Skripsi a.n VALENT SANJAYA (D1401221019)

Abstract

Manajemen kebersihan memegang peran penting dalam produksi susu pada peternakan rakyat. Penelitian ini bertujuan mengevaluasi hubungan indeks kebersihan sapi perah saat pemerahan dengan kualitas susu mentah di peternakan rakyat Cibungbulang Bogor. Sejumlah 40 ekor sapi perah dievaluasi menggunakan cow cleanliness assessment score card (ambing, kaki belakang, pinggul-paha atas), dan pengujian kualitas susu mentah (kadar lemak, protein, laktosa, solid non fat, density, dan total solid). Data dianalisis secara deskriptif dan uji korelasi rank spearman. Hasil menunjukkan mayoritas ternak pada saat pemerahan dalam kategori bebas dari kotoran dan kualitas susu memenuhi standar mutu susu mentah nasional, kecuali kadar lemak. Uji korelasi menunjukkan semakin bersih kondisi tubuh sapi maka kualitas susu mentah akan semakin baik terutama kebersihan pada area kaki belakang. Simpulan, peternak memperhatikan kebersihan tubuh sapi saat pemerahan dan kebersihan area kaki belakang menjadi faktor penentu kualitas susu mentah, secara khusus parameter kadar lemak.

Hygiene management played a crucial role in milk production within smallholder farming. This study aimed to identify the relationship between the dairy cow cleanliness index during milking and the physicochemical quality of raw milk at Cibungbulang Bogor. Forty dairy cows were evaluated using the cow cleanliness assessment score card (udder, hind legs, hips-flanks), and raw milk quality (fat, protein, lactose, solid non fat, density, and total solid). Data were analyzed descriptively and spearman rank correlation test. The results showed that majority of cattle during milking were free of dirt, and the physicochemical quality of milk with quality of national standard was met, except fat content. Correlation test showed a better raw milk quality is produced by cleaner cow body conditions, mainly by the cleanliness of the lower hind leg area. In conclusion, farmers paid attention to cow’s body cleanliness during milking, and the raw milk quality, especially the fat content, is determined by the cleanliness of the lower hind leg area.