Evaluasi Kualitas Fisiko-Kimia dan Mikrobiologis Produk Susu Pasteurisasi di Kedai Susu Kaki Lima Kota Surakarta
Visensia Sekar Dyah Pitaloka, Prof. Widodo. SP., M.Sc., Ph.D.; Prof. Dr. Ir. Nurliyani, M.S., IPM
2024 | Tesis | S2 Ilmu Peternakan
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. Jaminan keamanan susu telah menjadi tuntutan masyarakat seiring dengan
meningkatnya kesadaran akan kesehatan bahan pangan. 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, masing-masing kedai susu diambil sebanyak 500 ml dengan 2 kali ulangan.
Parameter yang diamati meliputi sifat fisik (alkohol, pH, keasaman, dan berat
jenis), komposisi kimia (kadar air, berat kering, lemak, berat kering tanpa
lemak, dan protein) dan mikrobiologis (Total Plate Count dan Enterobacteriaceae).
Analisis hasil pengujian kualitas fisiko-kimia dan mikrobiologis dilakukan
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%; berat kering tanpa lemak 6,30%; 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
menunjukkan perbedaan sangat nyata (P<0>) terhadap seluruh
parameter fisiko-kimia dan mikrobiologis yang diuji kecuali parameter alkohol
yang menunjukkan berbeda tidak nyata (P>0,05). Kesimpulan dari
penelitian ini adalah susu pasteurisasi yang dijual pedagang kaki lima
Surakarta aman untuk dikonsumsi karena nilai mikrobiologis yang memenuhi
standar SNI, namun belum memenuhi syarat nutrisi sesuai SNI karena mengalami
penurunan kualitas nutrisi fisiko-kimia dan mikrobiologis paling baik diantara
30 kedai susu kaki lima adalah pada sampel 5, sampel 10 dan sampel 22 meskipun
kandungan lemak masih dibawah syarat SNI.
Pasteurized
cow's milk stalls with the concept of street vendors become one of the culinary
tourism destinations in Surakarta City. Sanitary and hygiene efforts are
sometimes difficult to be handled for micro, small and medium enterprises
(MSMEs) such as street vendors, and milk adulteration is likely to occur. Milk
safety assurance becomes a public demand along with increasing awareness of
food health. This study aimed to evaluate the physico-chemical and
microbiological quality of pasteurized cow's milk sold at street milk stalls in
Surakarta City. Samples were obtained from 30 milk stalls across five
sub-districts in Surakarta City, each milk stall was taken as much as 500 ml
with 2 replicates. Parameters observed included physical properties (alcohol, pH,
acidity, and specific gravity), chemical composition (moisture content, dry
weight, fat, lean dry weight, and protein) and microbiological quality (Total
Plate Count and Enterobacteriaceae). Analysis of data of physico-chemical and
microbiological quality was carried out using analysis of variance (ANOVA)
unidirectional pattern, followed by Duncan's new Multiple Range Test (DMRT) to evaluate
differences in quality between shops. The results showed the mean of each
physical parameter were alcohol negative; pH 6.67; acidity 0.12%; and specific
gravity 1.0219 kg/l. The average chemical composition of pasteurized milk was :
91.83% moisture content; 8.15% dry weight; 1.88?t; 6.30% lean dry weight;
and 2.05% protein. Meanwhile, on microbiological parameters, the average TPC
was 4.46 log CFU/ml and Enterobacteriaceae was 0.41 CFU/ml. The results showed
that the pasteurized milk between the stalls showed a very significant
difference (P<0>0.05). The conclusion of this study was that pasteurized milk sold by
Surakarta street vendors was safe for consumption due to low microbiological
values, but was not within the standard of nutritional requirements according
to SNI and the best physico-chemical and microbiological quality among 30
street milk stalls was in sample 5, sample 10 and sample 22 even though the fat
content is still below SNI requirements
Kata Kunci : Susu pasteurisasi, Pedagang kaki lima, Kontrol kualitas, Keamanan pangan