Orange Juice Pasteurization Using Ozone

The objective of this research is to study the effects of ozonation on the quality on Paciatan sweet orange and to study the effects of the storage condition on the quality of the ozonated Pacitan sweet orange juice. The quality of the raw orange juice and the ozonated orange juice was analyzed such as total microorganism content, asorbic acid (vitamin c) content, total acidity, total soluble solid, PH and color. The result of theseexperiments showed that ozonation (0.20 g/L) has been useful the recude the number of microorganism from 1.7 x 104 CFU/ml to 84 CFU/ml, which is fulfill the Indonesian standard requirement. Ozone pasteurization affected the orange juice quality such vitamin c content, total acidity, pH and color, but not total soluble solid