Freezing Point Validation as Monitoring Parameter For Incoming Raw Milk at PT. INDOLAKTO

Abstract

Milk is regarded as the "ideal food" since it contains all of the nutrients that both newborns and adults need. It's a great source of protein, fat, carbohydrate, vitamin, and mineral content. However, milk is easily adulterated all across the world. This project aims to perform validation on Freezing Point as a monitoring parameter to detect milk adulteration with water for incoming raw milk in WEST factory (n=390 data from 10 suppliers) and EAST factory (n=215 data from 13 suppliers) of PT. Indolakto. The difference in Freezing Point analysis based on SNI for incoming raw milk and raw milk directly from udder showed that there is a possibility of raw milk adulteration in both factories. The results showed that there were no significant differences between Freezing Point measurement using Cryoscope and Milkoscan since the t-statistic for WEST (-0,057) and EAST (1,504) factory is lower than t critical two-tail of both factory (1,965), which indicates that Cryoscope can be used as the reference method to verify freezing point measurement using rapid method (Milkoscan). Moreover, Milkoscan was proven to be sensitive and reliable to detect up to 1% milk adulteration with water based on serial dilution test that yield R2 value> 0.995 for all sample suppliers. Cryoscope was also proven to be robust in measuring freezing point based on T-test analysis since there were no significant differences in freezing point measurement performed by two different analysts in both WEST and EAST factories.