Pembuatan Kopi Instan Probiotik Lactiplantibacillus plantarum subsp. plantarum Dad-13 dan Pendugaan Umur Simpannya pada Kemasan Vakum dan non-Vakum

SYERINA RAIHATUL J, Prof. Dr. Ir. Endang Sutriswati Rahayu, M.S. ; Dr. Rini Yanti, S.T.P., M.P.

2022 | Tesis | MAGISTER ILMU DAN TEKNOLOGI PANGAN

Penelitian ini bertujuan untuk membuat kopi instan probiotik dan menduga umur simpannya dalam kemasan vakum dan non-vakum. Penelitian ini menggunakan rancangan acak lengkap dengan tiga ulangan perlakuan. Sampel dikemas menggunakan aluminium foil dalam secara vakum dan non-vakum dan disimpan pada suhu 4 ° C dan 30 ° C selama 50 hari dan 37 ° C selama 15 hari. Produk dilakukan uji sensoris dengan membandingkan kopi instan komersial. Produk diuji untuk viabilitas sel, aktivitas air, dan umur simpan. Hasil penelitian menunjukkan bahwa atribut warna berbeda nyata untuk semua formulasi. Rasa pahit kopi instan probiotik berbeda secara signifikan dari formulasi lain. Kopi instan komersial lebih disukai panelis dalam hal warna dan kepahitan. Aroma, rasa manis, dan atribut keseluruhan dari semua formulasi tidak berbeda nyata. Viabilitas sel dalam vakum lebih tinggi daripada perlakuan non-vakum, dan lebih tinggi pada suhu 4 °C. Namun, semua perlakuan dan suhu penyimpanan masih di atas 10�-10� log CFU/g. Aktivitas air pada kopi instan probiotik dengan kemasan vakum lebih rendah dibandingkan dengan non-vakum dan disimpan pada suhu 4 °C lebih rendah dibandingkan dengan suhu lainnya. Namun, semua perlakuan masih di bawah 0,60. Umur simpan produk mencapai dua tahun bila disimpan dalam kemasan vakum pada suhu 4 °C, sedangkan suhu 30 °C mencapai 95 hari. Jadi, kopi instan probiotik dapat disukai panelis, kemasan vakum dan suhu rendah dapat mempertahankan viabilitas, stabilitas, dan umur simpan lebih lama.

This study aims to make probiotic instant coffee and estimate its shelf life in vacuum and non-vacuum packaging. This study used a complete randomised design with three replicates of treatments. They were packaged using aluminium foil in a vacuum and non-vacuum and stored at 4 °C and 30 °C for 50 days and 37 °C for 15 days. The product was carried by sensory testing by comparing commercial instant coffee. The products are tested for cell viability, water activity, and shelf life. The result showed that the colour attribute was significantly different for all formulations. The bitterness of probiotic instant coffee differed significantly from other formulations. The commercial instant coffee was preferred by panelist in term of colour and bitterness. The aroma, sweetness, and overall attributes of all formulations were not significantly different. The cell viability in vacuum was higher than non-vacuum treatment, and it was higher in 4 °C. However, all treatments and storage temperatures were still above 10�-10� log CFU/g. Water activity in probiotic instant coffee with vacuum packaging is lower than in non-vacuum and stored at 4 °C lower than in other temperatures. However, all treatments were still below 0.60. The shelf life of products reaches two years when they are stored in vacuum packaging at 4 °C, while a temperature of 30 °C reaches 95 days. So, the panellists accepted probiotic instant coffee, and vacuum packaging and low temperature could maintain viability, stability, and longer shelf life.

Kata Kunci : Kopi Instan, Lactiplantibacillus plantarum, Probiotik, Umur simpan, Kemasan Vakum, Viabilitas