HUBUNGAN HIGIENE DAN SANITASI PRODUSEN SUSU SAPI DENGAN ANGKA LEMPENG TOTAL DALAM SUSU SAPI SIAP MINUM DI DAERAH GUNUNG PATI, SEMARANG

Abstract

Background : Food-borne diseases are a significant public health problem. Dairy milk without pasteurization may potentially cause milk-borne diseases. Milk-borne diseases can also be influenced by the equipment, sanitation, and personal hygiene. Objective : This study was aimed to assess the relation between hygiene and sanitation of dairy milk producers and total plate count (TPC) of dairy milk. Methods : This was an analytical observational study with cross sectional design. Six samples of dairy milk which fulfilled the inclusive criterias were taken from six producers with five times replication. TPC was measured by pour plate method, then was adjusted with Standar National Indonesia (SNI), <3x104 cfu/ml. Hygiene and sanitation criterias was assessed with questionnaires. The data was analyzed with Fisher test. Result : From TPC examination of six dairy milk samples, five samples were not appropiate with SNI and one sample was appropiate. From the assessment of hygiene and sanitation of producers, four producers had less score of hygiene and sanitation, and the remain had good score of hygiene and sanitation. The Fisher test showed there was no significant difference between hygiene and sanitation of dairy milk producers and TPC of dairy milk, p=0,333 (p>0,05). Conclusion : There is no relation between hygiene and sanitation of dairy milk producers and TPC of dairy milk. Key Words : dairy milk, hygiene, sanitation, total plate count