Alifa, Fadia and Prof. Dr. Teti Estiasih,, STP., MP. (2022) Penentuan Umur Simpan Berbasis Aspek Mikrobiologis dan Penyusunan Informasi Nilai Gizi Susu Pasteurisasi Pulsed Electric Field di CV Milkinesia Nusantara. Sarjana thesis, Universitas Brawijaya.
Abstract
Susu sapi merupakan produk pangan yang kaya nutrisi, memiliki pH netral dan aktivitas air yang tinggi sehingga mudah mengalami kerusakan akibat mikroba. Salah satu teknologi tepat guna yang dikembangkan saat ini untuk menurunkan resiko kerusakan mikrobiologis susu adalah pasteurisasi nontermal pulsed electric field (PEF). CV Milkinesia Nusantara merupakan industri pengolahan susu di Kabupaten Ponorogo yang sedang melakukan pembangunan ulang perusahaan dan berencana memanfaatkan teknologi PEF untuk pasteurisasi susu sapi. Salah satu agenda terdekat yang dilakukan perusahaan adalah komersialisasi produk susu pasteurisasi PEF dengan merek dagang Milkaya. Permasalahan yang sedang dihadapi perusahaan adalah belum diketahuinya umur simpan dan informasi nilai gizi susu pasteurisasi PEF Milkaya sehingga label kemasan belum dapat dirancang sesuai dengan standar pada regulasi. Dilakukan penentuan umur simpan mikrobiologis dan penyusunan informasi nilai gizi susu pasteurisasi PEF Milkaya. Penelitian ini menggunakan sampel susu pasteurisasi PEF skala laboratorium untuk menentukan umur simpan berbasis aspek mikrobiologis dikarenakan pada saat penelitian berlangsung perusahaan belum siap produksi. Sementara itu penyusunan informasi nilai gizi menggunakan sampel susu pasteurisasi PEF Milkaya karena dilakukan ketika perusahaan telah siap produksi. Penentuan umur simpan berbasis aspek mikrobiologis dilakukan dengan menyimpan susu PEF skala laboratorium (preheating 700C 20 menit, kejut listrik 18 kV/cm 4 menit), susu pasteurisasi konvensional skala laboratorium (720C, 15 detik) dan susu segar pada suhu kulkas (±40C) selama 7 hari dan suhu ruang (±250C) selama 8 jam. Rancangan percobaan yang digunakan adalah rancangan acak kelompok 2 faktorial untuk masing-masing suhu penyimpanan dengan faktor pertama adalah proses pengolahan dan faktor kedua lama penyimpanan. Penyusunan informasi nilai gizi dilakukan dengan menguji nilai gizi di laboratorium terakreditasi dan mengolah data hasil uji sesuai panduan pada regulasi. Hasil penelitian menunjukkan bahwa susu yang diolah menggunakan teknologi pasteurisasi memiliki umur simpan yang lebih panjang dibandingkan susu segar. Umur simpan berbasis aspek mikrobiologis susu pasteurisasi PEF skala laboratorium dan susu pasteurisasi konvensional skala laboratorium tidak berbeda yaitu 3 hari pada suhu kulkas (±40C) dan 6 jam pada suhu ruang (±250C). Sementara itu susu segar skala laboratorium tanpa pengolahan memiliki umur simpan yang paling singkat yaitu 2 hari pada suhu kulkas (±40C) dan 4 jam pada suhu ruang (±250C). Susu pasteurisasi PEF Milkaya memiliki takaran saji 250 ml. Satu sajian susu pasteurisasi PEF Milkaya mampu menyediakan lemak total sebanyak 78%, lemak jenuh sebanyak 53%, protein sebanyak 12%, karbohidrat sebanyak 2%, dan garam sebanyak 0% berdasarkan kebutuhan energi 2150 kkal.
English Abstract
Cow’s milk is a food product that has complex nutrients, neutral pH and high-water activity characteristics thus make it is easily spoiled by microbial contamination. One of the emerging technologies currently being developed to reduce the risk of milk microbiological spoilage is non-thermal pulsed electric field pasteurization. CV Milkinesia Nusantara is a milk processing industry in Ponorogo Regency which is currently rebuilding the company and plans to use pulsed electric field technology for pasteurizing cow's milk. One of the closest agendas that will be carried out by CV Milkinesia Nusantara is the commercialization of pasteurized milk products with the Milkaya trademark. The problem being faced by CV Milkinesia Nusantara is that the shelf life and nutrition fact of Milkaya pasteurized milk are not yet known, so that the packaging labels cannot be design according to the regulatory standard. Determination of the microbiological based shelf life and nutrition fact for Milkaya pasteurized milk was carried out. This study used a laboratory scale PEF pasteurized milk sample to determine the microbiological based shelf life because throughout the research CV Milkinesia Nusantara was not ready for production. The determination of nutrition fact was using Milkaya pasteurized milk because it was carried out when CV Milkinesia Nusantara was ready for production. Determination of microbiological based shelf life was carried out by storing laboratory-scale PEF pasteurized milk (preheating 70 0C for 20 minutes, PEF 18 kV/cm for 4 minutes), laboratory-scale conventional pasteurized milk (72 0C for 15 seconds) and laboratory-scale fresh milk at refrigerator temperature (±40C) for 7 days and room temperature (±250C) for 8 hours. The experimental design used was a 2-factorial randomized block design for each storage temperature with the first factor is the processing process and the second factor is storage time. The determination of the nutrition fact is carried out by testing the nutritional value in an accredited laboratory and calculating the test result data according to the guidance in regulation. The results showed that pasteurized milk had a longer shelf life than fresh milk. The microbiological based shelf life of laboratory-scale PEF pasteurized milk and laboratory-scale conventional pasteurized milk has no difference, 3 days at refrigerator temperature (±40C) 6 hours at room temperature (±250C). Unprocessed laboratory-scale fresh milk had the shortest shelf life, 2 days at refrigerator temperature (±40C) and 4 hours at room temperature (±250C). Milkaya pasteurized milk has a serving size of 250 ml. One serving of Milkaya PEF pasteurized milk provided 78% total fat, 53% saturated fat, 12% protein, 2% carbohydrates and 0% sodium based on energy needs of 2150 kcal.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100228 |
| Uncontrolled Keywords: | Informasi Nilai Gizi, Pasteurisasi, Pulsed Electric Field, Susu, Umur Simpan Mikrobiologis,Microbiological Shelf Life, Milk, Nutrition Facts, Pasteurization, Pulsed Electric Field |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 04 Nov 2022 02:31 |
| Last Modified: | 04 Nov 2022 02:31 |
| URI: | http://repository.ub.ac.id/id/eprint/196095 |
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