{"id":3518,"date":"2026-04-27T14:55:27","date_gmt":"2026-04-27T14:55:27","guid":{"rendered":"https:\/\/altrobakesale.com\/?p=3518"},"modified":"2026-04-27T14:55:27","modified_gmt":"2026-04-27T14:55:27","slug":"ilmu-di-balik-stabilitas-foam-milk","status":"publish","type":"post","link":"https:\/\/altrobakesale.com\/index.php\/2026\/04\/27\/ilmu-di-balik-stabilitas-foam-milk\/","title":{"rendered":"Ilmu di Balik Stabilitas Foam Milk"},"content":{"rendered":"<h3 data-section-id=\"lbg9pt\" data-start=\"2599\" data-end=\"2647\"><span role=\"text\"><strong data-start=\"2603\" data-end=\"2645\">Ilmu di Balik Stabilitas Foam Milk<\/strong><\/span><\/h3>\n<p data-start=\"2648\" data-end=\"3347\">Stabilitas foam milk atau busa susu ditentukan oleh struktur protein dan lemak dalam susu yang dipanaskan. Saat susu di-steam, protein seperti kasein membentuk lapisan yang menjebak udara. Hasilnya adalah microfoam yang lembut dan stabil. Suhu ideal steaming biasanya antara 60\u201370\u00b0C agar protein tidak rusak. Jika terlalu panas, struktur foam akan runtuh dan rasa susu menjadi hambar. Jenis susu juga mempengaruhi hasil, di mana susu full cream menghasilkan foam lebih stabil dibanding susu rendah lemak. Barista harus mengontrol sudut steam wand untuk menciptakan pusaran yang tepat. Ilmu ini menunjukkan bahwa tekstur lembut cappuccino atau latte adalah hasil keseimbangan antara fisika dan kimia.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ilmu di Balik Stabilitas Foam Milk Stabilitas foam milk atau busa susu ditentukan oleh struktur protein dan lemak dalam susu yang dipanaskan. Saat susu di-steam, protein seperti kasein membentuk lapisan yang menjebak udara. Hasilnya adalah microfoam yang lembut dan stabil. Suhu ideal steaming biasanya antara 60\u201370\u00b0C agar protein tidak rusak. Jika terlalu panas, struktur foam [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3518","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts\/3518","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/comments?post=3518"}],"version-history":[{"count":1,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts\/3518\/revisions"}],"predecessor-version":[{"id":3519,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts\/3518\/revisions\/3519"}],"wp:attachment":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/media?parent=3518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/categories?post=3518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/tags?post=3518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}