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Ajeng Qonita Nugrafitri Akbar
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The Evaluation of shelf life of Arabica mixed coffee drinks using accelerated shelf life testing method. Laras Cempaka; Ajeng Qonita Nugrafitri Akbar; Nurul Asiah
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 35 No 3 (2019)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v35i3.370

Abstract

Arabica coffee drinks in this study were made from three parts of coffee beans are cascara, which is the skin of coffee fruit; green coffee beans; and roasted coffee beans. This beverage product is then packaged and stored in a ready to drink glass bottle. This study aim to determine the shelf life of mixed arabica coffee beverage products, using the ASLT method. Samples were stored under different temperature conditions: 4oC, 27oC and 37oC. The test consists of measuring pH, total dissolved solids (ppm), total sugar (oBrix), total color difference (ΔE) and total plate count (log CFU/ ml). The results showed that during storage occurred to change the physicochemical properties and the number of microbes in the mixed arabica coffee drinks. Each parameter has a different activation energy value. The higher the storage temperature was proven to the smaller the activation energy, which indicates a shorter shelf life. This arabica coffee drink has a shelf life of 4 days if stored at 4oC.
Co-Authors Laras Cempaka Nurul Asiah