Pendugaan Umur Simpan Susu UHT Cokelat dengan Metode Uji Percepatan Umur Simpan di PT Danone Indonesia

dc.contributor.advisor	Ahza, Adil Basuki
dc.contributor.advisor	Segara, Marcel Priyandi
dc.contributor.author	Ardika, Zonna Eza
dc.date.accessioned	2014-05-05T02:55:09Z
dc.date.available	2014-05-05T02:55:09Z
dc.date.issued	2014
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/68797
dc.description.abstract	This research was aimed to predict the shelf life of UHT milk chocolate packed in HDPE (High Density Poly Ethylene) bottle using an accelerated shelf life method. The shelf life of UHT milk chocolate were studied at 35 oC, 40 oC and 45 oC using Arrhenius model. The quality parameters observed were the physical properties pH value, TBA value and sensory evaluation (colour, aroma, taste, viscosity and overall). Based on its sensitivity and its activation energy, pH value was the most reliable parameter that predict product shelf life about 6 weeks if it stored at 30 oC (presumed as room temperature).	en
dc.language.iso	id
dc.title	Pendugaan Umur Simpan Susu UHT Cokelat dengan Metode Uji Percepatan Umur Simpan di PT Danone Indonesia	en
dc.subject.keyword	UHT milk chocolate	en
dc.subject.keyword	shelf life	en
dc.subject.keyword	pH	en
dc.subject.keyword	accelereted	en