Perbedaan nilai gizi susu sapi setelah pasteurisasi non termal dengan HPEF (High Pulsed Electric Field)

Hariono, Budi and Erawantini, Feby and Budiprasojo, Azamataufiq and Puspitasari, Trismayanti Dwi (2021) Perbedaan nilai gizi susu sapi setelah pasteurisasi non termal dengan HPEF (High Pulsed Electric Field). AcTion: Aceh Nutrition Journal, 6 (2). pp. 207-212. ISSN 2527-3310

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Cow's milk is the secretion of a cow that has perfect nutritional value but is easily damaged. Efforts to extend the shelf life of milk, milk is usually stored in a box freezer or by thermal pasteurization. However, this thermal processing can change the smell, taste, colour and reduce the nutritional content of milk, especially protein, which is a heat resistant substance. Alternative non-thermal technology that HPEF can apply. The method of this research was descriptive, describing the nutritional value of milk before and after had been HPEF Implementation. After non-thermal pasteurized cow's milk with HPEF, the nutritional value of cow's milk was better than fresh cow's milk. In unprocessed milk with HPEF, the fat content decreased by 3,77%. Protein content increased 0,15%, lactose 0,29%, and increased mineral content 0,05%. The TPC test on milk showed 6,91 x 102 cfu/ml. HPEF implementation can effectively reduce fat levels, increase protein, lactose levels, and increase mineral levels in milk. Non-thermal pasteurized cow's milk with HPEF can be immediately ready for consumption

Item Type: Article
Subjects: 140 - Rumpun Ilmu Tanaman > 160 - Teknologi dalam Ilmu Tanaman > 165 - Teknologi Pangan dan Gizi
Divisions: Jurusan Teknologi Pertanian > Prodi D4 Teknologi Rekayasa Pangan > Publikasi
Depositing User: Budi Hariono
Date Deposited: 16 Feb 2022 00:59
Last Modified: 10 Jun 2022 02:19

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