PENGARUH JENIS PEMANIS TERHADAP KADAR GULA REDUKSI, SIFAT FISIK, DAN SENSORI SUSU SAPI PASTEURISASI

Nadia Vindi Antika(1*), Wikanastri Hersoelistryorini(2), Nurhidajah .(3)


(1) Program Studi Teknologi Pangan Fakultas Sains dan Teknologi Pertanian, Universitas Muhammadiyah Semarang
(2) Program Studi Teknologi Pangan Fakultas Sains dan Teknologi Pertanian, Universitas Muhammadiyah Semarang
(3) Program Studi Teknologi Pangan Fakultas Sains dan Teknologi Pertanian, Universitas Muhammadiyah Semarang
(*) Corresponding Author

Abstract


Cow’s milk is an animal-derived product that is widely consumed but highly perishable, thus requiring proper handling through the pasteurization process. The addition of sweeteners during pasteurization can trigger a glycation reaction, which is a non-enzymatic interaction between reducing sugars and amino groups of proteins that may affect product characteristics, particularly color and flavor. This study aimed to evaluate the effect of different types of sweeteners on the reducing sugar content, physical properties, and sensory acceptance of pasteurized cow’s milk. The experiment was conducted using a Completely Randomized Design (CRD) with four types of sweeteners (sucrose, fructose, glucose, and sucralose) and six replications for each treatment. Pasteurization was carried out at 65°C for 15 minutes, followed by analyses of reducing sugar content, color intensity, viscosity, and sensory attributes (color, aroma, texture, and taste). The results showed that the variation in sweetener types had a significant effect on reducing sugar content, color intensity, viscosity, and sensory properties. Pasteurized cow’s milk with sucrose addition received the highest preference scores from the panelists.


Keywords


pasteurized cow’s milk, sweeteners, glycation reaction, physical properties, reducing sugar

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References


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