Karakteristik Mikrobiologis Susu Pasteurisasi Suhu Tinggi dengan Penambahan Ekstrak Daun Pandan (Pandanus amaryllifolius Roxb.)

Abstract

Susu pasteurisasi merupakan pangan bergizi tinggi yang rentan mengalami kontaminasi mikroba sehingga diperlukan bahan alami yang berpotensi sebagai antimikroba. Penelitian ini bertujuan menganalisis pengaruh penambahan ekstrak daun pandan (Pandanus amaryllifolius) terhadap total plate count (TPC), keberadaan Staphylococcus aureus dan Escherichia coli, serta aktivitas antimikroba pada susu pasteurisasi suhu tinggi. Penelitian menggunakan Rancangan Acak Lengkap dengan empat taraf konsentrasi ekstrak daun pandan (0 %, 2,5 %, 5,0 %, dan 7,5 %) dan tiga ulangan. Hasil penelitian menunjukkan bahwa penambahan ekstrak daun pandan hingga 7,5 % belum mampu menurunkan nilai TPC maupun populasi Staphylococcus aureus. Bakteri Escherichia coli tidak terdeteksi pada seluruh perlakuan. Penambahan ekstrak daun pandan belum mampu meningkatkan kualitas mikrobiologis susu pasteurisasi suhu tinggi, proses pasteurisasi suhu tinggi efektif menghilangkan kontaminasi Escherichia coli.

Pasteurized milk is a highly nutritious food that is susceptible to microbial contamination; thus, natural ingredients with potential antimicrobial properties are required. This study aimed to analyze the effect of adding pandan leaf extract (Pandanus amaryllifolius) on total plate count (TPC), the presence of Staphylococcus aureus and Escherichia coli, and antimicrobial activity in high-temperature pasteurized milk. The study used a Completely Randomized Design with four concentration levels of pandan leaf extract (0 %, 2.5 %, 5.0 %, and 7.5 %) and three replications. The results showed that the addition of pandan leaf extract up to 7.5 % was not yet able to reduce the TPC value or the population of Staphylococcus aureus. Escherichia coli bacteria were not detected in any treatment. The addition of pandan leaf extract has not been able to improve the microbiological quality of high-temperature pasteurized milk, whereas the high-temperature pasteurization process was effective in eliminating Escherichia coli contamination.