Study of Viability, Storage Stability, and Shelf Life of Probiotic Instant Coffee Lactiplantibacillus plantarum subsp. plantarum Dad-13 in Vacuum and Non-Vacuum Packaging Different Storage Temperatures
Probiotic coffee is an alternative to processed coffee that is preferred and can improve the balance of intestinal microflora so that it has a positive impact on health. Cell viability of probiotics may decrease during storage. Factors that can affect viability during storage are storage temperature...
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| Language: | English English English English |
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| Online Access: | https://repository.ugm.ac.id/277719/1/Viability%20raw%20data.xlsx https://repository.ugm.ac.id/277719/2/Shelf%20life%20raw%20data.xlsx https://repository.ugm.ac.id/277719/3/Sensory%20Evaluation.xlsx https://repository.ugm.ac.id/277719/4/Water%20activity%20raw%20data.xlsx |
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| author | Jannah, Syerina Raihatul Rahayu, Endang Sutriswati Yanti, Rini Suroto, Dian Anggraini Wikandari, Rachma |
| author_facet | Jannah, Syerina Raihatul Rahayu, Endang Sutriswati Yanti, Rini Suroto, Dian Anggraini Wikandari, Rachma |
| author_sort | Jannah, Syerina Raihatul |
| collection | UGM |
| description | Probiotic coffee is an alternative to processed coffee that is preferred and can improve the balance of intestinal microflora so that it has a positive impact on health. Cell viability of probiotics may decrease during storage. Factors that can affect viability during storage are storage temperature, packaging, oxygen, and water activity. This study aims to evaluate the viability, storage stability, and shelf life of the probiotic instant coffee Lactiplantibacillus plantarum subsp. plantarum Dad-13 in vacuum and non-vacuum aluminium foil packaging and different storage temperatures. This study used a complete randomised design with three replicates of treatments. They were packaged using 90µm thick 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. Based on the literature, a temperature of 4 °C can maintain the viability of probiotics for more than one month, the temperature commonly used to store dry products is room temperature (30 °C) so longer storage (50 days) is tried. Meanwhile, to accelerate the prediction of quality degradation, extreme temperatures were used based on the literature that the viability of probiotics decreased drastically after being stored at 37°C for 7 days, then tried for longer storage (15 days). The evaluation of product was carried by sensory testing by comparing commercial instant coffee. The product has been 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, cell viability for all treatments and during storage was still above 10⁷ 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 3 months. So, the panellists accepted probiotic instant coffee, and vacuum packaging and low temperature could maintain viability, stability, and longer shelf life. |
| first_indexed | 2024-03-13T23:59:41Z |
| format | Other |
| id | oai:generic.eprints.org:277719 |
| institution | Universiti Gadjah Mada |
| language | English English English English |
| last_indexed | 2024-03-13T23:59:41Z |
| publisher | Hindawi |
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| spelling | oai:generic.eprints.org:2777192022-11-07T08:50:08Z https://repository.ugm.ac.id/277719/ Study of Viability, Storage Stability, and Shelf Life of Probiotic Instant Coffee Lactiplantibacillus plantarum subsp. plantarum Dad-13 in Vacuum and Non-Vacuum Packaging Different Storage Temperatures Jannah, Syerina Raihatul Rahayu, Endang Sutriswati Yanti, Rini Suroto, Dian Anggraini Wikandari, Rachma Food Sciences Food Processing Probiotic coffee is an alternative to processed coffee that is preferred and can improve the balance of intestinal microflora so that it has a positive impact on health. Cell viability of probiotics may decrease during storage. Factors that can affect viability during storage are storage temperature, packaging, oxygen, and water activity. This study aims to evaluate the viability, storage stability, and shelf life of the probiotic instant coffee Lactiplantibacillus plantarum subsp. plantarum Dad-13 in vacuum and non-vacuum aluminium foil packaging and different storage temperatures. This study used a complete randomised design with three replicates of treatments. They were packaged using 90µm thick 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. Based on the literature, a temperature of 4 °C can maintain the viability of probiotics for more than one month, the temperature commonly used to store dry products is room temperature (30 °C) so longer storage (50 days) is tried. Meanwhile, to accelerate the prediction of quality degradation, extreme temperatures were used based on the literature that the viability of probiotics decreased drastically after being stored at 37°C for 7 days, then tried for longer storage (15 days). The evaluation of product was carried by sensory testing by comparing commercial instant coffee. The product has been 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, cell viability for all treatments and during storage was still above 10⁷ 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 3 months. So, the panellists accepted probiotic instant coffee, and vacuum packaging and low temperature could maintain viability, stability, and longer shelf life. Hindawi Other NonPeerReviewed application/vnd.ms-excel en https://repository.ugm.ac.id/277719/1/Viability%20raw%20data.xlsx application/vnd.ms-excel en https://repository.ugm.ac.id/277719/2/Shelf%20life%20raw%20data.xlsx application/vnd.ms-excel en https://repository.ugm.ac.id/277719/3/Sensory%20Evaluation.xlsx application/vnd.ms-excel en https://repository.ugm.ac.id/277719/4/Water%20activity%20raw%20data.xlsx Jannah, Syerina Raihatul and Rahayu, Endang Sutriswati and Yanti, Rini and Suroto, Dian Anggraini and Wikandari, Rachma Study of Viability, Storage Stability, and Shelf Life of Probiotic Instant Coffee Lactiplantibacillus plantarum subsp. plantarum Dad-13 in Vacuum and Non-Vacuum Packaging Different Storage Temperatures. Hindawi. (In Press) https://www.hindawi.com/journals/ijfs/ |
| spellingShingle | Food Sciences Food Processing Jannah, Syerina Raihatul Rahayu, Endang Sutriswati Yanti, Rini Suroto, Dian Anggraini Wikandari, Rachma Study of Viability, Storage Stability, and Shelf Life of Probiotic Instant Coffee Lactiplantibacillus plantarum subsp. plantarum Dad-13 in Vacuum and Non-Vacuum Packaging Different Storage Temperatures |
| title | Study of Viability, Storage Stability, and Shelf Life of Probiotic Instant Coffee Lactiplantibacillus plantarum subsp. plantarum Dad-13 in Vacuum and Non-Vacuum Packaging Different Storage Temperatures |
| title_full | Study of Viability, Storage Stability, and Shelf Life of Probiotic Instant Coffee Lactiplantibacillus plantarum subsp. plantarum Dad-13 in Vacuum and Non-Vacuum Packaging Different Storage Temperatures |
| title_fullStr | Study of Viability, Storage Stability, and Shelf Life of Probiotic Instant Coffee Lactiplantibacillus plantarum subsp. plantarum Dad-13 in Vacuum and Non-Vacuum Packaging Different Storage Temperatures |
| title_full_unstemmed | Study of Viability, Storage Stability, and Shelf Life of Probiotic Instant Coffee Lactiplantibacillus plantarum subsp. plantarum Dad-13 in Vacuum and Non-Vacuum Packaging Different Storage Temperatures |
| title_short | Study of Viability, Storage Stability, and Shelf Life of Probiotic Instant Coffee Lactiplantibacillus plantarum subsp. plantarum Dad-13 in Vacuum and Non-Vacuum Packaging Different Storage Temperatures |
| title_sort | study of viability storage stability and shelf life of probiotic instant coffee lactiplantibacillus plantarum subsp plantarum dad 13 in vacuum and non vacuum packaging different storage temperatures |
| topic | Food Sciences Food Processing |
| url | https://repository.ugm.ac.id/277719/1/Viability%20raw%20data.xlsx https://repository.ugm.ac.id/277719/2/Shelf%20life%20raw%20data.xlsx https://repository.ugm.ac.id/277719/3/Sensory%20Evaluation.xlsx https://repository.ugm.ac.id/277719/4/Water%20activity%20raw%20data.xlsx |
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