Pengaruh Lama Penyimpanan terhadap Kualitas Es Susu Cokelat Setengah Jadi di PT XYZ

Abstract

Es susu cokelat setengah jadi adalah es berbasis susu rasa cokelat yang belum mengalami pembekuan dengan proporsi susu lebih rendah dibanding susu pada es krim. Penentuan batas lama penyimpanan es susu cokelat setengah jadi di PT XYZ penting dilakukan untuk menjaga kestabilan mutu produk selama penyimpanan. Penelitian ini bertujuan untuk mengetahui pengaruh lama penyimpanan terhadap padatan total dan kadar lemak es susu cokelat setengah jadi di freezer (-25 °C sampai -27 °C) menggunakan rancangan acak lengkap satu faktor dengan lima taraf perlakuan lama penyimpanan (0, 7, 14, 21, dan 28 hari) sebanyak tiga kali ulangan. Hasil padatan total dan kadar lemak dianalisis menggunakan analisis ragam (ANOVA) dan uji lanjut Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan lama penyimpanan berpengaruh nyata terhadap penurunan padatan total setelah 21 hari penyimpanan dan kadar lemak setelah 14 hari penyimpanan di freezer. Penurunan ini diduga karena proses oksidasi lemak, rekristalisasi, dan degradasi partikel padat selama penyimpanan. Oleh karena itu, batas lama penyimpanan es susu cokelat setengah jadi di freezer adalah 14 hari untuk menjaga kualitas produk dan mencegah risiko penurunan kualitas yang signifikan.

Semi-finished chocolate milk ice is a chocolate-flavored milk-based ice that has not undergone freezing with a lower proportion of milk than the milk at ice cream. Determining the storage time of semi-finished chocolate milk ice at PT XYZ is important to maintain product quality stability during storage. This study aims to determine the effect of storage time on total solids and fat content of semi-finished chocolate milk ice in freezers (-25 °C to -27 °C) using a one-factor completely randomized design with five levels of storage time treatment (0, 7, 14, 21, and 28 days) with three replications. The results of total solids and fat content were analyzed using analysis of variance (ANOVA) and Duncan's Multiple Range Test (DMRT). The results showed that the length of storage had a significant effect on the decrease in total solids after 21 days of storage and fat content after 14 days of storage in the freezer. This decrease is thought to be due to the process of fat oxidation, recrystallization, and degradation of solid particles during storage. Therefore, the limit for the length of storage of semi-finished chocolate milk ice in the freezer is 14 days to maintain product quality and prevent the risk of significant quality deterioration.