PENGARUH TINGKAT PEMASARAN SUSU (PRODUSEN-PENGECER) TERHADAP TOTAL BAKTERI DAN KADAR LEMAK SUSU SEGAR DI DESA JANGKUNGHARJO, KECAMATAN BRATI

ISTIATI, WAHYU (2005) PENGARUH TINGKAT PEMASARAN SUSU (PRODUSEN-PENGECER) TERHADAP TOTAL BAKTERI DAN KADAR LEMAK SUSU SEGAR DI DESA JANGKUNGHARJO, KECAMATAN BRATI. Undergraduate thesis, Diponegoro University.

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Abstract

Susu segar digolongkan dalam bahan makanan yang sangat mudah rusak (perishabel food product) karena mengandung bermacam-macam unsur dan sebagian besar terdapat zat makanan yang diperlukan juga bagi pertumbuhan bakteri. Zat penyusun yang sangat penting dari susu adalah lemak susu. Proses distribusi susu dari produsen ke ppengecer baru kemudian ke konsumen, bisa menimbulkan risiko pencemaran bakteri dan juga dapat menyebabkan turunnya kadar lemak susu segar. Penelitian ini bertujuan untuk mengetahui pengaruh tingkat pemasaran susu terhadap total bakteri dan kadar lemak susu segar. Jenis penelitian adalah eksplanatory dengan metode survei dan termasuk penelitian cross sectional.Populasi adalah seluruh susu segar hasil pemerahan pagi hari yang dijual oleh produsen yaitu 2 usaha pemerahan susu da semua pengecernya di Desa Jangkungharjo, Kecamatan Brati. Sampel adalah susu segar hasil pemerahan pagi hari dari usaha pemerahan susu "Subur" dan "Slamet" yang siap untuk didistribusikan dan susu segar yang dijual melalui penjual pengecer dari masing-masing pemerahan. Data hasil pemeriksaan total bakteri dan kadar lemak susu segar diproses dengan program SPSS versi 11.5 dengan analisis statistika anova interaksi dua faktor. Hasil uji F menunjukkan ada pengaruh tingkat pemasaran susu terhadap total bakteri susu segar dan tidak ada pengaruh tingkat pemasaran susu terhadap kadar lemak susu segar. Saran kepada produsen dan pengecer agar lebih memperhatikan tingkat sanitasi, higiene pekerja dan penanganan susu. Kepada masyarakat agar berhati-hati dalam membeli susu segar dengan memperhatikan tempat penjualannya dan tidak mengkonsumsi dalam bentuk susu segar. Kata Kunci: Susu segar, Produsen dan pengecer, otal bakteri, Kadar Lemak THE INFLUENCE OF MILK MARKETING (PRODUCER-RETAILERS) ON THE TOTAL COUNT OF BAKTERIUM AND FRESH MILK FAT RATE IN THE COUNTRYSIDE OF JANGKUNGHARJO, DISTRIK OF BRATI Which is getting bad very easy,cause it contains of many kind of element and most of them are needed by bacterium growth. Milk fat is the most important nutrition which is representing the standard of milk quality. Distribution process from the producer to consumer trough retailer may occur the bacterium contamination risk which cause degradation of it quality. This research aim to count of milk marketing level influence to bacterium totalizeing in milk fat rate. It is explanatory research in cross sectional survey. Population are fresh milk of morning frespressing out result, that sold by 2 dairy farming and it's retailer (each 3 retailer) in countryside of Jangkungharjo, Brati.Sample is fresh milk of morning pressing out result from both of dairy farming named "Subur" and "Slamet" which is readly to be distributed and fresh milk which is sold by retailers from each dairy farming. Data analize with anova multivariate of SPSS program version 11.5. Result of F test show there is influence of milk marketing level totalizeing of fresh milk bacterium and there no influnce to fresh milk fat rate. Sugesstion to retailer ang producer to be more paying attention of environment sanitation level, worker higiene and handling milk. To society to be aware in buying fresh milk by paying attention its sale place and do not consume without boiled. Keyword: Fresh milk, Producer and retailer, Total of bacterium, Fat rate

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:9480
Deposited By:admin FKM undip
Deposited On:28 Apr 2010 11:20
Last Modified:28 Apr 2010 11:20

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