Quality of Goat’s Milk Exposed Ultraviolet and High Pulsed Electric Field

Hariono, Budi; Wijaya, Rizza; Kurnianto, M F; Sutrisno, Sutrisno; Seminar, KB; Brilliantina, Aulia

doi:10.1088/1755-1315/411/1/012052

Cited by 7 publications

(7 citation statements)

References 2 publications

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“…[13] also stated that the HPEF treatment did not significantly change the pH of goat's milk. These changes in the pH value are explained, according with [14], because the migration of ions to the electrodes occurring when an external voltage is applied, which can produce changes of the fluid composition and the chemical properties such as the pH value. The application of HPEF on the orange milk did not show any effect on the pH value.…”

Section: Figure 2 Effect Hpef On the Phmentioning

confidence: 99%

Pulsed electric field application on pasteurization of orange milk from low grade orange: study on nutritional, physical, chemical properties, and total microorganism

Hariono

Brilliantina

Sari

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Oranges with low grade categories have a low price, so one of the utilization efforts is combine with milk into orange milk products.. Orange milk, extracted from orange of siam cultivar and added with milk, was pasteurized using a pulsed electric field (PEF) method. The aim of this research was to analyze the changes on nutritional, physical and chemical properties and total microbes from orange milk after pasteurization. The research was conducted from July until September 2021 located in Jember. The PEF treatment was carried out using treatment time variation for 5 minutes (1 cycle), 10 minutes (2 cycles) and 15 minutes (3 cycles). Several parameters of Vitamin C, pH, dissolved solid and total microbes were observed. The result showed that PEF treatment did not significantly change nutritional (vitamin C), physical (dissolved solid), and chemical properties (pH), but total microbes very significantly change after pasteurization with PEF in compared with no treatment pasteurization. The best treatment was found in the variation of 15 minutes (3 cycles) with degradation microbial killing effectiveness reached 94.58%.

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Section: Figure 2 Effect Hpef On the Phmentioning

confidence: 99%

Pulsed electric field application on pasteurization of orange milk from low grade orange: study on nutritional, physical, chemical properties, and total microorganism

Hariono

Brilliantina

Sari

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…Although IPA is a simple tool, this might help evaluate the performance of a business, in this case, a banana chip producer in Jember Regency, so that the producer can formulate a new strategy to improve its performance. According to [15], the taste and aroma of the product greatly affect the level of preference of the panellists. To further optimize performance, it can also be done by maintaining a good relationship with consumers.…”

Section: Concentrate Here Quadrant Amentioning

confidence: 99%

Performance Analysis and Planning Strategies for Improvement of Banana Chips in Jember Regency

Bakri¹,

Supriyono²,

Prasetyo³

et al. 2022

Proceedings of the 2nd International Conference on Social Science, Humanity and Public Health (ICOSHIP 2021)

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Consumer perception is knowing and measuring how consumers think. The consumer will decide which brands are remembered and which are forgotten. The purpose of this study was to identify the attributes of food products and evaluate their performance to find out attributes based on consumer perception. This study uses marketing mix 7P namely Product, Price, Place, Promotion, People, Process, and Physical Evidence. The respondent in this research was the consumer that bought and consumed banana chips in Jember. The sampling technique used accidental sampling with several samples is 100 people, based on linear time function. The analysis of data used Importance-Performance Analysis. The result of this research showed that taste of the product, the thickness of the product, packaging, the price of the product, ease to get, and the promotion of the product were the key attributes of banana chips quality.

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“…This dosage simultaneously increased the levels of free fatty acids and aldehydes, but not enough to cause detectable differences in the odor of milk (Matak et al, 2007). Besides, UV-C was also com-bined with other nonthermal techniques, such as high pulsed electric field (HPEF) to realize a better bactericidal effect (Hariono et al, 2020). Studies focusing on retention of bioactive components by nonthermal techniques have not been reported; however, Saipriya et al (2021) studied the influence of several unit operations on immunoglobulins and lactoferrin and reported that thermal treatments (pasteurization and boiling) decreased the contents of lactoferrin and immunoglobulins in goat milk to a large degree.…”

Section: Uv-c Treatment For Goat Milkmentioning

confidence: 99%

“…This dosage simultaneously increased the levels of free fatty acids and aldehydes, but not enough to cause detectable differences in the odor of milk (Matak et al., 2007). Besides, UV‐C was also combined with other nonthermal techniques, such as high pulsed electric field (HPEF) to realize a better bactericidal effect (Hariono et al., 2020). Studies focusing on retention of bioactive components by nonthermal techniques have not been reported; however, Saipriya et al.…”

Section: Fundamentals and Developments Of Nonthermal Milk Processingmentioning

confidence: 99%

Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety

Liu

Hettinga

Liu

et al. 2022

Comp Rev Food Sci Food Safe

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Human milk and commercial dairy products play a vital role in humans, as they can provide almost all essential nutrients and immune-active components for the development of children. However, how to retain more native immune-active components of milk during processing remains a big question for the dairy industry. Nonthermal technologies for milk processing are gaining increasing interest in both academic and industrial fields, as it is known that thermal processing may negatively affect the quality of milk products. Thermosensitive components, such as lactoferrin, immunoglobulins (Igs), growth factors, and hormones, are highly important for the healthy development of newborns. In addition to product quality, thermal processing also causes environmental problems, such as high energy consumption and greenhouse gas (GHG) emissions. This review summarizes the recent advances of UV-C, ultrasonication (US), high-pressure processing (HPP), and other emerging technologies for milk processing from the perspective of immune-active components retention and microbial safety, focusing on human, bovine, goat, camel, sheep, and donkey milk. Also, the detailed application, including the instrumental design, technical parameters, and obtained results, are discussed. Finally, future prospects and current limitations of nonthermal techniques as applied in milk processing are discussed. This review thereby describes the current state-of-the-art in nonthermal milk processing techniques and will inspire the development of such techniques for in-practice applications in milk processing.

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Quality of Goat’s Milk Exposed Ultraviolet and High Pulsed Electric Field

Cited by 7 publications

References 2 publications

Pulsed electric field application on pasteurization of orange milk from low grade orange: study on nutritional, physical, chemical properties, and total microorganism

Pulsed electric field application on pasteurization of orange milk from low grade orange: study on nutritional, physical, chemical properties, and total microorganism

Performance Analysis and Planning Strategies for Improvement of Banana Chips in Jember Regency

Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety

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