<![CDATA[Subclinical mastitis reduces milk quality by altering its microbiological and physicochemical characteristics. Pulsed Electric Field (PEF) is a promising non-thermal processing technology that enhances microbial safety while preserving milk quality. This study aimed to evaluate the effect of PEF on the pH stability of healthy and subclinical mastitis milk from Friesian Holstein cows. Milk samples were classified into healthy and subclinical mastitis groups based on the California Mastitis Test (CMT), and each group was subjected to three treatments: control, PEF for 5 min, and PEF for 10 min. Milk pH was measured using a calibrated digital pH meter, and the data were analyzed using two-way analysis of variance (ANOVA). PEF treatment caused only minor changes in milk pH. In healthy milk, pH decreased from 6.73 ± 0.07 to 6.65 ± 0.02 after 10 min of PEF treatment, whereas in subclinical mastitis milk, pH increased from 6.40 ± 0.02 to 6.51 ± 0.02. All pH values remained within the physiological range of fresh milk, indicating that PEF preserved the physicochemical stability of milk. These findings suggest that PEF has considerable potential as a non-thermal milk processing technology for maintaining the quality of both healthy and subclinical mastitis milk. Mastitis subklinis menyebabkan penurunan kualitas susu melalui perubahan karakteristik mikrobiologis dan fisikokimia. Pulsed Electric Field (PEF) merupakan teknologi pengolahan nontermal yang berpotensi meningkatkan keamanan mikrobiologis tanpa mengubah mutu susu. Penelitian ini bertujuan mengevaluasi pengaruh PEF terhadap stabilitas pH susu sehat dan susu mastitis subklinis sapi Friesian Holstein. Sampel susu dikelompokkan menjadi susu sehat dan susu mastitis subklinis berdasarkan hasil California Mastitis Test (CMT), kemudian diberi tiga perlakuan, yaitu kontrol, PEF selama 5 menit, dan PEF selama 10 menit. Nilai pH diukur menggunakan pH meter digital, dan data dianalisis menggunakan Two-Way Analysis of Variance (ANOVA). Perlakuan PEF hanya menyebabkan perubahan pH yang relatif kecil pada kedua jenis susu. Pada susu sehat, pH menurun dari 6,73 ± 0,07 menjadi 6,65 ± 0,02 setelah perlakuan PEF selama 10 menit, sedangkan pada susu mastitis subklinis pH meningkat dari 6,40 ± 0,02 menjadi 6,51 ± 0,02. Seluruh nilai pH tetap berada dalam kisaran fisiologis susu segar, menunjukkan bahwa PEF mampu mempertahankan stabilitas sifat fisikokimia susu. Dengan demikian, PEF berpotensi diterapkan sebagai teknologi pengolahan nontermal untuk menjaga mutu susu sehat maupun susu mastitis subklinis.]]>
