Karya Ilmiah: Pembuatan Susu Kedelai

Summary

This research explores the effects of pasteurization methods on the shelf life and quality of soy milk, a dairy alternative rich in amino acids. The study compares two pasteurization techniques: Low Temperature Long Time (LTLT) at 62.8°C for 30 minutes and High Temperature Short Time (HTST) at 71.7°C for 15 seconds. Results show that HTST yields better quality, with a longer shelf life (over 13 days) compared to LTLT (only 13 days). The study emphasizes that HTST is a suitable method for creating long-lasting soy milk without preservatives, offering better texture, taste, and fewer bacterial contaminants.

Takeaways

• 😀 Soy milk is a good alternative to cow's milk due to its similar amino acid composition, making it suitable for people with dairy allergies.
• 😀 A major issue with soy milk is its short shelf life, which is marked by changes in texture, flavor, aroma, and color.
• 😀 Preservation methods for soy milk include refrigeration and heating, with pasteurization being a key process.
• 😀 The study focuses on the effect of pasteurization on the shelf life of soy milk, specifically using low temperature long time (LTLT) and high temperature short time (HTST) methods.
• 😀 The LTLT method involved heating at 62.8°C for 30 minutes, while the HTST method involved heating at 71.7°C for 15 seconds.
• 😀 Observations were made every 3 days on the soy milk’s texture (via density and viscosity), acidity, flavor, aroma, and bacterial contamination.
• 😀 Soy milk treated with the HTST method had better quality and a longer shelf life compared to LTLT-treated soy milk.
• 😀 The LTLT-treated soy milk showed more bacterial contamination and had a shelf life of only 13 days, while HTST-treated soy milk lasted longer than 13 days.
• 😀 Sensory qualities like texture, aroma, and taste deteriorated as the shelf life of the soy milk increased, with a noticeable sourness and change in aroma by day 16.
• 😀 The pasteurization process helps kill harmful bacteria and preserve the milk’s texture, acidity, and aroma, but soy milk still has a limited shelf life.

Q & A

What is the main purpose of the research on soy milk pasteurization?

The main purpose of the research is to investigate the effect of pasteurization on the shelf life of soy milk without using preservatives. It compares the Low Temperature Long Time (LTLT) method and the High Temperature Short Time (HTST) method to determine which one offers better quality and longer shelf life.

Why is soy milk a suitable alternative to cow's milk?

Soy milk is a suitable alternative to cow's milk because its amino acid composition is similar to that of cow's milk, making it a good source of protein, especially for people who are allergic to animal proteins.

What are the main challenges with soy milk preservation?

The main challenges with soy milk preservation are its tendency to spoil quickly, which is marked by changes in texture, aroma, taste, and color. This makes it necessary to find effective preservation methods to extend its shelf life.

What are the two pasteurization methods studied in the research?

The two pasteurization methods studied in the research are Low Temperature Long Time (LTLT) at 62.8°C for 30 minutes and High Temperature Short Time (HTST) at 71.7°C for 15 seconds.

What were the methods used to evaluate the quality of soy milk during the study?

The quality of soy milk was evaluated by measuring texture through density and viscosity, aroma and taste through acidity levels (pH), color changes, and total bacterial contamination at intervals of 3 days.

How did the pasteurization methods affect the texture of soy milk?

The texture of soy milk, measured by density and viscosity, increased over time, with the LTLT method causing a noticeable change to a thicker, clumpy texture after 13 days. In contrast, the HTST method maintained a more stable texture until day 16, when it started to thicken and slightly clump.

What was the impact of pasteurization on the pH and acidity of soy milk?

As the storage period increased, the pH of both types of pasteurized soy milk decreased, indicating higher acidity. This resulted in a sour taste and aroma. The LTLT method resulted in a significant decrease in pH after 13 days, whereas the HTST method showed more stability until day 16.

What role does bacterial contamination play in determining the shelf life of soy milk?

Bacterial contamination plays a crucial role in determining the shelf life of soy milk. The research found that soy milk treated with the LTLT method had higher bacterial contamination after 13 days compared to the HTST method, which showed minimal bacterial growth until day 16.

Which pasteurization method provided better results for extending soy milk shelf life?

The HTST pasteurization method provided better results for extending the shelf life of soy milk. It allowed the milk to last longer (over 16 days) compared to the LTLT method, which only preserved the milk for up to 13 days.

What were the main findings about the overall quality of soy milk based on pasteurization methods?

The study concluded that soy milk treated with the HTST method had better overall quality, including better texture, less bacterial contamination, and a longer shelf life. In contrast, the LTLT method resulted in more rapid degradation in texture and increased bacterial contamination after 13 days.