Pengaruh suhu dan lama penyimpanan terhadap kualitas air susu ibu

PRASETYOWATI, Dr.Ir. Y. Marsono, MS

2002 | Tesis | S2 Ilmu Kesehatan Masyarakat

Latar Belakang: Pada dasarnya Air Susu Ibu (ASI) adalah steril, tetapi dapat terkontaminasi oleh mikroorganisme selama pemerahan dan terpapar oleh udara. Selma penyimpanan pada suhu kamar jumlah bakteri dapat meningkat dan menurunkan kualitas ASI. Tujuan: (1) mengetahui pengaruh penyimpanan (suhu dan lama) terhadap mikrobiologs ( total kuman), lumia (kadar lemak, total zat padat dan pH), fisik (warna, bau, homogenitas dan kesegaran) ASI. (2) mengetahui kombinasi suhu dan lama penylmpanan yang efektif dalam mempertahankan kualitas ASI. Metode: penelitian ini menggunakan Rancangan Acak Lengkap, dilanjutkan dengan uji Duncan. AS1 diambil dan 10 ibu menyusui yang telah lseleksi, pemerahan menggunakan pompa dan diambil sebanyak 70 ml ASI, selanjutnya dibag menjad 2 bagan msing masing 30 ml disimpan pada suhu kamar (+29"C) dan pendingm (+7,6"C), 10 ml AS1 digunakan untuk pemeriksaan awal(0 jam penyimpanan) Total bakteri, lumia dan fisik AS1 dimonitor setiap 4,8 dan 12 jam. Hasil: Suhu dan lama penyimpanan berpengaruh nyata terhadap total bakteri dan fisik AS1 tetapi tidak berpengaruh terhadap kadar lemak, kadar total zat padat dan pH ASI. Jlka menggunakan cut off point 25 x lo3 cMml maka tidak ada perubahan yang bermakana setelah penyimpanan 4 jam pada suhu kamar dan 12 jam pada suhu pendingin. Kesimpulan: AS1 segar dapat lsimpan pada suhu kamar selama 4 jam dan 12 jam pada pendingin tanpa merubah kualitas ASI.

Background: Basically human milk is sterile, but it can be contaminated by microorganism during expressed and exposure with to the air. The number of bacteria might be increased and the quality decreased during storage in room temperature. Objectives: (1) to study the effect of storage condition (time and temperature) on the microbial (total bacteria number), chemical (fat, total solid content and pH), physical (color, odor, homogeneity and freshness) properties of milk. (2) to provide the effective combinations of time and temperature of storage in maintaining the quality of milk. Methods: The Study was conducted with Completely Randomized Design (CRD), followed by Duncan New Multiple Range Test. Ten lactating mothers were selected. Milk was expression by pumping and 70 ml of milk was provided. The milk was drvided into 2 containers of 30 ml and was stored in refngerator (7,6"C) and room temperature (29"C), respectively. Bacterial number, chemical and physical properties were monitored after 4,8 and 12 hours. Results: It was found that storage (time and temperature) influenced the total bacterial number, and physical properties of'milk but had no effect on fat and total solid as well as pH of milk. If total bacterial content of 25 x lo3 ch /ml were used as a cut off point, there were no significant changes were shown after 4 hours of storage in room temperatpre and after 12 hours in rehgerator storage. Conclusion: Hwan milk can be stored at room temperature for four hours and 12 hours in rehgerator without sigruficant changes of the quality.

Kata Kunci : Air Susu Ibu,Kualitas,Suhu dan Lama Penyimpanan