Kualitas Fisik, Kimia dan Mikrobiologi Susu Kambing pada Waktu Pemerahan yang Berbeda di Peternakan Cangkurawok, Balumbang Jaya, Bogor

Arifin, M.; Oktaviana, Adni; Wihansah, R. R. S.; Yusuf, Mohamed S.; Rifkhan, Rifkhan; Negara, J. K.; Sio, A. K.

doi:10.29244/jipthp.4.2.291-295

Cited by 8 publications

(7 citation statements)

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“…The fat content in the 0d milk sample (control) was 4.8%. The fat content of the Sapera goat in this study was lower than the fat content of the Ettawa Peranakan goat's milk in the Arifin et al (2016) study, which was 5.53%, but slightly higher than the fat content of the Saanen goat's milk in the study of Zurriyati et al, (2011) which is 4.59%. The difference in milk fat content is influenced by the type of goat used.…”

Section: Fat Contentcontrasting

confidence: 65%

Physicochemical and Microbiological Appearance of Sapera Goat's Milk on Frozen Storage

Prayitno

Hartanto

Harjanti

2021

Jurnal Sain Peternakan Indonesia

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This study aims to examine the effect of the storage time of milk at a temperature of -18? on the chemical, physical and microbiological content due to different storage times. The goat's milk studied was the milk of the Sannen Crossbreed of the Sapera goat. Twenty samples were taken from the milking results on the same day. The design used in this study was a completely randomized design (CRD) with five treatments and four replications. Samples were grouped according to treatment, namely 0d (control) and 10d, 20d, 30d, 40d; stored for 10, 20, 30 and 40 days, respectively. The milk storage process is carried out using a freezer at a temperature of -18?. The physicochemical and microbiological parameters observed were protein, fat, lactose, solid-non-fat (SNF), total solid (TS), specific gravity, pH, total plate count (TPC), and coliform. Evaluation of milk quality is based on the Indonesian National Standard (SNI) and Thai Agricultural Standard (TAS). The results showed that storage time did not significantly affect the components of fat, protein, lactose, total plate count, and coliform (p> 0.05). In milk stored for 40 days, there were differences in the values of SNF, TS, specific gravity, and pH compared to control (p<0.05). In terms of chemical, physical and microbiological quality, Sapera goat's milk stored at -18? for 40 days still complies with SNI and TAS. The process of storing and freezing milk can be an alternative for preservation to ensure the physical and chemical quality of Sapera goat's milk.

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Section: Fat Contentcontrasting

confidence: 65%

Physicochemical and Microbiological Appearance of Sapera Goat's Milk on Frozen Storage

Prayitno

Hartanto

Harjanti

2021

Jurnal Sain Peternakan Indonesia

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“…Sampling is done by taking a sample of one bottle, each of which contains (250 -500 cc) milk. then given a mark on each bottle that contains; 1) Date, time and place for milk sampling, 2) Name of company owner and name of milk sample taker, and 3) Other information deemed important [14].…”

Section: Milk Quality Checkmentioning

confidence: 99%

Post-Harvest Handling Holstein Friesian Milk at Susu Abadi Company in Tegal District

Ataqwa¹,

Fera²

2021

jtfp

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Dairy cows are very important producers of animal protein. Milk as a source of nutrition in the form of animal protein is very beneficial. This study aims to determine the post-harvest process of Friesien Holsein's cow's milk in a susu abadi company in Tegal Regency. This research uses descriptive qualitative research. The sampling method for this research was purposive sampling method. Data collection methods used were observation, interviews, and documentation. The milking process in susu abadi companies is carried out twice a day, namely at 05.00 WIB and second at 15.00 WIB. After the milking process goes through the filtering stage, the resulting milk is filtered. a strainer made of cotton or a clean white cloth. In susu abadi company, large quantities of freshly milked fresh milk should be immediately cooled from 37⁰C to 4⁰C in order to maintain the milk temperature during 4⁰C storage. Volume of milk heated at a temperature of 62-65⁰C for 30-60 minutes. After the pasteurization process, the milk is put into a container and the milk is packed in a plastic bag with a volume of 1 liter. There are two products produced in susu abadi companies, namely fresh milk and pasteurized milk. Laboratory tests to determine the quality of milk produced by taking milk samples to be checked for quality

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“…Susu juga sudah dikenal dan dipercaya masyarakat memiliki manfaat yang baik untuk kesehatan tubuh karena susu banyak mengandung nutrisi dan komponen bioaktif yang berperan menjaga kesehatan tubuh. Namun susu mudah rusak oleh beberapa bakteri yang memanfaatkan kandungan nutrisi susu sebagai media pertumbuhannya, seperti Escherichia coli, Salmonella sp., dan Staphylococcus aureus (Arifin et al, 2016).…”

Section: Pendahuluanunclassified

Pemeriksaan Kadar Bakteriologis Pada Susu Merk X Penyebab Foodborne Disease Sebelum dan Sesudah Kedaluwarsa

Putri

Nurmalasar

et al. 2020

jiskh

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Latar Belakang: Susu sebagai sumber makanan untuk anak sapi maupun manusia mengandung zat gizi yang sangat tinggi namun mudah terkontaminasi oleh mikroorganisme. Dan apabila dikonsumsi, maka susu yang tercemar bakteri dapat menyebabkan foodborne disease. Tujuan: Penelitian ini dilakukan untuk mengetahui kadar bakteriologis pada susu UHT merk X penyebab foodborne disease sebelum dan sesudah kedaluwarsa. Metode Penelitian: Metode penelitian yang digunakan dalam penelitian ini adalah eksperimen atau percobaan (experimental research). Data yang diperoleh dinyatakan secara deskriptif kualitatif. Hasil: Kadar bakteriologis susu UHT merk X sebulan sebelum dan sesudah kedaluwarsa memiliki nilai duga terdekat < 3 APM/ml. Kesimpulan: Dari penelitian yang sudah dilakukan didapatkan hasil bahwa susu UHT merk X sebulan sebelum dan sesudah kedaluwarsa memiliki nilai duga terdekat < 3 APM/ml berdasarkan SNI 2897:2008 yang menjelaskan bahwa kedua susu UHT merk X tersebut tidak tercemar oleh bakteri coliform.

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Kualitas Fisik, Kimia dan Mikrobiologi Susu Kambing pada Waktu Pemerahan yang Berbeda di Peternakan Cangkurawok, Balumbang Jaya, Bogor

Cited by 8 publications

References 0 publications

Physicochemical and Microbiological Appearance of Sapera Goat's Milk on Frozen Storage

Physicochemical and Microbiological Appearance of Sapera Goat's Milk on Frozen Storage

Post-Harvest Handling Holstein Friesian Milk at Susu Abadi Company in Tegal District

Pemeriksaan Kadar Bakteriologis Pada Susu Merk X Penyebab Foodborne Disease Sebelum dan Sesudah Kedaluwarsa

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