CD Skripsi

Pasteurisasi Termal Jus Nanas Melalui Inaktivasi Spora Eupenicillium Javanicum

---

ABSTRACT
These days, people's interest in consuming fruit juice in containers such as pineapple is very high because it is more easier to consume and has a longer shelf life. Pineapple juice that is not processed properly can be contaminated with various decomposing microorganisms, one of which is the fungus Eupenicillium javanicum. E. javanicum can form spores and cause decay in pineapple which if consumed will cause mycotoxins. Therefore, the processing is needed in the form of thermal pasteurization to reduce certain undesirable microorganisms in pineapple fruit juice products. The purpose of this study was to determine the effect of temperature of heat and the influence of spore age on the thermal inactivation of E. javanicum spores and determine the D and z-values of the thermal process of E. javanicum in pineapple juice. This research was conducted to reduce the number of 1 log of spores using the thermal pasteurization method (heating process) in a waterbath at temperatures 80, 85, and 90 ℃ with a sporulation time of 30, 45, and 60 days. The value obtained is the result of spore counting by the spread plate (CFU / ml) method which is plotted against time (minutes) at three different temperatures and ages. This research shows that the time needed to reduce spores is faster with higher temperatures. D-values for 30- days spores for temperatures of 80, 85 and 90 ° C were 27.62, respectively; 12.8 and 3.19 minutes, the D-value at 45 days spores is 36.23; 18.28 and 4.54 minutes and the D-value on the 60-days spores was 43.67; 29.07 and 6.5 minutes. The D-value shows that the heat resistance of spores is higher with the longer sporulation time. The z value obtained is in the range of 10-12 ° C. The results of this study emphasize that the higher the D-value and z-value of a microorganism, the greater the heat resistance. In this study, it was found that the temperature and age of the spores greatly influenced the level of resistance of spores in pineapple juice.
Keywords: inactivation, pineapple, resistance, spore, E. javanicum

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

07 02. 120 (0113)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Teknik – Teknik Kimia., 2020

Deskripsi Fisik

x, 66 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

07 02. 120 (0113)

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNIK KIMIA

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar