Physical quality of pasteurized milk with the addition of straw ash water at different storage times

This research aimed to determine the effect of physical quality (pH test, cooking test, and alcohol test) of pasteurized milk with the addition of straw ash water at different storage times. This research was conducted at the Animal Husbandry Laboratory, Faculty of Science and Technology, University...

Full description

Saved in:
Bibliographic Details
Main Authors: Kasbullah, Faridah, R., Hermawansyah, Maruddin, F., Fastawa, R., Fadliah
Format: Conference Proceeding
Language:English
Subjects:
Animal husbandry
Ashes
Cooking
Shelf life
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This research aimed to determine the effect of physical quality (pH test, cooking test, and alcohol test) of pasteurized milk with the addition of straw ash water at different storage times. This research was conducted at the Animal Husbandry Laboratory, Faculty of Science and Technology, University of Muhammadiyah Sinjai. This research studied 5 treatments (storage times: 0 as control, 4, 8, 12, and 16 hours) with 3 replications. The results of this research indicated that the addition of straw ash water provided a significant effect on pH and cooking test of milk, but did not affect alcohol level. The pH of milk decreased and the cooking test was positive (+) at the storage of 16 hours. This experiment revealed the promising effect of straw ash water in extending the shelf life of pasteurized milk up to 12 hours.
ISSN:0094-243X
1551-7616
DOI:10.1063/5.0144009