Kecukupan Pasteurisasi Sistem Kontinyu Krimer Kental Manis dan Pengaruhnya Terhadap Stabilitas Selama Penyimpanan

  • Anis Zamaluddien Program Studi Magister Teknologi Pangan, Sekolah Pascasarjana, Institut Pertanian Bogor, Bogor
  • Feri Kusnandar Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
  • Eko Hari Purnomo Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor

Abstract

A sweetened condensed creamer (SCC) is a well-known dairy-based product used in various food products. SCC has pH of 6.00 and water activity (aw) of less than 0.8. A pasteurization process is applied in SCC processing to inactivate potential pathogenic microorganism in order to yield safely consumed product with a long shelf-life. The aim of this study was to evaluate thermal process adequacy of SCC in a commercial scale continuous pasteurization at 85°C and 95°C. Thermal process adequacy was determined by comparing the pasteurization value (P) of the process with standardized P value at different D cycles (2D, 3D, and 6D) of targeted microorganism and lipase enzyme. Pasteurization process at both 85°C and 95°C satisfactorily inactivated targeted microorganism (vegetative cells, coliform, yeast and mould, Salmonella, S aureus, and L monocytogenes). However, the designed pasteurization did not sufficiently inactivate lipase enzyme. SCC processed at 85°C had a longer shelf-life in term of its viscosity (292.4 days) than that of pasteurized at 95°C (174.5 days).

 

Keywords: pasteurization value, rheology, shelf-life, sweetened condensed creamer, thermal process

 

DOI: https://doi.org/10.29244/jmpi.2019.6.108

Downloads

Download data is not yet available.

References

Anderson RE, Hedlun CB, Jonsson U. 1979. Thermal inactivation of a heat-resistant lipase produced by the psychrotrophic bacterium Pseudomonas fluorescens. J Dairy Sci 62: 361-367. DOI: 10.3168/jds.S0022-0302(79)83252-X.

Asaduzzaman M. 2007. A study on the quality of sweetened condensed milk available in the local market of Bangladesh. Bangladesh J Sci Ind Res 42(2): 147-156. DOI: 10.3329/bjsir.v42i2.467.

Baeza R, Mielnicki D, Zamora MC, Chirife J. 2007. Effect of environmental daily temperature fluctua-tions over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature. J Food Control 18(12): 1532-1537. DOI: 10.1016/j.foodcont.2006. 12.001.

Bienvenue A, Flores RJ, Singh H. 2003. Rheological properties of concentrated skim milk: influence of heat treatment and genetic variants on the changes in viscosity during storage. J Agric Food Chem 51: 6488-6494. DOI: 10.1021/jf034050.

[BPOM RI] Badan Pengawas Obat dan Makanan Republik Indonesia. 2015. Kategori Pangan 01.0 Produk Susu dan Analognya, Kecuali yang Termasuk Kategori 2. Peraturan Kepala Badan POM Nomor 1 Tahun 2015 tentang Kategori Pangan. Jakarta: BPOM RI.

[BPOM RI] Badan Pengawas Obat dan Makanan Republik Indonesia. 2016. Peraturan Kepala Badan POM Nomor 16 Tahun 2016 tentang Kriteria Mikrobiologi dalam Pangan Olahan. Jakarta: BPOM RI.

Brocklehurst TF, Mitchell GA, Pleass W, Smith AC. 1995. The effect of step changes in sucrose concen-tration on the growth of Salmonella typhimurium LT2. J Appl Bacteriol 78(5): 495-500. DOI: 10.1111/j.1365-2672.1995.tb03091.x.

[CAC] Codex Alimentarius Commision. 2011. Codex Standard for Sweetened Condensed Milks, Codex Stan 282-1971. Rome: CAC

Faridah DN, Yasni S, Suswantinah A, Aryani GW. 2013. Pendugaan umur simpan dengan metode acceleratted shelf life testing pada produk bandrek instan dan sirup buah pala (Myristica fragrans). J Ilmu Pert Indonesia 18(3): 144-153.

Fernandes R. 2008. Pathogen Profile. Editor. Microbio-logy Handbook Dairy Products, hal 143-154. ISBN: 978-1-905224-62-3.

Hafzialman, Kusnandar F, Purnomo EH. 2014. Evaluasi kecukupan panas proses pasteurisasi Nata de Coco dalam kemasan plastic polietilen. J Mutu Pangan 1(1): 33-39.

Hariyadi P. 2017. Teknologi Proses Termal untuk Industri Pangan. Media Pangan Indonesia, Bogor. ISBN: 978-602-73071-3-1.

Haryati, Estiasih T, Heppy F, Ahmadi K. 2015. Pendugaan umur simpan dengan metode accelerated shelf-life testing (ASLT) dengan pendekatan Arhenius pada produk tape ketan hitam khas Mojokerto hasil sterilisasi. J

Pangan Agro Ind 3(1): 156-165.

Heldman DR, Singh RP. 2009. Introduction to Food Engineering. Edisi 4. Academic Press, London. ISBN: 978-0-12-370900-4.

Hetrick JH, Tracy PH. 1948. Effect of high-temperature short-time heat treatments on some properties of milk. II. Inactivation of the lipase enzyme. J Dairy Sci 31(10): 881–887. DOI: 10.3168/jds.S0022-0302(48)92272-3.

Hudson A, Wong T, Lake R. 2003. Pasteurization of Dairy Product: Times, Temperatures, and Evidences Control of Pathogenes. Institut of Environtmental Science and Research Limited. Hal. 12.

Kalyankar SD, Deshmukh MA, Khedkar CD, Deosarkar SS, Sarode AR. 2016. Condense Milk. Encyclopedia of Food and Health. 891-895. DOI: 10.1016/B978-0-12-384947-2.00192-6.

Kementan RI. 2017. Statistik Konsumsi Pangan. Jakarta.

Karlsson AO, Ipsen R, Schrader K, Ardo Y. 2005. Relationship between physical properties of casein micelles and rheology of skim milk. J Dairy Sci 88:3784-3797. DOI: 10.3168/jds.S0022-0302(05)73 064-2.

Kusnandar F, Adawiyah DR, Fitria M. 2010. Pendugaan umur simpan produk biskuitdengan metode aksele-rasi berdasarkan pendekatan kadar air kritis. J Teknol Industri Pangan 21(2): 117-122.

Madriz MFS. 2003. Preservation of Food. Encyclopedia of Dairy Science 4766-4772. DOI: 10.1016/B0-12-227055-X/00968-8.

Morison KR, Phelan JP, Bloore CG. 2013. Viscosity and non-Newtonian behaviour of concentrated milk and cream. Int J Food Properties 16: 882-894. DOI: 10.10 80/10942912.2011.573113.

Muir DD, Banks JM. 2003. Factors affecting the shelf-life of milk and milk products. Dairy Proces 185–207. DOI: 10.1533/9781855737075.1.185.

Necidova L, Bogdanovica K, Harustiakova D, Bartova K. 2016. Short communication: Pasteurization as a means of inactivating staphylococcal enterotoxins A, B, and C in milk. J Dairy Sci 9: 8638-8634. DOI: 10.3168/jds.2016-11252

Nieuwenhuijse JA. 2011. Concentrated Dairy Product: Sweetemed Condensed Milk. Encyclopedia of Dairy Science, 869-873. DOI: 10.1016/B978-0-08-100596-5.00697-1.

Pereira DBC, Sa JFO, Santos MC, Teodoro VAM, Magalhaes FAR, Perrone IT, Silva PHF. 2017. Characterization of physicochemical composition, microbiology, sensory evaluation and microscopical attributes of sweetened condensed milk. Food Sci Technol, 38: 293-298. DOI: 10.1590/1678-457x. 34416.

Phimolssiripol Y dan Suppakul P. 2016. Techniques in Shelf Life Evaluation of Food Product. Reference Module in Food Science DOI: 10.1016/B978-0-08-100596-5.03293-5.

Rakcejeva T, Skorina V, Karklina D, Skudra L. 2013. ASLT method for beer accelerated shelf life determination. Int J Nutr Food Eng 7(2): 117-122.

Saragih F. 2011. Pengembangan Formulasi Krimer Kental Manis dengan Karakteristik Mutu Mendekati Susu Kental Manis Skal Pilot Plant dan Factory Trial. [Tesis]. Bogor. Sekolah Pascasarjan, Institut Perta-nian Bogor.

Shah MK, Asa G, Sherwood J, Graber K, Berghoz TM. 2017. Eficacy of vacuum pasteurization for inactivation of Salmonella PT 30, E. coli O157:H7 dan Enterococcus facium on low moisture foods. Int Food Microbiol 244(6):

-118. DOI: 10.1016/ j.ijfoodmicro.2017.01.003.

Silva FPM, Gibs PA. 2010. Non proteolitic Clostridium botulinum spores in low-acid cold-distributed foods and design of pasteurization process. Trends Food Sci Technol 21: 95-105. DOI: 10.1016/j.tifs.2009.10. 011.

Sobral MMC, Nunes C, Maia A, Ferreira P, Coimbra MA. 2016. Condition for producing long shelflife fruit salads processed using mild pasteurization. LWT-Food Sci Technol 85(Part B): 316-323. DOI: 10.1016/j.lwt.2016.11.055.

Toledo R. 2007. Fundamentals of Food Processing Engineering. Springer, Georgia. ISBN 978-0-38729019-5.

Tomasula PM, Kozempel MF. 2004. Flow characteristic of a pilot scale high temperature short time pasteurizer. J Dairy Sci 87(9): 2761-2768. DOI: 10.3168/jds.S0022-0302(04)73403-7.

Vegara S, Marti N, Mena P, Saura D, Valero M. 2013. Effect of pasteurization process and storage on color and shelf life of pomegranate juices. Food Sci Technol 54: 592-596. DOI: 10.1016/j.lwt.2013 .06.022.

Vercet A, Lopez P, Burgos J. 1997. Inactivation of heat resistant lipase and protease from Pseudomonas fluorescens by manothermosonication. J Dairy Sci 80: 29-36. DOI: 10.3168/jds.S0022-0302(97)75909-5.

Vervoort L, Plancken IVD, Grauwet T, Timmermans RAH, Mastwijk HC, Matser AM, Hendrickx ME, Loey AV. 2011. Comparing equivalent thermal, high pressure and pulsed electricfield processes for mild pasteurization of orange juice Part II: Impact on specific chemical and biochemical quality para-meters. Innov Food Sci Emerging Technol 12: 466-477. DOI: 10.1016/j.ifset.2011.06.003.

Walstra P, Wouters JTM, Geurts TJ. 2006. Milk Components, editor. Dairy Science and Technology, hal 37-62. ISBN: 978-0-8247-2763-5.

Published
2020-01-17
How to Cite
Zamaluddien, A., Kusnandar, F., & Purnomo, E. H. (2020). Kecukupan Pasteurisasi Sistem Kontinyu Krimer Kental Manis dan Pengaruhnya Terhadap Stabilitas Selama Penyimpanan. Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 6(2), 108-117. Retrieved from https://journal.ipb.ac.id/index.php/jmpi/article/view/29161
Section
Articles