Improving the Quality of Herbal Pasteurization Milk with the Application of the Equipment and Environmental Sanitation SOP
Khusnul Khotimah, Bayu Etti Tri Adiyastiti, Annisa Nur Cholila, Lena Hambyah Saputri, Teguh Prasetya
Available Online October 2019.
- https://doi.org/10.2991/iccd-19.2019.75How to use a DOI?
- Sanitation, SOP, tools, handling.
- KUBE PSP Maju Mapan is a milk supplier in Kemiri Jabung Village, Malang Regency, that seeks to develop its business units in addition to being a milk producer to be deposited to IPS. One business unit that will be developed is a pasteurization unit. Fresh milk units, as raw material for milk development Pasteurization in these SMEs, needs attention related to physicochemical quality and microbiology. Microbiological quality with a total plate count (TPC) indicator is important in providing pasteurization milk prices on IPS. Low TPC numbers will be able to provide benefits for SMEs because fresh intestine (fresh milk) has grade A. However, to get Grade A, it needs to be supported by sanitation tool and the environment, or in other words, it needs good handling. Therefore, it is necessary to have an SOP (Standard Operating Procedure) that must be carried out. The method used in the current study is a survey method with direct observation starting from obtaining information from SMEs, then the preparation of SOPs in stages, and then continuous training and mentoring with quality indicators of fresh milk and pasteurization units. Outputs generated from this program are Sanitation Tool and Environmental SOP units at the supplier level, which have been made in written and poster forms at the SME level. The impact of improved milk quality in terms of TPC values, chemical quality (fat and protein levels from January up to June) showed a significant increase, thus increasing the volume of milk produced by SMEs due to increased livestock interest in SMEs, and handling system evaluation. The indicator was that the TPC value decreased from 1.2 x106 cfu/ ml in January to 6, 05x 105Cfu / ml, increased the quality of milk with a fat content from 4.05 to 4.36%, protein content 2.89 to 3.01%.
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Khusnul Khotimah AU - Bayu Etti Tri Adiyastiti AU - Annisa Nur Cholila AU - Lena Hambyah Saputri AU - Teguh Prasetya PY - 2019/10 DA - 2019/10 TI - Improving the Quality of Herbal Pasteurization Milk with the Application of the Equipment and Environmental Sanitation SOP BT - Proceedings of the 6th International Conference on Community Development (ICCD 2019) PB - Atlantis Press SP - 280 EP - 283 SN - 2352-5398 UR - https://doi.org/10.2991/iccd-19.2019.75 DO - https://doi.org/10.2991/iccd-19.2019.75 ID - Khotimah2019/10 ER -