Kualitas Fisik dan Sensoris Produk Susu Pasteurisasi pada Suhu dan Waktu Transportasi dalam Distribusi Pemasaran
DOI:
https://doi.org/10.21776/ub.jitek.2018.013.01.5Keywords:
Pasteurized milk, temperature, transportation, marketing distributionAbstract
The aim of this research was to determine the influence of the long time transportation for 72 , 108 , and 129 hours at a temperature -15oC, 5oC , and 15oC. The materials used for this research was pasteurized milk packaging bottle 250 ml made in by UKM in Malang City. The study is conducted through simulate transportation with 9 treatment and 3 replications. The treatment were 72, 108, and 129 h with temperature 15oC, 5oC , and -15oC. The variable observed were the pH, syneresis and sensory (taste test , scent , texture and the bottle condition). Data analyzed by the descriptive analytic research. The pH values ranging from 4.6-6.7 and sineresis 55.03-93.88 %. Characteristic of pasteurized milk in the sensory (taste, aroma, texture and the bottle condition) tend to good condition, normal and bulging at a temperature of packaging 5 oC. Based on the normal milk of pH still in its approach is still normal sensory and properties, and marketing pasteurized milk can be done by long hours for the purpose of transportation 72-108 (location distribution Jember, Pekalongan, Yogyakarta, Sumenep, Denpasar, Mataram, dan Balikpapan) at a temperature of packaging 5 oC.References
AOAC. 2005. Official methode of analysis of the association analitical chemist. Washington DC: Inc.
Biji, K. B., Ravishankar, C. N., Mohan, C. O., & Srinivasa Gopal, T. K. (2015). Smart packaging systems for food applications: a review. Journal of Food Science & Technology, 52(10), 6125–6135. https://doi.org/10.1007/s13197-015-1766-7
Brody, A. L., Bugusu, B., Han, J. H., Sand, C. K., & McHugh, T. H. (2008). Scientific status summary. Journal of Food Science, 73(8), R107–R116. https://doi.org/10.1111/j.1750-3841.2008.00933.x
Buckle, K. A., Purnomo, H., & Adiono. N. D. Ilmu pangan Edisi Ke 2. Jakarta : Penerbit Universitas Indonesia, 1985. Retrieved from https://trove.nla.gov.au/work/9665686?q&versionId=22349432
Kerry, J., & Butler, P. (2008). Smart packaging technologies for fast moving consumer goods. Chichester, UK: John Wiley & Sons, Ltd. https://doi.org/10.1002/9780470753699
Farinde E.O., Obatolu, V. A., Oyarekua, M. A., Adeniran, H. A., Ejoh, S. I. ., & lanipekun, O. T. (2010). Physical & microbial properties of fruit flavoured fermented cowmilk & soy milk (yoghurt-like) under different temperature of storage. African Journal of Food Science & Technology, 1(5), 120–127.
Fox, P. F. (2004). Cheese : chemistry, physics, & microbiology. Elsevier.
Gandy, A. L., Schilling, M. W., Coggins, P. C., White, C. H., Yoon, Y., & Kamadia, V. V. (2008). The effect of pasteurization temperature on consumer acceptability, sensory characteristics, volatile compound composition, & shelf-life of fluid milk. Journal of Dairy Science, 91(5), 1769–1777. https://doi.org/10.3168/jds.2007-0833
Ghenai, C. (2012). Life cycle assessment of packaging materials for milk & dairy products. Int. J. of Thermal & Environmental Engineering , 4(2), 117–128.
Jaziri, I., Ben Slama, M., Mhadhbi, H., Urdaci, M. C., & Hamdi, M. (2009). Effect of green & black teas (Camellia sinensis L.) on the characteristic microflora of yogurt during fermentation & refrigerated storage. Food Chemistry, 112(3), 614–620. https://doi.org/10.1016/J.Foodchem.2008.06.017
Kiani, H., Mohammad Ali Mousavi, S., & Emam-Djomeh, Z. (2008). Rheological properties of iranian yoghurt drink, doogh. International Journal of Dairy Science, 3(2), 71–78. https://doi.org/10.3923/ijds.2008.71.78
Kristanti, N. D. (2017). Daya simpan susu pasteurisasi ditinjau dari kualitas mikroba termodurik & kualitas kimia. Jurnal Ilmu & Teknologi Hasil Ternak, 12(1), 1–7. Retrieved from http://jitek.ub.ac.id/index.php/jitek/article/viewFile/252/243
Kuncari, S. E., Iskandarsyah., & Praptiwi. (2014). Evaluasi, uji stabilitas fisik & sineresis sediaan gel yang mengandung minoksidil, apigenin & perasan herba seledri (apium graveolens l.) . Buletin Penelitian Kesehatan. Buletin Penelitian Kesehatan, 42(2), 213–222.
Murti, T. W. (2010). Pasca panen & industri susu. Fakultas Peternakan Universitas Gadjah Mada, Yogyakarta.
Niamsuwan, S., Kittisupakorn, P., & Mujtaba, I. M. (2014). Control of milk pasteurization process using model predictive approach. Computers & Chemical Engineering, 66, 2–11. https://doi.org/10.1016/J.Compchemeng.2014.01.018
Restuccia, D., Spizzirri, U. G., Parisi, O. I., Cirillo, G., Curcio, M., Iemma, F., & Picci, N. (2010). New EU regulation aspects & global market of active & intelligent packaging for food industry applications. Food Control, 21(11), 1425–1435. https://doi.org/10.1016/J.Foodcont.2010.04.028
Renault, C., Gastaldi, E., Lagaude, A., CUQ, J. L., & Fuente, B. T. (1997). Mechanisms of syneresis in rennet curd without mechanical treatment. Journal of Food Science, 62(5), 907–910. https://doi.org/10.1111/j.1365-2621.1997.tb15004.x
Soejono, R.R. (1999). Pedoman mata ajaran mikrobiology pangan asal hewan (KMV 503). Fakultas Kedokteran Hewan. Institut Pertanian Bogor. Bogor. (Tidak diterbitkan).
Spilimbergo, S. (2011). Milk pasteurization at low temperature under N2O pressure. Journal of Food Engineering, 105(1), 193–195. https://doi.org/10.1016/J.JFOODENG.2011.02.006
Sunarlim, R., & Widaningrum. (2005). Cara pemanasan, suhu & lama penyimpanan terhadap masa simpan susu kambing. Seminar Nasional Teknologi Peternakan & Veteriner.
Surakhmad, W. (2004). Pengantar Penelitian Ilmiah: Dasar Metoda Teknik. Padang: Tarsito. Retrieved from http://onesearch.id/Record/IOS3294.slims-950
Walstra P et al. 2005. Dairy technology: principles of milk properties & processes. CRC/Taylor & Francis. New York.
Downloads
Published
Issue
Section
License
Copyright (c) 2018 Mulia Winirsya Apriliyani, Mulia Winirsya Apriliyanti
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
