The study of shelf-life of soymilk treated by pasteurization methods by using organoleptic test
Abstract
Abstract
Soymilk is generally processed by a pasteurization process. Pasteurization itself is a method that is widely known in the processing industry as a method to kill microorganisms using high temperatures or commonly referred to as thermal methods that result in damage to physical and chemical components. Therefore, a non-thermal pasteurization process such as high pulsed electric field (HPEF) is needed to maintain product quality attributes. The purpose of this study is to determine the shelf life of soymilk treated by using organoleptic test. About 20 panellists evaluated the quality of soymilk based on color and flavour. Results showed that the HPEF treatment did not change the color and aroma of soybean juice products for 11 hours. It can extend the shelf life of soybean juice for 1 hour compared to the thermal pasteurization process.
Abstrak
Susu kedelai pada umumnya diolah dengan proses pasteurisasi. Pasteurisasi sendiri merupakan sebuah metode yang banyak dikenal dalam industri pengolahan sebagai metode untuk membunuh mikroorganisme menggunakan suhu tinggi atau biasa disebut dengan metode termal yang mengakibatkan kerusakan komponen fisik serta kimiawi. Oleh karena itu, dibutuhkan proses pasteurisasi non-termal seperti high pulsed electric field (HPEF) yang dapat menjaga atribut mutu produk. Adapun tujuan dari penelitian ini adalah mengkaji umur simpan susu kedelai yang diberi perlakuan metode pasteurisasi dengan uji organoleptik. Sebanyak 20 orang panelis memberikan penilaian terhadap sampel susu secara deskriptif berdasarkan kriteria warna dan aroma. Hasil penelitian menunjukkan bahwa perlakuan HPEF tidak merubah warna dan aroma dari susu kedelai sampai 11 jam. Hal ini menunjukkan bahwa metode HPEF dapat memperpanjang umur simpan susu kedelai selama 1 jam dibandingan metode pasteurisasi termal.
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DOI: https://doi.org/10.17969/rtp.v16i1.29445
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