Amalia Rahmandini, - (2022) Determination Most Probable Number (Mpn) Of Coliform In Pasteurized Milk From Dairy Cattle Farms In Banyuwangi. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

Milk is regarded as nature’s most complete food (Moran and Morey, 2015). Milk is a highly nutritious food obtained from various animal sources, including cattles, goats, sheep, and buffalo, to complete the nutrition need of their offspring but can also be consumed by humans (Quigley et al., 2013). Not only that, as it is a rich source of lipids, proteins, amino acids, vitamins, and minerals, which, combined with its high water activity, creates an ideal environment for the growth of a wide variety of spoilage microorganisms, including bacteria (Velázquez-Ordoñez et al., 2019). The existence of pathogenic bacteria in milk can result in high health danger and eventually may cause the death of consumers (Dey and Karim, 2013). It also can directly affect the flavor and physicochemical properties of milk (Koushki et al., 2016). Coliform bacteria (Escherichia coli, Enterobacter sp., Klebsiella sp.) is the most prevalent type of contamination in the dairy industry (Dhanashekar et al., 2012). The high coliform count in milk could also result from poor hygiene practices, such as milk coming into contact with the feces of healthy cattle, using unclean equipment, milking dirty cattle, cattle washed with contaminated water, or poor hygienic standard of handling and transport system of milk (Hasan et al., 2015; Kateregga et al., 2019). The pasteurization process is one of many methods to reduce the number of pathogenic microbes in milk. Pasteurization is a process that can be done to kill pathogenic bacteria, although spore-forming bacteria can still survive after this process (Cahyaningtyas et al., 2016). Nevertheless, coliform in pasteurized milk has been reported in many previous studies (Sarkar, 2015). The presence of coliform in pasteurized milk indicates the poor quality of raw milk or poor sanitary and hygiene in the production process and equipment used throughout the process (Adil and Eltaf, 2013; Sudhasaravanan and Binukumari, 2015). Therefore, to ensure food safety and the quality of pasteurized milk, Indonesia applied a regulation of the maximum limit of microorganism contamination in SNI 7388:2009 that has 10 MPN/mL as the maximum standard for coliform in pasteurized milk. The research design used in this research is observational experimental to determine the number of coliform present in pasteurized milk from dairy cattle farms in Banyuwangi. The research used 30 samples from five farms divided into three plain pasteurized milk and three flavored pasteurized milk samples from each farm. The data collected were analyzed descriptively. Interview data were also collected to help determine the level of sanitation in each farm. The result of MPN in this research obtained the number of positive samples according to McCrady’s table and SNI 7388:2009. There are 28 samples in five farms, or 93.33% of total samples exceeding the maximum coliform contamination limit in pasteurized milk. The lowest coliform contamination is 3.6 MPN/mL (Farm 2), while the highest is >1100 MPN/mL (Farm 1, 3, and 5). The coliform contamination may occur due to poor sanitation and hygiene practices in the farm, milking environment, pasteurization and packaging process

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