ANALISIS JAMUR KHAMIR DAN JAMUR PENICILLIUM PADA MINUMAN SUSU KEMASAN DAN SUSU SEGAR YANG BEREDAR DI KOTA MEDAN TAHUN 2015
ABSTRACT: Milk is a food that
has a high nutritional value, but are easily damaged. Sp penicilium presence of
mold and yeast in a beverage can endanger the health of consumers. This can
lead to food poisoning and drinks. The purpose of this study was to determine
the presence of Penicillium fungi and yeast as well as to determine the
physical characteristics of the milk include color, smell and taste of milk in
the milk beverage packaging and fresh milk which is circulated in Medan in
2015.
This study was a descriptive type. The data collected was obtained from
the results of tests carried out in the Laboratory of Microbiology Department
of Biology, Faculty of Mathematics and Natural Sciences USU. Samples were 8
types of packaging milk and 2 types of fresh milk in circulation in the city of
Medan in 2015. Data analysis was performed by analysis of frequency
distribution that states the research object under study.
Based on laboratory test results, three of the eight positive samples
containing the fungal yeast. Two samples of which were sweetened condensed milk
packaged in cans and plastic sachets. While the other sample is UHT milk in
plastic bottles. Based on the results of laboratory tests on fresh milk, not
the discovery of either fungus penicillium fungi and yeasts.
Suggestions from this study is the Importance of cooperation with BPOM to
conduct socialization to milk producers shall include the date of expiration,
For the milk producers, should be maintaining the quality of milk produced. For
consumers, should pay attention to the expiration date and the condition of the
packaging of dairy products to be consumed. To further research, it is
advisable to do some research using variables more varied.
Penulis: nurma irama, taufik
ashar, devi nuraini santi
Kode Jurnal: jpkesmasdd150232
