EFFECT OF COMBINATION OF RED GINGER (Zingiber officinale var. Rubrum) AND ANDALIMAN FRUIT (Zanthoxylum acanthopodium DC.) ON THE QUALITY OF COW’S MILK AND GOAT’S MILK

Abstract

Susu memiliki sifat yang mudah rusak, kerusakan pada susu salah satunya dapat disebabkan oleh kontaminasi mikroba. Pasteurisasi susu merupakan salah satu cara membunuh atau mengurangi kuman atau bakteri patogen yang ada di dalam susu sehingga perlu bahan tambahan untuk menghambat pertumbuhan mikroba. Penambahan sari jahe merah dan sari buah andaliman diharapkan dapat memperbaiki atau mencegah cemaran mikroba pada susu. Kebaruan penelitian ini karena meneliti  pengaruh kombinasi rimpang jahe merah dan buah andaliman terhadap pertumbuhan mikroba pada susu sapi dan susu kambing. Tujuan dari penelitian ini adalah untuk menganalisis apakah ada pengaruh kualitas penambahan sari jahe dan andaliman pada susu sapi dan susu kambing. Metode penelitian dilakukan secara eksperimental meliputi penyiapan dan pengeringan sampel yang kemudian disari dengan air panas bertekanan, kemudian sari yang didapat dicampur dan diracik menjadi formula susu, kemudian dilakukan pengujian angka lempeng total (ALT) dan pengujian kapang/khamir. Hasil Penelitian susu sapi dan susu kambing yang dikombinasi dengan rimpang jahe merah dan buah andaliman tidak dapat mempertahankan kualitas susu dengan masa simpan 7 hari pada suhu ruang. Kesimpulan dari penelitian menunjukkan susu sapi dan susu kambing yang dikombinasi dengan rimpang jahe merah dan buah andaliman tidak dapat mempertahankan kualitas susu dengan masa simpan 7 hari pada suhu ruang serta susu sapi dan susu kambing belum memenuhi persyaratan uji  SNI 3141.1:2011 berdasarkan jumlah cemaran mikroba maksimum 1 x 10⁶.

Kata kunci: Andaliman; Jahe Merah; Angka Lempeng Total; Angka Kapang/Khamir.

Abstract

Milk has perishable properties, damage to milk one of which can be caused by microbial contamination. Pasteurization of milk is one way to kill or reduce germs or pathogenic bacteria in milk so that additional ingredients are needed to inhibit microbial growth. The addition of red ginger juice and andaliman juice is expected to improve or prevent microbial contamination in milk. The novelty of this study is because it examines the effect of the combination of red ginger rhizomes and andaliman fruit on microbial growth in cow's milk and goat's milk. The purpose of this study was to analyze whether there was an influence on the quality of adding ginger essence and andaliman on cow's milk and goat's milk. The research method was carried out experimentally including the preparation and drying of samples which were then sifted with pressurized hot water, then the obtained juice was mixed and mixed into a milk formula, then total plate number (ALT) testing and mold / yeast testing were carried out. Research Results cow's milk and goat's milk combined with red ginger rhizomes and andaliman fruit cannot maintain milk quality with a shelf life of 7 days at room temperature.  The conclusions of the study show that cow's milk and goat's milk combined with red ginger rhizomes and andaliman fruit cannot maintain milk quality with a shelf life of 7 days at room temperature and cow's milk and goat's milk have not met the requirements of the SNI 3141.1:2011 test based on a maximum amount of microbial contamination of 1 x 10⁶.

Keywords: Andaliman; Red Ginger; Total Plate Number; Mold/Khamir numbers.