OPTIMASI SUHU DAN WAKTU STERILISASI PADA KUALITAS SUSU SEGAR DI KABUPATEN BOYOLALI
DOI:
https://doi.org/10.24853/jurtek.9.2.97-102Keywords:
Susu Segar, Sterilisasi, Angka TPC, Pengujian SensoriAbstract
Penerimaan susu segar dari peternak atau KUD di Kabupaten Boyolali seringkali mengindikasikan angka TPC (Total Plate Count) yang tinggi, untuk hal tersebut perlu dilakukan penelitian untuk dapat melakukan proses sterilisasi yang masih dapat dilakukan pada toleransi angka TPC tertinggi tetapi tetap mempertahankan rasanya. Tujuan penelitian ini untuk melakukan simulasi penyimpanan pada suhu ruang terhadap angka TPC dan mendapatkan suhu dan waktu sterilisasi terbaik. Metode yang digunakan pada optimasi proses sterilisasi skala Laboratorium dengan dilakukan pengujian bahan baku susu segar, melakukan simulasi pengaruh waktu penyimpanan suhu ruang terhadap angka TPC, melakukan pengujian TPC dan sensori pada pengaruh waktu dan suhu sterilisasi. Pada penelitian ini juga dilakukan pengambilan data sampel susu segar untuk sifat-sifat susu berdasarkan SNI dan hasil pengujiannnya. Hasil pengujian sifat susu segar berdasarkan SNI 3141.1 menunjukkan hasil kualitas susu segar memenuhi kualitas. Kualitas susu di tingkat KUD di Boyolali memenuhi standar kualitas SNI. Pada pengaruh penyimpanan suhu ruang pada waktu penyimpanan 3 jam telah menunjukkan kenaikan jumlah bakteri yaitu 3,5x106 cfu/ml dan mengalami kenaikan pada suhu 4,5 jam dan 6 jam. Pada perlakuan sterilisasi pada suhu 1100C selama 10 menit dapat sedikit meningkatkan parameter rasa, warna dan bau. Sedangkan pada parameter kenampakan dan kekentalan sedikit mengalami penurunan dibanding kontrol. Waktu sterilisasi terbaik 10 menit pada suhu 1100C.Downloads
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