PERBANDINGAN TOTAL BAKTERI PADA SUSU UHT BERDASARKAN PENGARUH TEMPAT PENYIMPANAN ANTARA MINIMARKET TRADISIONAL DENGAN MINIMARKET MODERN DI DARUSSALAM KOTA BANDA ACEH

ABSTRAKSusu Ultra High Temperature (UHT) adalah produk susu yang diperoleh dengan cara mensterilkan susu minimal pada suhu 1350C selama 2 detik, dengan atau tanpa penambahan bahan makanan dan bahan tambahan makanan yang diizinkan, serta dikemas secara aseptik. Penelitian ini bertujuan untuk mengetahui perbandingan total bakteri pada susu UHT berdasarkan tempat penyimpanan antara minimarket tradisional dan minimarket modern di Darusalam Kota Banda Aceh. Sampel yang digunakan dalam penelitian ini adalah 24 kotak susu UHT yang dijual pada minimarket tradisional dan minimarket modern di Darussalam Kota Banda Aceh. Penelitian ini menggunakan metode Total Plate Count (TPC) dan data yang didapatkan dianalisis secara deskriptif dan kuantitatif. Dari hasil penelitian diperoleh persentase sampel susu UHT yang terdeteksi memiliki koloni bakteri (>0) sebesar 50% (12 sampel) berasal dari minimarket tradisional, sedangkan yang tidak terdeteksi memiliki koloni bakteri (0) sebesar 50% (12 sampel) berasal dari minimarket modern, dapat disimpulkan total koloni bakteri pada susu UHT yang dijual di minimarket tradisional lebih banyak dibandingkan dengan susu UHT yang dijual di minimarket modern tidak terdapat koloni bakteri.Kata Kunci: Susu Ultra High Temperature (UHT), Minimarket, Total Plate Count (TPC).ABSTRACTUltra High Temperature Milk (UHT) is a milk product obtained by sterilizing milk at a minimum temperature of 1350C for 2 seconds, with or without the addition of food ingredients and food additives that are permitted, as well as aseptically packaged. This study aims to determine the ratio of total bacteria in UHT milk based on storage between traditional and modern minimarkets in Darusalam, Banda Aceh. The sample used in this study was 24 boxes of UHT milk which were sold in traditional and modern minimarkets in Darussalam, Banda Aceh City. This study uses the Total Plate Count (TPC) method and the data obtained are analyzed descriptively and quantitatively. From the research results obtained the percentage of UHT milk samples that were detected to have bacterial colonies (> 0) by 50% (12 samples) from traditional minimarkets, while those that were not detected had bacterial colonies (0) by 50% (12 samples) from modern minimarkets. It can be concluded that the total bacterial colonies of UHT milk sold in traditional minimarkets are more than those of UHT milk sold in modern minimarkets without bacterial colonies.Keywords: Ultra High Temperature Milk (UHT), Minimarket, Total Plate Count (TPC)