PENGARUH SUHU RUANG PENYIMPANAN TERHADAP KUALITAS SUSU BUBUK
ABSTRACT: Milk powder is a
perishable product that undergoes changes in quality rapidly over time. This
paper studied the effect of temperature on quality of milk powder during
storage. Milk powder was stored at 25 and 40ºC, and with or without contact to
oxygen by perforating the package. Oxygen content, peroxide numbers,
wettability, lumps, colour and flecks of milk powder were examined. Results
showed that storage of milk with perforated package at 40ºCresulted in 200
times increase in oxygen content, while that in milk with unperforated package only
showed 18 times increase in oxygen content. Milk with perforated packaged
stored at 25ºC had 34 times increase in oxygen content, while that of milk in
unbroken package was only 5 times increase. Wettability was increased during
storage, but there was no considerable difference between that in milk broken
and unbroken package. At 40°C, wettability of milk was increased by 3.4 times
in broken package, and 3.11 times in unbroken package. Whilst, at 25ºC, wettability
of milk powder was increased by 1.5 times in broken package, but only 0.2 times
in unbroken package. There was no significant (P>0.05) change in peroxide
number over time, and consequently, there was no effect on milk with or without
access to atmospheric oxygen. However, highest peroxide numbers was detected in
milk kept in broken package at 40ºC. There was no detectable change in lumps,
colour, and fleck in all treatments.
Penulis: Nelis Immaningsih
Kode Jurnal: jppertaniandd130531
