Karakteristik Mikrobiologi dan Fisikokimia Putih Telur Cair dengan Suhu dan Lama Waktu Pasteurisasi yang Berbeda

Abstract

Penelitian ini bertujuan menganalisis pengaruh suhu dan lama waktu pasteurisasi terhadap karakteristik mikrobiologi dan fisikokimia putih telur cair. Penelitian menggunakan rancangan acak kelompok (RAK) satu faktor dengan lima perlakuan, yaitu: tanpa pasteurisasi (P0), 54 °C selama 7 menit (P1), 54 °C selama 10 menit (P2), 56 °C selama 7 menit (P3), dan 56 °C selama 10 menit (P4), serta tiga kelompok berdasarkan pengambilan sampel telur ayam ras. Data dianalisis menggunakan sidik ragam (α = 5%). Perlakuan P1-P4 (2,05-1,85 log CFU mL-1) menghasilkan total mikroba lebih rendah (p<0,05) dibandingkan P0 (3,48 log CFU mL-1), serta tidak terdeteksi kontaminasi Salmonella sp. Daya buih P2-P4 (523,33%-496,67%) lebih rendah (p<0,01) dibandingkan P0 (553,33%) dan P1 (545,00%). Stabilitas buih P1-P4 (91,49%-94,18%) lebih tinggi (p<0,01) dibandingkan P0 (90,62%). Nilai pH P3 (7,67) dan P4 (7,70) lebih tinggi (p<0,05) dibandingkan P0-P2 (7,62-7,66). Nilai aktivitas air (aw) P1-P4 (0,91-0,93) lebih tinggi (p<0,05) dibandingkan P0 (0,90). Metode pasteurisasi dalam penelitian ini efektif menjaga keamanan mikrobiologis putih telur cair, yang meskipun menyebabkan penurunan sifat fisikokimia namun masih berada dalam batas normal.

This study aimed to analyze the effects of pasteurization temperature and duration on the microbiological and physicochemical characteristics of liquid egg white. A one-factor completely randomized design (CRD) was used with five treatments: unpasteurized (P0), 54 °C for 7 min (P1), 54 °C for 10 min (P2), 56 °C for 7 min (P3), and 56 °C for 10 min (P4), using three sampling groups of commercial chicken eggs. Data were analyzed using ANNOVA (α = 5%). Treatments P1–P4 showed significantly lower total microbial counts (2.05–1.85 log CFU mL-1 ; p< 0.05) than P0 (3.48 log CFU mL-1), with no detection of Salmonella sp. Foaming capacity in P2–P4 (523.33%–496.67%) was lower (p<0.01) than in P0 (553.33%) and P1 (545.00%), while foam stability in P1–P4 (91.49%–94.18%) was higher (p<0.01) than in P0 (90.62%). The pH in P3 (7.67) and P4 (7.70) was higher (p<0.05) than in P0-P2 (7.62-7.66). Water activity (aw) in P1–P4 (0.91–0.93) was also higher (p<0.05) than in P0 (0.90). The pasteurization method used in this study effectively ensured the microbiological safety of liquid egg white, with a slight yet acceptable reduction in its physicochemical quality.