PRE-INDUSTRIAL DESIGN OF MILK STERILIZATION USING ULTRASONICATION AS RAW MATERIAL OF CHEESE : EFFECT OF ULTRASONIC AS DEACTIVATION PROCESS OF MICROORGANISMS WITH VARIOUS DURATIONS ON THE QUALITY OF CARROT JUICE (DAUCUS CAROTA L.)

• Main Author: Ziyad Emir, Marzuq
• Format: Final Project
• Language: Indonesia
• Subjects: Ilmu hayati ; Biologi
• Online Access: https://digilib.itb.ac.id/gdl/view/78578
• Institution: Institut Teknologi Bandung

Effect of Ultrasonic as Deactivation Process of Microorganisms with Various Durations on the Quality of Carrot Juice (Daucus carota L.) Marzuq Ziyad Emir 11917023 Post-Harvest Technology Study Program, School of Life Science and Technology, Institute Technology of Bandung ABSTRACT Consumption of fruits and vegetables is an important food source with health and nutritional benefits for the human body. Among vegetables, carrots are root crops that can be grown in many countries and contain carotenoids, bioactives, vitamins, fiber, and minerals. One way to consume carrots is to make juice. However, there is a major danger in carrot juice, it is microbial contamination. To deal with this problem, it is necessary to sterilize. Generally, the sterilization method used is a thermal-based technology. Thermal technology tends to damage the quality and reduce nutrients in fruit and vegetable juices, so other technologies are needed. One other technology is ultrasonic which can even improve the quality of the juice. Although there have been many researches on ultrasonic as a sterilization, but few have studied carrot juice and its effects during storage. Therefore, a study was conducted on carrot juice treated with pasteurization as a comparison of the commonly used, control, and ultrasonic methods with a duration of 3, 5, and 7 minutes stored for 10 days. Based on the research, carrot juice which was given ultrasonic with a duration of 5 and 7 minutes and pasteurization was able to reduce bacterial contamination but when stored it only 5 and 7 minutes which could last for 10 days of storage. As for the quality, there was an increase in the quality of the ultrasonic treatment and the duration of 5 minutes had the best quality and could maintain quality during storage. Thus the ultrasonic treatment with a duration of 5 minutes was able to maintain the quality of carrot juice against microbial contamination and other qualities