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Addition of Germicidal UV-C Radiation Equipment in the Sterilization Process to Extend the Shelf Life of Cow's Milk

Rekayasa · Vol. 22 No. 1 (2024) · hlm. 11–21

DOI
10.15294/rekayasa.v22i1.6239
ISSN
2527-6964, 0216-6631
Terbit
2024-07-31
Penerbit
Universitas Negeri Semarang
Bahasa
eng

Abstrak

Cow's milk provides essential human nutrients, including calcium, protein, and minerals. However, it is highly susceptible to bacterial contamination, which leads to rapid spoilage. Pasteurization is the most common method to process cow's milk, effectively reducing microbial levels. However, some heat-resistant bacteria can survive the pasteurization process, limiting its effectiveness in ensuring long-term milk safety. This study investigates the use of chemical engineering technology by combining pasteurization and UV-C radiation methods, either sequentially or simultaneously, to improve the effectiveness of milk sterilization. The use of combined techniques aims to leverage the strengths of both processes, achieving superior microbial reduction and extending milk shelf life. Different operating temperatures and radiation durations were tested to identify optimal processing conditions. The findings revealed that this combined approach achieved a significant bacterial reduction of 99.95%, decreasing the microbial count from an initial 1.9 × 10⁶ cfu/mL to 7.0 × 10² cfu/mL. Moreover, the shelf life of the milk was extended to five months, demonstrating the effectiveness of the hybrid method. The study also monitored the milk's acidity (pH) throughout the process, which remained within optimal conditions of 6.5 to 6.8. This indicates that the combined treatment does not compromise milk quality. Integrating pasteurization with germicidal UV-C radiation offers a promising alternative for milk sterilization, improving microbial control and significantly increasing the shelf life of cow's milk. The results suggest that this dual-method approach could be a valuable advancement in dairy processing, enhancing both safety and efficiency in the production and preservation of milk.

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  • State University of Semarang
  • Universitas Ivet
  • Universitas Tidar
  • Organisasi berbeda
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Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Kriswanto KriswantoState University of Semarang3
Rahmat Doni WidodoState University of Semarang2
Hendrix Noviyanto FirmansyahState University of Semarang2
Irawaty IrawatyState University of Semarang2
Fahmy Zuhda BahtiarUniversitas Ivet1
Fathur RahmanUniversitas Ivet1
Nurul BurhanUniversitas Ivet1
Pradana Hery KrismantoState University of Semarang1
Deni Fajar FitriyanaState University of Semarang1
Muttaqin HaqiqiState University of Semarang1
Sunyoto SunyotoState University of Semarang1
Galang Tamami AkbarState University of Semarang1
Widya Hary CahyatiState University of Semarang1
Nurdian SusilowatiState University of Semarang1
Nathanael Christian Satya WijayaState University of Semarang1
Zoeraia Fathia UtamieState University of Semarang1
Amir MahmudState University of Semarang1
Rahma Dhani FatonahState University of Semarang1
Lilis HartatiUniversitas Tidar1
Duhita Driyah SupraptiState University of Semarang1
Dani MuhtadaState University of Semarang1
Yoris Adi MarettaState University of Semarang1
Godham Eko SaputroState University of Semarang1
Aldias BahatmakaState University of Semarang1
Sunyoto SunyotoState University of Semarang1
Eny Widhia AgustinState University of Semarang1
Fransisca Widhi MahatmantiState University of Semarang1
Maulida ZakiaState University of Semarang1
Safna Rahma WatiState University of Semarang1
Berliana Putri RahmaliaState University of Semarang1
Dea MaulanaState University of Semarang1
Amelia Putri WidiastutiState University of Semarang1
Laili Nailil MunaState University of Semarang1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/rekayasa/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc)
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Addition of Germicidal UV-C Radiation Equipment in the Sterilization Process to Extend the Shelf Life of Cow's Milk</dc:title>
	<dc:creator xml:lang="en">Wulansarie, Ria </dc:creator>
	<dc:creator xml:lang="en">Rusiyanto, Rusiyanto</dc:creator>
	<dc:creator xml:lang="en">Dino Alfian, Rangga </dc:creator>
	<dc:creator xml:lang="en">Diyah Ayu Utami, Kiki </dc:creator>
	<dc:creator xml:lang="en">Rahmah, Ladunia </dc:creator>
	<dc:creator xml:lang="en">Izza Arinanda, Miftakhul </dc:creator>
	<dc:creator xml:lang="en">Dyah Pita Rengga, Wara </dc:creator>
	<dc:subject xml:lang="en">total plate count</dc:subject>
	<dc:subject xml:lang="en">shelf life </dc:subject>
	<dc:subject xml:lang="en">milk processing </dc:subject>
	<dc:subject xml:lang="en">radiation</dc:subject>
	<dc:subject xml:lang="en">pasteurization </dc:subject>
	<dc:description xml:lang="en">Cow's milk provides essential human nutrients, including calcium, protein, and minerals. However, it is highly susceptible to bacterial contamination, which leads to rapid spoilage. Pasteurization is the most common method to process cow's milk, effectively reducing microbial levels. However, some heat-resistant bacteria can survive the pasteurization process, limiting its effectiveness in ensuring long-term milk safety. This study investigates the use of chemical engineering technology by combining pasteurization and UV-C radiation methods, either sequentially or simultaneously, to improve the effectiveness of milk sterilization. The use of combined techniques aims to leverage the strengths of both processes, achieving superior microbial reduction and extending milk shelf life. Different operating temperatures and radiation durations were tested to identify optimal processing conditions. The findings revealed that this combined approach achieved a significant bacterial reduction of 99.95%, decreasing the microbial count from an initial 1.9 × 10⁶ cfu/mL to 7.0 × 10² cfu/mL. Moreover, the shelf life of the milk was extended to five months, demonstrating the effectiveness of the hybrid method. The study also monitored the milk's acidity (pH) throughout the process, which remained within optimal conditions of 6.5 to 6.8. This indicates that the combined treatment does not compromise milk quality. Integrating pasteurization with germicidal UV-C radiation offers a promising alternative for milk sterilization, improving microbial control and significantly increasing the shelf life of cow's milk. The results suggest that this dual-method approach could be a valuable advancement in dairy processing, enhancing both safety and efficiency in the production and preservation of milk.</dc:description>
	<dc:publisher xml:lang="en">Universitas Negeri Semarang</dc:publisher>
	<dc:date>2024-07-31</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">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/journals/rekayasa/article/view/6239</dc:identifier>
	<dc:identifier>10.15294/rekayasa.v22i1.6239</dc:identifier>
	<dc:source xml:lang="en">Rekayasa; Vol. 22 No. 1 (2024); 11-21</dc:source>
	<dc:source>2527-6964</dc:source>
	<dc:source>0216-6631</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/journals/rekayasa/article/view/6239/2292</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2024 Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran</dc:rights>
</oai_dc:dc>