Kualitas Susu Cair Pasca Pasteurisasi Setelah Penambahan Sirup Oligofruktosa Umbi Talas Kimpul (Xanthosoma sagittifolium Schott.)
Abstract: One alternative of
fresh milk preservation is by adding sugar that derived from the hydrolysis
process of blue taro tuber. The aim of
this study was
to examine the
quality of fresh
milk after the
addition of oligofructose syrup.
The study was carried out from April to June in 2013. Based on the ANOVA test,
it was known that
the concentration of
oligofructose syrup influenced
the increase of
proximately test, total number
of bacteria, and reduction
time of milk. The protein content of milk increased
to 0.25% after being
added by oligofructose
syrup with 20%
concentration, and then
it became 3.95
%. The lactose content
increased to 2.05% after being added by oligofructose syrup with 40% concentration, and then it
become 6%. The highest increment of milk acidity occurred over milk by adding
40% of oligofructose syrup. Furthermore, 40% milk fat and
oligofructose syrup decreased to
2.40%, which it became 2%. Total
number of milk
bacteria decreased to
23x103 CFU/ml after being
added by 40% oligofructose syrup,
but then it become 26x103 CFU/ml. In this study, no
indication of coliform
was found in all milk samples. Best time of reducing bacteria occured over milk added 40% syrup is 634 minutes.
Penulis: Mistia Ningsih, Tri
Rima Setyawati, Mukarlina
Kode Jurnal: jpbiologidd140317
