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All Journal Agrointek Warta IHP (Warta Industri Hasil Pertanian) Jurnal Kewirausahaan dan Bisnis Jurnal Teknologi Hasil Pertanian Teknologi dan Industri Pertanian Indonesia Jurnal Akademik Pengabdian Masyarakat
Bara Yudhistira
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences

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Journal : Jurnal Teknologi Hasil Pertanian

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INAKTIVASI PANAS SPORA BACILLUS CEREUS PADA TAHU Bara Yudhistira; Reny Mailia; Endang S. Rahayu; Yudi Pranoto; Saiful Rochdyanto
Jurnal Teknologi Hasil Pertanian Vol 10, No 1 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (491.381 KB) | DOI: 10.20961/jthp.v10i1.17498

Abstract

As one of perishable food, tofu is susceptible for microorganisms contamination, an effort is needed to solve the problem. Heat treatment is one of the most common methods used to reduce microorganism population. This research aimed to analyze heat treatment effects of Bacillus cereus reduction in tofu. B. cereus isolate was obtained from soy milk cooking process during tofu production in Sudagaran Yogyakarta. D value measurement as parameter analysis was conducted at 80, 90, 100, 110, 120oC. The results showed that D90 value of B. cereus in tofu product was 29.41 minutes D120 value was 1.69 minute, while Z value was 33.33oC. D and Z value obtained was then used as pasteurization reference to extend shelf life of tofu. Pasteurization temperature of 95oC was based on household conventional boiling temperature, and the process time variations were 0, 10, 30 and 34 minutes. During tofu storage at 100C, analyses conducted were Total Plate Count, spore-forming bacteria, and B. cereus enumeration. Sensory parameter was also evaluated; including flavor, color, surface appearance, mucus presence, and texture. The longest shelf life 20 days was obtained by 34 minutes pasteurization and cool storage.
Co-Authors Adhitya Pitara Sanjaya Ananta Bhirawa Putra Nugroho Anindya Abdi Nusara Ardha Pamilutama Arianto Agus Prasetyo Asa Fauzan Muhammad Ayik Nurmalita Setyati Bambang Sigit Amanto Bambang Sigit Amanto Basito Basito Cantika Aurellia Azarine Cisya Vidya Anggraini Citra Putri Nur Yuwono Dafa Fadhilah Damarati Bestari Danang Eristanto Daniel Happy Putra Dara Audina Meriza Dian Rachmawanti Dian Rachmawati Eddy Triharyanto Edhi Nurhartadi Endang S. Rahayu Karina Aurellia Putri Murti Kawiji Kawiji Kawji Kawiji Lukita Purnamayati Melviana Mayandra Putri Budi Setyo Nadila Dwi Prasetyo Wati Nur Her Riyadi Parnanto Nurul Fadhila R Baskara A R. Baskara Anandito Raden Baskara Katri Anandito Reny Mailia Roch Andini Ayu Putri Rofandi Hartanto Saiful Rochdyanto Sandy Tri Wibowo Sigit Prabawa Sigit Prabawa Siswanti Siswanti Sulistyo Saputro Susantiningrum Susantiningrum Viska Wandhira Wimarnaya Yudi Pranoto Zenita Mulya Astuti