Judul: Kualitas Mikrobiologis Susu Sebelum dan Sesudah Pasteurisasi
Abstrak: The aim of this study was to observe the total number of bacteria, Staphylococcus aureus and coliform in pasteurized and unpasteurized milk, which used as the raw material of cheese in the milk processing industry. Samples were taken every week for five consecutive weeks. Examination were done with plate count method (pour plate method) and MPN method for coliform. The highest average number of total bacterial and Staphylococcus aureus were found in separation milk (16 688 000 cfu/ml and 42 943 cfu/ml) and the highest average number of coliform was found in mix fat milk (2 481 800 cfu/ml). The total amount of bacteria in pasteurized milk was 19 579 cfu/ml, whereas Staphylococcus aureus was 37 cfu/ml and coliform was 68 MPN/ml. Compared to Indonesia National Standard of the maximum limit of microbial contamination (SNI 01-6366-2000), only the total amount of bacteria in pasteurized milk that meet the regulation. The percentage decrease of total bacteria, Staphylococcus aureus and coliform after pasteurization were 99.82%, 99.73% and 99.99%. Results obtained that pasteurization is the effective method in reducing the number of bacteria.
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Judul: Kajian Mutu Produk Susu Pasteurisasi Di Unit Pengolahan Susu Fakultas Peternakan Institut Pertanian Bogor
Abstrak: Food safety is very important point in the food production. Milk is a natural source food with high nutrient content, but has a characteristic as perishable product and a good medium for the growth of microorganism. Pasteurization is one of method for prolong the shelf life time of product. The purpose of pasteurization is to destroy pathogen bacteria without affecting the taste, flavor, and nutritional value. High quality milk product must be considered from farm, during processing up to final product. That can get from quality of raw material and processing of milk pasteurized. The aim of this apprentice concern to study of quality pasteurized milk in processing milk unit PT D-Farm Agriprima. Based on the results of testing raw milk as raw material on processing milk pasteurized showed that had normal color, smale and taste, alcohol test is negative, density 1,030 g/cm3 , fat 3,32% , protein 3,51%, degree of acidity 8,19oSH, TPC 1x103,38 CFU/ml, Salmonella dan E.coli are negative, lead (Pb) <0,048 ppm dan zinc (Zn) 4,18 ppm. The result test of final produk with vanilla flavor showed that had normal color, smale and taste, fat 2,39%, Solid non Fat 13,8%, protein 2,78%, TPC <10 CFU/ml, Coliform <3 MPN/ml, arsen (As) <0,003 ppm, lead (Pb) <0,055 ppm, copper (Cu) 0,04 ppm dan zinc (Zn) 1,75 ppm. Quality of raw milk and final product were analyzed using fishbone diagram (causal diagram) to determine the factors that will influence it. The factors were categorized into four main factors, there are material, human resources, method and environment. From this main factors can be found detailed factors that will be effects the quality of raw milk and pasteurized milk. The great factors that affect the quality of raw milk are the lactation cow (nation, genetic and conditions), food (quality and quantity), milking (procedures and sanitation), employees (sanitation and discipline) and environment hygiene. The great factors that affect the quality of pasteurized milk are the raw material (quality), processing production, testing the quality of final product (physical, chemical, microbiological), employees (sanitation and discipline) and environment hygiene.
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Judul: Formulasi Hamiltonian untuk Menggambarkan Gerak Gelombang Soliter Dimensi Tiga di Permukaan Laut
Abstrak: Gelombang permukaan adalah gelombang yang terjadi perbedaan rapat massa antara air dan udara. Salah satu gelombang permukaan yang ditinjau adalah gelombang soliter. Formulasi gelombang soliter dilakukan dengan menggunakan formulasi Hamiltonian.
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