Stabilitas Gas Karbondioksida pada Minuman Berkarbonasi selama Penyimpanan

  • Berliana Simanjuntak Program Studi Magister Profesional Teknologi Pangan, Sekolah Pascasarjana, Institut Pertanian Bogor
  • Dede Robiatul Adawiyah 2. Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor 3. Southeast Asia Food and Agricultural Science and Technology Center, Institut Pertanian Bogor
  • Eko Purnomo 2. Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor 3. Southeast Asia Food and Agricultural Science and Technology Center, Institut Pertanian Bogor
Keywords: Carbonated drink, can, shelf-life, Arrhenius model

Abstract

For carbonated soft drink, stability of carbondioxide (CO2) is one of the critical parameters as it is related to its sensory acceptance. The the presence of this CO2 creates a tingling sensation. The stability of CO2 is related to the permeability of its packaging, different ingredients used in the formulation and the chemicals reaction happened during storage. The purpose of this research is to analyse the changes in volume and solubility of CO2 stored at three different temperatures (6, 25, 55oC) in three different packaging (can, glass and bottle). Later on its half-life (t1⁄2) was calculated based on Arrhenius method. The result showed that CO2 volume lost in plastic was about 0.002% per day at 6oC, 0.003% per day 25oC and 0.007% per day at 55oC. Solubility of CO2 the decreased at 55oC. In plastic, it was 0.026% per day while glass and can stored at the same temperature was 0.019% per day. The half-life (t1⁄2) of this product packaged in can at 25oC) was 206 days (7.0 months), 200 days (6.7 months) packaged in glass and 104 days (3.5 months) packaged in plastic. The initial volume of CO2 of the products used in this research was varied.

 

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Published
2016-04-29
How to Cite
Simanjuntak, B., Adawiyah, D. R., & Purnomo, E. (2016). Stabilitas Gas Karbondioksida pada Minuman Berkarbonasi selama Penyimpanan. Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 3(1), 45-49. Retrieved from https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/27573