| dc.description.abstract | Penelitian ini bertujuan menganalisis pengaruh suhu dan lama waktu
pasteurisasi terhadap karakteristik mikrobiologi dan fisikokimia putih telur cair.
Penelitian menggunakan rancangan acak kelompok (RAK) satu faktor dengan lima
perlakuan, yaitu: tanpa pasteurisasi (P0), 54 °C selama 7 menit (P1), 54 °C selama
10 menit (P2), 56 °C selama 7 menit (P3), dan 56 °C selama 10 menit (P4), serta
tiga kelompok berdasarkan pengambilan sampel telur ayam ras. Data dianalisis
menggunakan sidik ragam (α = 5%). Perlakuan P1-P4 (2,05-1,85 log CFU mL-1)
menghasilkan total mikroba lebih rendah (p<0,05) dibandingkan P0 (3,48 log CFU
mL-1), serta tidak terdeteksi kontaminasi Salmonella sp. Daya buih P2-P4
(523,33%-496,67%) lebih rendah (p<0,01) dibandingkan P0 (553,33%) dan P1
(545,00%). Stabilitas buih P1-P4 (91,49%-94,18%) lebih tinggi (p<0,01)
dibandingkan P0 (90,62%). Nilai pH P3 (7,67) dan P4 (7,70) lebih tinggi (p<0,05)
dibandingkan P0-P2 (7,62-7,66). Nilai aktivitas air (aw) P1-P4 (0,91-0,93) lebih
tinggi (p<0,05) dibandingkan P0 (0,90). Metode pasteurisasi dalam penelitian ini
efektif menjaga keamanan mikrobiologis putih telur cair, yang meskipun
menyebabkan penurunan sifat fisikokimia namun masih berada dalam batas normal. | |
| dc.description.abstract | This study aimed to analyze the effects of pasteurization temperature and
duration on the microbiological and physicochemical characteristics of liquid egg
white. A one-factor completely randomized design (CRD) was used with five
treatments: unpasteurized (P0), 54 °C for 7 min (P1), 54 °C for 10 min (P2), 56 °C
for 7 min (P3), and 56 °C for 10 min (P4), using three sampling groups of
commercial chicken eggs. Data were analyzed using ANNOVA (α = 5%). Treatments
P1–P4 showed significantly lower total microbial counts (2.05–1.85 log CFU mL-1
; p< 0.05) than P0 (3.48 log CFU mL-1), with no detection of Salmonella sp.
Foaming capacity in P2–P4 (523.33%–496.67%) was lower (p<0.01) than in P0
(553.33%) and P1 (545.00%), while foam stability in P1–P4 (91.49%–94.18%) was
higher (p<0.01) than in P0 (90.62%). The pH in P3 (7.67) and P4 (7.70) was higher
(p<0.05) than in P0-P2 (7.62-7.66). Water activity (aw) in P1–P4 (0.91–0.93) was
also higher (p<0.05) than in P0 (0.90). The pasteurization method used in this study
effectively ensured the microbiological safety of liquid egg white, with a slight yet
acceptable reduction in its physicochemical quality. | |
