Proceedings
The Effect of Process Water pH towards the Physicochemical Properties of UHT Chocolate Milk-Based Drink
Milk-based drink is defined as a drink made using fresh milk, reconstituted milk, or recombined milk, which can be added with other food ingredients and sterilized or pasteurized. At PT. Garudafood, 40-50% of process water were incorporated into chocolate milk-based drink products, thus the quality of process water must be tightly regulated. This research was conducted to identify the impact of process physicochemical properties encompassing pH, Brix, and physical properties (fat separation, sedimentation, layer formation, gelation, curdling, and marbling). From the Shapiro-Wilk normality test, it was found that data are not normally distributed thus Pearson chi-square test as a non-parametric test was chosen to analyze the correlation between process water pH (X) towards the PH (Y1), Brix (Y2), and the physical properties of finished goods (Y3). Based on the chi-square test, there was no correlation between all variables meaning that process water pH does not have any impact on finished goods. However, the high process water pH found in this study might be caused by chlorination steps although it has no relation to water hardness. Other factors that might affect pH increase in finished goods samples were processing steps, storage conditions, and physicochemical reactions . There was no correlation between process water pH and Brix value since Brix only measures the sugar content. There were two changes in physical properties found in finished goods samples which are marbling and sedimentation and both are not relatef to the pH ogf process water.
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