TY - JOUR
T1 - Determination of yogurt shelf life with audiosonic wave exposure using the Accelerated Shelf Life Testing (ASLT) method arrhenius model
AU - Putro, Herdayanto Sulistyo
AU - Zulfaidah, Farah Alifia
AU - Anggraini, Yohana Putri Citra
AU - Tuasamu, Siti Zahrany
AU - Marpaung, Bernika Aurelia
AU - Yustanti, Astri Elsa
AU - Widodo, Marchelina Permatasari
AU - Nugraheni, Zjahra Vianita
AU - Putra, Surya Rosa
AU - Harmami, Harmami
AU - Gunawan, Setiyo
N1 - Publisher Copyright:
© 2024 Author(s).
PY - 2024/4/11
Y1 - 2024/4/11
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=85191433291&partnerID=8YFLogxK
U2 - 10.1063/5.0206294
DO - 10.1063/5.0206294
M3 - Conference article
AN - SCOPUS:85191433291
SN - 0094-243X
VL - 3071
JO - AIP Conference Proceedings
JF - AIP Conference Proceedings
IS - 1
M1 - 020008
T2 - 5th International Seminar on Chemistry, ISoC 2022
Y2 - 12 October 2022 through 13 October 2022
ER -