ANALISIS KADAR KEASAMAN PADA AIR SUSU SAPI PERAH ANTARA YANG TIDAK DIPAPAR ULTRASONIK DENGAN YANG DIPAPAR ULTRASONIK

Abstract

Milk is a food with balanced proportions. Milk can also be interpreted as a raw material, which contains a source of nutrients that are important. Its main constituent is: water, protein, fat, carbohydrate, minerals and vitamins needed by the human body. High nutritional value of milk causes milk easily damaged due to being a good medium for the growth and development of microorganisms, so as to lower the pH of the milk and acidity levels to rise.Weakness milk as well as a relatively short shelf-life that needs a touch of modern technology, namely by exposure to ultrasound. This study was conducted to determine differences between the acidity of the milk of dairy cows are not exposed to the exposed ultrasonic ultrasonicWith experimental research and plotting methods. The sample used is a dairy cow milk samples taken directly from the milking dairy cows. Samples were given a different treatment that the samples were stored without exposure to ultrasound and other samples stored with ultrasonic exposure. Then the sample is examined with a pH acidity levels appropriate indicators of measurement of time has been determined.

               From the research results obtained by the acidity of the milk of dairy cows are not being exposed to ultrasound at 13 hours of the first still stands at 7, but 13 hours later dropped to 6, and 13 hours 3rd and 13th hour 4th fell to 5, until finally at 13 o'clock to-5, 6, 7 acidity levels is 4 which is a constant value. While in the milk of dairy cows was exposed to ultrasound with a frequency of 48,000 Hertz and amplitude 1 acidity levels remained constant at number 7. This shows that there are differences in the acidity of the milk of dairy cows between which is not exposed to ultrasonic exposed.

 

Keywords: dairy cow milk, acidity, ultrasonic.