Magistia, Indah Ayu (2017) PENGARUH SUHU PENGOLAHAN DAN LAMA PENYIMPANAN SUSU SAPI SEGAR TERHADAP UJI ORGANOLEPTIK DAN UJI REDUKTASE. Skripsi thesis, Universitas Setia Budi Surakarta.
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Abstract
Milk is a source of animal protein. The quality of milk is an important reason for people to consume it. Fresh cow milk in normal condition can only last in less than 24 hours. Reductase test can provide estimation of the total bacteria contained in milk by observing the time required by bacteria to do activities, which cause coloration of methylene blue. This study aims at investigating the influence of heating (processing) temperature and storage time on the quality of fresh cow milk based on organoleptic and reductase tests. The decreased quality of fresh cow milk is indicated by the microbiological quality. One of microbiological tests for milk to investigate the number of bacteria in milk indirectly is reductase test. The sample used in this study was fresh cow milk from milking results taken at the place of sale of fresh cow's milk KUD of Boyolali Regency. The results showed that fresh cow’s milk stored for 18 hours, 24 hours, 48 hours and and heating temperature at 600C, 700C, and 800C was obtained from the processing temperature and the duration of storage of fresh cow’s milk influenced the organoleptic test, the heating temperature and the duration of storage of fresh cow’s milk had no effect on the reductase test. Keywords: fresh cow milk, processing temperature and storage time, organoleptic test, reductase test.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | Keywords: fresh cow milk, processing temperature and storage time, organoleptic test, reductase test. |
| Subjects: | R Medicine > R Medicine (General) |
| Divisions: | Fakultas Ilmu Kesehatan > Prodi D4 Analis Kesehatan |
| Depositing User: | Herera Gadys USB |
| Date Deposited: | 23 Feb 2019 02:45 |
| Last Modified: | 23 Feb 2019 02:45 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/518 |
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