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Coffee is a popular drink that is often consumed by Indonesian people. Currently, many manufacturers develop a variety of diverse coffee beverage products to provide flavor as well as good functional properties. Arabica coffee drinks in this study were made from three parts of coffee, i.e. cascara, which is the skin of coffee fruit; green coffee beans; and roasted coffee beans. This beverage products were then packaged and stored in a ready to drink glass bottle. This study aimed to determine the shelf life of mixed Arabica coffee beverage products, using the ASLT method. Samples were stored under different temperature conditions: 4OC, 27OC and 37OC. The test consisted of measuring pH, total dissolved solids (ppm), total sugar (OBrix), total color difference ( E) and total plate count (log CFU/mL). The results showed that during storage of mixed Arabica coffee drinks, a pH value decreased from 5.56 to 5.42-3.67, indicating that the product was getting more acidic. The number of microbes increased, from 1.92 log CFU/mL to 4.64-6.37 log CFU/ mL. Each parameter had a different activation energy value. The higher the storage temperature was proven to the smaller the activation energy. On the measurement of total microbes, the activation energy of each treatment temperature of 4OC, 27OC and 37OC were 0.1731, 0.1476 and 0.1382, respectively. This Arabica coffee drinks had a shelf life of 4 days if stored at 4OC.

The Evaluation of shelf life of Arabica mixed coffee drinks using accelerated shelf life testing method.