OPTIMASI OPTIMASI WAKTU Â¬PRE-HEATING DAN WAKTU PULSED ELECTRIC FIELD TERHADAP TOTAL MIKROBA DAN SIFAT FISIK SUSU

Angky Wahyu Putranto; Anugerah Dany Priyanto; Teti Estiasih; Widyasari Widyasari; Hadi Munarko

doi:10.29303/jrpb.v10i1.321

Optimasi Waktu Pre-Heating dan Waktu Pulsed Electric Field terhadap Total Mikroba dan Sifat Fisik Susu

Authors

Angky Wahyu Putranto , Anugerah Dany Priyanto , Teti Estiasih , Widyasari Widyasari , Hadi Munarko

DOI:

10.29303/jrpb.v10i1.321

Published:

2022-03-24

Issue:

Vol. 10 No. 1 (2022): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem

Keywords:

pre-heating, pulsed electric field, susu pasteurisasi, waktu optimal

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Putranto, A. W., Priyanto, A. D., Estiasih, T., Widyasari, W., & Munarko, H. (2022). Optimasi Waktu Pre-Heating dan Waktu Pulsed Electric Field terhadap Total Mikroba dan Sifat Fisik Susu. Jurnal Ilmiah Rekayasa Pertanian Dan Biosistem, 10(1), 39–48. https://doi.org/10.29303/jrpb.v10i1.321

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Abstract

Pulsed electric field (PEF) atau metode kejut listrik tegangan tinggi merupakan salah satu metode pengolahan non-termal yang dapat diaplikasikan untuk membunuh mikroorganisme pada susu segar. Penggunaan PEF untuk pasteurisasi susu dapat dikombinasikan dengan perlakuan pemanasan awal (pre-heating) untuk meningkatkan letalitas terhadap mikroorganisme maupun untuk menghasilkan susu dengan karakteristik mutu yang diinginkan. Penelitian ini bertujuan untuk melakukan optimasi waktu pre-heating dan waktu PEF pada pengolahan susu pasteurisasi. Optimasi dilakukan dengan menggunakan metode response surface methodology model central composite design (RSM-CCD). Susu segar dengan volume 2,5 L dipanaskan pada suhu 70°C selama 10-30 menit (perlakuan pre-heating) dilanjutkan dengan pemberian kejut listrik (15 kV/cm, 8,197 kHz, 66 µs) selama 2-6 menit. Proses pasteurisasi dilakukan di dalam bejana berpengaduk dengan kecepatan 50 rpm. Respon yang diuji terdiri dari total cemaran (TPC), viskositas, stabilitas emulsi, dan tingkat kecerahan. Hasil optimasi waktu pasteurisasi yang direkomendasikan berdasarkan analisis RSM-CCD, yaitu pre-heating selama 10 menit dilanjutkan dengan PEF selama 3,907 menit dengan nilai desirability 0,614. Optimasi proses pasteurisasi menghasilkan prediksi nilai TPC, viskositas, stabilitas emulsi, dan kecerahan susu hasil optimasi secara berurutan sebesar 2,126 log cfu/ml, 4,997 cP, 14,862 %, dan 93,703.

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Optimasi Waktu Pre-Heating dan Waktu Pulsed Electric Field terhadap Total Mikroba dan Sifat Fisik Susu

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