PERBANDINGAN KUALITAS BAKTERIOLOGIS PADA PRODUK SUSU PASTEURISASI BERMEREK SSN PADA TINGKAT PRODUSEN SAMPAI KONSUMEN

HARTATI, NI'MA YULIAN (1999) PERBANDINGAN KUALITAS BAKTERIOLOGIS PADA PRODUK SUSU PASTEURISASI BERMEREK SSN PADA TINGKAT PRODUSEN SAMPAI KONSUMEN. Undergraduate thesis, Diponegoro University.

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Abstract

Air susu merupakakan salah satu bahan makanan; produk peternakan; yang bergizi dan dikonsumsi oleh banyak orang dalam rangka mencukupi kebutuhan protein, selain itu air susu juga merupakan media yang baik bagi pertumbuhan dan perkembangan berbagai mikroorganisme. Sehingga perlu dilakukan pasteurisasi pada susu untuk mencegah penularan penyakit dan mencegah kerusakan karena mikroorganisme dan enzim. SSN adalah satu-satunya produk susu pasteurisasi yang beredar di Kelurahan Tembalang. Oleh karena sifat susu yang mudah tercemar mikroorganisme dan belum ada peneliti yang meneliti keamanan SSN untuk dikonsumsi maka penulis tertarik untuk melakukan penelitian. Tujuan peneliti adalah untuk mengetahui gambaran kualitas bakteriologis pada susu bermerek SSN pada tingkat produsen sampai konsumen serta mengetahui perbandingan kualitas bakteriologis susu pada tingkat-tingkat tersebut. Jenis penelitian ini adalah explanatory research yang menggunakan metode survei dengan pendekatan cross sectional. Sampel yang digunakan adalah susu segar dan susu pasteurisasi dari produsen SSN, distributor yang menjual SSN dan dari mahasiwa indekost di wilayah Kelurahan Tembalang. Penentuan Sampel dilakukan secara Purposive sampling. Hasil penelitian menunjukkan bahwa ada perbedaan rata-rata jumlah kuman dan jumlah bakteri koliform dalam SSN sebelum dan sesudah pasteurisasi pada saat di produsen, distributor dan konsumen. Hal ini dipengaruhi oleh higiene dan sanitasi produsen, distributor maupun konsumen serta kontaminasi dari luar. Menjaga agar mutu susu tetap baik ketika dikonsumsi maka disarankan untuk memperhatikan label kemasan, kondisi kemasan, dan fisik susu yang akan dibeli/dikonsumsi serta sebaiknya mengkonsumsi langsung susu pasteurisasi yang telah dibuka kemasannya. Kata Kunci: Pasteurisasi, kualitas bakteriologis COMPARISON ON BACTERIOLOGIC QUALITY OF SSN MILK PAUSTERIZED AT PRODUCERS LEVEL AND AT CONSUMERS LEVEL Milk is one kind of food and dairy product which is nutritious and consumed by many people in order to fulfill the need of protein, besides that milk also one of good medis for development of microorganism. In order to prevent the contagious disease and to avoid destruction by microorganism and enzyme, mil is being pasteurized. SSN is the only one pasteurized milk products that distributed in Kelurahan Tembalang. The reason why researcher interested in doing the study about SSN milk product was because characteristic of milk that easy contaninated by microorganism and there not any researcher who studies about the safety of SSN to be consumed. The purpose of this study was to know the description of bacterilogic qualiti of SSN milk product from producer levels to consumers level and to know comparison ot at each level of distribution. his studi is explanatory research with survey method and cross sectional design. Sample that being used was fresh milk and pasteurized milk from SSN producer, distributor that sold SSN products, ang from student that live at boarding house at the area Kelurahan Tembalang. Sampling technique used purposed sampling. The result of this study showed that there was a difference of number of bacteriologic ang the amount of Coliform bacteria in SSN before and after pasteurization at producer, distributor, and consumer. It was affected by hygiene and sanitation of producer, distributor, and consumer and also other contamination. Keeping the milk in good quality until it was being consumed, it is recommended that to pay attention on label of pack, the condition of pack, and physical appearance of milk that will be consume and also drink directly pasteurized milk that has been opened. Keyword: pasteurized bacteriologic quality

Item Type:Thesis (Undergraduate)
Subjects:R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions:Faculty of Public Health > Department of Public Health
ID Code:14414
Deposited By:admin FKM undip
Deposited On:15 Jun 2010 08:57
Last Modified:15 Jun 2010 08:57

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