DESAIN MEDIA SIMPAN UNTUK MENINGKATKAN DAYA TAHAN SUSU BUBUK
Keywords:
Penyimpanan susu bubuk, Model reference adaptive control, inkubator
Abstract
Susu bubuk termasuk produk yang tidak tahan lama yang mengalami perubahan kualitas tiap waktu. perubahan kualitas ini dikarenakan pengaruh suhu, kelembaban atau kontak dengan material, pertumbuhan spora B. cereus dan C. perfringens. Kadar oksigen, wettability, bilangan peroksida merupakan jenis parameter penentu kualitas susu bubuk tersebut. Dalam paper ini dibahas pembuatan media simpan susu bubuk sehingga diharapkan kualitas susu lebih tahan lama saat disimpan dalam keadaan terbuka atau tertutup juga pertumbuhan bakteri B. cereus dan C. perfringens dapat dikendalikan agar kualitas susu terjaga dan media ini dapat digunakan untuk uji susu. Pengaturan parameter penentu kualitas susu bubuk ini merupakan proses yang dioptimasi pada media simpan yang dibuat.
References
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[2]Parodi PW. (2004). Milk fat in human nutrition. Aust. J. Dairy Tech. 59:3-59.
[3]Lloyd MA and Drake MA. 2008. Effect of nitrogen flushing and storage temperature on whole milk powder flavor. IFT Annual Meeting, New Orleans, LA June 28-July 2.
[4][ICMSF] International Commision on Microbiological Spesification for Foods, (1996). Microorganism in Food. 5 Characteristic of Microbial Pathogens. Blackie Academic and Professional, London.
[5] Negri LM, MS Chavarez , MATaverna, AL Cuatrin, AC Rubilio. (2004). The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder. Food Science and Technology.Vol 10:6
[6] Stapelfeldt H, BR Nielsen And LH Skibsted.(1997). E!ect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder. International Dairy Journal.7:331- 339.
[7] Wright BJ. and MA Drake. (2007). Impact of agglomeration on the storage stability of whole milk powder. Joint Annual Meeting of ADSA, ASAS, PSA and AMPA, San Antonio, TX, July 8-12, Abstract T115.
[8] Rahman S. (1995). Food Properties Handbook. New York: CRC Press, Inc. Romeu-Nadal M, JL Chávez-Servín, AI Castellote, M Rivero and MC. López- Sabater. 2007. Oxidation Stability Of The Lipid Fraction In Milk Powder Formulas. Food Chemistry .vol 100:2:756-763.
[9] Immaningsih, N. (2013). Pengaruh Suhu Ruang Penyimpanan Terhadap Kualitas Susu Bubuk, Jurnal UPI AGROINTEK Volume 7, No.1
[10]Louie KK. 1993. Salmonella serotype Tennessee in powdered milk product and infant formula-Canada and United States. J. Am. Med. Asoc. 270:432.
[11] Gericke B, dan Thurn V.(1994). Identification of infant food as a vehicle in nosocomial outbreak of Citrobacter freundii: epidemiological subtyping by allozyme whole cell protein and antibiotic resistance. J. Appl. Bacteriol. 76:553-558.
[12]Cohen J, Marambio E, Lynch B, dan Moreno AM. (1984). Infecciön por Bacillus cereus en recién nacidos [Abstract]. Rev. Chil. de Pediatr.. 55:20-25.
[13]Labbe R. 1989. Clostridium perfringens. Di dalam M.P. Doyle, editor. Foodborne Bacterial Pathogens. Marcel Decker, Inc., New York.
[14] Brynestad S, dan Granum PE.2002.Clostridium perfringens and food borne infections.Int. J. food. Microbiol. 74:195-202.
[15] Kramer JM, dan Gilbert RJ.1989. Bacillus cereus and Other Bacillus Spesies. Di dalam M.P. Doyle, editor. Foodborne Bacterial Pathogens. Marcel Dekker, Inc. New York.
[16] Ray B. 2001. Fundamental Food Microbiology . Edisi ke - 2. CRC Press, Boca Raton
[17]Purwati, M., Sudarwanto, M., Rahayu, W.P., Sanjaya, A.W. (2009). The growth of Bacillus cereus and Clostridium perfringens spores under a variety of preparation and storage condition, Jurnal Teknologi dan Industri Pangan, Vol. XX No. 1 Th. 2009
