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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/68797
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dc.contributor.advisorAhza, Adil Basuki
dc.contributor.advisorSegara, Marcel Priyandi
dc.contributor.authorArdika, Zonna Eza
dc.date.accessioned2014-05-05T02:55:09Z
dc.date.available2014-05-05T02:55:09Z
dc.date.issued2014
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/68797
dc.description.abstractThis 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.isoid
dc.titlePendugaan Umur Simpan Susu UHT Cokelat dengan Metode Uji Percepatan Umur Simpan di PT Danone Indonesiaen
dc.subject.keywordUHT milk chocolateen
dc.subject.keywordshelf lifeen
dc.subject.keywordpHen
dc.subject.keywordaccelereteden
Appears in Collections:UT - Food Science and Technology

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