Total bacteria and pH changes of matoa leaf-pasteurized milk in refrigerator storage

Abstract

This study aimed to determine the shelf life of pasteurized milk with the addition of matoa leaf extract over a certain period of time and at 4C. The material used in this study was 0.1% matoa leaf extract which was added to pasteurized milk. This study used a completely randomized design with five treatments and three replications. The treatment storage consisted of P0 (0 day); P1 (3 days); P2 (6 days); P3 (9 days); P4 (12 days). The parameters measured were the Total Plate Count (TPC) and pH values. The results of this study showed that the addition of matoa leaf extract did not significantly influence the decrease in the number of bacteria during storage process. Conversely, the addition of matoa leaf extract significantly influenced the pH during the storage period.