Pengaruh Lama Pasteurisasi dan Amplitudo Terhadap Kadar Vitamin C dan Penurunan Jumlah Mikroorganisme Sari Buah Jeruk (Citrus sinensis Osbeck) pada Proses Pasteurisasi Non-termal Gelombang Ultrasonik

Abstract

Nontermal pasteurization process using ultrasonic waves is one of the processes with ultrasonic waves of > 20 kHz into an orange juice. The main objective of this study was to determine the effect of pasteurization time and amplitude of the levels of vitamin C and microbes as well as knowing the amplitude and pasteurization time best. The treatments used in this study consisted of a combination of two factors, the first factor is the pasteurization time at 10, 15, 20 minutes and the second factor is the amplitude at 22.8 and 68.4 μm. Parameters to be observed are vitamin C and the amount of microbial contamination.

The results of this study showed that the greater the amplitude and pasteurization time, the levels of vitamin C and a number of microbial contamination decreased. Value greatest levels of vitamin C in this study occurred in the amplitude of 22.8 μm with pasteurization time 10 minutes is 7.231 mg/100ml and the smallest value of vitamin C occurred in the amplitude of 68.4 μm with pasteurization time 20 minutes is 3.453 mg/100ml. The value of the amount of microbial contamination is the largest study on the amplitude of 22.8 μm with pasteurization time 10 minutes is 2413.33 CFU/ml and the smallest microbial contamination value  occurred in the amplitude 68.4 μm with pasteurization time 20 minutes is 123, 33 CFU/ml. The best treatment of the pasteurization ultrasonic wave is amplitude 22,8 μm for 20 minutes to reduce bacteria by 76.133% or 0.62 log cycles and can retain the vitamin C content of 80,5%.

Keywords: Amplitude, Orange, Pasteurization Time, Ultrasonic