Characteristics of Pasteurization Milk Formulated with Ambon Banana Syrup (Musa acuminata colla) at Different Maturity

Pasteurized milk defined as fresh cow milk that processed through heating process with temperature 65°C. Generally, pasteurized aimed to prevent the damage of milk due to destructive microorganism (pathogen) activity, and able for controlling nutrition quality. Indonesia banana production in 2016 approximately 7.45 x 10 6 t, but only 1.5 x 10 6 t were consumed. Banana mostly consumed as fresh fruit, or processed as chip or nugget. This indicated that, banana is less treated for food product. Therefore, the objective of this research was to define the optimum Ambon banana maturity, and syrup concentration for producing the best pasteurized milk. This research consisted into 2 main stages consisted banana syrup production, and followed by application into pasteurized milk. Nested design was applied, with the main factor was the Ambon banana maturity (115 d, 120 d, and 125 d after flowering) and the sub-factor was banana syrup concentration (5%, 10%, 15%) with 3 replications. There was significant effect of banana maturity and syrup concentration to the fat content and aroma of pasteurized milk. While there was significant effect of banana syrup on the total dissolved solid (TDS), and total plate count (TPC) of pasteurized milk. The best treatment was 125 d Ambon banana and 15% syrup concentration, with TDS 13.11 °Brix, TPC 8.1 x 10 4 CFU mL -1, fat 12.65 %, protein 19.08 %, aroma 3.9 (like), and taste 2.5 (simply delicious)