Boiling raw milk and other pasteurization methods have an excellent food safety consumption and maintain the food quality. The nutrition and microbiological qualities in milk are easily damaged, thus proper handling is required. A way to handle the milk properly by considering the pasteurization method and its condition, such as temperature and time in the pasteurization process. Therefore, the purpose of this study is to determine the effect of pasteurization method using individually heating and combine with pulsed electric field using various temperature and pre-heating time on the total amount of microbiological in dairy products enriched with hydrolyzed bovine collagen and determine a proper treatment. Completely Randomized Design (CRD) was used as an experimental design with temperature variables (35^oC, 45^oC, 55^oC, and 65^oC) while the pre-heating time used was (10 minutes, 20 minutes, 30 minutes, and 40 minutes). A proper treatment was obtained from pre-heating conditions with a temperature of 55^oC and a time of 30 minutes by using inference statistics method with paired T-test and resulting total plate count (TPC) of 3.30 ± 0.01 log cfu/ml, viscosity of 4.48 ± 0.08 mPa.S, and emulsion stability of 12.33 ± 1.73%. Hopefully, this research can be an innovation in the combination process of thermal and non-thermal milk enriched with hydrolyzed bovine collagen. The product result is safer due to decreasing number of microorganism in milk.

Keywords: Paired T-test, Milk, Pre-heating, Pulsed Electric Field.

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Mr. Tranggono Tranggono