Pengaruh Pemberian Ekstrak Cengkeh terhadap Kualitas dan Daya Simpan Susu Pasteurisasi

Abstract

Susu pasteurisasi merupakan pangan bergizi tinggi yang mudah mengalami kerusakan selama penyimpanan akibat aktivitas mikroorganisme sehingga diperlukan upaya untuk mempertahankan kualitas dan daya simpannya. Penelitian ini bertujuan menganalisis pengaruh penambahan ekstrak cengkeh terhadap kualitas dan daya simpan susu pasteurisasi selama penyimpanan dingin. Pengujian pH menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan empat taraf konsentrasi ekstrak cengkeh (0%; 0,5%; 0,7%; dan 1%) serta empat waktu penyimpanan (hari ke-0, 3, 5, dan 7) dengan lima ulangan. Pengujian viskositas menggunakan RAL pola faktorial dengan taraf perlakuan yang sama, sedangkan kualitas mikrobiologis dianalisis menggunakan metode Methylene Blue Reduction Test (MBRT) dengan RAL nonfaktorial. Data dianalisis menggunakan analisis ragam dan dilanjutkan dengan uji Duncan pada taraf nyata 5%. Hasil penelitian menunjukkan bahwa penambahan ekstrak cengkeh berpengaruh nyata terhadap kestabilan pH, sedangkan viskositas lebih dipengaruhi oleh lama penyimpanan. Perlakuan ekstrak cengkeh 1% merupakan konsentrasi terbaik dalam membantu mempertahankan kualitas susu pasteurisasi selama penyimpanan dingin hingga hari ke-7 dan direkomendasikan sebagai konsentrasi optimum untuk mempertahankan kualitas susu pasteurisasi.

Pasteurized milk is a highly nutritious food product that is susceptible to deterioration during storage due to microbial activity. Therefore, efforts are needed to maintain its quality and extend its shelf life. This study aimed to analyze the effect of clove extract addition on the quality and shelf life of pasteurized milk during refrigerated storage. The pH analysis was conducted using a factorial Completely Randomized Design (CRD) consisting of four clove extract concentrations (0%, 0.5%, 0.7%, and 1%) and four storage periods (0, 3, 5, and 7 days) with five replications. Viscosity analysis employed the same experimental design, while the microbiological quality was evaluated using the Methylene Blue Reduction Test (MBRT) with a non-factorial Completely Randomized Design (CRD). The data were analyzed using analysis of variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT) at a 5% significance level. The results showed that the addition of clove extract had a significant effect on maintaining pH stability, whereas viscosity was primarily influenced by storage duration. The 1% clove extract treatment was identified as the optimum concentration for maintaining the quality of pasteurized milk during refrigerated storage for up to seven days and is recommended as the optimum concentration for preserving pasteurized milk quality.