Open AccessPulsed electric field application on pasteurization of orange milk from low grade orange: study on nutritional, physical, chemical properties, and total microorganism
Author(s) -
Budi Hariono,
Aulia Brilliantina,
Elvina Sari,
M F Kurnianto,
Feby Erawantini,
Supriyono Supriyono,
Syamsiar Kautsar
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/980/1/012041
Subject(s) - pasteurization , orange (colour) , food science , orange juice , vitamin c , chemistry
Oranges with low grade categories have a low price, so one of the utilization efforts is combine with milk into orange milk products.. Orange milk, extracted from orange of siam cultivar and added with milk, was pasteurized using a pulsed electric field (PEF) method. The aim of this research was to analyze the changes on nutritional, physical and chemical properties and total microbes from orange milk after pasteurization. The research was conducted from July until September 2021 located in Jember. The PEF treatment was carried out using treatment time variation for 5 minutes (1 cycle), 10 minutes (2 cycles) and 15 minutes (3 cycles). Several parameters of Vitamin C, pH, dissolved solid and total microbes were observed. The result showed that PEF treatment did not significantly change nutritional (vitamin C), physical (dissolved solid), and chemical properties (pH), but total microbes very significantly change after pasteurization with PEF in compared with no treatment pasteurization. The best treatment was found in the variation of 15 minutes (3 cycles) with degradation microbial killing effectiveness reached 94.58%.