PENGARUH PERBEDAAN METODE PASTEURISASI DAN TEKNIK PENGEMASAN TERHADAP MUTU SUSU SAPI PASTEURISASI

Milk is one of the animal proteins that is easily damaged if not given proper handling. The condition of milk with complete nutritional value provides a great opportunity for the growth of several microorganisms such as bacteria, molds and yeasts. Therefore, it is necessary to do more handling, namely by heating (pasteurization). On the MSME scale, most of them still use the conventional method by putting milk into a container and then given a saucepan filled with water and heated on the stove. In the process of processing pasteurized milk, it is still not enough to pay attention to the optimum heating temperature. This can affect the quality of the final product of pasteurized milk. The usual packaging methods for processed food products are divided into two, namely hot filling and cold filling. Pasteurized milk is done by cooling before the milk is packaged. But in reality in the field, the risk of contamination during cooling is very high and does not pay attention to the right temperature for cooling which is carried out on the pasteurized milk. This study aims to determine the best treatment of the difference between the pasteurization method and the packaging method on the quality of pasteurized milk.
This study used a factorial completely randomized design (CRD) consisting of 2 factors. The first factor is the difference in pasteurization methods (HTST (Hight Temperature Short Time) and LTLT (Long Temperature Long Time) (w/v), and the second factor is the difference in packaging temperature (20;40;60) (w/v). by using Analysis of Variant (ANOVA) and followed by Duncant's Multiple Range Test (DMRT) with a significance level of 5% (α = 0.05) to obtain conclusions about the effect of treatment.
The research shows that the differences in the HTST (High temperature short time) and LTLT (Long Temperature Long Time) pasteurization methods and the difference in packaging temperature significantly affect the pH, protein, fat, and TPC of pasteurized milk. The P2T3 treatment (LTLT, 20⁰C) had the highest yield with a pH value of 6.41, protein 4.55%, fat 6.97%, and TPC 4.0x103 cfu/ml.