Analisis Penambahan Ekstrak Cengkeh Terhadap Laju Kerusakan Susu Pasteurisasi Menggunakan Indikator Koagulasi Alkohol dan pH

Abstract

Susu pasteurisasi merupakan pangan bergizi tinggi yang rentan mengalami penurunan mutu akibat aktivitas mikroorganisme selama penyimpanan. Salah satu alternatif pengawet alami adalah ekstrak cengkeh (Syzygium aromaticum) yang mengandung senyawa antimikroba. Penelitian ini bertujuan menganalisis pengaruh penambahan ekstrak cengkeh terhadap laju kerusakan susu pasteurisasi berdasarkan nilai pH, uji koagulasi alkohol, dan karakteristik organoleptik. Penelitian menggunakan empat perlakuan, yaitu tanpa ekstrak cengkeh (P0), ekstrak cengkeh 0,5% (P1), 0,7% (P2), dan 1% (P3), dengan pengamatan selama lima hari. Data dianalisis menggunakan Two-Way ANOVA. Hasil penelitian menunjukkan bahwa penambahan ekstrak cengkeh berpengaruh nyata (p < 0,05) terhadap kestabilan pH. Perlakuan P2 dan P3 mampu mempertahankan pH pada kisaran normal serta menunjukkan hasil uji koagulasi alkohol negatif hingga akhir pengamatan. Penambahan ekstrak cengkeh hingga konsentrasi 1% juga masih dapat diterima secara organoleptik. Ekstrak cengkeh 0,7% berpotensi sebagai pengawet alami yang efektif untuk memperlambat kerusakan susu pasteurisasi.

Pasteurized milk is a highly nutritious food that is susceptible to quality deterioration during storage due to microbial activity. Clove extract (Syzygium aromaticum), which contains antimicrobial compounds, has potential as a natural preservative. This study aimed to evaluate the effect of clove extract in delaying the quality deterioration of pasteurized milk based on pH, alcohol coagulation test, and organoleptic characteristics. Four treatments were applied: 0% (P0), 0.5% (P1), 0.7% (P2), and 1% (P3) clove extract, with observations conducted over five days. Data were analyzed using two-way analysis of variance (ANOVA). The results showed that clove extract significantly affected (p < 0.05) pH stability during storage. Treatments P2 and P3 maintained pH within the normal range and showed negative alcohol coagulation test results throughout the storage period. Clove extract up to 1% was also organoleptically acceptable. Therefore, 0.7% clove extract has potential as an effective natural preservative to delay quality deterioration in pasteurized milk.