PENGARUH LAMA WAKTU DIPPINGDENGAN MENGGUNAKAN LARUTAN KAPORIT TERHADAP TAMPILAN TOTAL BAKTERI DAN DERAJAT KEASAMAN SUSU SAPI PERAH (The Effect of Durations Time of Dipping with Kaporit on Total Bacteria and pH of Dairy Cows Milk)

Abstract

ABSTRAK

Penelitian yang bertujuan untuk mengetahui tampilan total bakteri dan derajat keasaman susu sapi perah akibat perbedaan lama waktu dipping dengan menggunakan larutan kaporitini dilaksanakan di UPTD Pembibitan Ternak Unggul Mulyorejo, Tengaran, Semarang pada tanggal 15 September - 12 Oktober 2014. Materi penelitian adalah susu segar dari 18 ekorsapiperah FH dengan rata-rata bobot badan 387,21 20,54 kg (CV : 5,46%) dan rata-rata produksi susu 8,7 0,46 l (CV : 5,36%). Larutan dipping menggunakan 0,2% kaporit. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 6 ulangan. Perlakuan yang diterapkan sebagai berikut: T1 (dippingselama 5 detik), T2 (dippingselama 10 detik) dan T3 (dippingselama 15 detik). Parameter yang diamati adalah total bakteri dan derajat keasaman susu. Data dianalisis dengan menggunakan Analisis Varians yang dilanjutkan dengan Uji Beda Nyata Terkecil (BNT) untuk mengetahui perbedaan antar perlakuan. Hasil analisis rata-rata  total bakteri yaitu : T1 : 3,20; T2 : 2,55 dan T3 : 2,50 x 10⁵CFU/ml (P<0,05). Rata-rata nilai pH susu yaitu T1 : 6,0; T2 : 6,1dan T3 : 6,3 (P<0,05). Simpulan dari penelitian ini adalahperlakuan dippingmenggunakan larutan kaporit 0,2 %dengan lama waktu 10 detik sudah mampu meminimalkan cemaran bakteri dan cenderung meningkatkan pH susu ke arah netral.

Kata kunci: dipping; total bakteri; pH susu sapi perah; kaporit

ABSTRACT

The study aimed to determine the total bacteria and the acidity of the dairy cows milk at the different length of dipping time using chlorine solution is carried out at Superior Livestock Breeding Station (UPTD) Mulyorejo, Tengaran, Semarang from 15 September to 12 October 2014. The research materials were fresh milk from 18 heads of FH dairy cows. The cattle were in average body weight of 387.21±20.54 kg (CV: 5.46%) and the average milk production of 8.7±0.46 l (CV: 5.36%). Dipping solution was used 0.2% chlorine. The experimental design used was a completely randomized design (CRD) with three treatments and 6 replications. The treatments were applied as follows: T1 (5 seconds dipping time), T2 (10 seconds dipping time) and T3 (15 seconds dipping time). Parameters measured were total bacteria and the acidity of the milk. Data observed were analyzed using analysis of variance followed by Least Significant Difference Test (BNT) to determine the differences between the treatments. The results showed that average of total bacteria were 3.20; 2.55 and 2.50x10⁵CFU/ml (P<0.05), and pH of milk were 6.0; 6,1 and 6.3 (P<0.05) for T1, T2 and T3, respectively. The conclusion of this study was the dipping treatment used 0.2% chlorine with duration 10 seconds time had been able to minimize bacterial contamination and led milk pH to be neutral.

Keywords : dipping time; bacterial contamination; pH dairy cows milk; chlorine