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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.

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PASTEURISASI sari kacang hijau

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  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)

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