MICROBIOLOGICAL QUALITY ANALYSIS OF FERMENTED AND UHT MILK SAMPLES COLLECTED FROM DIFFERENT LOCATIONS IN INDONESIA

Authors

  • Anggun Hari Kusumawati Universitas Buana Perjuangan Karawang
  • Neni Sri Gunarti
  • Maya Arfania
  • Dedy Frianto
  • Dadan Ridwanuloh
  • Ova Shofa Mudrofah

DOI:

https://doi.org/10.36547/be.2020.3.4.84-87

Keywords:

Eschericia coli, UHT Milk, Fermented Milk, IMVIC, TPC, yogurt

Abstract

 

Diarrhea can occur due to food and beverage poisoning, with the highest cause being caused by infection with various bacteria, viruses, or parasites. Bacteria that can cause this disease are Escherichia coli bacteria which are known as good bacteria in the digestive tract. But the reality is that in microbiology not all types of Escherichia coli are good bacteria. Aim to find out the content and number of Escherichia coli bacteria colonies in UHT milk brands A and B as well as brand x yogurt products. Identification of Escherichia coli bacteria by the IMVIC Test method (Indole, Methyl-Red (MR) test, Voges Proskauer (VP), and Citrate), TPC (Total Plate Count), bacterial staining and microscope observation. Negative and positive results were obtained in the indole test and the methyl-red test was characterized by the formation of a red ring at the top for positive results and a yellow ring at the top for negative results, as well as negative results obtained in the Voges Proskauer test and the citrate test. Then for the results of gram staining and microscope testing the bacterial morphology was not seen. For the calculation of colonies, 45 colonies of sample A, 60 colonies of sample B, and 38 colonies of sample X. Samples containing Escherichia coli are contained in sample A of UHT milk and sample X of yogurt products and microbial contamination in samples according to SNI 2009.

 

 

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Published

2020-12-01

Issue

Section

Bacteriology Articles