PENGARUH SUHU PASTEURISASI DAN DAYA PENYINARAN ULTRAVIOLET TERHADAP ORGANOLEPTIK DAN TOTAL MIKROBA AIR TEBU (Saccharum Officinarum L.)

Wa Ode Mazwin Lestari, Tamrin Tamrin, Ansharullah Ansharullah

Abstract


ABSTRACT
The aim of this research was to study the effect of the interaction between pasteurization temperature and ultraviolet light irradiation on the organoleptic and total microbial assessment of sugarcane juice. This study used a randomized block design (RBD), with the factorial design of two factors and three replications. The first factor was ultraviolet irradiation which consisted of three levels, U0 (without UV irradiation), U1 (15 minutes), and U2 (25 minutes) while the second factor was the pasteurization temperature consisting of three levels, P0 (without pasteurization), P1 (80ᴼC temperature), and P2 (90 ᴼC) using 40 watts of UV light. The observation variables were total microbial analysis, pH value, viscosity analysis, and organoleptic test (color, aroma, and taste). The data were analyzed using Analysis of Variance. Organoleptic assessment results that had a significant effect on the observed variables then further analyzed by Duncan's Multiple Range Test (DMRT) at the 95% level of confidence (α = 0.05). The results show that the most preferred product of sugarcane juice by panelists was the one with 25 minutes ultraviolet irradiation and 80ᴼC pasteurization temperature and showed with an average score of 3.59 (like). The physicochemical test results of the selected sugarcane juice sample had total microbes, pH values, and viscosities of 7.67x103, 3.95, and 1.53, respectively. Meanwhile, the total microbial values obtained in the control treatment were 1.14x104 CFU/ml while the selected treatment had 7.67x103 CFU/ml. However, this value did not meet the national standard of 1x102 CFU/ml.
Keyword: Pasteurization, ultraviolet, sugar cane juice.
ABSTRAK
Penelitian bertujuan untuk mempelajari pengaruh interaksi suhu pasteurisasi dan daya penyinaran sinar ultraviolet terhadap penilaian organoleptik dan total mikroba air tebu. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK), yang disusun secara faktorial dengan 2 faktor dan 3 ulangan. Faktor pertama yang terdiri dari 3 taraf yaitu U0 (tanpa penyinaran UV), U1 (15 menit), U2 (25 menit) dan faktor kedua adalah suhu pasteurisasi terdiri dari 3 taraf yaitu P0 (tanpa pasteurisasi), P1 (suhu 80ᴼC) dan P2 (suhu 90ᴼC) dengan menggunakan sinar UV 40 watt. Variabel pengamatan yaitu analisis total mikroba, nilai pH, analisis viskositas dan uji organoleptik (warna, aroma dan rasa). Analisis data menggunakan sidik ragam (Analysis of Varian). Penilaian organoleptik yang berpengaruh nyata terhadap variabel pengamatan, dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kpercayaan 95% (α=0,05). Hasil penelitian menghasilkan kesimpulan produk air tebu pada wadah botol kaca dengan perlakuan suhu pasteurisasi dan penyinaran ultraviolet menunjukkan panelis lebih menyukai produk yang telah melalui proses penyinaran ultraviolet selama 25 menit dengan suhu pasteurisasi 80ᴼC dengan skor rata-rata 3,59 (suka). Hasil uji fisikokimia produk air tebu dengan wadah botol kaca pada perlakuan terpilih, memiliki total mikroba, nilai pH, dan viskositas berturut-turut 7,67x103, 3,95 dan 1,53., sedangkan nilai total mikroba diperoleh pada perlakuan kontrol 1,14x104 CFU/ml sedangkan pada perlakuan terpilih sebesar 7,67x103 CFU/ml, namun nilai ini belum memenuhi standar SNI yaitu sebesar 1x102 CFU/ml.
Kata kunci: Pasteurisasi, ultraviolet, air tebu


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