Perubahan Mutu Kopi Ready to Drink Selama Waktu Tunggu Sterilisasi di PT Gambino Artisan Prima

Abstract

Di tengah persaingan yang semakin ketat, industri pengolahan kopi ready to drink (RTD) menghadapi tantangan untuk memastikan mutu dan keamanan produk terjamin hingga ke tangan konsumen. Keluhan yang diterima perusahaan terkait produk rusak menyoroti pentingnya memahami perubahan mutu kopi RTD selama waktu tunggu sterilisasi. Oleh karena itu, perlu dilakukan evaluasi perubahan mutu kopi RTD dengan melihat perbedaan hasil pemeriksaan mutu kimia dan fisik produk pada waktu tunggu yang bervariasi. Variasi waktu tunggu yang digunakan yaitu 54, 58, 60, 63, 65, dan 68 menit. Waktu tunggu yang diamati yaitu selama periode waktu dari proses filling ke sebelum produk dilakukan sterilisasi. Pengujian dilakukan secara bertahap yaitu T1 (awal filling), T2 (akhir filling), T3 (sebelum sterilsasi), dan T4 (setelah sterilisasi). Hasil penelitian menunjukkan bahwa terjadi penurunan pH dan peningkatan TDS (Total Dissolved Solid) kopi RTD selama waktu tunggu (T1, T2, T3) hingga setelah sterilisasi (T4), serta tidak terjadi perubahan brix kopi RTD selama waktu tunggu.

Amidst increasingly tight competition, the ready-to-drink (RTD) coffee processing industry faces challenges to ensure product quality and safety are guaranteed until it reaches consumers. Complaints the company received about damaged products highlight the importance of understanding changes in RTD coffee quality during the sterilization waiting period. Therefore, it is necessary to evaluate changes in RTD coffee quality by looking at the differences in the results of chemical and physical product quality checks at varying waiting times. The waiting time variations used were 54, 58, 60, 63, 65, and 68 minutes. The waiting time observed was during the time period from the filling process to before the product was sterilized. Testing was carried out in stages, namely T1 (start of filling), T2 (end of filling), T3 (before sterilization), and T4 (after sterilization). The results showed that there was a decrease in pH and an increase in TDS (Total Dissolved Solid) of RTD coffee during the waiting time (T1, T2, T3) until after sterilization (T4), and there was no change in the brix of RTD coffee during the waiting time.