Evaluation of Physico-Chemical and Microbiological Quality of Pasteurised Milk in Street Milk Stalls Surakarta

Visensia Sekar Dyah Pitaloka; Nurliyani Nurliyani; Ismiarti Ismiarti; Widodo Widodo

doi:10.22146/ijvs.v6i1.98968

Evaluation of Physico-Chemical and Microbiological Quality of Pasteurised Milk in Street Milk Stalls Surakarta

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

Visensia Sekar Dyah Pitaloka^(1*), Nurliyani Nurliyani⁽²⁾, Ismiarti Ismiarti⁽³⁾, Widodo Widodo⁽⁴⁾

(1) Department of Animal Product Technology, Faculty of Animal Husbandry, Gadjah Mada University, Yogyakarta, Indonesia
(2) Department of Animal Product Technology, Faculty of Animal Husbandry, Gadjah Mada University, Yogyakarta, Indonesia
(3) Animal Husbandry Study Program, Faculty of Animal Husbandry, Universitas Darul Ulum Islamic Centre Sudirman, Regency Semarang, Indonesia
(4) Department of Animal Product Technology, Faculty of Animal Husbandry, Gadjah Mada University, Yogyakarta, Indonesia
(*) Corresponding Author

Abstract

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. 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 with 2 replicates. Parameters observed included physical properties (alcohol, pH, acidity, and density), chemical composition (moisture content, dry weight, fat, and protein) and microbiological quality (Total Plate Count and Enterobacteriaceae). Analysis of data 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 density 1.0219 kg/l. The average chemical composition of pasteurized milk was : 91.83% moisture content; 1.88% fat; 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<0.01) on all physico-chemical and microbiological parameters tested except the alcohol parameter (P>0.05). The conclusion of this study is that pasteurized milk sold by Surakarta street vendors is 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.

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References

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