Microbiological Quality of Flavoured Milk Sold by Street Vendors in IPB University Dramaga Campus Based on Total Microorganisms

Abstract

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.