IMPACT OF CINNAMON WATER EXTRACT, KALI SORBATE, AND NATRI BENZOAT ON THE SHELF-LIFE OF MILK COFFEE

Abstract

The current trend in the food industry is to use natural preservatives instead of synthetic ones to meet consumer demand. However, natural preservatives can have adverse sensory effects on coffee beverages. Therefore, this study evaluated the effectiveness of using individual or combined cinnamon extract, potassium sorbate, and sodium benzoate to extend the shelf-life of milk coffee while maintaining product quality. Milk coffee samples with varying concentrations of different preservatives (1.5%, 2%, 2.5%, and 3% cinnamon extract; 0.0125%, 0.025%, 0.05%, and 0.1% potassium sorbate or sodium benzoate) were evaluated immediately after preparation (0 days) and during storage (once every four days) for quality parameters such as pH (5.10-5.32), sensory score (>2), and gas-producing bacteria (<100 CFU/ml). The results showed that milk coffee quality was acceptable for four days if supplemented with 2.5% cinnamon extract or 0.05% sodium benzoate and for eight days if increased with 0.1% potassium sorbate (at 28°C). Combining 2.5% cinnamon extract and 0.1% potassium sorbate helped extend milk coffee's shelf-life even further (12 days at 28°C and 16 days at 4°C). Therefore, a combination of natural and synthetic preservatives can extend the shelf-life of milk coffee.