Pengaruh Pasteurisasi Non-Thermal Metode UV dan Ozon Terhadap Sifat Mikrobiologi dan Organoleptik Susu Segar
DOI:
https://doi.org/10.25047/jii.v22i2.3295Keywords:
pasteurisasi non thermal, ozonisasi, susu, ultravioletAbstract
Penelitian ini bertujuan mengetahui sifat mikrobiologis, laju inaktivasi bakteri E Coli dan Bacillus, sp. dan sifat organoleptik susu segar pasteurisasi non termal metode Ultraviolet (UV) dan ozon. Metodologi penelitian menggunakan rancangan acak lengkap factorial, yaitu waktu penyinaran UV 3, 6, dan 9 menit dan waktu pemaparan ozon 1,3 dan 5 menit, Penentuan laju inaktivasi bakteri menggunakan analisis regresi linier. Hasilnya menunjukkan bahwa pasteurisasi non-termal metode UV dan ozon mampu menonaktifkan bakteri E. coli dan bacillus, sp. Nilai laju inaktivasi bakteri E. coli lebih tinggi dibandingkan bakteri Bacillus, sp. Pasteurisasi metode UV dan UV-ozon menghasilkan model laju inaktivasi bakteri E. coli (µ) = 0,006 ln CFU/menit, model kinetika Y = - 0,006x + 0,1383 dengan R2 = 0,0577. Sedangkan laju inaktivasi bakteri Bacillus sp (µ) = 0,0002 ln CFU/menit, model kinetika Y = - 0,002x + 0,0566 dengan R2 = 0,0006. Nilai D bakteri E Coli dan Bacillus sp terendah pada pasteurisasi non-termal kombinasi penyinaran UV 6 menit dengan paparan ozon 5 menit. Pasteurisasi non-termal UV-ozon tidak mempengaruhi sifat organoleptik susu sapi, memiliki warna putih cerah, bau khas susu, bau ozon lemah, konsistensi cair yang homogen. Sifat organoleptik susu pasteurisasi non-termal menggunakan metode UV dan ozon sama dengan susu segar
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Copyright (c) 2022 Wahyu Suryaningsih, Supriono Supriono, Budi Hariono, Titik Budiati
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