan, tetapi target umur simpan minimal tiga bulan belum tercapai sehingga peningkatan stabilitas produk masih diperlukan.

The increasing demand for ready-to-drink functional foods has encouraged the development of a shot drink formulated from black garlic and sacha inchi oil. This study aimed to engineer a functional shot drink through formulation development, pasteurization process optimization, product validation, and shelf-life estimation using a product engineering approach. Product development was carried out through iterative formulation and pasteurization processes, followed by validation based on physicochemical characteristics, food safety, sensory acceptance, and shelf-life estimation using the Accelerated Shelf Life Testing (ASLT) method with the Arrhenius approach. The resulting prototype consisted of formulation F4 prepared with sacha inchi oil obtained from roasting at 135°C, 0.50% apple cider vinegar, and a Low Temperature Long Time (LTLT) pasteurization process at 80°C for 2 minutes. Validation results showed that the product met the physicochemical quality and food safety requirements, with an estimated shelf life of 52 days at room temperature. The study produced a shot drink prototype that fulfilled the targeted quality and food safety criteria; however, the minimum shelf-life target of three months was not achieved, indicating that further improvements in product stability are still required.