Optimasi Waktu Aging Pada Proses Produksi Krimer Kental Manis Untuk Memenuhi Standar Perusahaan PT. XYZ

Abstract

Menurut SNI 8774:2019 krimer kental manis adalah produk susu kental, yang diperoleh dari susu dengan penambahan gula dan lemak nabati, sebagian air dihilangkan sampai diperoleh kepekatan tertentu, atau hasil rekonstitusi susu bubuk dengan penambahan gula, lemak nabati dan bahan tambahan pangan, dipasteurisasi dan dikemas secara hermetis. Proses aging pada produksi KKM dilakukan selama 2 jam, hal tersebut berlawanan dengan proses filling yang dapat dilakukan dengan lebih cepat. Dalam tahapan aging mutu yang dikendalikan yaitu mutu kimia meliputi kandungan total padatan terlarut, lemak total, protein, dan sukrosa, mutu mikrobiologi meliputi pengujian total mikroba, coliform, kapang dan khamir, serta mutu fisik yaitu ukuran kristal laktosa yang terbentuk. Analisis total padatan terlarut dengan metode gravimetri, lemak total dengan metode gerber, Protein dengan metode kjeldahl, sukrosa dengan metode NIR. Analisis mikrobiologi total mikroba menggunakan metode total plate count, coliform dengan metode coliform plate count, dan kapang khamir dengan metode mold yeast plate count. Analisis ukuran laktosa dengan menggunakan mikroskop. Waktu aging tidak berpengaruh terhadap mutu mikrobiologi dan kimia, tetapi berpengaruh terhadap kristal laktosa yang terbentuk. Perlakuan aging 120 dan 90 menit memiliki kristal laktosa yang signifikan lebih kecil.

According to SNI 8774:2019, sweetened condensed creamer is a condensed milk product obtained from milk with the addition of sugar and vegetable fat, from which some water is removed until a certain concentration is achieved, or from the reconstitution of milk powder with the addition of sugar, vegetable fat, and food additives, then pasteurized and hermetically sealed. The aging process in the production of sweetened condensed creamer is conducted for 2 hours, which is in contrast to the filling process that can be done more quickly. During the aging stage, quality control includes chemical quality parameters such as total soluble solids, total fat, protein, and sucrose content; microbiological quality parameters such as total microbial count, coliforms, mold, and yeast; and physical quality, specifically the size of the formed lactose crystals.The analysis of total soluble solids is performed using the gravimetric method, total fat is determined by the Gerber method, protein by the Kjeldahl method, and sucrose by the NIR method. Microbiological analysis for total microbes is conducted using the total plate count method, coliforms by the coliform plate count method, and mold and yeast by the mold and yeast plate count method. The analysis of lactose crystal size is performed using a microscope. The aging time does not affect microbiological and chemical quality, but it does affect the size of the formed lactose crystals. Aging treatments of 120 and 90 minutes result in significantly smaller lactose crystals.