Evaluasi Kualitas Fisiko-Kimia dan Mikrobiologis Susu Pasteurisasi di Kedai Susu Kaki Lima Kota Surakarta

Visensia Sekar Dyah Pitaloka

doi:10.22146/ijvs.v6i1.98968

Evaluasi Kualitas Fisiko-Kimia dan Mikrobiologis Susu Pasteurisasi di Kedai Susu Kaki Lima Kota Surakarta

https://doi.org/10.22146/ijvs.v6i1.98968

Visensia Sekar Dyah Pitaloka^(1*)

(1) Gadjah Mada University
(*) Corresponding Author

Abstract

Kedai susu sapi pasteurisasi dengan konsep kaki lima menjadi salah satu destinasi wisata kuliner di Kota Surakarta. Upaya higiene sanitasi terkadang sulit dilakukan oleh pelaku usaha mikro kecil dan menengah (UMKM) seperti pedagang kaki lima (PKL) serta upaya pemalsuan susu besar kemungkinan terjadi. Penelitian ini bertujuan untuk mengevaluasi kualitas fisiko-kimia dan mikrobiologis susu sapi pasteurisasi yang diperjualbelikan di kedai susu kaki lima Kota Surakarta. Sampel diperoleh dari 30 titik kedai susu yang tersebar di lima kecamatan di Kota Surakarta dengan 2 kali ulangan. Parameter yang diamati meliputi sifat fisik (alkohol, pH, keasaman, dan berat jenis), komposisi kimia (kadar air, berat kering, lemak, dan protein) dan mikrobiologis (Total Plate Count dan Enterobacteriaceae). Analisis hasil pengujian kualitas menggunakan analysis of variance (ANOVA) pola searah, dilanjutkan dengan Duncan’s new Multiple Range Test (DMRT) untuk melihat perbedaan kualitas antar kedai. Hasil penelitian menunjukkan rerata dari setiap parameter fisik yaitu alkohol negatif; pH 6,67; keasaman 0,12%; dan berat jenis 1,0219 kg/l. Rerata komposisi kimia susu pasteurisasi adalah sebagai berikut: kadar air 91,83%; berat kering 8,15%; lemak 1,88%; dan protein 2,05%. Sementara itu pada parameter mikrobiologis, rerata TPC 4,46 log CFU/ml dan Enterobacteriaceae 0,41 CFU/ml. Hasil menunjukkan bahwa susu pasteurisasi antara kedai berbeda sangat nyata (P<0,01) terhadap seluruh parameter fisiko-kimia dan mikrobiologis yang diuji kecuali parameter alkohol (P>0,05). Kesimpulan dari penelitian ini adalah susu pasteurisasi yang dijual pedagang kaki lima Surakarta aman untuk dikonsumsi karena nilai mikrobiologis yang rendah, namun belum memenuhi syarat nutrisi sesuai SNI karena mengalami penurunan kualitas nutrisi fisiko-kimia.

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DOI: https://doi.org/10.22146/ijvs.v6i1.98968