The Viability of The Pasteurized milk with the addition Cinnamon (Cinnamomum burmannii) Extract

Generally, pasteurized milk in Indonesia has a relatively short shelf life of 5-7 days. Commercially, pasteurized milk has also experienced microbial contamination also found on day 7, so it cannot be stored for long. To avoid this, it is necessary to add natural ingredients, which are to maintain quality, by inhibiting the growth of pathogenic bacteria so the shelf life of pasteurized milk can be extended. One of these natural ingredients is cinnamon (Cinnamomum burmannii), which has antibacterial properties from its metabolite components. Cinnamon extract was added to pasteurized milk of as much as 0.5%. Cinnamon extract was obtained by the maceration method and concentrated using a rotary evaporator. This study used a completely randomized design (CRD) consisting of 5 storage treatments (0 days, 7 days, 14 days, 21 days and 28 days), each treatment was repeated 4 times. Parameters measured included pH analysis, total plate count and antibacterial activity against Escherichia coli and Staphylococcus aureus. The results of pH analysis showed that the average pH value of pasteurized goat’s milk added with cinnamon (Cinnamomum burmannii) extract and stored for 28 days ranged from 6.24 to 6.44, this value range had reached the standard pH value. The results of total plate count showed that the average bacterial growth ranged from 0.7 × 104 CFU/ml – 16.9 × 104 CFU/ml. Therefore, the results of the addition of cinnamon extract to pasteurized milk still met the standards of pasteurized milk. The addition of cinnamon extract with a concentration of 0.5% to pasteurized goat’s milk showed antibacterial activity by forming an average inhibition zone of 1.6 mm on S. aureus bacteria but was unable to inhibit the growth of Escherichia coli bacteria. Based on the results of the study, it can be concluded that the addition of 0.5% cinnamon extract to pasteurized milk can extend the shelf life of pasteurized milk up to 28 days but is unable to inhibit bacterial growth.