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Dewan pembina :
Feri Kusnandar, Dr
(Ketua Departemen Ilmu dan
Teknologi Pangan)
Adhi Siswaja Lukman, Ir
(Ketua GAPMMI)

Dewan Redaksi :
Ketua :
Nuri Andarwulan, Prof. Dr
Anggota :
Hanifah Nuryani Lioe, Dr
Lilis Nuraida, Prof. Dr
Maggy T. Suhartono, Prof. Dr
Purwiyatno Hariyadi, Prof. Dr
Yunawati Gandasasmita, Ir. MAppSc

Redaksi Pelaksana :
Dede R. Adawiyah, Dr
Didah Nur Faridah, Dr
Nurheni Sri Palupi, Dr
Nur Wulandari, Dr
Puspo Edi Giriwono, Dr
Siti Nurjanah, Dr
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Stabilitas Gas Karbondioksida pada Minuman Berkarbonasi Selama Penyimpanan(Stability of Carbondioxide in Carbonated Soft Drink during storage)

Volume 3(1) : , April 2014
Penulis : Berliana Simanjuntak1, Dede Adawiyah, Eko Purnomo2,3
Institusi :

1Program Studi Magister Profesional Teknologi Pangan, Sekolah Pascasarjana, Institut Pertanian Bogor 2Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor 3Southeast Asia Food and Agricultural Science and Technology Center, Institut Pertanian Bogor 


Kategori : Hasil Penelitian
Kelompok : Teknologi proses
Bahasa : Indonesia

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. 



Aplikasi praktis

Hasil penelitian ini memberikan informasi mengenai presentase kehilangan gas CO2 selama penyimpanan pada kemasan yang berbeda. Hal ini penting mengingat kestabilan suatu produk sangat penting dijaga, dan pada saat proses pengembangan produk baru, informasi ini bisa digunakan untuk mendukung penentuan umur simpan produk. Selain itu kegiatan pemilihan kemasan baru dalam rangka meningkatkan kualitas kemasan yang sudah ada, dapat menggunakan informasi dari penelitian ini. 


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