Pemanfaatan metode pulsed electric field untuk menurunkan jumlah mikroba koliform pada tahu

Natanael, Haniel (2017) Pemanfaatan metode pulsed electric field untuk menurunkan jumlah mikroba koliform pada tahu. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Tofu is a food product that is made from soy bean. It is consumed by many consumers. But tofu is easily spoiled by microbes because of its nutritions. Pulsed electric field is a non-thermal process for killing microbes. This research was aimed to utilize pulsed electric field method for reducing total coliform microbes at tofu. First, pulsed electric equipment was created using a low voltage circuit, high voltage circuit, microcontroller, infrared LED, and phototransistor. After that, tofu was given a treatment using the pulsed electric field equipment with different voltage (1.3, 3.9, and 6.5 kVolt) and different electric pulse exposure time (5, 10, and 15 minutes). After the treatment, tofu was analyzed for total coliform microbes, texture, and temperature. The results of total coliform microbes showed that the best treatment was using electric pulse for 5 minutes (6.185 ± 0.46 compare to control, which was 6.98 ± 0.34 in log of total microbes) with no change in texture and temperature. The best treatment, with 6.5 kV voltage and 5 minutes’ exposure time, was tested for proximate analysis. Although there was a change in water content because of pressing when using the equipment, but there was no change in other parameter, such as fat, protein, ash, and carbodhyrate

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Natanael, HanielUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSiregar, Tagor M.UNSPECIFIEDUNSPECIFIED
Additional Information: NIM 1305000491
Uncontrolled Keywords: coliform microbes, exposure time, pulsed electric field, tofu, …voltage
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Depositing User: Ms Devy Christiany Zega
Date Deposited: 16 Oct 2018 07:52
Last Modified: 11 Mar 2019 01:42
URI: http://repository.uph.edu/id/eprint/1563

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