Main Article Content

Abstract

Pineapple is one of perishable horticultural commodities that usually consumed in fresh form. Based on that, commercial food processing technology are required to extend shelf life of product. Shelf life product information is necessary before product launched in the market to ensure and guarantee the customers. The object of this research was to determine shelf life of pineapple juice that estimated by using ESS (Extended Storage Studies) method. Pineapple juice with preservative (0.05% sodium benzoate) and no preservative was processed, packaged and stored at chilling temperature (7°C) and room temperature (25°C). The juices were analyzed for the sensory attributes such as, taste, aroma, appearance, and viscosity. Sensory test was stopped when the panelist refused to do test for bubble, foam and mold growth on the surface, fermentation aroma appeared, and viscosity of pineapple juice increased. The shelf life were estimated to be 14 week for pineapple juice stored at 7°C with preservative (T1B1), 10 week for pineapple juice stored at 7°C without preservative (T1B2), 2 week for pineapple juice stored at 25°C with preservative (T2B1)and less than 2 week for pineapple juice stored at 25°C without preservative (T2B2). Therefore, chilling combined with use of preservatives are able to retard spoilage and slowed down deterioration of sensory attributes in pineapple juice.

Article Details

How to Cite
(2019). Shelf Life Determination of Pineapple Juice Using Extended Storage Studies (ESS) Method. Food Science and Technology Journal (Foodscitech), 2(1), 7-13. https://doi.org/10.25139/fst.v2i1.1620

References

  1. Ameh, B.A., Gernah, D.I., Obioha, O., Ekuli, G.K. 2015. Production, Quality Evaluation and Sensory Acceptability of Mixed Fruit Juice from Pawpaw and Lime. Food and Nutrition Sciences, 6, 532-537.
  2. Baruwa, O.I. 2013. Profitability and Constraints of Pineapple Production. Journal of Horticultural Research. 21(2):59-64.
  3. Joy, P.P. 2010. Benefits and Uses of Pineapple. Pineapple Research Station, Kerala Agricultural University, Kerala, India. http://www.kau.edu/prsvkm/Html/BenefitsofPA.htm. Accessed on March 5th, 2019.
  4. Dhaka, A., Sharma, M., Singh, S.K. 2016. Preservatives to Enhance Shelf Life and Quality Of Kinnow Juice Stored Under Refrigerated Condition. International Journal of Pharma and Bio Science Vol 7 (4) : (B) 629 – 636.
  5. Debnath, P.; Dey. P.; Chanda, A. and a Bhakta, T. 2012. A Survey on Pineapple and its medicinal value. Scholars Academic J. Pharm.1 (1).
  6. Dull, G. G. 1971.The pineapple: general. In: A. C. Hulme (Ed.). The biochemistry of fruits and their products, Academic Press, New York. vol. 2: p. 303-324.
  7. Erkmen, O., Bozoglu, T.F. 2016. Food Preservation by Low Temperatures. John Wiley & Sons, Inc. https://doi.org/10.1002/9781119237860.ch29. Accessed on March 5th, 2019.
  8. Hartati, F.K (2016). Aktivitas Aktivitas Anti-inflamasi Ekstrak Etanol dan Air Beras Hitam (Oryza sativa L. indica) Pada Tikus Jantan Wistar. Rekapangan 10(1): 9-14
  9. Hartati, F.K (2016). Respon Rasio Tepung Mocaf (Modified cassava flour) dan Tepung Terigu Terhadap Kadar Air, Serat Kasar dan Organoleptik Pada Brownies Kukus. Jurnal Teknologi Proses dan Inovasi Industri 1(1): 30-36
  10. Hartati, F.K (2016). Evaluasi Metode Pengujian ALT menggunakan Metode Petrifilm Aerobic Count Plate Tarhadap Metode Uji SNI 01.2332.2006 Pada produk Perikanan di LPPMHP Surabaya. Jurnal Teknik Industri Heuristic 13(2): 89-105
  11. Hartati, F.K (2016). Anti-Hypercholesterolemia Effect of Black Rice Bran in Male Winstar Rat. Proceeding International Conference. UWM Surabaya 20 – 21 Oktober 2016: 138-143
  12. Hartati, F.K., dan Bambang, S (2017). Pengabdian Pada Usaha Produktif Makanan Pokok Harian Berbahan Dasar Kedele. Difusi Iptek 2(1): 62-71
  13. Hartati, F.K., Simon, B.W., Tri Dewanti, M., dan M. Rifa’I (2017). Anti-Inflammatory Evaluation of Black Rice against TNF-α, IFN-γ and IL-6 Cytokines Produced by Immunocompetent Cells. Food and Agricultural Immunology 28(6): 1116-1125
  14. Hartati, F.K., Simon, B.W., Tri Dewanti, M., dan M. Rifa’I (2017). Antioxidant Activity And Immunomodulator Of Indonesia Black Rice (Oryza sativa L. indica) Extract. Journal of Global Pharma Technology 8(9):176-182
  15. Hartati, F.K (2017). Analisis Boraks Dengan Cepat, Mudah dan Murah. Jurnal Tek. Proses dan Inovasi Industri. 2(1): 33-37
  16. Arlin, B.D., dan F.K. Hartati (2017). Usaha Produktif Abon Kalsium Duri Bandeng. Jurnal Pengabdian Masyarakat. 2(3): 33-38
  17. Hartati, F.K. (2017). Pengembangan Produk Jelly Drink Temulawak (Curcuma xanthorriza Roxb.). Jurnal Teknik Industri Heuristic.14(2): 106-121
  18. Hartati, F.K. (2018). Sifat Fisik, Kimia Dan Organoleptik Jelly Drink Temulawak (Curcuma Xanthorrhiza Roxb.) Sebagai Pangan Fungsional. Hak Cipta 000108204
  19. Hartati, F.K. (2018). Metode Pengujian Angka Lempeng Total (ALT) Menggunakan Petrifilm Aerobic Count Plate Pada Produk Perikanan. Hak Cipta 000108205
  20. Hartati, F.K. (2018). Evaluasi Fitokimia, Aktivitas Antioksidan Dan Imunomodulator Beras Hitam (Oryza sativa L.indica). Hak Cipta 000108893
  21. Hartati, F.K. (2018). Pemanfaatan Kulit Pisang (Musa paradisiaca) Menjadi Donat Tinggi Kalsium. Foodscitech 1(1): 38-44
  22. Hartati,F.K. (2018). Alternatif Pengganti Boraks Pada Pembuatan Kerupuk Puli. Heuristic Jurnal Teknik Industri Vol. 14(2):
  23. Islam, M.A., Ahmad, I., Ahmed, S., Sarker, A. 2014. Biochemical Composition and Shelf Life Study of Mixed Fruit Juice From Orange and Pineapple. J Environ Sci Natural Resources (7) : 227 – 232.
  24. Jimenez, K., Duran, C. 1999. Principles of Food Chemistry. University of Guelph, Canada.
  25. Lawlor, K.A., Schuman, J.D., Simpson, P.G., Taormina, P.J. 2009. Microbiological spoilage of beverages, in Compendium of the Microbiological Spoilage of Foods and Beverages. W. H. Food Microbiology and Food Safety, Sperber and M. P. Doyle, Eds., Springer, New York, USA.
  26. Man, D. 2002. Food Industry Briefing Aeries: Shelf life. Blackwell Science Ltd, London, U K. http://dx.doi.org/10.1002/9780470995068. Accessed on March 5th, 2019.
  27. Mkandawire, W., Manani, T.A.N., Kabambe, O.M., Phiri, J.K. 2016. Estimation of Shelf Life of Mango Juice Produced Using Small-Scale Processing Technique. Journal of Food Research, Vol 5 (6) : 13-20.
  28. Sandeep, M., Dwarker, A. and Abhijit, G. 2001. Microbiological Analysis Of Street Vended Fresh Sqeezed Corrot Juice In Patiala City. Indian. J. Food Safety, 15: 1-3.
  29. Shahnawaz, M., Sheikh, S.A., Minhas, S. 2013. Role of Sodium Benzoate as A Chemical Preservative In Extending the Shelf Life of Orange Juice. Global Advanced Research Journal of Food Science and Technology, Vol. 2 (1) : 007-018.
  30. Tournas, VH., Heeres, J., Burgess, L. 2006. Moulds and Yeasts in Fruit Salads And Fruit Juices. Food Microbiology Vol 23 : 684 – 688.