Estimation of the Shelf-Life of Corn Yoghurt Packaged in Polyethene Terephthalate Using the Accelerated Shelf-Life Method

Abstract

Corn yoghurt is a new product that is being developed, so it needs to determine its shelf life based on its packaging. Packaging that can be used for yoghurt is a bottle of polyethene terephthalate. The purpose of this study was to identify the kinetics of quality decrease of corn yoghurt packed in polyethene terephthalate bottles and estimate its shelf-life. The stages of establishing shelf-life included determining the quality change rate during storage, selecting reaction order, calculating activation energy, determining critical points, and calculating shelf-life. Corn yoghurt was packed in a polyethene terephthalate bottle, then stored at 25°C, 30°C, and 35°C. The analysis was done every seven days, from day-0 to day-21. Parameters analyzed were lactic acid bacteria content, pH, total acid, total dissolved solids, protein, and viscosity. The results showed that corn yoghurt is still acceptable by more than 50% panelists in 21 days of storage at a temperature of 35°C. Lactic acid bacteria, total dissolved solids, and protein content decreased during storage, while the pH, total acid, and viscosity increased. Corn yoghurt packed in polyethene terephthalate and stored at 5°C, 10°C, 15°C, and 20°C have 41, 40, 39, and 38 days of shelf-life, respectively. The implication is that yoghurt-corn packed with polyethene terephthalate has a better shelf life than existing yoghurt to be applied further.