STUDI KOMPARASI INAKTIVASI Escherichia coli DAN PERUBAHAN SIFAT FISIK PADA PASTEURISASI SUSU SAPI SEGAR MENGGUNAKAN METODE PEMANASAN DAN TANPA PEMANASAN DENGAN KEJUT MEDAN LISTRIK
ABSTRACT: The objectives of
this research were to determine the lethal rate of E. coli and to analyze the
density, moisture content, viscosity, boiling point, freezing point, and color
changes in non thermal pasteurization (pulsed electric field), thermal pasteurization
(heat treatment), and combination of both in fresh milk. Experimental-descriptive method with 2
factors was used in this research. First factor was voltage (20, 40, 60, 80 and
100 kV) and second factor was type of pasteurization (non thermal, thermal, and
combination thermal-non thermal). Pasteurization time was 60 second and each
treatment was replicated three times. The results showed that the highest E.
coli inactivation was combination of thermal and non thermal pasteurization i.e
2.5 log cycles. Physical attributtes (density, moisture content, viscosity,
boiling point, freezing point, and color) of milk that treated by non thermal
pasteurization and combination did not change significantly after
pasteurization compared to fresh milk.
Keywords: thermal and non
thermal pasteurization, lethal rate, physical attributes
Penulis: La Choviya Hawa,
Bambang Susilo, Bambang Susilo, Natalia Eka Jayasari, Natalia Eka Jayasari
Kode Jurnal: jppertaniandd110007
