HUBUNGAN HIGIENE DAN SANITASI PRODUSEN SUSU SAPI DENGAN JUMLAH BAKTERI COLIFORM DALAM SUSU SAPI SIAP MINUM DI DAERAH GUNUNG PATI, SEMARANG

Abstract

Background: Dairy milk contains complete nutritions, such as protein, carbohydrates, and fat. But it is important to know, that the dairy milk which has just been squeezed contains of million microorganism (bacteri and spore). Even if it contains patogenic bacteria, it would be harmful for the consumers. For that reason, good collecting, transport, processing, and storaging of dairy milk are needed to avoid food-borne infections. Objective : This study was aimed to assess the relation between hygiene and sanitation of dairy milk producers and the coliform bacterial count. Methods : This was an analytical observational study with cross sectional design. Six samples of dairy milk were taken from 6 producers with 5 times replication. Coliform bacterial count was measured by presumptive coliform test. Most probable number was taken by adjusting with McCrady table. The hygiene and sanitation criterias was assessed with questionnaire. Result : Two samples has coliform count which not appropiate with SNI (> 10 MPN/ml) and four sample was appropiate (<10 MPN/ml). 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 different between the hygiene and sanitation of dairy milk producers and the coliform bacterial count, p=0,467 (p>0,05). The Spearman test showed there was no significant correlation of hygiene and sanitation of dairy milk producers with TPC of dairy milk, p=0,313 (p>0,05) and the value of correlation was moderate (r=0,50) with positive direction. Conclusion : There was no significant different between the hygiene and sanitation of dairy milk producer and the coliform bacterial count. Key Words : dairy milk, hygiene, sanitation, coliform bacterial count