Evaluation of Pasteurization Process Adequacy for Nata de coco in Polyethylene Plastic Bag

Abstract

Nata de coco 2 kg in light syrup in polyethylene plastic bag is generally processed through pasteurization in water bath conveyor pasteurizer at temperature of 97-100oC for 20 minutes. The product is classified as a high acid food with pH less than of 4.0. The objective of this study was to evaluate pasteurization process adequacy of nata de coco based on its pasteurization value (Po). Pasteurization process adequacy was determined by comparing Po of the process to 6D80, 3D80 and 2D80. Microorganism targets were Lactobacillus sp., vegetative cell, mold, yeast and Byssoclamys fulva and Byssoclamy nivea, which were more heat resistant. Based on calculated Po, the pasteurization process was sufficient to inactivate 6D80 of vegetative cells, Byssoclamys fulva, and B. nivea and B coagulan, but was not sufficient to kill (6D80) B pasteurianum, B polymyxa, B. macerans and Alicyclobacillus acidoterrestris. The pasteurization process was sufficient to kill 3D80 and 2D80 of B pasteurianum, B polymyxa, B. macerans for initial temperature more than 80oC. The above pasteurization process was sufficient to kill 2D80 of Alicyclobacillus acidoterrestris. The initial temperature should be not less than 82oC to kill 3D80 of Alicyclobacillus acidoterrestris

Proses termal merupakan salah satu proses utama dan penting dalam proses produksi pangan. Proses produksi nata de coco juga harus memenuhi kebutuhan proses termal yang dapat menjamin keamanan pangannya. Proses termal pada produksi nata de coco menerapkan beberapa tahap proses, yaitu perebusan I yang bertujuan untuk menghilangkan asam dan membunuh bakteri yang digunakan dalam fermentasi, tahap perebusan II yang bertujuan untuk menurunkan pH, tahap pembuatan sirup dan tahap pasteurisasi. Tahapan yang penting dalam proses termal tersebut adalah proses pasteurisasi. Penelitian ini bertujuan untuk (1) menguji distribusi panas media pasteurisasi pada bak konveyor pasteurisasi dan menentukan penetrasi panas ke dalam nata de coco dalam kemasan polietilen selama proses pasteurisasi (2) mengevaluasi kecukupan proses pasteurisasi nata de coco dalam kemasan plastik polietilen- nilon .