PENGARUH ULTRA HIGH PRESSURE HOMOGENIZATION TERHADAP KARAKTERISTIK MIKROORGANISME DAN SIFAT FISIKOKIMIA SUSU NABATI

Nathaniela Easter Serullo, Maria Matoetina Suprijono

Abstract


Susu nabati merupakan produk sari minuman hasil ekstraksi bahan pangan nabati, seperti serealia, kacang-kacangan, dan umbi-umbian. Aplikasi Ultra High Pressure Homogenization dalam pengolahan susu nabati dapat mempengaruhi karakteristik mikroorganisme dan sifat fisikokimianya. UHPH merupakan proses non-termal dapat mencegah kerusakan sensoris pada susu nabati yang diakibatkan oleh proses termal dengan mekanisme melewatkan produk melewati celah katup homogenisasi dengan tekanan tinggi sehingga terjadi kavitasi, turbulensi, dan shear stress. Proses UHPH dengan tekanan 300 MPa dapat mereduksi bakteri berspora hingga 3,55 log CFU/mL dan mikroorganisme lainnya diatas 2,58 log CFU/mL. Kombinasi tekanan dengan suhu inlet yang semakin tinggi dalam UHPH dapat meningkatkan jumlah reduksi mikroba. Proses UHPH dapat memperkecil dan menyeragamkan ukuran partikel hingga 152,42 µm bergantung pada komponen kimiawi tiap susu nabati. Tekanan diatas 200 MPa dapat menyebabkan protein sebagai emulsifier terdenaturasi dan globula-globula lemak saling bertubrukan membentuk partikel besar dengan distribusi ukuran partikel bimodal atau polidispersi. 



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Keywords


Susu nabati; Ultra High Pressure Homogenization; mikroorganisme; ukuran partikel.

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