PERBANDINGAN KINERJA AKTIVATOR® SISTEM LAKTOPEROKSIDASE (Lactoperoxidase System) DALAMPENGAWETAN SUSU DENGAN VOLUME YANG BERBEDA

Abstract

A raw milk preservation method was developed by FAO to reactivate the LP-s in raw milk by adding a certain amount of hydrogen peroxide and thiocyanate within 2 hours ofmilking. This would maintain the keeping quality ofraw milk for 6-8 hours at ambient tropical temperature (30°C). For this purpose, FAO has produced an Activators package containing of hydrogen peroxide and thiocyanate which is designed to preserve 50 liters volume of milk. Due to the possibility of the concentration of thiocyanate in Indonesian milk is different from the European milk, the effectivity of the package may also be different. This experiment was conducted in order to assess the suitability of applying this package for preserving the raw milk in Indonesia. Four treatments were compared including : a). untreated milk as control (P-1), b). Activators package added to 50 liters of milk (P-2), c) . Activators package added to 40 liters of milk (P-3), and d). Activators package added to 30 liters of milk (P-4). Evaluation was made at two hourly intervals until deterioration occurred to the milk which was declared through a series oftests including alcohol, pH, acidity and density. The level of thiocyanate in the milk was also measured at before and after the addition ofthe Activators. It was found that the milk contained only 1 .33 ppm of thiocyanate and it was increased to 3.83, 6.56 and 8.89 ppm when Activators was added to 50, 40 and 30 liters of milk. These levels are far below the expected level that the Activators is prepared to raise the thiocyanate level to 15 ppm in the milk. According the results obtained from this experiment based on the series of tests conducted, it is concluded that the Activators package is more effective and suitable to be used in preserving 30 liters ofIndonesian milk.