Pengaruh Waktu dan Suhu Pasteurisasi Low Temperature Long Time (LTLT) terhadap Total Bakteri dan Kandungan Nutrisi Susu Kambing Peranakan Etawa (Capra aegagrus hircus)

Niken Ayu, Prastiwi and Prof. Dr. Ir. Bambang Dwi Argo,, DEA and Rini Yulianingsih,, STP., MT., Ph.D. (2023) Pengaruh Waktu dan Suhu Pasteurisasi Low Temperature Long Time (LTLT) terhadap Total Bakteri dan Kandungan Nutrisi Susu Kambing Peranakan Etawa (Capra aegagrus hircus). Sarjana thesis, Universitas Brawijaya.

Abstract

Susu kambing PE mempunyai komposisi lebih baik dibandingkan dengan susu sapi perah, karena memiliki kadar protein dan asam lemak lebih tinggi dibandingkan dengan susu sapi perah dengan perbandingan protein susu kambing PE sebesar 4,3% sedangkan susu sapi perah 3,8%. Namun, apabila susu kambing PE tidak segera dilakukan pengolahan akan mengalami kerusakan pada kandungan gizinya diakibatkan pertumbuhan bakteri yang banyak. Maka dibutuhkan perlakuan pemanasan untuk mengurangi jumlah bakteri agar tidak merusak susu. Pasteurisasi Low Temperature Long Time (LTLT) dapat diterapkan untuk mengurangi jumlah bakteri tanpa merusak kandungan gizi susu, dengan suhu dan waktu yang tepat. Tujuan penelitian ini adalah untuk mengetahui pengaruh variasi suhu dan waktu pasteurisasi LTLT terhadap total bakteri, kadar protein, dan kadar lemak pada susu kambing PE. Proses pasteurisasi menggunakan pasteurizer kontrol PID dilengkapi dengan double jacket guna menjaga kestabilan dan keseragaman suhu susu kambing PE. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) 2 faktor yaitu suhu (60 dan 65 viii o C) dan waktu pasteurisasi (25, 30, 35, dan 40 menit) dengan 3 kali pengulangan. Suhu dan waktu pasteurisasi berpengaruh sangat nyata (sig. < 0,01) terhadap kadar protein dan kadar lemak, namun tidak nyata (sig. > 0,05) terhadap total bakteri. Total bakteri terendah didapatkan pada kombinasi suhu 65 o C selama 35 menit sebesar 6 x 10 3 CFU/mL, kadar protein tertinggi didapatkan pada kombinasi suhu 65 o C selama 40 menit sebesar 3,8%, dan kadar lemak tertinggi didapatkan pada kombinasi suhu 65 o C selama 30 menit sebesar 6,44%.

English Abstract

Etawa crossbreed goat's milk has a better composition compared to dairy cow's milk, because it has higher levels of protein and fat content compared to dairy cow's milk with a goat's milk protein ratio of 4.3% while dairy cow's milk is 3.8%. However, if Etawa crossbreed goat's milk is not processed immediately, its nutritional content will be damaged due to the growth of many bacteria. So it needs heating treatment to reduce the number of bacteria so as not to damage the milk. Pasteurization Low Temperature Long Time (LTLT) can be applied to reduce the number of bacteria without destroying the nutritional content of milk, with the right temperature and time. The purpose of this study was to determine the effect of variations in temperature and time of LTLT pasteurization on total bacteria, protein content, and fat content in Etawa crossbreed goat's milk. The pasteurization process uses a PID control pasteurizer equipped with a double jacket to maintain the stability and temperature uniformity of Etawa crossbreed goat's milk. The research design used a completely randomized design with 2 factors, namely temperature (60 and 65 o C) and pasteurization time (25, 30, 35 and 40 minutes) with 3 repetitions. Pasteurization temperature and time had a very significant effect (sig. <0.01) on protein and fat content, but had no significant effect (sig. > 0.05) on total bacteria. The lowest total bacteria was obtained at a combination of 65 ix o C for 35 minutes of 6 x 10 3 CFU/mL, the highest protein content was obtained at a combination of 65 o C for 40 minutes of 3,8%, and the highest fat content was obtained at a combination temperature of 65 o C for 30 minutes of 6.44%.

Item Type:	Thesis (Sarjana)
Identification Number:	052310
Uncontrolled Keywords:	Susu, kambing Peranakan Etawa (Capra aegagrus hircus), pasteurisasi, total bakteri, kadar protein, kadar lemak Milk, Etawa crossbreed goat (Capra aegagrus hircus), pasteurized, total bacteria, protein level, fat content
Divisions:	Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User:	Unnamed user with username verry
Date Deposited:	15 Jan 2024 02:57
Last Modified:	15 Jan 2024 02:57
URI:	http://repository.ub.ac.id/id/eprint/209759

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