SHELF LIFE DETERMINATION OF NON-DAIRY CREAMER USING ACCELERATED SHELF LIFE TESTING (ASLT) METHOD PENENTUAN UMUR SIMPAN KRIMER NABATI DENGAN MENGGUNAKAN METODE ASLT
BACHELOR THESIS
Submitted to the Faculty of Agricultural Technology in partial fulfillment of the requirements for obtaining Bachelor Degree
By: POEI, LAURENSIA CINDY SANTOSO 11.70.0041
DEPARTMENT OF FOOD TECHNOLOGY FACULTY OF AGRICULTURAL TECHNOLOGY SOEGIJAPRANATA CATHOLIC UNIVERSITY SEMARANG 2014
SHELF LIFE DETERMINATION OF NON-DAIRY CREAMER USING ACCELERATED SHELF LIFE TESTING (ASLT) METHOD PENENTUAN UMUR SIMPAN KRIMER NABATI DENGAN MENGGUNAKAN METODE ASLT
By: POEI, LAURENSIA CINDY SANTOSO NIM: 11.70.0041 Department: Food Technology
This thesis has been approved and defended in front of the examination committee at October 24th, 2014
Semarang, November 4th, 2014 Faculty of Food Technology Soegijapranata Catholic University
Thesis Supervisor I
Dr. Ir. B. Soedarini. MP
Thesis Supervisor II
Dr. V. Kristina Ananingsih, ST, M.Sc
Dean
Dr. V. Kristina Ananingsih, ST, M.Sc.
PERNYATAAN KEASLIAN SKRIPSI Dengan ini saya menyatakan bahwa dalam skripsi yang berjudul “SHELF LIFE DETERMINATION OF NON-DAIRY CREAMER USING ACCELERATED SHELF LIFE TESTING (ASLT) METHOD” ini tidak terdapat karya yang pernah diajukan untuk memperoleh gelar kesarjanaan di suatu Perguruan Tinggi, dan sepanjang pengetahuan saya juga tidak terdapat karya atau pendapat yang pernah ditulis atau diterbitkan oleh orang lain, kecuali yang secara tertulis diacu dalam naskah ini dan disebutkan dalam daftar pustaka.
Apabila di kemudian hari ternyata terbukti bahwa skripsi ini sebagian atau seluruhnya merupakan hasil plagiasi, maka saya rela untuk dibatalkan, dengan segala akibat hukumnya sesuai peraturan yang berlaku pada Universitas Katolik Soegijapranata dari/atau peraturan perundang-undangan yang berlaku.
Semarang, October 16th 2014
Poei, Laurensia Cindy Santoso NIM : 11.70.0041
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SUMMARY Non-dairy creamer was used as a milk and dairy cream replacer in serving beverages such as coffee and tea. Non-dairy creamer contains several ingredients such as sweetener, protein, vegetable oil/fat and other artificial ingredients like stabilizer and emulsifier. During the storage time, the quality of non-dairy creamer could be changed because of the improper storage condition including storage temperature and humidity level. This research was conducted to know the effect of different storage temperature to the quality of the non-dairy creamer. Another objective of this research was to determine the shelf life of non-dairy creamer using ASLT method. This research was consists of two steps, i.e. non-dairy creamer storage and the final product quality test. During storage, the products were stored in climatic chamber for about four months with three different levels of temperatures. The products were stored at temperature of 20oC, 30oC, and 40oC with the relative humidity at 75%. The analyses conducted were physical (coffee test, flowability, powder color and bulk density), chemical (moisture content, water activity, ash content, fat content), and sensory analysis. The observation was done once every two weeks for 20oC and 30oC and once a week for extreme temperature (40oC). Determination of the shelf life of non-dairy creamer was done based on Arhennius equation approach. The shelf life of non-dairy creamer based on moisture content was 15.574 weeks for non-dairy creamer stored at 20oC, 7.5758 weeks for non-dairy creamer stored at 30oC and 3.8577 weeks for non-dairy creamer stored at 40oC. The Q10 value of the product (between 20oC and 30oC) was 2.056. While, the Q10 value of the product (between 30oC and 40oC) was 1.964.
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RINGKASAN Krimer nabati biasanya digunakan sebagai susu dan krim pengganti dalam makanan dan minuman seperti kopi dan teh. Krimer nabati mengandung beberapa komponen seperti pemanis, protein, minyak nabati/lemak nabati dan beberapa bahan tambahan lainnya seperti agen penstabil dan emulsifier. Selama penyimpanan, kualitas krimer nabati dapat mengalami perubahan dikarenakan ketidaktepatan kondisi ruang penyimpanan seperti suhu penyimpanan dan tingkat kelembaban. Penelitian ini dilakukan dengan tujuan untuk melihat pengaruh dari berbagai suhu penyimpanan yang berbeda terhadap kualitas krimer nabati. Tujuan lainnya dilakukan penelitian ini adalah untuk menentukan umur simpan krimer nabati dengan menggunakan metode ASLT. Dalam penelitian ini tersusun atas 2 tahapan yaitu penyimpanan krimer nabati dan pengujian kualitas krimer nabati. Selama waktu penyimpanan, krimer nabati disimpan dalam climacell selama 4 bulan dengan tiga tingkat perlakuan suhu yang berbeda. Krimer nabati disimpan pada suhu 20oC, 30oC, and 40oC dengan kelembaban relatif 75%. Analisa yang dilakukan meliputi analisa fisik (coffee test, flowability, warna, dan bulk density), analisa kimia (kadar air, aktivitas air, kadar abu, kadar lemak), dan analisa sensori. Observasi dilakukan setiap 2 minggu sekali untuk suhu 20 oC and 30oC dan setiap 1 minggu sekali untuk suhu ekstrim (suhu 40 oC). Penentuan umur simpan krimer nabati menggunakan pendekatan persamaan Arhennius. Umur simpan krimer nabati berdasarkan kadar air adalah 15.574 minggu pada suhu 20oC, 7.5758 minggu pada suhu 30oC, dan 3.8577 minggu pada suhu 40oC. Nilai Q10 produk antara suhu 20oC dan 30oC adalah 2.056. Nilai Q10 produk antara suhu 30oC dan 40oC adalah 1.964.
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FOREWORD
Author would like to thank to the Lord Jesus Christ because of His blessings so author can finish this thesis entitled SHELF LIFE DETERMINATION OF NON-DAIRY CREAMER USING ACCELERATED SHELF LIFE TESTING (ASLT) METHOD as one of the requirement for obtaining bachelor degree in Agricultural Technology Faculty. Author also would like to thank to PT. Kievit Indonesia because of the good working relationship between PT. Kievit Indonesia and Soegijapranata Catholic University which can provide an opportunity for the author to do this thesis research. Author would not be able to finish this bachelor thesis without the all supports and encouragements from the great people around the author. Therefore, the author also would like to say thank you to:
1.
The Lord Jesus Christ who always pour His blessing to author especially during research until the report writing.
2.
Dr. Ir. B. Soedarini, MP. as the first supervisor who has given her time to supervise, mentoring, support, motivate and also give a lot of knowledge to the author during research and report writing until the author finish her thesis. Thank you for the encouragement for author.
3.
Dr. V. Kristina Ananingsih, ST, M.Sc. as the Dean of Faculty of Agricultural Technology, Soegijapranata Catholic University and as the second supervisor for author who always support and motivate the author. Thankyou for the patience and encouragement for the author.
4.
Miss Aulya, Miss Riany, Mr Sentot, Mr Tama, Yvonne Kaupman and all the staffs of PT. Kievit Indonesia for the help and assistance during the research.
5.
Author’s parents and family who always support and pray for the author to be able to finish this thesis.
6.
Aditya, my boyfriend, my bestfriend, and also my brother, thankyou for the support, prayer and laughter, happiness, and enjoyable moment that you shared togehter with author. Thankyou for the love and prayer for the author.
7.
All the staffs of Department of Food Technology who give any information that related to the author’s thesis.
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8.
Jessica Octavin and Lydia Novita, my lovely partners in the happy and sad moment, thank you for the help, support, cooperation, togetherness during research and report writing. We surely can do everything together.
9.
Clara, Jeffry, Yohan, Arief, Ivan, Michael, Hendra and many other friends who always give enjoyable and unforgettable moment at Sogeijapranata Chatolic University. Thank you for all the laughter you guys give to me.
10.
Everyone who participated and helped the author to finishing this thesis that author can not say one by one.
The author realized that author’s report is still far from perfect report .There are still many mistakes and shortcomings due to the limitations of the author. The author would like to apologize for all the mistakes in this report and author will very welcome any criticism and suggestion for the enhancement of this thesis and for the author herself. However, the author hoped that this report research can be an inspiration to many people and can provide useful information for the reader. Thank you. Semarang, October 16th 2014
Author
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CONTENT Page SUMMARY....................................................................................................................... i RINGKASAN..................................................................................................................... ii FOREWORD ................................................................................................................... iii CONTENT.........................................................................................................................v LIST OF TABLES.......................................................................................................... vii LIST OF FIGURES ....................................................................................................... viii LIST OF APPENDICES ................................................................................................. ix 1 INTRODUCTION ..................................................................................................... 1 1.1
Background ........................................................................................................ 1
1.2
Literature Review............................................................................................... 2
1.2.1
Non-Dairy Creamer .................................................................................... 2
1.2.2
Non-Dairy Creamer Ingredients ................................................................. 2
1.2.3
Manufacturing Process of Non-Dairy Creamer .......................................... 4
1.2.4
Accelerated Shelf Life Testing (ASLT) ...................................................... 5
1.2.5
Packaging.................................................................................................... 7
1.3 2
Research Objectives ........................................................................................... 9
MATERIALS AND METHODS ............................................................................ 10 2.1
Materials .......................................................................................................... 10
2.2
Methods............................................................................................................ 10
2.2.1
Test Sample Preparation ........................................................................... 10
2.2.2
Reference Sample Preparation.................................................................. 11
2.2.3
Non-Dairy Creamer Storage Using Arrhenius Model .............................. 11
2.2.3.1 Shelf Life Determination ...................................................................... 12 2.2.4
Product Quality Test ................................................................................. 13
2.2.4.1 Sensory Analysis ................................................................................... 13 2.2.4.2 Physical Analysis .................................................................................. 14 2.2.4.2.1 Coffee Test ...................................................................................... 14 2.2.4.2.2 Analysis on Flowability of Non-Dairy Creamer ............................. 15 2.2.4.2.3 Analysis on Bulk Density of Non-Dairy Creamer .......................... 15 2.2.4.2.4 Analysis on Powder Color of Non-Dairy Creamer ......................... 15 2.2.4.3 Chemical Analysis ................................................................................ 16 2.2.4.3.1 Analysis on Moisture Content, Fat Content, and Ash Content ....... 16
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2.2.4.3.2 Analysis on Water Activity ............................................................. 16 2.2.4.4 Data Analysis ........................................................................................ 16 3
RESULTS................................................................................................................ 17 3.1
3.1.1
Moisture Content of Non-Dairy Creamer................................................. 17
3.1.2
Water Activity of Non-Dairy Creamer ..................................................... 20
3.1.3
Fat Content of Non-Dairy Creamer .......................................................... 22
3.1.4
Ash Content of Non-Dairy Creamer......................................................... 23
3.2
4
5
Chemical Characteristics ................................................................................. 17
Physical Characteristics ................................................................................... 25
3.2.1
Coffee Test ............................................................................................... 25
3.2.2
Powder Color ............................................................................................ 27
3.2.3
Flowability ................................................................................................ 31
3.2.4
Bulk Density ............................................................................................. 32
3.3
Sensory Analysis .............................................................................................. 34
3.4
Correlation Between Attributes ....................................................................... 35
DISCUSSION ......................................................................................................... 38 4.1
Chemical Characteristics of Non-Dairy Creamer ............................................ 38
4.2
Physical Analysis of Non-Dairy Creamer........................................................ 40
4.3
Sensory Analysis of Non-Dairy Creamer ........................................................ 43
4.4
Shelf Life Prediction of Non-Dairy Creamer................................................... 44
CONCLUSIONS AND RECOMMENDATIONS.................................................. 45 5.1. Conclusions .......................................................................................................... 45 5.2. Recommendations ................................................................................................ 45
6
REFERENCES ........................................................................................................ 46
7
APPENDICES ......................................................................................................... 53
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LIST OF TABLES
Table 1. Moisture Content (%) of Non-Dairy Creamer.................................................. 18 Table 2. Linear equation of zero-order and first-order of non-dairy creamer based on the moisture content ............................................................................................................. 19 Table 3. The value of k and ln k of non-dairy creamer based on the moisture content in zero-order reaction.......................................................................................................... 19 Table 4. Water Activity of Non-Dairy Creamer ............................................................. 21 Table 5. Fat Content (%) of Non-Dairy Creamer ........................................................... 22 Table 6. Ash Content (%) of Non-Dairy Creamer (wet basis) ....................................... 24 Table 7. Sinkability of Non-Dairy Creamer (in second) ................................................ 25 Table 8. White Spots of Non-Dairy Creamer ................................................................. 26 Table 9. Fatty Eyes of Non-Dairy Creamer .................................................................... 27 Table 10. Color Appearance of Non-Dairy Creamer During Storage ............................ 28 Table 11. Color Value of Non-Dairy Creamer ............................................................... 30 Table 12. Flowability of Non-Dairy Creamer (in second) ............................................. 31 Table 13. Bulk Density of Non-Dairy Creamer ............................................................. 33 Table 14. Sensory Analysis on Full Mouthfeel Attribute............................................... 34 Table 15. Sensory Analysis on Creamy Attribute .......................................................... 35 Table 16. Correlation between moisture content and other attributes ............................ 35
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LIST OF FIGURES
Figure 1. The original packaging of non-dairy creamer (25 kg) .................................... 11 Figure 2. The mimic packaging of non-dairy creamer (1 kg) ........................................ 11 Figure 3. Moisture Content (%) of Non-Dairy Creamer ................................................ 18 Figure 4. The relation between storage temperature and ln k value of non-dairy creamer based on the moisture content ........................................................................................ 19 Figure 5. Water Activity of Non-Dairy Creamer ........................................................... 21 Figure 6. Fat Content (%) of Non-Dairy Creamer.......................................................... 23 Figure 7. Ash Content (%) of Non-Dairy Creamer ........................................................ 24 Figure 8. Flowability of Non-Dairy Creamer ................................................................. 32 Figure 9. Bulk Density of Non-Dairy Creamer .............................................................. 33
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LIST OF APPENDICES
Appendices 1. One-Way ANOVA Analysis .................................................................. 53 Appendices 2. Shelf Life Calculation ............................................................................. 70 Appendices 3. Sensory Results ....................................................................................... 73 Appendices 4. Questionnaire .......................................................................................... 76 Appendices 5. Whitespot ................................................................................................ 78
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