Kajian Tingkat Keamanan Susu Uht (Ultra High Temperature) Impor Terhadap Mikroba Bacillus cereus

Abstract

UHT (Ultra High Temperature) is a thermal process given to milk in excess of pasteurization with time and temperature combination capable of rendering the product commercially sterilized. This research describe the microbiological study of imported UHT milk product in Indonesia. Thirty samples of UHT milk products were tested with several assays. The UHT process perfection test (Aschaffenburg test), the antibiotic detection test through Blaettchen assay and Yoghurt test, Total Plate Count assay for microbial counting, and Bacillus cereus confirmation test. B.cereus is an aerobic sporeformer that is commonly contaminate milk. B.cereus also could survive through heating process during UHT treatment. There were also report from Brazil on 1998 about a study where 34,17 % samples of UHT milk products have been detected positive for B.cereus contamination. The results of this research on imported UHT milk products showed 53,33% of the samples were true UHT milk, and 46,67% were sterilized milk The antibiotics residue test showed all of the samples did not contain antibiotics. The microbial detection test showed 20 samples (66,7%) of the 30 samples were contaminated by microbe. The B.cereus test showed 13,33% of the samples have been detected for B.cereus contamination