Putra, Rangga Kurnia (2023) Efektivitas Tegangan Listrik dan Waktu Kejut Pulsed Electric Field (PEF) Terhadap Penurunan Populasi Patogen Escherichia coli dan Staphylococcus aureus pada Susu Sapi Segar. Undergraduate thesis, Universitas Pembangunan Nasional "Veteran" Jawa Timur.
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Abstract
Fresh milk is susceptible to microbiological damage because fresh milk contains nutrients. One of the ways to process milk so that it lasts a long time is by pasteurization. However, pasteurization or thermal processing of milk can destroy heat-resistant chemical components such as proteins, vitamins and minerals. One alternative to pasteurization in milk is Pulsed electric field (PEF) which can kill microorganisms without affecting the quality of milk. This study aims to determine the effect of electric voltage and shock time of PEF on physico-chemical properties and decrease in the population of pathogens Staphylococcus aureus FNCC 0047 and Escherichia coli ATCC 25922 in fresh cow's milk and to compare the effectiveness of preserving pasteurized milk using the PEF method and commercial pasteurization LTLT. This study used a factorial completely randomized design with two factors and two replications. The first factor is the PEF mains voltage (18 and 20 kv/cm). Factor II is the PEF shock time (1, 3, 5, and 7 minutes). Observational data were analyzed using ANOVA. If there was an interaction or significant effect on the two treatments, a 5% DMRT follow-up test was carried out. The results showed that the treatment of electric voltage and shock time had a significant effect on the death of 2 types of pathogens, namely S. aureus FNCC 0047 and E. coli ATCC 25922. The greater the voltage and the longer the PEF shock time given, the greater the number of pathogens that died. PEF best treatment 20 kV/cm; 7 minutes reduced the S. aureus population by 1,205 log cfu/ml and the E. coli population by 1,408 log cfu/ml. PEF can reduce the total population of E. coli more than S. aureus. However, PEF did not show any significant difference in the physico-chemical properties (pH, viscosity, emulsion stability, and alcohol test) of milk.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Rangga Kurnia | ||||||||||||
| Date Deposited: | 24 Jan 2023 03:23 | ||||||||||||
| Last Modified: | 24 Jan 2023 03:23 | ||||||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/11513 |
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