Evaluasi Kecukupan Panas Proses Pasteurisasi Nata de Coco dalam Kemasan Plastik Polietilen

  • Hafzialman Hafzialman PT. Kara Santan Pertama, Jakarta
  • Feri Kusnandar Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor
  • Eko Hari Purnomo Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor
Keywords: Nata de coco, pasteurization value, thermal process

Abstract

Sliced nata de coco in light syrup is categorized as an acidified food with an equilibrium pH of 3.3-3.9. Hence, pasteurization process can be applied to kill potential pathogenic and spoilage microorganims in order to produce a safe product and extend its shelf life. The objective of this study was to evaluate the thermal processing adequacy of sliced nata de coco in light syrup (net weight: 2 kg per package; size per slice: 15x15x15 mm2) packed in polyethylene plastic bag (320x230x0.16 mm3) and pasteurized in a conveyor pasteurizer at a heating temperature of 98+2oC for 20 minutes. Thermal process adequacy was determined by comparing the pasteurization value (P) of the process with a standardized P80 value at different D cycles for some microbial targets (2D80, 3D80 and 6D80). The designed pasteurization process satisfactorily inactivated vegetative cells, mold, yeast, Bacillus coagulans, Byssochlamus fulva, and Byssochlamus fulva nivea (Pvalue >P80 value). However, the thermal process was not sufficient to inactivate Alicyclobacillus acidoterrestris, Bacillus polymyxa, Bacillus macerans dan Bacillus pasteurianum (Pvalue<P80 value).

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Published
2014-04-30
How to Cite
Hafzialman, H., Kusnandar, F., & Purnomo, E. H. (2014). Evaluasi Kecukupan Panas Proses Pasteurisasi Nata de Coco dalam Kemasan Plastik Polietilen. Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 1(1), 33-39. Retrieved from https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/19572