PENGARUH SUHU RUANG PENYIMPANAN TERHADAP KUALITAS SUSU BUBUK

Abstract

Milk powder is a perishable product that undergoes changes in quality rapidly over
time. This paper studied the effect of temperature on quality of milk powder during storage.
Milk powder was stored at 25 and 40ºC, and with or without contact to oxygen by perforating
the package. Oxygen content, peroxide numbers, wettability, lumps, colour and flecks of milk
powder were examined. Results showed that storage of milk with perforated package at 40ºC
resulted in 200 times increase in oxygen content, while that in milk with unperforated package
only showed 18 times increase in oxygen content. Milk with perforated packaged stored at 25ºC
had 34 times increase in oxygen content, while that of milk in unbroken package was only 5
times increase. Wettability was increased during storage, but there was no considerable
difference between that in milk broken and unbroken package. At 40°C, wettability of milk was
increased by 3.4 times in broken package, and 3.11 times in unbroken package. Whilst, at 25ºC,
wettability of milk powder was increased by 1.5 times in broken package, but only 0.2 times in
unbroken package. There was no significant (P>0.05) change in peroxide number over time,
and consequently, there was no effect on milk with or without access to atmospheric oxygen.
However, highest peroxide numbers was detected in milk kept in broken package at 40ºC. There
was no detectable change in lumps, colour, and fleck in all treatments.