Pengaruh Penambahan Natrium Benzoat Terhadap Kualitas Mutu Fisiko-Kimia, Mikrobiologi dan Sensori Susu Pasteurisasi Pada Berbagai Lama Simpan

Perishable fresh milk requires proper handling to suppress bacterial growth, and pasteurization is done to kill pathogenic microorganisms. The addition of sodium benzoate is expected to extend the shelf life of pasteurized milk. This study aimed to determine the effect of sodium benzoate addition as a preservative on the physico-chemical, microbiological, and sensory quality of pasteurized milk during the storage period. This study used a factorial completely randomized design experimental design with two factors, namely the first factor of sodium benzoate concentration (200 ppm, 400 ppm, and 600 ppm) and the second factor of storage duration (day 0, 5, 10, 15 and 20) with a combination of 20 treatments, and physico-chemical quality testing (total solid, solid non fat, fat content, protein content, specific gravity, pH, and alcohol), microbiology (resazurin test), and sensory (hedonic test). The results showed that specific gravity, total solid and protein content had no interaction between sodium benzoate concentration and storage duration of pasteurized milk, while in other parameters there was an interaction of the two factors. Qualitative results of alcohol test and resazurin test showed that sodium benzoate is effective in inhibiting microbial growth and maintaining the quality of pasteurized milk.