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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Teknologi Hasil Peternakan
Murtini, Devi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Veterinary Other

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Raw and pasteurized milk quality of D-farm milk processing unit at Faculty of Animal Science, IPB University Arief, Irma Isnafia; Wulandari, Zakiah; Soenarno, M. Sriduresta; Murtini, Devi
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 30, No 2 (2020): August 2020
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2020.030.02.01

Abstract

The Faculty of Animal Science, IPB University, produces pasteurized milk daily under the D-farm milk processing unit. In order to maintain the product quality, as well as its safety, the fresh milk as raw the main material and the produced pasteurized milk quality is tested periodically. The aim of this research is to evaluate the quality of fresh and pasteurized milk produced by the D-farm milk processing unit. The tested fresh milk was originated from two different farms, while the tested pasteurized milk was made by using pasteurizer machine and double-wall pan heating. The tests were carried out by using a lactoscan milk analyzer. The results showed that the fresh milk used by the D-farm milk processing unit had good milk quality, even though still below the SNI standard, while the produced pasteurized milk has met the SNI standard. In addition, the pasteurization by using pasteurizer produced better pasteurized milk quality compared to the traditional pasteurization by using double-wall pan heating.
Physical, Chemical and Organoleptic Characteristics of Lactose-Free Milk-Based Ice Cream Arifin, Muhamad; Detiara, Azzahra; Arief, Irma Isnafia; Soenarno, Moch. Sriduresta; Fajr, Aulia Irhamni; Wulandari, Zakiah; Suryati, Tuti; Apriantini, Astari; ., Salundik; Murtini, Devi; Budiman, Cahyo; Taufik, Epi
Jurnal Teknologi Hasil Peternakan Vol 6, No 1 (2025): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v6i1.61822

Abstract

Lactose-intolerant individuals avoid consuming milk and dairy products, which may lead to deficiencies in essential nutrients naturally present in milk. Lactose-free milk, characterized by its higher sweetness compared to full-cream milk, serves as an ideal base for ice cream—a widely consumed product valued for its sweetness and unique texture. This study aims to analyze the physical, chemical and organoleptic characteristics of lactose-free ice cream. Lactose-free milk was produced using 0.2% lactase enzyme. The evaluated parameters included viscosity, overrun, melting time, pH, sweetness level, total caloric content, lactose content, and organoleptic properties. Data were analyzed using a t-test by comparing ice cream made with whole milk and lactose-free milk. The results indicated that lactose-free ice cream exhibited a significantly higher overrun (p < 0.05), a sweeter taste, and lower total caloric content. However, it had a shorter melting time. No significant differences (p > 0.05) were observed in viscosity, pH, or organoleptic properties. These findings suggest that lactose-free ice cream demonstrates a comparable level of consumer acceptance to whole milk-based ice cream. Keywords: ice cream, lactase, lactose free milk, lactose intolerant,  whole milk
Co-Authors Apriantini, Astari Cahyo Budiman Detiara, Azzahra Epi Taufik Fajr, Aulia Irhamni Irma Isnafia Arief Muhamad Arifin, Muhamad Salundik . Soenarno, M. Sriduresta Soenarno, Moch. Sriduresta Tuti Suryati Zakiah Wulandari