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Pengaruh Pasteurisasi Dan Lama Penyimpanan Terhadap Uji Organoleptik Dan Total Plate Count (TPC) Susu Ketapang (Terminalia cattapa.L)

Jurnal Sains dan Teknologi Pangan · Vol. 7 No. 3 (2022)

DOI
10.33772/jstp.v7i3.26473
ISSN
2527-6271
Published
2022-07-05
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The purpose of this study was to determine the interaction effect of pasteurization treatment and storage time on organoleptic assessment and TPC (Total Plate Count) of Ketapang (Terminalia cattapa) milk. This study used a completely randomized design (CRD) factorial pattern with two factors, which are pasteurization temperatures of T1 (61 OC for 30 minutes) and T2 (75 OC for 15 seconds) and storage times of S0 (0-day storage), S1 (4-day storage), and S2 (8-day storage). The data were analyzed using analysis of variance (ANOVA) and then followed with Duncan’s Multiple Range Test (DMRT) at a 95% confidence level. The results show that the most preferred ketapang milk was obtained at 8 days of storage. The T2S8 treatment had a significant effect on the aroma with an average preference score of 4.19 (like) while the T0S8 treatment had a significant effect on the color with an average preference score of 4.16 (like). The T2S8 sample was acceptable (preferred) by panelists in the overall hedonic organoleptic assessment. The result also shows that it had an average total plate count (TPC) of 1.36-3.45 cells/100 mL. Keywords: Ketapang milk, pasteurization, storage time, total plate count (TPC) ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh interaksi perlakuan pasteurisasi dan lama penyimpanan, uji organoleptik, serta TPC (Total Plate Count) susu ketapang (Terminalia cattapa). Penelitian ini menggunakan rancangan acak lengkap (RAL) pola faktorial dengan dua faktor, yaitu suhu pasteurisasi T1 (suhu 610C selama 30 menit) dan T2 (suhu 750C selama 15 detik) dan lama penyimpanan S0 (penyimpanan hari ke-0), S1 (penyimpanan hari ke-4), dan S2 (penyimpanan hari ke-8). Data di analisis menggunakan Analysis Of Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa pengaruh pasteurisasi dan lama penyimpanan susu ketapang terbaik di peroleh pada penyimpanan 8 hari yang berpengaruh nyata terhadap organoleptik aroma pada T2S8 dengan nilai 4,19 (suka) dan warna pada T0S8 dengan nilai 4,16 (suka). T2S8 dapat diterima dan disukai panelis dalam penilaian organoleptik hedonik, keseluruhan dan rata-rata total plate count (TPC) yaitu 1,36-3,45 sel/100 mL.Kata kunci: susu ketapang, pasteurisasi, lama penyimpanan, total plate count (TPC)

Collaboration network of the authors

40 authors · 143 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Gunadarma University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Hermanto HermantoUniversitas Halu Oleo26
Ansharullah AnsharullahUniversitas Halu Oleo22
RH Fitri FaradillaAffiliation unknown19
Nur AsyikUniversitas Halu Oleo16
Muhammad Syukri SadimantaraUniversitas Halu Oleo15
Asnani AsnaniAffiliation unknown12
LA KARIMUNAUniversitas Halu Oleo10
Kobajashi Togo IsamuAffiliation unknown9
Restu LibrianiAffiliation unknown9
Andi KhaeruniUniversitas Halu Oleo7
Djukrana WahabAffiliation unknown6
Abdu Rahman BacoAffiliation unknown5
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown3
Sarinah SarinahAffiliation unknown3
faris takzimAffiliation unknown3
Muhammad Zakir MuzakkarAffiliation unknown3
La Ode HuliAffiliation unknown2
Laode Muhamad Hazairin NadiaAffiliation unknown2
Ryan HidayatAffiliation unknown2
Maharani MaharaniAffiliation unknown2
La RiandaAffiliation unknown2
Fitrianingsih FitrianingsihGunadarma University2
Mohammad Nuh IbrahimAffiliation unknown2
Prima Endang SusilowatiAffiliation unknown2
GEDE AGUS SANJAYAUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
Azhar BafadalUniversitas Halu Oleo1
Anugrah HidayatAffiliation unknown1
I Gede MardiantaAffiliation unknown1
LIANTO -Affiliation unknown1
Safitri YaniAffiliation unknown1
Yusra YusraAffiliation unknown1
Fitriani FitrianiAffiliation unknown1
Nabila UkhtyAffiliation unknown1
Akbardiansyah AkbardiansyahAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">Pengaruh Pasteurisasi Dan Lama Penyimpanan Terhadap Uji  Organoleptik Dan Total Plate Count (TPC) Susu Ketapang (Terminalia cattapa.L)</dc:title>
	<dc:creator>Sipa, Nandar Kusrail</dc:creator>
	<dc:creator>Tamrin, Tamrin</dc:creator>
	<dc:creator>L, Mariani</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Rejeki, Sri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The purpose of this study was to determine the interaction effect of pasteurization treatment and storage time on organoleptic assessment and TPC (Total Plate Count) of Ketapang (Terminalia cattapa) milk. This study used a completely randomized design (CRD) factorial pattern with two factors, which are pasteurization temperatures of T1 (61 OC for 30 minutes) and T2 (75 OC for 15 seconds) and storage times of S0 (0-day storage), S1 (4-day storage), and S2 (8-day storage). The data were analyzed using analysis of variance (ANOVA) and then followed with Duncan’s Multiple Range Test (DMRT) at a 95% confidence level. The results show that the most preferred ketapang milk was obtained at 8 days of storage. The T2S8 treatment had a significant effect on the aroma with an average preference score of 4.19 (like) while the T0S8 treatment had a significant effect on the color with an average preference score of 4.16 (like). The T2S8 sample was acceptable (preferred) by panelists in the overall hedonic organoleptic assessment. The result also shows that it had an average total plate count (TPC) of 1.36-3.45 cells/100 mL. Keywords: Ketapang milk, pasteurization, storage time, total plate count (TPC) ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh interaksi perlakuan pasteurisasi dan lama penyimpanan, uji organoleptik, serta TPC (Total Plate Count) susu ketapang (Terminalia cattapa). Penelitian ini menggunakan rancangan acak lengkap (RAL) pola faktorial  dengan dua faktor, yaitu suhu pasteurisasi T1 (suhu 610C selama 30 menit) dan T2 (suhu 750C selama 15 detik) dan lama penyimpanan S0 (penyimpanan hari ke-0), S1 (penyimpanan hari ke-4), dan S2 (penyimpanan hari ke-8). Data di analisis menggunakan Analysis Of  Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa pengaruh pasteurisasi dan lama penyimpanan susu ketapang terbaik di peroleh pada penyimpanan 8 hari yang berpengaruh nyata terhadap organoleptik aroma pada T2S8 dengan nilai 4,19 (suka) dan warna pada T0S8 dengan nilai 4,16 (suka). T2S8 dapat diterima dan disukai panelis dalam penilaian organoleptik hedonik, keseluruhan dan rata-rata total plate count (TPC) yaitu 1,36-3,45 sel/100 mL.Kata kunci : susu ketapang, pasteurisasi, lama penyimpanan, total plate count (TPC)</dc:description>
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	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2022-07-05</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/26473</dc:identifier>
	<dc:identifier>10.33772/jstp.v7i3.26473</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 7, No 3 (2022): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v7i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/26473/15436</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Jurnal Sains dan Teknologi Pangan</dc:rights>
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