Optimization of pulsed electric field processing time and hydrolyzed bovine collagen concentration in pasteurized milk

Angky Wahyu Putranto, Anugerah Dany Priyanto, Dimas Firmanda Al Riza, Ferina Tiara Safitri, Nurul Istiqomah Khoirunnisa, Arrahmadiana Estuwilujeng, Candika Pambayun

Abstract


Milk is a highly perishable food due to its nutritional composition for microbial growth. Improper milk handling practices cause nutritional reduction and microbial contamination in milk. Collagen drinks are currently a growing commercial product. Therefore, this study aimed to determine the effect of hydrolyzed bovine collagen concentration and pulsed electric field (PEF) time on the physical, microbiological, and organoleptic qualities of milk enriched with hydrolyzed bovine collagen, as well as to determine the best treatment. Central composite design (CCD) for Response Surface Methodology (RSM) was used in this experimental design to explore optimal response based on the relationship between collagen concentration and PEF processing time. This CCD experiment was proposed to optimize TPC and viscosity and obtained a total of 13 experimental designs. The model results suggested by RSM-CCD are quadratic models. The result showed the optimization of the supplemented milk using a concentration of 2.837% hydrolyzed bovine collagen and PEF processing time of 116.369 seconds were the optimal designs with the desirability value of 0.809. Validation results using three repetitions produced an average TPC of 3.38 log CFU/mL  and viscosity results of 4.56 mPas. Under these conditions, the error rate value of both responses is less than 5%, indicating that the model optimization can be accepted.


Keywords


Collagen supplemented milk; Optimization; PEF; TPC; Viscosity

Full Text:

PDF

References


Dewi, S. R., Sumarni, N., Izza, N., Putranto, A. W., and Susilo, B. (2019) ‘Studi variasi kuat medan listrik PEF dan metode pengeringan bahan terhadap senyawa antioksidan ekstrak daun torbangun (Coleus amboinicus L.) (Study of variations in electric field strength of PEF and drying method of the material on antioxidant compounds of torbangun leaf extract (Coleus amboinicus L.)’, Jurnal Keteknikan Pertanian, 7(1), pp. 91-98 [In Indonesian]

Donsi, F., Ferrari, G., and Pataro, G. (2010) ‘Applications of pulsed electric field treatments for the enhancement of mass transfer from vegetable tissue’, Journal of Food Engineerring Reviews, 2(2), pp. 109–130

Food and Agriculture Organization (FAO) (2021) FAO Gateway to Dairy Production and Products [Online], Available at http://www.fao.org/dairy-production-products/production/en/ (Accessed: 28 February 2021)

Gómez-Guillén, M. C., Giménez, B., López-Caballero, M. E., and Montero, M. P. (2011) ‘Functional and bioactive properties of collagen and gelatin from alternative sources: A Review’, Food Hydrocolloids, 25(8), pp. 1813-1827

Haq, U. I., Khaskeli, M., Salman, M., Marri, M. Y., Ali, I., Marri, A. M., Lochi, G. M., Kiani, F. A., and Habeeb, F. (2014) ‘Effect of heat treatments on sensory characteristics and shelf life of skimmed milk’, African Journal of Food Science, 8(2), pp. 75-79

Hendrawan, Y., Putranto, A. W., Fauziah, T. R., and Argo, B. D. (2020) ‘Modeling and optimization of tensile strength of arrowroot bioplastic using response surface method’, IOP Conference Series: Earth and Environmental Science, 515, pp. 012079

Izza, N., Dewi, S. R., Putranto, A. W., Yuneri, D. R., and Dachi, M. Y. S. (2016) ’Ekstraksi senyawa fenol daun kenikir (Cosmos caudatus) dengan Pulsed Electric Field (PEF) (Phenolic compound extraction of kenikir leaves (Cosmos caudatus) with Pulsed Electric Field (PEF)’, Jurnal Teknologi Pertanian, 17(2), pp. 91-96 [In Indonesian]

Marouf, A. A. S., and Elmhal, S. I. (2017) ‘Monitoring pH during pasteurization of raw cow’s milk using Nd: YAG laser’, International Journal of Advances Research in Physical Science, 4(12), pp. 1-4

Miskiyah (2011) ‘Kajian standar nasional indonesia susu cair di Indonesia (Study of Indonesian National Standard for liquid milk in Indonesia)’, Jurnal Standardisasi, 13(1), pp. 1-7 [In Indonesian]

Mohammad, A. W., Suhimi, N. M., Aziz, A. G. K. A., and Jahim, J. M. (2014) ‘Process for production of hydrolysed collagen from agriculture resources: Potential for further development’, Journal of Applied Sciences, 14(12), pp. 1319-1323

Montgomery, D. C. (2001) Design and Analysis of Experiment. 5th Edition. New York: John Willey and Sons.

Myers, R. H., Montgomery D. C., and Anderson-Cook C. M. (2016) Response Surface Methodology: Process and Product Optimization Using Design Experiments. New York: John Wiley & Sons.

Priyanto, A. D, Wicaksono, L. A., and Putranto, A. W. (2021a) ‘Pengaruh suhu dan waktu pre-heating pada kualitas fisik, total mikroba dan organoleptik susu kolagen sapi yang dipasteurisasi menggunakan pulsed electric field (Effect of pre-heating temperature and time on physical quality, total microbes and organoleptics of pasteurized cow collagen milk using pulsed electric field)’, Jurnal Keteknikan Pertanian Tropis dan Biosistem, 9(2), pp. 141-153 [In Indonesian]

Priyanto, A. D., Putranto, A. W., and Hsu, J. L (2021b) ‘The potential of various seeds as angiotensin-i converting enzyme inhibitory peptides derived from protein hydrolysate: a short review’, IOP Conference Series: Earth and Environmental Science, 733, pp. 012130

Proksch, E., Segger, D., Degwert, J., Schunck, M., Zague, V., and Oesser, S. (2014) ‘Oral supplementation of specific collagen peptides has beneficial effects on human skin physiology: A double-blind, placebo-controlled study’, Skin Pharmacology and Physiology, 27(1), pp. 47-55

Putranto A. W., Argo, B. D., and Wijana, S. (2014) ‘Green pulsed electric field-assisted extraction method of total carotenoid carrot pulp using olive oil as solvent’, Indonesian Green Technology Journal, 3(1), pp. 1-9

Putranto A. W., Dewi, S. R., Puspitasari, Y., and Nuriah, F. A. (2018) ‘Optimization of free radical scavenging capacity and ph of hylocereus polyrhizus peel by response surface methodology’, IOP Conference Series: Earth and Environmental Science, 131, pp. 012051

Putranto, A. W. (2014) ‘Rancang bangun dan optimasi total karoten jus wortel (Daucus carrota L.) menggunakan pulsed electric field sistem batch (Design and optimization of carrot juice (Daucus carrota L.) total carotene using pulsed electric field batch system)’. Thesis. Universitas Brawijaya, Malang [In Indonesian]

Putranto, A. W., Abida, S. H., Adrebi, K., and Harianti, A. (2020) ‘Lignocellulosic analysis of corncob biomass by using non-thermal pulsed electric field-NaOH pretreatment’, Reaktor, 20(4), pp. 183-191

Putranto, A. W., Priyanto, A. D., Estiasih, T., Widyasari, W., and Munarko, H. (2022) ‘Optimasi waktu pre-heating dan waktu pulsed electric field terhadap total mikroba dan sifat fisik susu (Optimization of pre-heating time and pulsed electric field time on total microbes and physical properties of milk)’, Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, 10(1), pp. 39-48 [In Indonesian]

Sharma P., Bremer, P., Oey, I., and Everett, D.W. (2014b) ‘Bacterial inactivation in whole milk using pulsed electric field processing’, International Dairy Journal, 35(1), pp. 49-56

Sharma, P., Oey, I., Bremer, P., and Everett, D. W. (2014a) ‘Reduction of bacterial counts and inactivation of enzymes in bovine whole milk using pulsed electric fields’, International Dairy Journal, 39(1), pp. 146-156

Yuliangsih, S., Waturangi, D. E., and Yogiara (2021) ‘Microbial analysis and virulence genes detection of milk preserved using heat-assisted pulsed electric field’, BMC Research Notes, 14(397), pp. 1-7




DOI: https://doi.org/10.21776/ub.afssaae.2022.005.01.3

Refbacks

  • There are currently no refbacks.


Copyright (c) 2022 Angky Wahyu Putranto

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.