Aplikasi Metode Pengisian Hot Fill dan Suhu Penyimpanan Terhadap Karakteristik Kimia dan Mikrobiologis Minuman Fungsional Kolang- Kaling

Abstract

The biggest problem in flavouring beverage product are low shelf life and food safety,especiallya in microbiology characteristic.The utilization of Arenga pinnata fruit asbeverage has good prospects, because of the galactomanan content in Arenga pinnata fruit can act as functional food.. The purpose of this research is to apply hot filling method and storage temperature on chemical and microbiological characteristics of Arenga pinnata fruit functional beverage. The study was conducted using factorial randomized complete block design with three replications. First factor are storage temperatures i.e Room Temperatur and Refrigerated temperatur. Second factor are storage time i.e 1,2,3, and 4 weeks  Observed parameters are pH , titrable acidity and total yeast and mold. Data were analyzed using ANOVA followed by Duncan test to show different treatments except for total yeast and mold. The results showed that storage temperature effected pH and titrable acidity Arenga pinnata beverage. Until week 4th , refrigerated temperature storage had shown more slowly pH decrease and remain titrable acidity than room temperatur storage with a final value 6.3 and 0.11% , respectivelly. However, total yeast and mold of Arenga pinnata beverage wich is stored at refrigerated temperature showed a rapid increasing at week 4th with a number 1.9 x 106 cfu / ml.Key word: Hot Fill Method, storage temperature, Arenga pinnata fruit beverage