EVALUASI KEAMANAN PANGAN SUSU SEGAR DAN OLAHAN MELALUI UJI TOTAL PLATE COUNT (TPC) BERBASIS STANDAR SNI
DOI:
https://doi.org/10.30605/biogenerasi.v10i4.7730Keywords:
Total Plate Count (TPC), Microbiological Quality, Indonesian National Standard (SNI)Abstract
Susu merupakan bahan panganyang sangat penting untuk memenuhi gizi masyarakat, namun sifatnya yang kaya nutrisi, terutama dengan nilai pH mendekati netral (pH 6,5–6,6), menjadikan media ideal yang sangat rentan terhadap kontaminasi dan pertumbuhan mikroorganisme. Kondisi ini menuntut perlunya pengawasan mutu untuk menjamin keamanan produk bagi konsumen. Penelitian ini bertujuan untuk mengevaluasi kualitas mikrobiologis pada sampel susu segar, pasteurisasi, dan Ultra High Temperature (UHT) di Laboratorium Veteriner, UPT Lab Keswan Malang, menggunakan metode Total Plate Count (TPC). Pengujian TPC dilakukan dengan membandingkan hasil yang diperoleh dengan standar SNI 9159:2023 untuk susu segar dan SNI 7388:2009 untuk susu olahan. Hasil penelitian menunjukkan bahwa sampel susu kambing segar memenuhi standar SNI dengan nilai TPC sebesar 3,5 × 10⁵ CFU/ml. Namun, beberapa sampel susu sapi segar tidak memenuhi standar karena nilai TPC-nya, seperti (6,2 × 10⁵ CFU/ml) melebihi batas maksimum SNI. Sementara itu, seluruh sampel susu pasteurisasi dan UHT menunjukkan nilai TPC yang memenuhi standar yang ditetapkan. Tingginya TPC pada susu sapi segar mengindikasikan kurangnya higienitas pada tahap penanganan dan penyimpanan. Sebaliknya, nilai TPC yang rendah pada susu olahan menunjukkan efektivitas proses pasteurisasi dan UHT dalam menekan jumlah mikroorganisme. Penelitian ini diharapkan dapat memberikan gambaran yang jelas mengenai tingkat keamanan dan kualitas produk susu, sekaligus menjadi bahan pertimbangan bagi pihak terkait dalam meningkatkan pengawasan kualitas produk.
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