Jurnal Teknologi Hasil Pertanian, Vol. X, No. 1, Februari 2017 67 PERANAN JUS BUAH MENGKUDU (Morinda citrifolia) DALAM MEMPERTAHANKAN KUALITAS SUSU PASTEURISASI KAMBING “PERANAKAN ETAWA” SELAMA PENYIMPANAN NONI (MORINDA CITRIFOLIA) JUICE EFFECT ON MAINTAINING QUALITY OF PASTEURIZED ETAWA MILK DURING STORAGE Devi Rizky Yuniani 1) , Choiroel Anam 1) , Tatik Khusniati 2) , Rohula Utami 1) 1)Ilmu dan Teknologi Pangan Fakultas Pertanian Universitas Sebelas Maret 2)Bidang Mikrobiologi, Puslit Biologi, LIPI, Cibinong email: dikchoir@yahoo.com Diserahkan [18 Agustus 2016]; Diterima [4 Oktober 2016]; Dipublikasi [25 Februari 2017] ABSTRACT Pasteurized milk stored at cool temperatures generally have a relatively short shelf life. Antibacterial activity of noni juice in maintaining the quality of pasteurized goat's milk stored at cold temperatures was investigated. Characteristics of pasteurized goat's milk examined were organoleptic performances, microbial growth (total plate count and psychotrophic bacteria), chemical characteristics (protein, pH and acid total) with the addition of noni juice at variation concentrations) (0%, 5%, 7.5%, 10%, and 12.5%) and times of storage (0.5, 10, 15 and 20 storage days). The results showed that the concentration of noni juice addition of 0 % -7.5 % on the parameters of colour, flavour, taste and homogenity and still were acceptable by consumers. The inhibitory effects of TPC amount of growth were shown in 12.5% (2.8x10 1 -3.3x10 1 cfu/ml), and this inhibitory effects weren’t significantly different between each other of concentrations) (α> 0.05). The low decrease of protein content was indicated at concentrations of 7.5 % and still with the value of under SNI up to 20 days of storage (from 3.48 to 3.19%). The lowest decrease of pH and the increase acid total titration were shown at concentrations of 5% with the values of pH (6.40 to 6.17) and acid total (0.20 %-0.22%). Based on organoleptic, microbial and chemical characteristics, it can be concluded that the best concentration of noni juice than that the others can be added to the pasteurized goat milk during storage was 5%. Keywords: Etawa goat, milk, noni, pasteurization, storage ABSTRAK Susu pasteurisasi yang disimpan pada suhu dingin umumnya memiliki umur simpan relatif singkat. Aktivitas antibakteri jus mengkudu dalam mempertahankan kualitas susu pasteurisasi kambing PE yang disimpan pada suhu dingin diteliti. Karakteristik susu pasteurisasi kambing PE yang diteliti meliputi karakteristik organoleptik, mikrobiologis (total mikro dan bakteri psikotrof) serta khemis (protein, pH, dan total asam tertitrasi) dengan penambahan jus mengkudu pada variasi konsentrasi (0%, 5%, 7,5%, 10% dan 12,5%) dan variasi lama penyimpanan (0, 5, 10, 15, dan 20 hari). Hasil penelitian menunjukkan bahwa konsentrasi penambahan jus mengkudu 0% - 7,5% pada parameter warna, aroma, homogenitas dan rasa masih dapat diterima panelis (biasa-suka). Efek penghambatan pertumbuhan TPC paling rendah ditunjukkan pada konsentrasi 12,5% (2,8x101–3,3x101cfu/ml) dan efek penghambatan ini tidak berbeda nyata di antara berbagai konsentrasi yang lain. Efek penurunan kadar protein paling rendah ditunjukkan pada konsentrasi 7,5% (3,48- 3,19%) dengan nilai masih memenuhi standar SNI hingga hari ke-20 penyimpanan. Efek penurunan pH paling rendah dan kenaikan total asam tertritasi susu masing-masing ditunjukkan pada konsentrasi 5% dengan nilai pH (6,40–6,17) dan total asam tertitrasi (0,20%–0,22%). Berdasarkan karakteristik organoleptik, mikrobiologis dan khemis, dapat disimpulkan bahwa konsentrasi jus mengkudu terbaik yang dapat ditambahkan ke dalam susu pasteurisasi kambing PE selama penyimpanan adalah 5%. Kata Kunci: kambing Etawa, mengkudu, susu, pasteurisasi, penyimpanan