PENGARUH BERBAGAI SUHU PASTEURISASI DAN LAMA PENYIMPANAN PADA REFRIGERATOR TERHADAP JUMLAH KOLONI BAKTERI SUSU SAPI SEBAGAI SUMBER BELAJAR BIOLOGI
| Main Author: | Wulandari, Evita Yuniarti |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/56307/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/56307/2/BAB%20I.pdf http://eprints.umm.ac.id/56307/3/BAB%20II.pdf http://eprints.umm.ac.id/56307/4/BAB%20III.pdf http://eprints.umm.ac.id/56307/5/BAB%20IV.pdf http://eprints.umm.ac.id/56307/6/BAB%20V.pdf http://eprints.umm.ac.id/56307/7/LAMPIRAN.pdf http://eprints.umm.ac.id/56307/ |
Daftar Isi:
- High nutrient content owned by cow's milk can cause cow's milk to be easily contaminated by bacteria because it is suitable for bacterial use as a medium for growth. The bacteria in cow's milk are able to develop very quickly, causing easily damaged cow's milk. Therefore, it is necessary to minimize bacterial contamination in cow's milk by pasteurization and storage in the refrigerator. Pasteurization of milk is able to kill most of the bacteria in milk whereas refrigerator storage is able to inhibit the growth of pasteurized bacteria and increase the duration of the milk retention period after pasteurized milk. The purpose of this study was to determine the effect of various pasteurization temperatures and refrigerator storage times on the number of bacterial colonies in cow's milk as a source of learning biology. The type of research used is true experimental research with 2 factors, namely the various temperature factors of pasteurization (85oC, 90oC, and 95oC) and the length of the storage refrigerator (1 day, 4 days, 7 days, 10 days, and 13 days) using random design Complete (RAL). The parameters tested were the number of bacterial colonies in cow’s milk using the Total Plate Count test. The analysis technique used is the Two-Way ANOVA test and Duncan’s different test. The result showed the influence of various pasteurization temperatures (0,000<0,05) and duration of refrigerator storage (0,000<0,05) on the number of bacterial colonies in cow’s milk, as well as for interactions between various pasteurization temperatures and refrigerator storage duration which showed an influence on the number of bacterial colonies in cow’s milk (0,007<0,05). The research results can be used as a source for learning biology for high school students in class X odd semester with the material "Scope of Biology".