Dalam pasteurisasi kontinyu, ada tiga komponen yang sangat penting dan saling berkaitan yaitu segmen pemanas, segmen holding tube dan segmen pendingin. Dalam penelitian ini dilakukan pengamatan untuk menentukan kadar protein dalam susu yang diolah dalam alat pasteurisasi kontinyu yang berjenis High Temperature Short Time (HTST) tipe double pipe heat exchanger (DPHE). Hasil kadar protein pada produk susu Pasteurisasi yang dilakukan belum memenuhi standar minimal dari susu Pasteurisasi karena rata-rata kadar protein susu segar sebelum Pasteurisasi sudah dibatas minimal standar dari susu Pasteurisasi. Dari hasil analisis diketahui bahwa nilai konstanta laju reaksi (k) modifikasi struktur protein sebesar 0,2 detik-1, energi aktivasi sebesar (Ea) 2,843 X 108 Joule/mol, dan nilai konstanta Arrhenius (A) adalah 5,314 x 1038 detik-1. Kata kunci: Pasteurisasi, Susu, Protein.

There are three components in continuous pasteurization that are very important and related to each other, i.e. heating segment, holding tube, and cooling segment. This study was to observe the protein concentration in milk processed in a continuous pasteurization. The pasteurization type used in the research is High Temperature Short Time (HTST) with double-pipe heat exchanger (DPHE). The protein concentration of pasteurization product has not reached a minimum standard of pasteurized milk because the average protein content of fresh milk before the pasteurization did not reach the minimum limit of milk pasteurization standard. The results shows that: reaction rate constant (k) of protein structure modification is 0,2 sec-1, activation energy (Ea) is 2,843 X 108 Joule/mol, and the value of the Arrhenius constant (A) is 5,314 x 1038 sec-1. Keywords: Pasteurization, Milk, Protein.

http://digilib.polban.ac.id/gdl.php?mod=browse&op=read&id=jbptppolban-gdl-mochamadri-6033