Estimation of the Shelf-Life of Corn Yoghurt Packaged in Polyethene Terephthalate Using the Accelerated Shelf-Life Method

Nur Aini (1), Budi Sustriawan (2), - Muthmainah (3), Melda Ruth Maulina (4), Vincentius Prihananto (5), Gunawan Wijonarko (6)
(1) Department of Food Science and Technology, Jenderal Soedirman University, Purwokerto, 53123, Indonesia
(2) Department of Food Science and Technology, Jenderal Soedirman University, Purwokerto, 53123, Indonesia
(3) Department of Food Science and Technology, Jenderal Soedirman University, Purwokerto, 53123, Indonesia
(4) Department of Food Science and Technology, Jenderal Soedirman University, Purwokerto, 53123, Indonesia
(5) Department of Food Science and Technology, Jenderal Soedirman University, Purwokerto, 53123, Indonesia
(6) Department of Food Science and Technology, Jenderal Soedirman University, Purwokerto, 53123, Indonesia
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How to cite (IJASEIT) :
Aini, Nur, et al. “Estimation of the Shelf-Life of Corn Yoghurt Packaged in Polyethene Terephthalate Using the Accelerated Shelf-Life Method”. International Journal on Advanced Science, Engineering and Information Technology, vol. 11, no. 1, Feb. 2021, pp. 298-03, doi:10.18517/ijaseit.11.1.7720.
Corn yoghurt is a new product that is being developed, so it needs to determine its shelf life based on its packaging.  Packaging that can be used for yoghurt is a bottle of polyethene terephthalate. The purpose of this study was to identify the kinetics of quality decrease of corn yoghurt packed in polyethene terephthalate bottles and estimate its shelf-life. The stages of establishing shelf-life included determining the quality change rate during storage, selecting reaction order, calculating activation energy, determining critical points, and calculating shelf-life. Corn yoghurt was packed in a polyethene terephthalate bottle, then stored at 25°C, 30°C, and 35°C. The analysis was done every seven days, from day-0 to day-21. Parameters analyzed were lactic acid bacteria content, pH, total acid, total dissolved solids, protein, and viscosity. The results showed that corn yoghurt is still acceptable by more than 50% panelists in 21 days of storage at a temperature of 35°C. Lactic acid bacteria, total dissolved solids, and protein content decreased during storage, while the pH, total acid, and viscosity increased. Corn yoghurt packed in polyethene terephthalate and stored at 5oC, 10oC, 15oC, and 20oC have 41, 40, 39, and 38 days of shelf-life, respectively. The implication is that yoghurt-corn packed with polyethene terephthalate has a better shelf life than existing yoghurt to be applied further.

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