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DETERMINATION OF APPROPRIATE TECHNIQUE ON CRYSTALLIZATION AND FRACTIONATION OF COCONUT OIL - Mursalin; Purwiyatno Hariyadi; Eko Hari Purnomo; Nuri Andarwulan; Dedi Fardiaz
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 2 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Each kind of oil has different characteristics and physico-chemical properties. Therefore, cooling method applied during dry fractionation of oil must be specifically designed. Fractionation condition of coconut oil commonly uses the fractionation data of palm oil, soybean oil, butter milk, and other commercial oil. Therefore, a more suitable cooling method for coconut oil needs to be investigated. The study showed that there were three distinct cooling phases critical to crystallization process, i.e. initial cooling, critical cooling and crystallization phase. The initial cooling phase is a process of lowering the rejuvenated oil temperature to the temperature for the onset of oil crystallization. For coconut oil, the onset of crystallization temperature was found at 29°C. The critical cooling phase is cooling from 29°C to the crystallization temperature. Crystallization phase is a phase to maintain the oil temperature constant at a predetermined crystallization temperature. In the initial cooling phase, melted coconut oil might be cooled quickly to save time but in the critical cooling phase, it should be done with a cooling rate of less than 0.176°C/min to produce a physically stable crystal. This study has successfully formulated a typical dry fractionation for coconut oil at pilot plant scale (120 kg) and resulted in an effective cooling procedure to produce oil fractions with physico-chemical properties as expected. The conditions and essential requirements that must be managed and maintained in a dry fractionation stage of coconut oil had been identified and were known. Hence, the fractionation process for specific purposes can be designed in a more practical way.

KARAKTERISTIK TEPUNG TALAS VARIETAS BENTUL DAN SATOIMO HASIL FERMENTASI TERKENDALI DENGAN INOKULUM KOMERSIAL Santi Dwi Astuti; Nuri Andarwulan; Dedi Fardiaz; Eko Hari Purnomo
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 2 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Taro is one of non-rice carbohydrate sources which is rich in dietary fiber and minerals, mainly potassium, magnesium, calcium, dan phosphorus. The objectives of this research were to obtain taro flour with high amylose content and various pasting properties for different food ingredients through controlled fermentation technology using commercial inoculums. There are two taro varieties studied, namely Bentul and Satoimo. The fermentation time conducted were 12, 24, 36, and 48 hours. The commercial inoculums added were NKL, Bimo CF, and Fermipan. The results showed that fermentation of taro with Bimo CF for 48 hours increase the amylose content (66.82% for Bentul variety and 61.08% for Satoimo). The growth of mold contributed to the increase in amylose content. Longer fermentation time increase the breakdown and final viscosity of Bentul taro flour, but decrease the same characteristics in Satoimo flour. Fermented bentul taro flour has amylograph pattern similar to type A, while Satoimo has type C. Fermentation using Bimo CF for 48 hours produced the highest final viscosity in Bentul taro flour (3405 cP) thus it is potential to be used as a filler in products processed at low temperature. Meanwhile Satoimo taro produced flour with lowest breakdown viscosity (0.75 cP), therefore it is potential to be used as a filler in products processed at high temperature.

FRAKSINASI KERING MINYAK KELAPA MENGGUNAKAN KRISTALISATOR SKALA 120 KG UNTUK MENGHASILKAN FRAKSI MINYAK KAYA TRIASILGLISER0L RANTAI MENENGAH MURSALIN MURSALIN; PURWIYATNO HARIYADI; EKO HARI PURNOMO; NURI ANDARWULAN; DEDI FARDIAZ
Jurnal Penelitian Tanaman Industri Vol 19, No 1 (2013): Maret 2013
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v19n1.2013.41-50

ABSTRAKMinyak kelapa merupakan sumber medium chain triglycerides(MCT) utama. Melalui proses fraksinasi dapat dihasilkan fraksi minyakdengan kandungan MCT tinggi. Penelitian ini bertujuan untuk mempelajaripengaruh berbagai faktor perlakuan dingin terhadap kristalisasi danfraksinasi minyak kelapa, serta untuk menetapkan prosedur pendinginanyang efektif dalam menghasilkan fraksi minyak dengan kandungan MCTtinggi. Penelitian dilaksanakan di Laboratorium SEAFAST CENTER IPBdari bulan Maret 2012 sampai bulan Februari 2013. Fraksinasi dilakukandengan memanaskan minyak pada suhu 70°C lalu didinginkan padaberbagai laju pendinginan untuk mencapai beberapa variasi suhukristalisasi, diaduk dengan kecepatan 15 rpm, dibiarkan mengkristal padalama waktu yang berbeda (hingga 900 menit), serta difraksinasi denganpenyaringan vakum menggunakan kertas Whatman 40. Tiga tahappendinginan yang merupakan faktor kunci keberhasilan proses kristalisasiminyak kelapa yaitu tahap pendinginan awal dari suhu 70 hingga 29°C;tahap pendinginan kritis 29°C hingga suhu kristalisasi; dan tahapkristalisasi itu sendiri. Pada tahap pertama minyak kelapa didinginkansecepat mungkin untuk menurunkan waktu proses, tetapi pada tahap keduaharus dilaksanakan dengan laju pendinginan lambat (kurang dari 0,176°C/menit) untuk menghasilkan kristal yang berukuran besar dan tidak mudahmeleleh. Minyak dengan kandungan triasilgliserol tinggi dapat diperolehdari fraksi olein minyak kelapa. Pada perlakuan suhu kristalisasi 21,30-21,73°C untuk laju pendinginan kritis antara 0,013 hingga 0,176°C/menit,semakin rendah laju pendinginan kritis dan semakin lama proseskristalisasi maka kandungan MCT fraksi olein yang dihasilkan akansemakin tinggi.Kata kunci: minyak kelapa, laju pendinginan, kristalisasi, fraksinasi, MCTABSTRACTCoconut oil is the main source of medium chain triglycerides(MCT). Fractionation produce oil fraction containing MCT concentrate.This research aims to study the influence of various factors of coolingtreatment on the crystallization and fractionation of coconut oil, and toestablish effective cooling procedure to produce oil fraction with highMCT content. The research was conducted in Laboratorium of SEAFASTCENTER IPB from March 2012 to February 2013. Coconut oil washeated at 70°C then cooled at different cooling rate to reach variouscrystalization temperatures. The oil was then stirred at 15 rpm and allow tocrystallized at different period of time (up to 900 min), and finallyfractionated by vacuum filtration using Whatman #40 paper. Fractionationtemperatures was the same as crystalization temperature. The resultsshowed that there were three distinct cooling regimes critical tocrystallization process, i.e temperature range from 70 to 29°C; 29°C tocrystallization temperature; and crystallization temperature. In the firstregime, melted coconut oil might be cooled quickly to save time, but in thesecond regime need be done with a cooling rate of less than 0.176°C/minto produce physically stable crystal. Oil with high triacylglycerol contentcould be obtained from olein fraction of coconut oil. At the crystallizationtemperature 21.30-21.73°C for the critical cooling rate between 0.013 to0.176°C/min, the higher MCT content of olein fraction were produced bythe lower critical cooling rate and the longer crystallization process.Keywords: fractionation, crystallization, MCT, coconut oil, cooling rate.

Pengaruh Laju Dosis Iradiasi Gamma (60Co) terhadap Senyawa Antigizi Asam Fitat dan Antitripsin pada Kedelai (Glycine max L.). Rindy Panca Tanhindarto; Purwiyatno Hariyadi; Eko Hari Purnomo; Zubaidah Irawati
Jurnal Ilmiah Aplikasi Isotop dan Radiasi Vol 9, No 1 (2013): Juni 2013
Publisher : BATAN

Telah dilakukan penelitian terhadap pengaruh iradiasi gamma dengan berbagai laju dosis pada senyawa antigizi (asam fitat dan antitripsin) dan warna kedelai. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh laju dosis terhadap penurunan konsentrasi senyawa antigizi dan warna kedelai. Sampel diiradiasi dengan laju dosis 1,30; 3,17; 5,71 dan 8,82 kGy/jam dengan waktu iradiasi bervariasi dari 0,5 jam sampai 55 jam. Sampel dianalisis kadar asam fitat dan aktivitas antitripsin, serta nilai warna L a b kedelai. Hasil penelitian menunjukkan bahwa model kinetika sederhana dapat digunakan untuk menjelaskan perubahan konsentrasi senyawa antigizi dan warna kedelai selama proses radiasi. Data penelitian mengindikasikan bahwa proses radiasi pada laju dosis lebih tinggi (waktu lebih pendek) lebih efektif dalam menghancurkan senyawa antigizi dibandingkan dengan proses radiasi pada laju dosis lebih rendah (waktu lebih lama). Selanjutnya, proses radiasi pada laju dosis lebih tinggi (waktu lebih pendek) juga memiliki efek yang kurang merugikan pada warna biji dan tepung kedelai dibandingkan dengan proses radiasi dengan laju dosis lebih rendah (waktu lebih lama). Temuan ini menunjukkan bahwa proses radiasi pada dosis yang sama berpotensi dapat dioptimalkan dengan pemilihan kombinasi yang paling sesuai terhadap laju dosis dan waktu iradiasi

Chemical Characterization of Flour Fractions from Five Yam (Dioscorea alata) Cultivars in Indonesia Lula Nadia; M. Aman Wirakartakusumah; Nuri Andarwulan; Eko Hari Purnomo; Takahiro Noda; Koji Ishiguro
Journal of Engineering and Technological Sciences Vol. 47 No. 1 (2015)
Publisher : Institute for Research and Community Services, Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/j.eng.technol.sci.2015.47.1.7

The purpose of this study was to investigate the influence of particle size on the chemical properties of yam flour in five cultivars, yellow/YY, orange/OY, light purple/LPY, purple/PY, and dark purple/DPY. With a mesh sieve, three flour fractions were separated according to particle size: small (128.6-139.7 µm), medium (228.7-257.9 µm), and large (475.4-596.3 µm). The content of moisture (6.81-11.26 %db) and lipids (4.48-9.85 %db) decreased with the increase of particle size, while proteins (4.48-9.85 %db) and carbohydrates (78.12-83.76 %db) were not influenced by particle size. Folin-Ciocalteu reagent and chlorogenic acid were used as standard to investigate the total phenolic compounds in the yam flour, and high-performance liquid chromatography (HPLC) was used to investigate the anthocyanin and carotene contents. It was found that there was no size influence on the content of phenolics (0.27-2.82%db), anthocyanin (2.25-15.27 mg/100g db) in LPY, PY, DPY or carotene (23.75-132.12 mg/100g db) in YY, OY. The differences in chemical composition were due to differences in particle size and heat treatment, but may also have been caused by the different composition of the milling process.

Kinetika Fotodegradasi Klorofil, Tokoferol, dan Karotenoid dalam Minyak Sawit Merah Dewi Fortuna Ayu; Nuri Andarwulan; Purwiyatno Hariyadi; Eko Hari Purnomo
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this research was to assess the photodegradation kinetics of chlorophyll, tocopherol, and carotenoid in red palm oil (RPO) during storage under flourescent light intensities of 5000, 10000, and 15000 lux. Photodegradation was followed by measuring the changes of chlorophyll, tocopherol, and carotene contents in RPO filled in transparent bottles stored in incubator box (31.60±0.69 oC) with controlled light intensity. As reference, pure RPO was filled in dark and transparent bottles then was stored at roomy temperature (31.46±1.04 °C) and lighting (476.25-484.89lux). The result showed that photodegradation of chlorophyll followed first order kinetics with two distinct photodegradation periods. First, rapid photodegradation period during the first 6 hours of storage with k values of 3.81x10-2, 4.45x10-2, 5.64x10-2 day-1, followed by a slower photodegradation period at prolonged storage more than 6 hours, with k values of 1.41x10-2, 3.01x10-2, 4.59x10-2 day-1 under light intensities of 5000, 10000, and 15000 lux, respectively. Photodegradation of tocopherol and carotene also followed first order kinetics. Photodegradation of tocopherol had the highest rate constant (k value of 9.10x10-2, 12.02x10-2, 17.33x10-2 day-1), meanwhile carotene had the lowest rate constant (k value of 0.80x10-2, 1.40x10-2, 1.98x10-2 day-1) under light intensities of 5000, 10000, and 15000 lux, respectively. The light intensity coefficient (zi) as dependence indicator of k on the changes of light intensity were measured. The zi values ofchlorophyll, tocopherol, and carotene were 20000, 33333, and 25000 lux, respectively; indicated that the degradation rate of chlorophyll was the most sensitive to the changes of light intensity. ABSTRAKPenelitian ini bertujuan untuk mengkaji laju fotodegradasi klorofil, tokoferol, dan karoten dalam minyak sawit merah (MSM) selama penyimpanan dalam kondisi terpapar cahaya fluoresen pada intensitas 5000, 10000, dan 15000 lux. Fotodegradasi dikaji dengan mengukur perubahan kadar klorofil, tokoferol, dan karoten MSM pada botol transparan yang disimpan dalam kotak inkubator (31,60±0,69 oC) dengan intensitas cahaya dipertahankan konstan. Sebagai pembanding, MSM murni dalam botol gelap dan transparan disimpan pada suhu (31,46±1,04 °C) dan pencahayaan normal laboratorium (476,25-484,89 lux). Hasil penelitian menunjukkan bahwa klorofil mengalami fotodegradasi mengikuti model reaksi ordo pertama dalam dua periode; yaitu periode fotodegradasi cepat selama penyimpanan 6 jam pertama dengan nilai konstanta laju (k) 3,81x10-2, 4,45x10-2, 5,64x10-2 hari-1, diikuti periode fotodegradasi lambat pada penyimpanan yang lebih lama dengan nilai k 1,41x10-2, 3,01x10-2, 4,59x10-2 hari-1 masing-masing pada intensitas cahaya 5000, 10000, dan 15000 lux. Fotodegradasi tokoferol dan karoten juga mengikuti model reaksi ordo pertama. Fotodegradasi tokoferol berlangsung dengan laju paling tinggi (nilai k 9,10x10-2, 12,02x10-2, 17,33x10-2 hari-1), sedangkan fotodegradasi karoten berlangsung dengan laju paling rendah (nilai k 0,80x10-2, 1,40x10-2, 1, 98x10-2 hari-1) masing-masing pada perlakuan intensitas cahaya 5000, 10000, dan 15000 lux. Konstanta intensitas cahaya (zi) sebagai indikator ketergantungan nilai k terhadap perubahan intensitas cahaya untuk klorofil, tokoferol, karoten berturut-turut adalah 20000, 33333, dan 25000 lux. Hal ini mengindikasikan bahwa laju degradasi klorofil paling sensitif terhadap perubahan intensitas cahaya.

FORMULATION AND PROCESS OPTIMIZATION OF MUFFIN PRODUCED FROM COMPOSITE FLOUR OF CORN, WHEAT AND SWEET POTATO [Formulasi dan Optimasi Proses Produksi Mufin dari Tepung Komposit Jagung, Gandum dan Ubi Jalar] Eko Hari Purnomo; Azis B. Sitanggang; Denny S. Agustin; Purwiyatno Hariyadi; Stefani Hartono
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 2 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Intensification of use of local carbohydrate sources such as corn and sweet potato is expected to minimize wheat import and support food diversification program. The objective of this research was to optimize the composite flour composition and baking process conditions in muffin production. This research was divided into 3 steps namely formula optimization using mixture design techniques, process optimization using response surface methodology and final product analysis. The formula and process optimization was based on sensory parameter using hedonic rating test involving 70 untrained panelists. The results showed that the optimum formula was a formula with 4% wheat flour, 86% corn flour, and 10% sweet potato flour. The optimum baking condition was 39 minutes at 157°C. Analysis of muffin made with the optimum formula and baking conditions showed that the muffin had hardness, moisture, ash, protein, fat, cabohydrate, and crude fibre of 107.3 gf, 23.22%, 1.83%, 5.89%, 22.46%, 69.82%, and 0.26%, respectively.

FRAKSINASI KERING MINYAK KELAPA MENGGUNAKAN KRISTALISATOR SKALA 120 KG UNTUK MENGHASILKAN FRAKSI MINYAK KAYA TRIASILGLISER0L RANTAI MENENGAH MURSALIN MURSALIN; PURWIYATNO HARIYADI; EKO HARI PURNOMO; NURI ANDARWULAN; DEDI FARDIAZ
Jurnal Penelitian Tanaman Industri Vol 19, No 1 (2013): Maret 2013
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v19n1.2013.41-50

ABSTRAKMinyak kelapa merupakan sumber medium chain triglycerides(MCT) utama. Melalui proses fraksinasi dapat dihasilkan fraksi minyakdengan kandungan MCT tinggi. Penelitian ini bertujuan untuk mempelajaripengaruh berbagai faktor perlakuan dingin terhadap kristalisasi danfraksinasi minyak kelapa, serta untuk menetapkan prosedur pendinginanyang efektif dalam menghasilkan fraksi minyak dengan kandungan MCTtinggi. Penelitian dilaksanakan di Laboratorium SEAFAST CENTER IPBdari bulan Maret 2012 sampai bulan Februari 2013. Fraksinasi dilakukandengan memanaskan minyak pada suhu 70°C lalu didinginkan padaberbagai laju pendinginan untuk mencapai beberapa variasi suhukristalisasi, diaduk dengan kecepatan 15 rpm, dibiarkan mengkristal padalama waktu yang berbeda (hingga 900 menit), serta difraksinasi denganpenyaringan vakum menggunakan kertas Whatman 40. Tiga tahappendinginan yang merupakan faktor kunci keberhasilan proses kristalisasiminyak kelapa yaitu tahap pendinginan awal dari suhu 70 hingga 29°C;tahap pendinginan kritis 29°C hingga suhu kristalisasi; dan tahapkristalisasi itu sendiri. Pada tahap pertama minyak kelapa didinginkansecepat mungkin untuk menurunkan waktu proses, tetapi pada tahap keduaharus dilaksanakan dengan laju pendinginan lambat (kurang dari 0,176°C/menit) untuk menghasilkan kristal yang berukuran besar dan tidak mudahmeleleh. Minyak dengan kandungan triasilgliserol tinggi dapat diperolehdari fraksi olein minyak kelapa. Pada perlakuan suhu kristalisasi 21,30-21,73°C untuk laju pendinginan kritis antara 0,013 hingga 0,176°C/menit,semakin rendah laju pendinginan kritis dan semakin lama proseskristalisasi maka kandungan MCT fraksi olein yang dihasilkan akansemakin tinggi.Kata kunci: minyak kelapa, laju pendinginan, kristalisasi, fraksinasi, MCTABSTRACTCoconut oil is the main source of medium chain triglycerides(MCT). Fractionation produce oil fraction containing MCT concentrate.This research aims to study the influence of various factors of coolingtreatment on the crystallization and fractionation of coconut oil, and toestablish effective cooling procedure to produce oil fraction with highMCT content. The research was conducted in Laboratorium of SEAFASTCENTER IPB from March 2012 to February 2013. Coconut oil washeated at 70°C then cooled at different cooling rate to reach variouscrystalization temperatures. The oil was then stirred at 15 rpm and allow tocrystallized at different period of time (up to 900 min), and finallyfractionated by vacuum filtration using Whatman #40 paper. Fractionationtemperatures was the same as crystalization temperature. The resultsshowed that there were three distinct cooling regimes critical tocrystallization process, i.e temperature range from 70 to 29°C; 29°C tocrystallization temperature; and crystallization temperature. In the firstregime, melted coconut oil might be cooled quickly to save time, but in thesecond regime need be done with a cooling rate of less than 0.176°C/minto produce physically stable crystal. Oil with high triacylglycerol contentcould be obtained from olein fraction of coconut oil. At the crystallizationtemperature 21.30-21.73°C for the critical cooling rate between 0.013 to0.176°C/min, the higher MCT content of olein fraction were produced bythe lower critical cooling rate and the longer crystallization process.Keywords: fractionation, crystallization, MCT, coconut oil, cooling rate.

Evaluasi Kecukupan Panas Proses Pasteurisasi Nata de Coco dalam Kemasan Plastik Polietilen Hafzialman Hafzialman; Feri Kusnandar; Eko Hari Purnomo
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 1 (2014): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar

Sliced nata de coco in light syrup is categorized as an acidified food with an equilibrium pH of 3.3-3.9. Hence, pasteurization process can be applied to kill potential pathogenic and spoilage microorganims in order to produce a safe product and extend its shelf life. The objective of this study was to evaluate the thermal processing adequacy of sliced nata de coco in light syrup (net weight: 2 kg per package; size per slice: 15x15x15 mm2) packed in polyethylene plastic bag (320x230x0.16 mm3) and pasteurized in a conveyor pasteurizer at a heating temperature of 98+2oC for 20 minutes. Thermal process adequacy was determined by comparing the pasteurization value (P) of the process with a standardized P80 value at different D cycles for some microbial targets (2D80, 3D80 and 6D80). The designed pasteurization process satisfactorily inactivated vegetative cells, mold, yeast, Bacillus coagulans, Byssochlamus fulva, and Byssochlamus fulva nivea (Pvalue >P80 value). However, the thermal process was not sufficient to inactivate Alicyclobacillus acidoterrestris, Bacillus polymyxa, Bacillus macerans dan Bacillus pasteurianum (Pvalue<P80 value).

Effect of Waiting Time and Process Temperature on the Quality of Commercially Sterilized Flavored Liquid Milk Nur Fitriana Dewi; Eko Hari Purnomo; Purwiyatno Hariyadi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 1 (2019)
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2019.6.17

In Indonesia, commercially sterilized flavored liquid milk is regulated requiring minimum F0-value of 3.0 minutes. Due to batch thermal processing operation, a waiting time, period for product holding before sterilization process at room temperature, is necessary. Waiting time is identified as a critical factor due to potential increase in initial microbial load. Consequently, increase of waiting time might be associated with the need of higher F0-value. The objective of this study was to evaluate the effect of waiting time (0, 1, 2, 3, 4, 5, and 6 hours) and process temperatures (121.9, 122.6, and 123.9˚C) for fixed processing time (10 minutes) on the selected quality parameters of commercially sterilized flavored liquid milk. Our result showed no significant increase on the number of microbes, pH, and viscosity of the milk after waiting time up to 6 hours. After sterilization, all products tested with waiting time up to 6 hours and processing temperature at 121.9˚C (F0–value of 11.00-13.54 minutes), 122.6˚C (F0–value of 15.49-17.01 minutes), 123.9˚C (F0–value of 20.53-21.46 minutes) were organoleptically acceptable. However, decrease of vitamin B1 (6-7, 9.6-10.4, 22-23%), vitamin C (45-50, 100, and 100%) were observed at processing temperature of 121.9, 122.6, and 123.9˚C, respectively. These findings shows that the use of processing temperature of 121.9˚C (F0-value of 11.00-13.54 minutes) is consider to be the best alternative to produce commercially sterilized flavored liquid milk having waiting time up to 6 hours.

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