Kinetics Study of Time Temperature Indicator Label Based on Red Palm Oil and Soybean Oil Blends

Department of Agricultural Product Technology, Faculty of Agriculture Technology, Institut Pertanian Stiper, 55281

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Abstract

Pasteurized milk is a perishable food. Time Temperature Indicator (TTI) labels can display temperature changes in real time based on variations in storage temperature over a predetermined period of time. The research discussed the time temperature indicator from a mixture of red palm oil (RPO) and soybean oil. The study aimed to determine the ability of the indicator to predict changes in the quality of pasteurized milk and determine the best oil mixture ratio variation that can be used in TTI indicators. The research was conducted with variations in the mixing of RPO and soybean oil, namely A (70%: 30%), B (60%: 40%), C (50%: 50%), D (40%: 60%), and E (30%: 70%) and storage temperatures of 8, 29, 44 and 51°C. Then, the length, rate, and diffusion coefficient and activation energy (Ea) were calculated. Calculation of total microbes in milk samples was done by storing milk at 8, 29, 40°C. Ea values that meet the standard range from 34-50 kJ/mol. The study showed that the selected indicators used were the highest Ea value indicator (E) 41.6889 kJ/mol. and the indicator with the highest percentage of MSM mixture (B) 37.2667 kJ/mol. The Ea value of the pasteurized milk sample is 44.021 kJ/mol, so the difference between the Ea of the product and the Ea of the indicator has met the standard. This means that both indicators are below the maximum Ea difference value limit that is said to be good (<25 kJ/mol).