Komposisi, Kesegaran, dan Dugaan Pemalsuan Susu Segar sebagai Bahan Dasar Keju pada Industri Pengolahan Susu (IPS)
2012
Wulandari, Febriana | Purnawarman, Trioso
Composition of fresh milk as cheese raw material determines quality of the cheese. The freshness of the milk should be guaranted and not falsified, according to SNI No. 01−3141 − 2011 about Fresh Milk. This study aims to examine the composition of fresh milk, freshness of milk, and falsification supposition of fresh milk were used as a cheese raw material in the milk processing industry. The milk composition test consist of specific gravity, fat content, solid content, solid-non-fat content, and protein content. Freshness of milk test were did by alcohol test, boiling test, and measurement of the degree of acidity (pH). Falsification supposition test were did by Storch test, carbonate test, coconut-milk test, and starch test. Data were analyzed descriptively and compared with SNI. Samples of milk were examined are incompatible with SNI as much as 94.28% for specific gravity, 37.14% for solid-non-fat content, 14.28% for protein content, and 2.86% for solid content, while the milk fat content entirely in accordance with SNI. In addition, it is known that as much as 17.14% of the sample did not have similar specified range of pH values on SNI and 17.14% of the sample were experiencing addition of cooked milk. Milk samples examined still can be used as raw material for cheese, but the cheese produced can undergo degradation.
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This bibliographic record has been provided by IPB University in The City of Bogor (formerly Bogor Agricultural University)