| dc.description.abstract | Food safety and food quality need to be guaranteed by the manufacturer as a protection for consumer safety. The guarantees can be provided through the determination of shelf life using the model of shelf life prediction. This study was conducted to determine the kinetic shelf life prediction model with the Arrhenius approach for products containing milk chocolate, processed by UHT and packed with a pouch. Furthermore, this study are aimed to determine the critical factors that influence pH and sensory, to choose the most appropriate sensory attributes in shelf life prediction, and find the correlation between pH and sensory parameters with shelf life based on kinetic model. Prediction models were obtained through the analysis of the products, which were stored at 35oC, 40oC, 45oC for 6 weeks and at 30°C for 6 months, and based on the pH and sensory parameters (overall quality, overall intensity, sweetness, milkiness, flavor intensity and off notes). Based on analysis, the output models are exponensial 2P model, exponensial 3P model and linier model. The test results showed that the most suitable model for estimating shelf life are the exponential 2P model for pH parameter and the linier model for sensory parameter. Packaging is a factor that influence pH alteration, whereas for sensory parameters are the processes and formula. | en |
