Pengaruh Suhu dan Waktu Penyimpanan Terhadap Mutu Produk Susu UHT Setelah Dibuka di PT XYZ

Abstract

Susu UHT (ultra high temperature) adalah produk susu yang diolah secara sterilisasi selama 4 detik pada suhu 135-141oC dan dikemas aseptik. Susu UHT dapat bertahan selama 9 bulan dalam keadaan kemasan tertutup. Sedangkan, apabila kemasannya sudah dibuka maka susu harus disimpan pada suhu rendah dalam refrigerator dan kemasan ditutup selama penyimpanan. Seiring lamanya waktu simpan, perbedaan suhu penyimpanan susu UHT yang sudah dibuka dapat menyebabkan penurunan mutu baik secara organoleptik, kimiawi, maupun mikrobiologi. Penelitian ini dilakukan untuk mengidentifikasi pengaruh suhu rendah yang berbeda selama waktu penyimpanan terhadap mutu produk. Pengujian dilakukan pada sampel yang disimpan pada suhu 5oC, 10oC, dan 15oC selama 10 hari penyimpanan. Data hasil pengujian diolah menggunakan metode rancangan acak lengkap (RAL) yang terdiri atas 2 faktor yaitu suhu dan lama waktu simpan. Hasil penelitian menunjukkan suhu dan lama waktu simpan susu UHT setelah dibuka di dalam refrigerator berpengaruh terhadap kualitas mutu susu UHT. Suhu refrigerator 5oC dapat mengurangi laju kerusakan mutu susu UHT selama proses penyimpanan setelah kemasan dibuka.

UHT milk (ultra high temperature) is a dairy product that is sterilized for 4 seconds at 135-141oC and packaged aseptically. UHT milk can last for 9 months in a closed package. Meanwhile, if the packaging has been opened, the milk must be stored at a low temperature in a refrigerator and the packaging is closed during storage. Along with the length of storage time, the difference in storage temperature of opened UHT milk can cause quality deterioration both organoleptically, chemically, and microbiologically. This study was conducted to identify the effect of different low temperatures during storage time on product quality. Tests were conducted on samples stored at 5oC, 10oC, and 15oC for 10 days of storage. The test data were processed using the complete randomized design (CRD) method consisting of 2 factors, namely temperature and storage time. The results showed that the temperature and storage time of UHT milk after opening in the refrigerator affect the quality of UHT milk. Refrigerator temperature of 5oC can reduce the rate of deterioration of UHT milk quality during the storage process after the package is opened.