TAMPILAN TOTAL BAKTERI DAN pH PADA SUSU SAPI FRIESIEN HOLSTEIN (FH) AKIBAT PERBEDAAN KONSENTRASI IODOSFOR (Total Bacteria and Potential Hydrogen (pH) On FH Cow’s Milk Affected by Different Concentration Iodosphor)

Abstract

ABSTRAK

         Penelitian bertujuan mengetahui pengaruh dari berbagai konsentrasi larutan dipping iodosfor terhadap total bakteri dan pH pada susu sapi FH. Penelitian dilaksanakan di UPTD PTU Mulyorejo Kabupaen Semarang tanggal 15 September - 12 Oktober 2014. Materi yang digunakan adalah susu 18 sapi perah FH dengan kisaran bulan laktasi II - III, bobot badan 408,55 + 30,86 kg (CV : 10,68%) dan produksi susu 9,6 + 0,84 L (CV : 12,36%), iodosfor. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap dengan 3 perlakuan 6 ulangan. Data diolah menggunakan Anova dan dilanjutkan dengan uji Beda Nyata Tengah (BNT) untuk mengetahui perbedaan antar perlakuan. Perlakuan yang diterapkan adalah T1 ( dipping 0,25%); T2 (dipping 0,5%); dan T3 ( dipping 0,75%). Parameter yang diamati adalah total bakteri dan pH susu. Rataan total bakteri pada T1, T2, dan T3 adalah 9,2 x 10⁵cfu/ml; 7,5 x 10⁵cfu/ml; dan 4,90 x 10⁵cfu/ml (p<0,01). Rataan nilai pH pada T1, T2, dan T3 adalah 5,18; 6,28; dan 6,53 (p<0,01). Kesimpulan dari penelitian adalah dipping puting menggunakan konsentrasi 0,5% sudah mampu mengurangi total bakteri dan menaikkan nilai pH susu.

Kata kunci : dipping; total bakteri; derajat keasaman (pH); susu sapi FH; iodosfor

ABSTRACT

         The goal of this research was to determine the best dosage of iodosphor for teat dipping to decrease total plate count and increase potential hydrogen (pH) on Friesien Holstein cow’s milk. The study was conducted at UPTD PTU Mulyorejo, Semarang from September 15^th 2014 to October 12^th 2014. The material used in this research was 18 Fresian Holstein cows at averaged body weight of 408.55+ 30.86 kgs (CV: 10.68%) and milk production of 9.6 + 0.84 L (CV: 12.36%), and their milk samples also iodosphor. The study conducted under Completely Randomized Design, while data was analyzed using Anova and LSD test. The treatments were T1 (teat dipping at 0,25%), T2 (teat dipping at 0,5%) and T3 ( teat dipping at 0,75%). Parameters observed were total bacteria and pH of milk. The result showed that various dipping dossages were able to reduce (p<0.01) total plate count amount and increased (p<0.01) milk pH. The TPC in T1, T2 and T3 were 9.2 x 10⁵cfu/ml; 7.5 x 10⁵cfu/ml; and 4.90 x 10⁵cfu/ml, while the milk pH were 5.18; 6.28; and 6.53, respectively. This research could be concluded that dipping at0,5% iodosphor concentration could decreased the amount of total plate count and increased milk’s pH, simultaniously.

Keywords : dipping;  total bacteria; potential hydrogen (pH); FH cow’s milk; iodosphor