Examination of Bacteriological Levels in Brand X Milk Causes Foodborne Disease Before and After Expiration
Rizki Rahayu Putri, Nopi Sani , Yesi Nurmalasari, Efrida Warganegara
Abstract
Background: Milk as a food source for calves and humans contains very high nutrients but was easily contaminated by microorganisms. And if it consumed, bacteria-contaminated milk can cause foodborne disease. Purpose: This study was conducted to determine bacteriological levels in UHT milk brand X causing foodborne disease before and after expiration. Research Method: The research method used in this study is an experimental or experimental research. The data obtained were stated in a descriptive qualitative manner. The result: Bacteriological levels of UHT milk brand X a month before and after expiration had the closest estimated value <3 APM / ml. Conclusion: From the research that has been done, it is obtained that the X brand UHT milk a month before and after the expiration date has the closest estimated value <3 APM / ml based on SNI 2897: 2008 which explains that the two X brand UHT milk is not contaminated by coliform bacteria.
Downloads
References
Arifin, M., Oktaviana, A.Y., Wihansah, R.R.S., Yusuf, M., Negara, J.K. and Sio, A.K., 2016.
Kualitas Fisik, Kimia dan Mikrobiologi Susu Kambing pada Waktu Pemerahan yang Berbeda di Peternakan Cangkurawok, Balumbang Jaya, Bogor. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, 4(2), pp.291-295.
Hanifa, F., Purwaningrum, R., Mustofa, F.L., Zulfian. 2020. Efektivitas Madu Murni dan Propolis Terhadap Bakteri Pencemar Susu Penyebab Foodborne Disease Pada Produk Susu Kemasan. Jurnal Ilmiah Kesehatan Sandi Husada, 11(2), pp; 47-52
Herman, H., Napirah, M.R. and Sherlina, S., 2015. Faktor-faktor Perilaku Hidup
Bersih dan Sehat yang Berhubungan Dengan Kejadian Food Borne Disease Pada Anak di Sekolah Dasar Negeri (SDN) Inpres 3 Tondo Kota Palu.. Healthy Tadulako Journal (Jurnal Kesehatan Tadulako), 1(2).
Nadiya, A.N dan Asharina, I. 2016. Beberapa Mikroba Patogenik Penyebab Foodborne Disease dan Upaya Untuk Menurunkan Prevalensi Foodborne Disease di Indonesia. Institut Teknologi Bandung. Bandung.
Navyanti, F dan Adriyani, R. 2016. Higiene Sanitasi, Kualitas Fisik dan Bakteriologi Susu Sapi Segar Perusahaan Susu X di Surabaya. Departemen Kesehatan Lingkungan Fakultas Kesehatan Masyarakat Universitas Airlangga.
Sabil, S. 2015. Pasteurisasi High Temperature Short Time (HTST) Susu Terhadap
Listeria monocytogenes Pada Penyimpanan Refrigerator. Skripsi. Fakultas Peternakan Universitas Hasanudin.
Sahputra, D., Ferasyi, T.R., Ismail, I., Razali, R., Sulasmi, S. and Darmawi, D.,
Isolasi Bakteri Coccus Gram Positif di Dalam Susu Ultra High Temperature (UHT) 6 dan 3 Bulan Menjelang Kedaluwarsa. (Isolation of Gram-Positive Cocci Bacteria in Ultra High Temperature (UHT) Processed Milk at 6 and 3 Months Prior to Expiration). Jurnal Medika Veterinaria, 10(1), pp.48-50.
SNI (Standar Nasional Indonesia). 2009. Batas Maksimum Cemaran Mikroba dalam Pangan. SNI 7388:2009. Jakarta. Standar Nasional Indonesia.
Suwito, W., 2016. Bakteri yang sering mencemari susu: deteksi, patogenesis, epidemiologi, dan cara pengendaliannya. Jurnal Penelitian dan Pengembangan Pertanian, 29(3), pp.96-100.
Wijayanti, U. dan Rahmawati, A., 2017. Higiene dan Sanitasi Pada Susu Sapi Segar di Desa Kayumas Kabupaten Klaten Ditinjau dari Indikator Mikrobiologis. Biologi-S1, 6(5), pp.329-335.
Yuliati, N.F, Malaka, R, Prahesti, K.I, Murpiningrum, E. 2015. Kualitas Fisik Susu Segar Kaitannya Antara Sanitasi, Higiene dan Adanya Kontaminasi Listeria monocytogenes Pada Peternakan Rakyat Di Kaupaten Sinjai Sulawesi Selatan. JITP Vol. 4 No.1, p.23-27
3.png){kind=logo}
