Pengaruh Lama Pemaparan Ozon Terhadap Kualitas Mikrobiologi dan Kandungan Nutrisi Susu Kambing Peranakan Ettawa

*Desy Galuh Kusumaningrum  -  Departemen Peternakan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
Received: 19 Feb 2020; Revised: 6 Jun 2020; Accepted: 4 Sep 2020; Published: 1 Apr 2021; Available online: 28 Feb 2021.
DOI: https://doi.org/10.17728/jatp.7252 View
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Open Access License URL: http://creativecommons.org/licenses/by-nc/4.0

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Abstract

Susu kambing mengandung komponen gizi yang tinggi dan dibutuhkan oleh manusia, namun mempunyai sifat mudah rusak akibat cemaran bakteri sehingga dikenal sebagai perishable food. Penelitian ini bertujuan untuk mengaplikasikan ozon dalam susu dengan tujuan untuk menganalisis total bakteri dalam susu, serta pengaruhnya terhadap komponen protein, lemak dan laktosa. Ozon dengan kadar 3 ppm digunakan dalam penelitian ini dan diaplikasikan pada susu dengan lama pemaparan 0, 3, 6, dan 9 menit. Pengamatan dilakukan pada akhir penelitian dan dianalisis dalam hal total bakteri, protein, lemak dan laktosa. Hasil penelitian menunjukkan bahwa jumlah bakteri dalam susu semakin menurun (p<0,01) seiring lamanya waktu pemaparan ozon. Penurunan bakteri mencapai 0,45; 0,95; dan 1,42 log CFU/ml masing-masing dengan lama ozonisasi 3, 6 dan 9 menit. Terdapat hubungan yang sangat kuat (r=0,92; R2= 0,99; p<0,0001) antara lama waktu pemaparan ozon dengan penurunan jumlah bakteri dalam susu yang mengikuti fungsi y= 7E+06e-0,364x. Tingkat lama pemaparan ozon tidak secara nyata mempengaruhi kadar protein susu, namun secara signifikan menyebabkan penurunan pada kadar lemak (p<0,01) dan laktosa susu (p<0,05) pada lama ozonisasi 6 menit. Kesimpulan dari penelitian ini bahwa ozon dapat digunakan untuk meningkatkan kualitas mikrobiologi susu segar dan menjaga kandungan nutrisi susu.

The Effects of Ozone Exposure Time on Microbiological Quality and Nutrient Contents of Ettawa Crossbred Goat Milk

Abstract

Goat milk is known to have high nutritional components that plays an important role in human health. However, it has a short shelf-life and highly perishable. Milk is an excellent medium for the growth of microorganism, particularly bacterial pathogens that cause spoilage and disease in consumers. This research aims to apply ozone in milk, then to analyse bacterial count as well as their effects on protein, fat and lactose. Sample of raw milk were collected before and after ozone gas exposure at 3 ppm for 0, 3, 6 and 9 minutes. The assays were carried out using a randomized experimental design and the results were statistically evaluated by ANOVA. As results, bacterial counts in milk decreased (p<0.01) with the length of ozonation time. The decline in bacterial count reached 0.45; 0.95; and 1.42 log CFU/ml with 3, 6 and 9 minutes ozonation, respectively. There was a very strong relationship (r = 0.92; R2= 0.99; p<0.0001) between the length of time of ozone exposure and the decrease in the number of bacteria in milk with following equation y = 7E+06e-0,364x.The duration of ozone exposure did not affect much in milk protein, but significantly caused a decrease in milk fat (p<0.01) and lactose concentrations (p<0.05) at 6 minutes of ozonation. It can be concluded that, ozone could be used to improve the microbiological quality of fresh milk and maintain its nutrient content.


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Keywords: bakteri susu; nutrien susu; ozon; keamanan pangan; milk bacteria; nutrient content; ozone; food safety
Funding: Diponegoro University

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