Analyzing Ginger Syrup Sterilization For Commercial Scale: An HTST and PEF Approach (Analisis Sterilisasi Sirup Jahe untuk Skala Komersial : Sebuah Pendekatan HTST dan PEF)

Abstract

Ginger (Zingiber officinale Roscoe) is a multifunctional plant and functional food with abundant production potential in Indonesia. However, the processing of ginger into value-added products is still limited, and processed products such as ginger syrup generally have a relatively short shelf life, making them susceptible to microbial spoilage. This study aimed to evaluate the combined application of Pulsed Electric Field (PEF) and Low Temperature Long Time (LTLT) treatments to produce ginger syrup by effectively reducing microbial contamination while maintaining its color, aroma, and nutritional quality. The objective was to obtain commercially sterile ginger syrup that complies with the Indonesian National Standard (SNI). Two sterilization methods were evaluated: (1) LTLT followed by PEF and (2) High Temperature Short Time (HTST) followed by PEF. The Total Plate Count (TPC) after treatment was 3.0 × 10⁴ CFU/mL. The HTST + PEF combination was the most effective treatment for achieving the SNI microbiological standard, reducing the TPC to 0.3 × 10⁴ CFU/mL at 75°C for 9 seconds. This treatment demonstrated superior performance in producing commercially sterile ginger syrup while preserving product quality. The findings suggest that the HTST + PEF method provides an efficient and practical approach for the commercial production of ginger syrup by ensuring product safety, maintaining quality, and complying with SNI requirements.