Improving Durability Of Milk Powder Storage By Adaptive Control Algoritm

Agung Kridoyono


Milk powder is a processed product that the quality has been maintained by factory. Perishable product and easily reacting with other substances made milk easily changing the purity of milk. The effect of temperature, humidity, contact with other material, the growth of spore B. cereus and C. perfringens. The content of oxygen, peroxide numbers, water content so the effect is in the form of lumps, color changes and flecks of milk powder that can appear the green or gray colour in the milk powder. This paper studied the using of adaptive control algorithm on implementation of milk powder storage and serial interface to sent distributed data that can be saved in database, so the quality of milk powder still in a good condition even though the case is open or closed and the growth of bacteria can be controlled also the changes of milk powder condition can be monitored. The design can also be made for any type of milk powder media test because the control facility can be optimized on the system and record data can be stored in database. The result of this method the control not only inside in the media but also in outer box of storage media so the changes environment control on inner box more smooth with direct control and the effect of lump can be reduced.

Full Text:


Mixa, S. E. 1998. Milk and Dairy Product Technology. new york: CRC.

winarno, F. G. 1993. Pangan, Gizi, Teknologi,dan Konsumen. Jakarta: Gramedia Pustaka Utama.

Parodi, P. 2004. Milk fat in humannutrition. the australian journal of dairy technology , 59.

Lloyd, M. A., & Drake, M. A. 2008. Effect of nitrogen flushing and storage temperature on whole milk powder flavor. New Orleans: IFT Annual Meeting.

Finnegan, W., Goggins, J., Clifford, E. & Zhan, X. 2016. Enviromental Impacts of Milk Powder abd Butter Manufactured in The Republic of Ireland. Journal Science of the total environment. Vol. 579, 159-168

Negri, L. M., Chavarez , M. S., Taverna , M. A., & Cuatrin, A. L. 2004. The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder. Food Science and Technology , 10;6.

Romeu-Nadal M, Chávez-Servín, J. L., Castellote, A. L., Rivero, M., & López- Sabater, M. C. 2007. Oxidation Stability Of the Lipid fraction n milk powder formulas. food chemistry vol 100 , 756-763.

Stapelfeldt, H., Nielsen , B. R., & Skibsted, L. H. 1997. Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder. International Dairy Journal , 7:331-339.

Rahman, S. 1995. Food Properties Handbook. New York: CRC Press, Inc.

Immaningsih, N. 2013. Pengaruh Suhu Ruang Penyimpanan Terhadap Kualitas Susu Bubuk. Jurnal UPI AGROINTEK Volume 7 , 1.

Gericke, B., & Thurn, V. 1993. Identification of infant food as a vehicle in nosocomial outbreak of Citrobacter freundii: epidemiological subtyping by allozyme whole cell protein and antibiotic resistance. J. Appl. Bacteriol , 76:553-558.

louie, K. K. 1993. Salmonella serotype Tennessee in powdered milk product and infant formula-Canada and United States. new york: J. Am. Med. Asoc . 270:432

Ray B. 2001. Fundamental Food Microbiology . Edisi ke - 2. CRC Press, Boca Raton

Purwati, M., Sudarwanto, M., Rahayu, W.P., Sanjaya, A.W. 2009. The growth of Bacillus cereus and Clostridium perfringens spores under a variety of preparation and storage condition, Jurnal Teknologi dan Industri Pangan, Vol. XX No. 1

Kodalak, F., & Salamci, U., Mettin. 2015. Successive Approximations of Model Reference Adaptive Control Design for Nonlinear Systems. IFAC. Volume 48, Issue 25, 2015, Pages 248-253.



  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Terindeks oleh :







Program Studi D4 Teknik Informatika
Politeknik Harapan Bersama Tegal
Jl. Mataram No.09 Pesurungan Lor Kota Tegal

Telp. +62283 - 352000

Email :


Copyright: JPIT (Jurnal Informatika: Jurnal Pengembangan IT) p-ISSN: 2477-5126 (print), e-ISSN 2548-9356 (online) 

Flag Counter
View Visitor Statistic


Creative Commons License
JPIT (Jurnal Informatika: Jurnal Pengembangan IT) is licensed under a Creative Commons Attribution 4.0 International License.