Penentuan laju penurunan mutu produk susu bubuk tipe-x pada berbagai suhu di pt frisian flag Indonesia, Jakarta
MetadataShow full item record
One of the processed milk is milk powder. Milk powder contains many components of food and become a good nutrition source for the body but it can damage easily. Its needs to be identified how the quality degradation rate to prevent further deterioration of milk powder during storage. The objective of this research is determination of quality degradation rate of milk powder-type-X at various temperature. The products were kept at 30°C, 40°C, and 55°C for six weeks of storage. Initial analysis has been done to determine critical parameters that increased milk powder damaged. The results show free fat, peroxide value and insolubility index as major damaged of milk powder. Quality degradation rate of milk powder-type-X followed zero order reaction for free fat and insolubility index. Order reaction of peroxide value cannot be determined because the deterioration has not reached 50% of the final quality value. Deterioration of milk powder-type-X is influenced by internal conditions of milk powder, analysis procedures, and intensity of analysis. Based on models accuracy test with MRD value obtained zero order reaction of peroxide value at 30oC, first order reaction of peroxide value at 55oC, and zero order reaction of free fat value at 40oC rather describe the quality degradation rate of milk powder-type-X.