| Abstrak (Bhs. Indonesia) | Susu kambing kaya kandungan nutrisi dan sangat bermanfaat bagi kesehatan tubuh, namun mudah mengalami kerusakan disebabkan oleh aktivitas bakteri maupun proses sterilisasi dengan pemanasan. Ozonisasi merupakan metode sterilisasi non thermal yang efektif menurunkan jumlah bakteri susu dan menjaga kualitas nutrisi susu dari kerusakan akibat proses pemanasan. Penelitian ini bertujuan untuk mengetahui pengaruh lama ozonisasi dan lama simpan terhadap jumlah bakteri dan kandungan protein susu kambing. Materi pada penelitian ini menggunakan susu kambing segar dan ozon generator dengan konsentrasi ozon yang digunakan yaitu 1000 mg/jam. Penelitian dilakukan secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan 12 perlakuan dan 3 ulangan. Perlakuan yang diuji adalah interaksi antara lama ozonisasi dan lama simpan terhadap jumlah bakteri dan kandungan protein susu kambing. Data yang diperoleh kemudian dianalisis menggunakan uji lanjut orthogonal polynomial. Hasil penelitian menunjukkan bahwa perlakuan ozonisasi dan lama simpan berpengaruh nyata terhadap jumlah bakteri (P<0,05). Hasil perlakuan dengan lama ozonisasi (P) 0,1,2,3 menit dan lama simpan (Q) 1,2,3 jam berturut-turut sebesar (P0Q1) 66,67 x 103 ± 9,74; (P1Q1) 62,33 x 103 ± 9,61; (P2Q1) 56,33 x 103 ± 10,71; (P3Q1) 51,67 x 103 ± 9,58; (P0Q2) 71,17 x 103 ± 9,74; (P1Q2) 66 x 103 ± 9,61; (P2Q2) 60,67 x 103 ± 10,71; (P3Q2) 56 x 103 ± 9,58; (P0Q3) 85,33 x 103 ± 9,74; (P1Q3) 80,5 x 103 ± 9,61; (P2Q3) 76,67 x 103 ± 10,71; (P3Q3) 70 x 103 ± 9,58 sedangkan perlakuan ozonisasi dan lama simpan terhadap kandungan protein susu tidak berpengaruh nyata (P>0,05) berturut-turut (P0Q1) 3,68 ± 0,16; (P1Q1) 3,68 ± 0,15; (P2Q1) 3,77 ± 0,14; (P3Q1) 3,77 ± 0,17; (P0Q2) 3,70 ± 0,18; (P1Q2) 3,71 ± 0,18; (P2Q2) 3,81 ± 0,15; (P3Q2) 3,80 ± 0,17; (P0Q3) 3,74 ± 0,17; (P1Q3) 3,74 ± 0,15; (P2Q3) 3,85 ± 0,17; (P3Q3) 3,83 ± 0,16. Kesimpulan yang diperoleh adalah metode sterilisasi susu secara nonthermal menggunakan metode ozonisasi efektif menurunkan jumlah bakteri dan mempertahankan nutrisi susu.
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| Abtrak (Bhs. Inggris) | Goat's milk is rich in nutrients and very beneficial for the body's health, but it is easily damaged by bacterial activity or the sterilization process by heating. Ozonization is a non-thermal sterilization method that is effective in reducing the number of milk bacteria and maintaining the nutritional quality of milk from damage due to the heating process. This research aims to determine the effect of ozonation time and storage time on the number of bacteria and protein content of goat's milk. The material in this study used fresh goat's milk and an ozone generator with an ozone concentration used of 1000 mg/hour. The research was carried out experimentally using a factorial completely randomized design (CRD) with 12 treatments and 3 replications. The treatment tested was the interaction between ozonation time and storage time on the number of bacteria and protein content of goat's milk. The data obtained was then analyzed using a further orthogonal polynomial test. The results showed that ozonation treatment and storage time had a significant effect on the number of bacteria (P<0.05). The results of treatment with ozonation time (P) 0,1,2,3 minutes and storage time (Q) 1,2,3 hours respectively were (P0Q1) 66.67 x 103 ± 9.74; (P1Q1) 62.33 x 103 ± 9.61; (P2Q1) 56.33 x 103 ± 10.71; (P3Q1) 51.67 x 103 ± 9.58; (P0Q2) 71.17 x 103 ± 9.74; (P1Q2) 66 x 103 ± 9.61; (P2Q2) 60.67 x 103 ± 10.71; (P3Q2) 56 x 103 ± 9.58; (P0Q3) 85.33 x 103 ± 9.74; (P1Q3) 80.5 x 103 ± 9.61; (P2Q3) 76.67 x 103 ± 10.71; (P3Q3) 70 x 103 ± 9.58, while ozonation treatment and shelf life on milk protein content had no significant effect (P>0.05), respectively (P0Q1) 3.68 ± 0.16; (P1Q1) 3.68 ± 0.15; (P2Q1) 3.77 ± 0.14; (P3Q1) 3.77 ± 0.17; (P0Q2) 3.70 ± 0.18; (P1Q2) 3.71 ± 0.18; (P2Q2) 3.81 ± 0.15; (P3Q2) 3.80 ± 0.17; (P0Q3) 3.74 ± 0.17; (P1Q3) 3.74 ± 0.15; (P2Q3) 3.85 ± 0.17; (P3Q3) 3.83 ± 0.16. The conclusion obtained is that the nonthermal milk sterilization method using the ozonation method is effective in reducing the number of bacteria and maintaining milk nutrition.
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