Choiron, Miftachul (2017) Pengaruh Suhu Pasteurisasi dan Durasi Perlakuan Kejut Listrik Terhadap Karakteristik Kimia, Fisik, Mikrobiologi Dan Organoleptik Minuman Sari Buah Mangga (Mangifera Indica L). Sarjana thesis, Universitas Brawijaya.
Abstract
Pasteurisasi sari buah mangga umumnya dilakukan dengan melibatkan panas. Pasteurisasi termal efektif dalam mematikan mikroba namun menyebabkan perubahan kandungan nutrisi dan sifat sensori produk. Metode kejut listrik dilakukan pada suhu ruang dalam waktu yang singkat sehingga dimungkinkan kandungan nutrisi dan sifat sensori produk dapat dipertahankan. Suhu perlakuan merupakan faktor penting yang mempengaruhi reduksi mikroba. Kombinasi suhu pasteurisasi dan durasi kejut listrik diharapkan dapat meningkatkan reduksi mikroba. Penelitian ini bertujuan untuk mengetahui pengaruh suhu pasteurisasi dan durasi perlakuan kejut listrik terhadap karakteristik minuman sari buah manga serta mendapatkan perlakuan terbaik. Penelitian dilakukan menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan dua faktor yaitu suhu pasteurisasi (60, 65 dan 70°C) dan durasi perlakuan kejut listrik (0, 4 dan 8 menit). Masing – masing perlakuan diulang sebanyak 3 kali sehingga didapatkan 27 satuan percobaan. Data yang diperoleh kemudian dianalisa menggunakan ANOVA (Analysis of Variance) dengan selang kepercayaan 95% dan dilanjutkan uji BNT (Beda Nyata Terkecil). Penentuan perlakuan terbaik dengan menggunakan metode Zeleny. Hasil penelitian menunjukkan perlakuan suhu pasteurisasi berpengaruh secara nyata menurunkan nilai TPC, kadar vitamin C, sensori (rasa, aroma, warna, kekentalan) dan menaikkan derajat keasaman (pH), viskositas serta nilai b* (kekuningan). Perlakuan durasi kejut listrik berpengaruh secara nyata menurunkan nilai TPC, kadar vitamin C, total karotenoid, aktivitas antioksidan, dan nilai b* (kekuningan). Tidak terdapat interaksi antara perlakuan suhu pasteurisasi dan durasi kejut listrik. Nilai TPC setelah perlakuan 3,868 – 2,825 log CFU/ml sehingga telah memenuhi standar SNI yaitu maksimal 104 atau 4 log CFU/ml. Penurunan nilai TPC akibat perlakuan kejut listrik mencapai 0,275 log atau 53%. Perlakuan kejut listrik tidak menyebabkan perubahan parameter organoleptik rasa, aroma, warna dan kekentalan. Perlakuan terbaik yaitu pada perlakuan suhu pasteurisasi 65°C dan durasi kejut listrik 8 menit.
English Abstract
Mango juice has been traditionally pasteurized by thermal methods. Thermal pasteurization is quite efficient in preventing microbial spoilage of apple juice but the applied heat may also cause undesirable nutrients and sensory changes. Pulsed electric fields (PEF) treatment is conducted at ambient temperature for a short time, so may inactivate micro-organisms, providing nutritious and fresh-like quality foods. However, temperature during PEF treatments is an important factor that influences microbial destruction. The combination of pasteurization with PEF treatment may enhance the lethal effects of microorganism. This research aims to determine the effect of pasteurization temperature and PEF treatment duration on mango juice characteristics and to find out the best treatment that high microbial destruction and low quality reduction. The research used randomize block design with 2 factors. First factor was pasteurization temperature (60,65,70°C) and second factor was PEF treatment duration (0,4,8 minutes). Each treatment is replicated 3 times, so it consist of 27 experimental units. The data was analyzed using ANOVA (Analysis of Variance) with 95% confidence level, continued by LSD (Least Significance Differrent) test. The determination of the best treatment used multiple attributes Zeleny method. Pasteurization temperature significantly decreased TPC, vitamin C, sensory quality and increased acidity (pH), viscosity, b* (yellowness value). Duration of pulsed electric filed significantly decreased TPC, vitamin C, carotenoids content, antioxidant activity and b* (yellowness value). PEF treatment did not cause sensory quality changes and PEF treatment could reduce microbes of 53%. There was no interaction between pasteurization temperature and duration of pulsed electric filed treatment on physical and chemical characteristics of mango juice. The best treatment was pasteurization of 65°C and 8 minutes pulsed electric field treatment.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/536/051709385 |
| Uncontrolled Keywords: | Lama Waktu, Pengolahan Nontermal, Sari Buah, Suhu Pasteurisasi |
| Subjects: | 600 Technology (Applied sciences) > 663 Beverage technology > 663.6 Nonalcoholic beverages > 663.63 Fruit and vegetable juices |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 11 Oct 2017 02:52 |
| Last Modified: | 16 Oct 2020 14:49 |
| URI: | http://repository.ub.ac.id/id/eprint/3561 |
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