1 / 9

PASTEURISASI sari kacang hijau

PASTEURISASI sari kacang hijau. Kelompok I Hastanto (101710101027) Titik Khiriyah (101710101039) Samekto Priyambodo (101710101040) Denik Setiawati (101710101062) Habib Firdaus (101710101077) Ikhtiar Rini Prabawati (101710101081 ). Pengertian Pasteurisasi.

chance
Download Presentation

PASTEURISASI sari kacang hijau

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. PASTEURISASIsarikacanghijau Kelompok I Hastanto (101710101027) TitikKhiriyah (101710101039) SamektoPriyambodo (101710101040) DenikSetiawati (101710101062) HabibFirdaus (101710101077) IkhtiarRiniPrabawati (101710101081)

  2. PengertianPasteurisasi Pasteurisasiadalahperlakuanpanas yang diberikanpadabahanbakudengansuhudi bawahtitikdidih Teknikinidigunakanuntukmengawetkanbahan pangan yang tidaktahansuhutinggi, misalnya susu.

  3. TujuanPasteurisasi • Untukmembunuhbakteripatogen, yaitubakteri yang berbahayakarenadapatmenimbulkanpenyakitpadamanusia • Untukmemperpanjangdayasimpanbahanatauproduk • Dapatmenimbulkancitarasa yang lebihbaikpadaproduk

  4. (High Temperature Short Time/HTST) yaituprosespemanasansususelama 15 – 16 detikpadasuhu 71,7 – 750C denganalat Plate Heat Exchanger. Video Pasteurisasi HTST

  5. (Low Temperature Long Time/LTLT) yakniprosespemanasansusupadasuhu 610C selama 30 menit. Video Pasteurisasi LTLT

  6. Prosespembuatan Sari KH

  7. Pasteurisasikacanghijau • Setelahpenyaringan sari kacanghijau • Pasteurisasi yang dilakukanadalah LTLTkarenakomposisi sari kacanghijauitusendiri • Metode LTLT yaitudengansuhu 610C selama 30 menit • Prosesnyasendirisebagaiberikut • Sari kacanghijaudimasukan • Prosespasteurisasiberlangsungsetalh 30 menit • Diangkatdandikemas

  8. Sari KacangHijau

  9. TERIMA KASIH ( Thank’s)

More Related