Microbiological Quality of Flavoured Milk Sold by Street Vendors in IPB University Dramaga Campus Based on Total Microorganisms
Date
2020Author
Jagannathan, Yuliesa Jane
Pisestyani, Herwin
Purwantara, Bambang
Metadata
Show full item recordAbstract
Various ready-to-drink milk is commonly sold by street vendors around the
Dramaga campus of IPB University. Vending locations, hygiene of vendors,
equipment sanitation, food handling and storage during sales can affect the safety
of beverages sold by these street vendors. The aim of this study was to determine
the microbiological quality of flavoured ready-to-drink milk and to measure the
increase in the number of microorganisms of the milk before and after adding
flavours. Samples used in this study were plain milk and milk that had been added
with strawberry and chocolate flavour but without the addition of sugar and ice.
Samples were obtained from four street vendors around the Dramaga campus of
IPB University. One sample of each flavour was purchased three times per vendor.
A total of 36 milk samples were analysed to determine the total number of
microorganisms using the total plate count (TPC) method by the pour plate method.
The data obtained was analysed descriptively. The results indicated that almost all
samples had a total number of microorganisms which was above the threshold of
microbial contamination according to SNI 7388:2009, that is 5 × 104
cfu/ml. The
average total number of microorganisms in strawberry flavoured milk (6,74 × 106
± 7,25 × 106
cfu/ml) was higher than chocolate flavoured milk (6,18 × 105 ± 4,86 ×
105
cfu/ml). The average total number of microorganisms in unflavoured milk was
7,31 × 104 ± 8,02 × 104
cfu/ml. The total number of microorganisms in milk before
and after the addition of flavours showed a significant increase. Total
microorganisms in milk that had been added with strawberry flavour increased by
92 times, with a significant difference (p<0,05). An 8-fold increase of total
microorganisms without a significant difference (p>0,05) was found in milk that
had been added with chocolate flavour. The total number of microorganisms of
flavoured milk sold by street vendors around the Dramaga campus of IPB
University were very high. Provision of food safety education and adequate sanitary
facilities at vending sites are highly recommended to improve the food safety of the
products sold. Minuman susu aneka rasa siap minum banyak dijual oleh pedagang kaki lima
di sekitar kampus IPB Dramaga. Lokasi penjualan, kondisi kebersihan penjual dan
sanitasi peralatan, serta penanganan dan penyimpanan makanan selama penjualan
dapat mempengaruhi keamanan pangan dari berbagai minuman yang dijual oleh
pedagang kaki lima. Tujuan penelitian ini adalah mengetahui kualitas mikrobiologi
minuman susu aneka rasa dan mengukur pertambahan jumlah mikroorganisme dari
susu sebelum dan setelah ditambahkan perisa. Sampel berupa susu tanpa rasa
(plain) dan susu yang telah ditambah dengan perisa stroberi dan coklat namun tanpa
ada tambahan gula dan es batu. Sampel diperoleh dari empat pedagang kaki lima di
sekitar kampus IPB Dramaga, yang diambil sebanyak satu sampel dengan tiga kali
ulangan. Sebanyak 36 sampel susu dihitung jumlah total mikroorganisme (TPC)
menggunakan metode hitungan cawan dengan cara tuang. Data yang diperoleh
diolah secara deskriptif. Hasil penelitian ini menunjukkan sebagian besar sampel
memiliki jumlah total mikroorganisme di atas ambang batas maksimum cemaran
mikroba dalam pangan menurut SNI 7388:2009, yaitu 5 × 104
cfu/ml. Rata-rata
jumlah total mikroorganisme dalam minuman susu berperisa stroberi (6,74 × 106 ±
7,25 × 106
cfu/ml) lebih tinggi dibandingkan dengan minuman susu berperisa coklat
(6,18 × 105 ± 4,86 × 105
cfu/ml). Rata-rata jumlah total mikroorganisme susu tanpa
perisa sebanyak 7,31 × 104 ± 8,02 × 104 cfu/ml. Pertambahan jumlah total
mikroorganisme dalam susu sebelum dan setelah ditambah dengan perisa
menunjukkan peningkatan yang signifikan. Susu yang telah ditambah dengan perisa
stroberi menunjukkan peningkatan jumlah total mikroorganisme sebesar 92 kali
lipat dengan perbedaan yang signifikan (p<0,05). Peningkatan 8 kali lipat tanpa
perbedaan yang signifikan (p>0,05) terdapat pada susu yang telah ditambah dengan
perisa cokelat. Jumlah total mikroorganisme dari minuman susu berperisa yang
dijual oleh pedagang kaki lima di sekitar kampus IPB Dramaga sangat tinggi.
Pemberian edukasi mengenai keamanan pangan dan fasilitas sanitasi yang memadai
di tempat penjualan makanan-minuman kaki lima sangat disarankan guna
meningkatkan keamanan pangan produk yang dijajakan.