Pendugaan Umur Simpan Kopi Kubus Freeze-dried dengan Metode ASLT Persamaan Arrhenius di PT XYZ

Abstract

Kopi merupakan komoditas strategis Indonesia dengan potensi inovasi, salah satunya kopi kubus berbasis teknologi freeze-drying. Inovasi ini menghadirkan kepraktisan tanpa mengurangi kualitas sensori. Penelitian ini bertujuan memperkirakan umur simpan kopi kubus freeze-dried menggunakan metode Accelerated Shelf Life Testing (ASLT) dengan pendekatan persamaan Arrhenius. Sampel disimpan pada suhu 25°C, 35°C, dan 45°C selama 12 minggu. Parameter kritis yang diamati adalah kadar air menggunakan moisture analyzer dan uji organoleptik (warna, aroma, rasa pahit, dan asam) oleh 30 panelis. Hasil menunjukkan bahwa suhu tinggi mempercepat kenaikan kadar air dan penurunan mutu sensori. Berdasarkan regresi linear, model kinetika reaksi orde nol, dan persamaan Arrhenius, estimasi umur simpan pada suhu 25°C adalah 129 hari (±4,3 bulan), 35°C sebesar 117 hari (±3,9 bulan), dan 45°C sebesar 115 hari (±3,8 bulan). Selama penyimpanan, nilai ALT tetap di bawah ambang batas SNI 2983:2024, sehingga produk aman secara mikrobiologis. Disarankan penyimpanan pada suhu maksimal 25°C untuk menjaga kualitas selama distribusi dan pemasaran.

Coffee is one of Indonesia’s strategic commodities with significant potential for value-added product innovation, such as coffee cubes made using freeze-drying technology. This innovation offers convenience without compromising sensory quality. This study aimed to estimate the shelf life of freeze dried coffee cubes using the Accelerated Shelf Life Testing (ASLT) method with the Arrhenius equation approach. Samples were stored at 25°C, 35°C, and 45°C for 12 weeks. The critical parameter observed was moisture content, measured using a moisture analyzer, along with organoleptic tests (color, aroma, bitterness, and acidity) conducted by 30 panelists. Results showed that higher storage temperatures accelerated moisture increase and sensory quality degradation. Based on linear regression, zero-order reaction kinetics, and the Arrhenius model, the estimated shelf life at 25°C was 129 days (±4.3 months), at 35°C was 117 days (±3.9 months), and at 45°C was 115 days (±3.8 months). Throughout storage, Total Plate Count (TPC) values remained below the maximum limit set by SNI 2983:2024, indicating the product was microbiologically safe. It is recommended that the product be stored at no more than 25°C to maintain quality during distribution and marketing.