Study on Physical Quality of Milk of Peranakan Ettawa Goat using Different Pasteurization Methods

Sulmiyati Sulmiyati, Najmah Ali, Marsudi Marsudi

Abstract


Goat milk is a liquid medium having a very complete composition, but it can not last long when stored at room temperature. Milk stored at room temperature can be easily spoiled if it does not receive special treatment such as pasteurization. The purpose of this study was to obtain the right temperature and time in the processing of pasteurized milk. The experiment was carried out according to  completely randomized design consisted of 3 treatments and 5 replications. The treatments of this research were the method of pasteurization , i.e. A1 = LTLT (Low Temperature Long Time, temperature of 65oC for 30 minutes) A2 = HTST (High Temperature Short Time, temperature of 75oC for 30 seconds) and A3 = Pasteurization UHT (temperature of 81oC for 30 minutes). The observed parameters were color, smell, taste, gravity weight, pH, acidity and the reductase score. The results of the study  showed that different pasteurization methods had no significant effects (P>0.05) on the color, smell and taste of the goat milk, but significantly affected  (P <0.05) gravity weight and lactic acid percentage. Similarly, the treatments did not have significant effects (P>0.05) on the reductase score of pasteurized goat milk.

Full Text:

PDF

References


Badan Standarisasi Nasional. 1992. SNI 01-2891-1992. Cara Uji Makanan dan Minuman. Jakarta.

Badan Standarisasi Nasional. 1998. SNI 01-2782-1998. Metode pengujian susu segar. Jakarta.

Buckle, K. A., R. A. Edwards, G. N. Fleet and M. Wooton. 1987. Ilmu Pangan. Penerjemah: Purnomo, H., dan Adiono. Universitas Indonesia Press. Jakarta.

Fardiaz, S. 1989. Petunjuk Laboratorium Analisis Mikrobiologi Pangan. PAU Pangan dan Gizi, Bogor.

Hadiwiyoto, S. 1994. Teori dan Prosedur Pengujian Mutu Susu dan Hasil Olahannya. Liberty. Yogyakarta

Jubaedah, T. 2007. Pengaruh Susu Pasteurisasi terhadap Pembentukan Curd Keju dengan Penambahan Sari Buah Markisa (Passiflora edulis sims). Skripsi. Program Studi Teknologi Hasil ternak Fakultas Peternakan. Universitas Hasanuddin. Makassar.

Julmiaty. 2002. Perbandingan Kualitas Fisik Susu Pasteurisasi Konvensional dan Mikroware dengan Lama Penyimpanan yang Berbeda. Skripsi. Fakultas Peternakan. Universitas Hasanuddin. Makassar.

Park, Y.W., M. Ju´arez, M. Ramos, G. F. W. Haenlein. 2007. Physico-chemical characteristics of goat and sheep milk. Small Ruminant Research, 68: 88-113.

Partic, R. 2010. Mekanisme Perubahan Warna Biru Metilen oleh Mikroorganisme. http//:mikro.blogspot.com/2010/08/mekanis-me-perubahan-warnabiru- metilen.html. [Diakses : 16 September 2015].

Rystad, G. and R. K. Abrahamsen. 1987. Formation of volatile aroma compounds and carbondioxide in yogurt starter grown in cow’s milk and goat’s milk. J. Dairy Res., 54: 257-266.

Sawitri, M., E. A. Manab, M. C. Padaga, T. E. Susilorini. U. Wisaptiningsih dan Ghozi. 2010. Kajian kualitas susu pasteurisasi yang diproduksi U.D. Gading Mas selama penyimpanan dalam refrigerator. Jurnal Ilmu dan Teknologi Hasil Ternak, 5(2): 28-32

Sodiq, A., dan Z. Abidin. 2002. Kambing Peranakan Etawa. Agro Media Pustaka, Jakarta.

Soewedo. 1982. Teknik Uji Mutu Susu dan Hasil Olahannya. Penerbit Liberty, Yogyakarta.

Syam, S. J. 2006. Daya Tahan Susu Pasterurisasi dalam Suhu Kamar. Skripsi. Fakultas Peternakan. Universitas Hasanuddin. Makassar.

Winarno, F. G. dan B. Srilaksmi. 1982. Kerusakan Bahan Pangan dan Cara Pencegahannya. Ghalia Indonesia,Bogor.

Yusmarini dan R. Efendi. 2004. Evaluasi Mutu Soygurt dibuat dengan Penambahan Beberapa Jenis Gula. Jurnal Natur Indonesia. 104 – 110.


Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

View My Stats