Perbedaan nilai gizi susu sapi setelah pasteurisasi non termal dengan HPEF (High Pulsed Electric Field)

Hariono, Budi; Erawantini, Feby; Budiprasojo, Azamataufiq; Puspitasari, Trismayanti Dwi

doi:10.30867/action.v6i2.531

Cited by 7 publications

(7 citation statements)

References 15 publications

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“…The test results show a rise time value of 0.39 minutes, an overshoot percentage of 0.61%, a minimum settling time of 60.88, and a maximum settling time of 62.38; (4) In testing the activation of the stove using an electric lighter and flame sensor, the threshold value imposed in the range of 1000 to 4000 for the analog output is used to detect the flame at a fixed distance of 10 CM. The purpose of this test is to ensure that the stove ignites successfully at a percentage of 100% when the flame sensor detects the flame; (5) In testing the electric lighter and flame sensor, it can be concluded that the time required to light the stove when the electric lighter is on is 2 seconds, and when the stove is lit, the electric lighter will turn off within 1 second.…”

Section: Discussionmentioning

confidence: 99%

“…Bone tissue is formed during puberty, so milk is very suitable for consumption during puberty [4]. The milk's nutrients include protein, calcium, vitamin A, vitamin B, vitamin D, amino acids, calories, fat, phosphorus, iodine, zinc, iron, copper, magnesium, vitamin E, and thiamine [5]. Milk contains high nutrition, which contains water (87.5%), carbohydrates (4.5%), fat (3.6%), protein (3.4%), and minerals (0.75%).…”

Section: Introductionmentioning

confidence: 99%

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Lighter as flame control and temperature control in milk pasteurization system

Febriansyah,

Kusumawati,

Harianto

2023

MATRIX

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Milk pasteurization involves heating milk at a specific temperature below its boiling point as a method to keep the resulting dairy product retaining the shape and taste characteristics of fresh milk. In several experiments, the use of fuzzy control systems has been tested to regulate the temperature in the milk pasteurization process and to time the ignition of the stove flame. However, this fuzzy approach still causes the system to give an unstable response and irregular stove flame. In order to study milk pasteurization, the Low Temperature Long Time (LTLT) method is used which is implemented automatically through a PID control system. This method serves to maintain nutritional quality by keeping the pasteurization temperature at a setpoint of 62°C. This control involves the use of servo actuators and electric lighters that are automatically regulated with the help of flame sensors. The flame sensor detects the presence of flame and ensures that the flame remains lit throughout the pasteurization process. At the end of the process, the flame sensor plays a role in breaking the flame by setting a certain threshold. This sensor operates within 10 CM of the flame source and will produce an analog output with a maximum value of 4000 when the flame is lit. When the flame is extinguished, the analog output of the sensor will reach a value of 4095. Testing of the milk pasteurization automation system is given a value for each PID resulting from the value of Kp = 31.8, Ki = 115.6, Kd = 4.4 and obtained a rise time value of 0.39 minutes, 0.61%, settling min of 60.88, and settling max of 62.38.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Lighter as flame control and temperature control in milk pasteurization system

Febriansyah,

Kusumawati,

Harianto

2023

MATRIX

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“…Minyak yang dipakai berulang kali akan menjadi tengik serta dapat merusak asam lemak essential dan terbentuknya produk polimerasi yang beracun. (Budi Hariono, Feby Erawantini, Azamataufiq Budiprasojo, 2021)…”

Section: Pembahasanunclassified

EFFECT OF ADDITION OF SOYBEAN FLOUR AND SERPANT FISH (Lutjanus campechanus) AGAINST CHEESE STICK ACCEPTANCE

Sastri,

Wardani,

Fajriansyah

et al. 2023

JKT

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Cheese stick merupakan kue kering terbuat dari tepung terigu. Kacang kedelai merupakan jenis kacang-kacangan yang paling banyak di konsumsi protein nabati tertinggi, murah dan sumber minyak bermutu tinggi. Ikan merupakan bahan pangan yang sangat dibutuhkan oleh manusia karena mengandung asam amino esensial yang lengkap dan kecukupannya menyediakan asam amino lisin, metionin, dan histidin yang merupakan asam amino pembatas pada kebanyakan bahan pangan nabati, di samping itu kandungan lemak dan kolesterolnya rendah Tepung terigu sebagi bahan baku pembuatan makanan dan bahan campuran yang dapat dimanfaatkan dalam beraneka ragam makanan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung kacang kedelai dan ikan kakap (lutjanus campechanus) terhadap daya terima cheese stick Metode yang digunakan dalam Penelitian ini bersifat eksperimental dengan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan ulangan sebanyak 3 kali. Uji Organoleptik Cheese Stick meliputi warna, rasa, aroma dan tekstur. Uji organoleptik di lakukan paneliti 22 juni 2022 di Laboratorium Organoleptik Jurusan Gizi Poltekkes Kemenkes Aceh. Analisis data menggunakan Anova. Hasil yang didapatkan Berdasarkan hasil uji organoleptik tidak ada pengaruh penambahan tepung kacang kedelai 50, gram, 60 gram, 70 gram dan ikan kakap 80 gram, 70 gram dan 60 gram terhadap daya terima cheese stick. Penambahan tepung kacang kedelai dan ikan kakap (lutjanus campechanus) berpengaruh tidak nyata terhadap warna, rasa, aroma dan tekstur cheese stick.

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“…Salah satu sumber karbohidrat adalah susu. Susu merupakan produk yang dihasilkan asal ternak yang memiliki fungsi sebagai sumber energi untuk metabolisme tubuh karena memiliki gizi lengkap seperti karbohidrat, protein, lemak, vitamin, dan mineral [1] Selain memiliki nilai gizi yang tinggi, susu sangat bermanfaat untuk kesehatan yaitu: mencegah penyakit jantung dangangguan pembuluh darah, penyakit gondok, meringankan kerja cerebrum, baik untuk penderita anemia, menjaga kesehatan kulit, menjadikan rileks dan tenang [2] membantu pertumbungan gigi dan tulang, memelihara kesehatan, mempercepat penyembuhan, menajamkan penglihatan, sebagai penetralisir zat, mencegah osteoporosis [3] sebagai energi cadangan, mengurangi risiko diabetes tipe 2,menghambat pertumbuhan kanker usus besar, serta menurunkan risiko kanker payudara pada wanita [4].…”

Section: Pendahuluanunclassified

Test Carbohydrate and Protein Content in Commercial Condensed Milk (SKM) Qualitative and Quantitative

Panjaitan,

Christian,

Wijaya

et al. 2023

IJPR

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Sweetened condensed milk (SKM) is a milk product obtained by evaporating some of the water from pure milk with the addition of sugar. SKM is not a sterile product, but its preservation depends on the sugar content; (1) Background: Qualitative and quantitative tests of carbohydrates and proteins were carried out to determine the presence of carbohydrates and proteins in SKM. The qualitative test is based on a change in color or precipitate formed, while the quantitative test is to determine carbohydrate and protein levels; (2) Method: Qualitative and quantitative test of carbohydrates with the DNS method. Qualitative and quantitative test of protein with the Lowry method; (3) Results: Qualitative analysis of carbohydrates Molisch test on SKM "A", "B", "C", "D", "F" is positive, while SKM "E" is negative. The Osazon test on SKM "A", "B", "C", "D", "F" is positive and SKM "E" is negative. Iodine test, Benedict's test, Barfoed's test, Seliwanoff's test showed positive. Quantitative test for carbohydrates, sample concentration SKM "A" 0.228mg/mL the lowest value and SKM "F" 1.544mg/mL the highest value. Biuret test protein qualitative analysis on SKM "A", "B", "C" is positive while SKM "D", "E", "F" is negative. The Ninhydrin test on SKM "D", "F" is positive while SKM "A", "B", "C", "E" is negative. Sulfur test on SKM "A", "B" is positive while SKM "C", "D", "E", "F" is negative. Xantoprotein test on SKM "A", "C", "D", "E", "F" was positive while SKM "B" was negative. The Neuman test on SKM "D", "E", "F" is positive while SKM "A", "B", "C" is negative. Quantitative protein test for SKM“B” concentration was 10.77mg/mL, the lowest value, and the SKM “D” sample was 90.11mg/mL, the highest value; and (4) Conclusion: The qualitative analysis of carbohydrates SKM "A", "B", "C", "D", "F" showed positive and the quantitative test of SKM "F" contained high carbohydrates. Whereas SKM "A", "D", "F" showed positive protein and the SKM "D" quantitative test contained high protein.

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Perbedaan nilai gizi susu sapi setelah pasteurisasi non termal dengan HPEF (High Pulsed Electric Field)

Cited by 7 publications

References 15 publications

Lighter as flame control and temperature control in milk pasteurization system

Lighter as flame control and temperature control in milk pasteurization system

EFFECT OF ADDITION OF SOYBEAN FLOUR AND SERPANT FISH (Lutjanus campechanus) AGAINST CHEESE STICK ACCEPTANCE

Test Carbohydrate and Protein Content in Commercial Condensed Milk (SKM) Qualitative and Quantitative

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