Potential Use of Anthocyanin-Based Time-Temperature Indicators (TTI) in Intelligent Packaging for Monitoring the Quality of Fresh Milk Finna Najwa Dwi Kusuma, Farhan Ilham Wira Rohmat*
Agroindustial Technology Education, Faculty of Engineering and Industrial Education, Universitas Pendidikan Indonesia
Jalan Dr. Setiabudhi No. 229, Bandung 40154, Indonesia
*Email: farhanrohmat[at]upi.edu
Abstract
Domestic fresh milk production faces various challenges, including limited distribution services that cause product waste, a lack of visible indicators during the distribution process, sales, and delivery to consumers to facilitate product quality monitoring. At least tens of thousands of liters of fresh milk are not consumed and become waste every year. Food waste and food loss are issues that are currently being widely discussed in Indonesia and around the world, so innovations are needed to reduce the potential waste of fresh milk due to the difficulty of monitoring product quality. Simple and accurate temperature and pH indicator technologies are still limited, so the need for responsive, economical, and easy-to-implement methods is crucial. This study used the Systematic Literature Review method based on the PRISMA model. References used in this study were obtained from Elsevier, Research Gate, Web of Science, Science Direct, Scopus, and Google Scholar. The time-temperature indicators used in this study are made from shrimp chitosan, cellulose, and butterfly pea flower extract. Anthocyanin-based time-temperature indicators from butterfly pea flowers are considered effective for dairy products, whose primary damage is pH reduction and sensitivity to temperature changes. At low to room temperatures, anthocyanins tend to be stable. However, at high temperatures, they can cause anthocyanin color fading to turn reddish brown at extreme levels. As a pH indicator, anthocyanins will undergo color changes from low pH to purple to reddish. This study will be very beneficial, especially for fresh milk producers who want to expand their market to more distant areas to minimize product distribution errors. This research also supports SDG 12: Responsible Consumption and Production- and Goal 9: Industry, Innovation, and Infrastructure.
Keywords: Anthocyanins- Food Waste- Fresh Milk- Sustainable Dairy Innovation- Time Temperature Indicator (TTI)
