Physicochemical analysis as food safety in pasteurized milk in CV. Cita Nasional

Abstract

Milk is an animal-source food that has a high nutritional with contains 2.8% protein, 3.0% fat, vitamin A, B, C, D, and others. CV. Cita Nasional is one of the dairy processing industries that produces pasteurized milk products. The purpose of this study was to analyze food safety by conducting physicochemical testing of pasteurized milk products with the types HTST (High-Temperature Short Time) or LTLT (Low-Temperature Long Time). The research method used was physicochemical testing on the finished product of pasteurized milk including pH, Fat, Total Solid, Brix and Organoleptic. Physicochemical testing was done by comparing the finished product data in CV. Cita Nasional with the Indonesian National Standard (SNI) data. The Mann-Whitney Test was used for the data analysis. The results showed a significant value for the variables of temperature 0.565; pH 0.104; Fat 0.001; Total Solid 0.000 and brix 0.000. Based on the data analysis results, the overall significance value was <0.05, which means that the Mann-Whitney Test showed a positive effect on the physicochemical quality and that the physicochemical test of pasteurized milk products meets the requirements of SNI.