PERANAN JUS BUAH MENGKUDU (Morinda citrifolia) DALAM MEMPERTAHANKAN KUALITAS SUSU PASTEURISASI KAMBING “PERANAKAN ETAWA” SELAMA PENYIMPANAN

Devi Rizky Yuniani, Choiroel Anam, Tatik Khusniati, Rohula Utami

Abstract

Pasteurized milk stored at cool temperatures generally have a relatively short shelf life. Antibacterial
activity of noni juice in maintaining the quality of pasteurized goat's milk stored at cold temperatures was
investigated. Characteristics of pasteurized goat's milk examined were organoleptic performances, microbial
growth (total plate count and psychotrophic bacteria), chemical characteristics (protein, pH and acid total) with
the addition of noni juice at variation concentrations) (0%, 5%, 7.5%, 10%, and 12.5%) and times of storage
(0.5, 10, 15 and 20 storage days). The results showed that the concentration of noni juice addition of 0 % -7.5 %
on the parameters of colour, flavour, taste and homogenity and still were acceptable by consumers. The
inhibitory effects of TPC amount of growth were shown in 12.5% (2.8x101-3.3x101cfu/ml), and this inhibitory
effects weren’t significantly different between each other of concentrations) (α> 0.05). The low decrease of
protein content was indicated at concentrations of 7.5 % and still with the value of under SNI up to 20 days of
storage (from 3.48 to 3.19%). The lowest decrease of pH and the increase acid total titration were shown at
concentrations of 5% with the values of pH (6.40 to 6.17) and acid total (0.20 %-0.22%). Based on organoleptic,
microbial and chemical characteristics, it can be concluded that the best concentration of noni juice than that the
others can be added to the pasteurized goat milk during storage was 5%.

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