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All Journal Jurnal Teknologi Pangan dan Gizi Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Teknologi & Industri Hasil Pertanian Food Science and Technology Journal (Foodscitech) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) PRIMA: Journal of Community Empowering and Services Journal of Food Technology and Agroindustry Journal of Management and Bussines (JOMB) Nusantara Science and Technology Proceedings International Journal on Food, Agriculture and Natural Resources (IJFANRES) Jurnal Pengbdian Teknik Mesin Jurnal Pengabdian Pelitabangsa
Jariyah Jariyah
Universitas Pembangunan Nasional “Veteran” Jawa Timur
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EFFECT OF FREQUENCY AND DURATION OF THERMOSONICATION ON THE PHYSICAL, CHEMICAL AND MICROBIOLOGICAL QUALITY OF COW'S MILK Almira Dinar Dhiny; Jariyah Jariyah; Luqman Agung Wicaksono; Anugerah Dany Priyanto; Serly Safitri; Wildan Naufal Esfandiar
Jurnal Pangan dan Agroindustri Vol. 11 No. 3: July 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.03.4

Abstract

Milk is a food product that contains many nutrients. Thermosonication is a method combining ultrasonic and medium-temperature heating that can be used as an alternative pasteurisation method because it can maintain the nutrients contained in milk while providing safety assurance for consumption. This study aimed to determine the effect of frequency and duration of thermosonication on the physical, chemical and microbiological quality of cow's milk. The experimental design used was a completely randomised design (CRD) with two factorials of frequency (20 and 22kHz) and duration of thermosonication (5, 10, 15 and 20 minutes). The data obtained were analysed with ANOVA and BNJ further tests at the 5% level. The best treatment was 22kHz frequency for 20 minutes with the results of viscosity 3.80 ± 0.000 cP, pH 6.8 ± 0.00, fat content 3.22 ± 0.00%, protein content 2.19 ± 0.01% and total bacteria 0.53 ± 0.67 log CFU/ml, and was able to reduce Escherichia coli bacteria by 2.95 log CFU/ml.
Co-Authors Achmad Wahyu Hidayat Adiyani Parahita Lestari Alfiya Dewi Novanda Almira Dinar Dhiny anggreini, riski ayu Anugerah Dany Priyanto Ayuninggar, Rizky Mayadita Dedin Finatsiyatull Rosida Elma Zanubi Arifah Arifah Ely Kurniati Enny Karti Basuki Hadi Munarko Ifwarisan Defri Ika Korika Swasti Kindriari Nurma Wahyusi Kusuma Wardhani Mas’udah Laras Sitoayu Marisa Kusuma Wardani Marisa Kusuma Wardani Ni Ketut Sari Nur Fitri Dian Pratiwi Purwadi MP. Ir Ratna Yulistiani Ratna, Rawiri Yunia Rudi Nurismanto Salsabila Ayu Sukma Serly Safitri Setyandari Ayu Larasati Shafira Suci Utami Silvana Dwi Nurherdiana Sri Djajati Sri Winarti Sri Winarti SustiawanKarunia Karunia Triwardani, Intan Ulya Sarofa Wildan Naufal Esfandiar Yolandra Hibatullah Isnaini Yushinta Aristina Sanjaya