Analisis Cemaran Bakteri Escherichia coli dan Staphylococcus aureus pada Susu Sapi Segar dan Susu Sapi Segar yang Telah Dikemas

Abstract

The title of this research “Analysis of bacteria contamination of Escherichia coli and Staphylococcus aureus in fresh cow’s milk and fresh packaged cow’s millk”. The purpose of this research was to determine contamination of Escherichia coli and Staphylococcus aureus in fresh cow’s milk and fresh cow’s milk that has been packaged, as well the physical and chemical properties of milk. The research method was descriptive, the examination is carried out the color and taste test, total plate count (TPC) test, Escherichia coli and Staphylococcus aureus bacteria, pH test.The results of the color test shows that the color of normal milk is yellowish white. The overall taste test results are normal. On a total plate count, morning fresh cow’s milk sample (SSP) 5,5 x 10 6 CFU/ml, afternoon fresh cow’s milk 8,5 x 10 6 CFU/ml, and packaged fresh cow’s milk (SSK) 23 x 10 6 CFU/ml. The Escherichia coli bacteria obtained negative results on the whole sample. Bacteria staphylococcus aureus SSP 4 x 10 4 CFU/ml, SSS 5 x 10 5 CFU/ml, and SSK 4 x 10 3 CFU/ml. Normal pH testis 7. It was concluded that there was no Escherichia coli bacteria contamination in the sample, but the discovery of bacteria contamination Staphylococcus aureus that has exceeded this standard 1 x 10 2.