Analysis of Almond Milk Quality at ABC MSME Yogyakarta
DOI:
https://doi.org/10.12928/jafost.v3i2.5903Keywords:
almond milk, line chart, primary data, quality, secondary dataAbstract
Milk is a secretion from mammals that has a function as a source of nutrition. The presence of lactose in milk causes some to be deprived of milk because of lactose allergies. Dairy product for those who are allergic to milk is to consume vegetable milk, such as almond milk. The almond milk produced by Micro Small and Medium Enterprises (MSME) ABC is raw almond milk, which have short shelf life. Quality analysis is a step made to achieve and maintain the desired standards of taste, odour, color and texture. This study contribution to investigate the quality of almond milk after five days of storage. In MSME ABC, quality analysis is done by sensory test and compared with the quality standards set by MSME ABC. The quality of the almond milk analysis takes five days, with three different batches. Data retrieval methods conducted with secondary and primary data. After analysis, obtained data of almond milk on day 5 of storage was devalued. The conclusion of the observations made is that almond milk changes in flavor, color, scent and texture parameters after 5 days of storage.
References
Astawan, M. (2009). Sehat dengan Hidangan Kacang dan Biji-bijian. Penebar Swadaya.
Banjanin, T., Nikolic, D., Uslu, N., Gökmen, F., Özcan, M. M., Milatovic, D., Zec, G., Boškov, Đ., & Dursun, N. (2021). Physicochemical properties, fatty acids, phenolic compounds, and mineral contents of 12 Serbia regional and commercial almond cultivars. Journal of Food Processing and Preservation, 45(1). https://doi.org/10.1111/jfpp.15015
Comak Gocer, E. M., & Koptagel, E. (2023). Production of milks and kefir beverages from nuts and certain physicochemical analysis. Food Chemistry, 402, 134252. https://doi.org/10.1016/j.foodchem.2022.134252
Drewnowski, A. (2022). Most Plant-Based Milk Alternatives in the USDA Branded Food Products Database Do Not Meet Proposed Nutrient Standards or Score Well on Nutrient Density Metrics. Nutrients, 14(22), 4767. https://doi.org/10.3390/nu14224767
Farag, M. A., Elmetwally, F., Elghanam, R., Kamal, N., Hellal, K., Hamezah, H. S., Zhao, C., & Mediani, A. (2023). Metabolomics in tea products; a compile of applications for enhancing agricultural traits and quality control analysis of Camellia sinensis. Food Chemistry, 404, 134628. https://doi.org/10.1016/j.foodchem.2022.134628
Guimarães, J. T., Silva, E. K., Alvarenga, V. O., Costa, A. L. R., Cunha, R. L., Sant’Ana, A. S., Freitas, M. Q., Meireles, M. A. A., & Cruz, A. G. (2018). Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels. Ultrasonics Sonochemistry, 44, 251–260. https://doi.org/10.1016/j.ultsonch.2018.02.012
Huang, Y.-P., Paviani, B., Fukagawa, N. K., Phillips, K. M., & Barile, D. (2023). Comprehensive oligosaccharide profiling of commercial almond milk, soy milk, and soy flour. Food Chemistry, 409, 135267. https://doi.org/10.1016/j.foodchem.2022.135267
Iorio, M. C., Bevilacqua, A., Corbo, M. R., Campaniello, D., Sinigaglia, M., & Altieri, C. (2019). A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk. Ultrasonics Sonochemistry, 52, 477–483. https://doi.org/10.1016/j.ultsonch.2018.12.026
Larosta, J. T., Permana, I. D. G. M., & Sugitha, I. M. (2019). Pengaruh Perbandingan Jagung Manis dan Edamame Terhadap Karakteristik Susu Jagung Manis Edamame. Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 8(4), 398. https://doi.org/10.24843/itepa.2019.v08.i04.p06
Maguire, L. S., O’Sullivan, S. M., Galvin, K., O’Connor, T. P., & O’Brien, N. M. (2004). Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut. International Journal of Food Sciences and Nutrition, 55(3), 171–178. https://doi.org/10.1080/09637480410001725175
Manzoor, M. F., Siddique, R., Hussain, A., Ahmad, N., Rehman, A., Siddeeg, A., Alfarga, A., Alshammari, G. M., & Yahya, M. A. (2021). Thermosonication effect on bioactive compounds, enzymes activity, particle size, microbial load, and sensory properties of almond (Prunus dulcis) milk. Ultrasonics Sonochemistry, 78, 105705. https://doi.org/10.1016/j.ultsonch.2021.105705
Mazzaglia, A., Legarová, V., Giaquinta, R., Lanza, C. M., & Restuccia, C. (2020). The influence of almond flour, inulin and whey protein on the sensory and microbiological quality of goat milk yogurt. LWT, 124, 109138. https://doi.org/10.1016/j.lwt.2020.109138
Pendyala, B., Patras, A., Vipul Sudhir Gopisetty, V., Vashisht, P., & Ravi, R. (2022). Inactivation of B. cereus spores in whole milk and almond milk by serpentine path coiled tube UV-C system: Numerical simulation of flow field, lipid peroxidation and volatiles analysis. Food Research International, 160, 111652. https://doi.org/10.1016/j.foodres.2022.111652
Pointke, M., Albrecht, E. H., Geburt, K., Gerken, M., Traulsen, I., & Pawelzik, E. (2022). A Comparative Analysis of Plant-Based Milk Alternatives Part 1: Composition, Sensory, and Nutritional Value. Sustainability, 14(13), 7996. https://doi.org/10.3390/su14137996
Sentana, A., Trisnawati, C. Y., & Jati, I. R. A. P. (2017). Identifikasi Sifat Fisikokimia dan Organoleptik Susu Nabati yang Diformulasikan dengan Linear Programming. Jurnal Teknologi Pangan Dan Gizi, 16(2), 47–51. https://doi.org/10.33508/jtpg.v16i2.1690
Vanga, S. K., Wang, J., Orsat, V., & Raghavan, V. (2020). Effect of pulsed ultrasound, a green food processing technique, on the secondary structure and in-vitro digestibility of almond milk protein. Food Research International, 137, 109523. https://doi.org/10.1016/j.foodres.2020.109523
Wang, X., Wolber, F. M., Ye, A., Stroebinger, N., Hamlin, A., Zhu, P., Montoya, C. A., & Singh, H. (2022). Gastric digestion of cow milk, almond milk and oat milk in rats. Food & Function, 13(21), 10981–10993. https://doi.org/10.1039/D2FO02261C
Yenew, C., Tadele, F., Minuye, B., Sisay, E., Asmamaw, T., Mulatu, S., & Demissie, B. (2022). Raw cow milk nutritional content and microbiological quality predictors of South Gondar zone dairy farmers in Ethiopia, 2020. Heliyon, 8(10), e11020. https://doi.org/10.1016/j.heliyon.2022.e11020
Downloads
Published
Issue
Section
License
Copyright (c) 2023 Annisa Yasmin, Safinta Nurindra Rahmadhia, Soraya Kusuma Putri
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with the Journal of Agri-food Science and Technology (JAFOST) agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
