KARAKTERISTIK MUTU SUSU PASTEURISASI DENGAN
PENAMBAHAN SARI JAHE EMPRIT (Zingiber officinale var
amarum) SELAMA PENYIMPANAN SUHU RENDAH
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Institusion
Universitas Djuanda
Author
Gumilar, Gugum Chandra
Subject
Q Science (General)
Datestamp
2022-03-29 02:33:27
Abstract :
ABSTRACT Gugum Chandra Gumilar. B.1510205. Characteristics of Milk Pasteurization Quality With the Addition of Ginger Extract (Zingiber officinale var amarum) During Low Temperature Storage. Supervised by Tiana Fitrilia and Lia Amalia. Pasteurized milk is one of liquid processed milk that consumed and is easily to damage. Addition of emprit ginger extract is expected to improve quality and resitance to microbial contamination. The research using analysis of variance (RAL) with two factors that is ginger concentration of 3.5%, 4,5%, 5,5%, and storage time of 24 hours, 48 hours, 72 hours with twice repetition. The product analysis included microbiology test (TPC), and phsycal test (pH). Furthermore, the selected pasteurized milk was chemical test (Protein) and organoleptik test (Hedonic). The result showed that ginger concentration and storage time affect the total plate count and pH. The selected pasteurized milk has a protein content of 3,5% and accorded to the organoleptic test the addition of emprit ginger extract was acceptable to panelist. Keywords: Gingger extract, Microbe, Milk pasteurization.
ABSTRACT Gugum Chandra Gumilar. B.1510205. Characteristics of Milk Pasteurization Quality With the Addition of Ginger Extract (Zingiber officinale var amarum) During Low Temperature Storage. Supervised by Tiana Fitrilia and Lia Amalia. Pasteurized milk is one of liquid processed milk that consumed and is easily to damage. Addition of emprit ginger extract is expected to improve quality and resitance to microbial contamination. The research using analysis of variance (RAL) with two factors that is ginger concentration of 3.5%, 4,5%, 5,5%, and storage time of 24 hours, 48 hours, 72 hours with twice repetition. The product analysis included microbiology test (TPC), and phsycal test (pH). Furthermore, the selected pasteurized milk was chemical test (Protein) and organoleptik test (Hedonic). The result showed that ginger concentration and storage time affect the total plate count and pH. The selected pasteurized milk has a protein content of 3,5% and accorded to the organoleptic test the addition of emprit ginger extract was acceptable to panelist. Keywords: Gingger extract, Microbe, Milk pasteurization.
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