Analysis of effective storage time to deteremine the quality of milk usingsimple additive weighting method

Abstract

Milk is the result of livestock protein that is often consumed by the community, to produce quality milk and can be consumed by the community needed process of milk storage or pasteurization. The purpose of pasteurization is to kill the germs is in milk with as minimum possible loss of nutrients and Maintain optimally physical properties and image of fresh milk, for that required decision-making techniques. Techniques used to analyze in a Simple Additive Weighting (SAW). The process of analyzing using Simple Additive Weighting (SAW) method is done by searching the weight value for each attribute, then doing the ranking process that will determine the optimal alternative in determining the quality of milk content based on the criteria used. The final result from the results of analysis conducted by simple additive weight method states that the milk is still feasible consumed by the community based on the old storage process is 21 hours. At room temperature 27.50 ° C and milk is heated at 65 ° C for 30 minutes.