* Corresponding Author
Faktor Risiko terhadap Total Bakteri, Staphylococcus aureus, Koliform, dan E. coli pada Susu Kambing
https://doi.org/10.22146/agritech.23252 Widodo Suwito(1*), Erna Winarti(2), Felisitas Kristiyanti(3), Ari Widyastuti(4), Andriani Andriani(5)
(1) Balai Pengkajian Teknologi Pertanian Yogyakarta, Jl. Stadion Baru Maguwoharjo No. 22 Karang Sari, Wedomartani, Ngemplak, Sleman, Yogyakarta 55584
(2) Balai Pengkajian Teknologi Pertanian Yogyakarta, Jl. Stadion Baru Maguwoharjo No. 22 Karang Sari, Wedomartani, Ngemplak, Sleman, Yogyakarta 55584
(3) Dinas Pertanian, Perikanan dan Kehutanan, Kabupaten Sleman, Jl. dr. Rajimin, Sucen, Triharjo, Sleman, Yogyakarta 55514
(4) Balai Pengkajian Teknologi Pertanian Yogyakarta, Jl. Stadion Baru Maguwoharjo No. 22 Karang Sari, Wedomartani, Ngemplak, Sleman, Yogyakarta 55584
(5) Balai Besar Penelitian Veteriner Jl. R.E. Martadinata No. 30 Kotak Pos 151, Bogor 16124
(*) Corresponding Author
Abstract
The objective of this research is to determine the risk factors that affect the total bacteria, S. aureus, coliform, and E. coli in goat milk against SNI No 01-6366-2000 requirements. A total of 16 samples of goat milk from Sleman district were analyzed for total bacteria, S. aureus, coliform using dilution plate count, whereas E. coli count was based on biochemical reaction. Management of each dairy goat farm was recorded using questionnaires. The risk factors of total bacteria, S. aureus, coliform, and E. coli in goat milk were determined based on chi square ( χ2) bivariate analysis, odds ratio (OR), and relative risk (RR). The risk factors that affected total bacteria, S. aureus, coliform, and E. coli in goat milk are cleanliness of stall, milk containers, personal knowledge of dairy hygiene, washing of the udder before milking, the time and the amount of milking.
ABSTRAK
Penelitian ini bertujuan untuk menentukan faktor risiko yang mempengaruhi total bakteri, Staphylococcus aureus (S. Aureus), koliform, dan Escherichia coli (E. coli) pada susu kambing dari Kabupaten Sleman agar memenuhi persyaratan SNI No 01-6366-2000. Sebanyak 16 susu kambing dari Kabupaten Sleman digunakan dalam penelitian ini. Susu kambing diperiksa terhadap total bakteri, S. aureus, koliform, dengan hitungan cawan sedangkan E. coli berdasarkan reaksi biokimia. Manajemen pemerahan dari masing-masing peternakan ditulis dalam lembar kuesioner. Analisis bivariate chi square (χ2), odds ratio (OR), dan relative risk (RR) digunakan untuk menentukan faktor risiko yang mempengaruhi total bakteri, S. aureus, koliform, dan E. coli pada susu kambing. Faktor risiko yang mempengaruhi total bakteri, S. aureus, koliform, dan E. coli dalam susu kambing adalah kebersihan kandang, tempat penampung susu, pengetahuan personal hygiene pemerah susu, mencuci ambing sebelum diperah, waktu dan banyaknya pemerahan.
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