Determination of yogurt shelf life with audiosonic wave exposure using the Accelerated Shelf Life Testing (ASLT) method arrhenius model

Herdayanto Sulistyo Putro*, Farah Alifia Zulfaidah, Yohana Putri Citra Anggraini, Siti Zahrany Tuasamu, Bernika Aurelia Marpaung, Astri Elsa Yustanti, Marchelina Permatasari Widodo, Zjahra Vianita Nugraheni, Surya Rosa Putra, Harmami Harmami, Setiyo Gunawan

*Corresponding author for this work

Research output: Contribution to journalConference articlepeer-review

Abstract

Yogurt is generally obtained from milk fermentation using lactic acid bacteria (LAB). However, yogurt is prone to damage. Therefore, to study damage and contamination on yogurt, additional treatments like fortification are being investigated. In this study, the effect of an audiosonic wave on microbes in yogurt with variations in temperature of 4 °C, 25 °C, and 38 °C and 14 days of storage time with a specified frequency of 8000 Hz has been carried out. This study aims to determine the shelf life of yogurt with audiosonic wave exposure using the Accelerated Shelf Life Testing (ASLT). Organoleptic tests showed that the physical characteristics of yogurt decreased in quality. The shelf life of yogurt without audiosonic wave exposure at 4 °C, 25 °C, and 38 °C was 34.9 days, 24.4 days, and 20.1 days. Meanwhile, for yogurt with audiosonic wave exposure (YCA) the results were 30.7 days, 23.4 days, and 20.2 days, respectively. It can be concluded that the yogurt sample with the addition of the audiosonic exposure had a shorter shelf life and decreased quality faster than yogurtwithout the addition of the treatment; therefore, audiosonics can potentially damage the shelf life of yogurt.

Original languageEnglish
Article number020008
JournalAIP Conference Proceedings
Volume3071
Issue number1
DOIs
Publication statusPublished - 11 Apr 2024
Event5th International Seminar on Chemistry, ISoC 2022 - Surabaya, Indonesia
Duration: 12 Oct 202213 Oct 2022

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