HUBUNGAN LAMA PENYIMPANAN DENGAN ANGKA LEMPENG TOTAL SUSU SAPI SIAP MINUM BERDASAR STANDAR NASIONAL INDONESIA : Studi Observasional di Daerah Gunung Pati Semarang

Abstract

Background: Foodborne infection is a world health problem because it caused diseases with high incidence and mortality. Pasteurization was done as an effort to kill pathogen bacteria. Yet, pasteurization did not kill all bacteria and after pasteurization, proper storage (temperature, storage period) is important to prevent bacterial multiplication. This research was to observe correlation of storage period with Total Plate Count (TPC) ready-to-drink milk based on Indonesian National Standard (INS). Method: This research was an observation-analytical study with serial sampling in 1st and 6th hour after produced. Samples were ready-to-drink milks and conventionally produced. Sampling was held at 07.00 and 12.00 from 6 different producers and done in 5 different days. Samples were detected for its TP and then were compared with INS (maximal 3x104 CFU/ml) to conclude whether samples were suitable or not based on prevailing standard. If meeting the requirements, data was processed with Chi-square test, unless, data would be processed with Fisher test. Results: From 30 samples at 07.00, 18 samples were suitable with INS, 12 samples unsuitable. While at 12.00, from 18 samples above, 11 samples changed became unsuitable, 7 samples remained suitable. From the rest 12 unsuitable samples, on sampling at 12.00, all samples remained unsuitable. Fisher test for the TPC at 07.00 and 12.00 compared with INS in connection with storage period resulted a value of p=0,016. Conclusion: Storage period significantly influence TPC and INS suitability. Key words: ready-to-drink milk, storage period, Total Plate Count.