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Detail Article

Veterinaria Medika

ISSN 1979-1305

Vol. 4 / No. 3 / Published : 2011-11

Order : 7, and page :193 - 196

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Original Article :

The utilization of ginger (zingiber officinale ) as natural antibacterial on pasteurized milk based on the reduce number of escherichia coli

Author :

  1. Nenny Harijani*1
  2. Rahayu Ernawati*2
  3. Suwarno*3
  1. Dosen Fakultas Kedokteran Hewan
  2. Dosen Fakultas Kedokteran Hewan
  3. Dosen Fakultas Kedokteran Hewan

Abstract :

The aim of this study was to know the effect of ginger on reducing the number of E. coli in pasteurized milk. The method used in this study was Most Probable Number (MPN). Samples were divided into five treatments and four repeatation. The five treatment groups were 10 ml pasteurized milk (P0) as control and several concentrations of ginger 2% (P1), 4% (P2), 6% (P3) and 8% (P4). Data were analyzed using Anova. The result showed ginger in pasteurized milk can reduce the number of E. coli. The optimal concentration was 8% (P4). Statistically analysis showed that there was a highly significant difference between each treatment (F calculated> F table 0.01). The conclusion was ginger had antibacterial effect on E. coli in pasteurized milk

Keyword :

Ginger, E. coli, Milk, Pasteurized Milk,


References :

Ayu, R.D.S., Y.M. Indrawani dan T. Sudiarti,(2005) Analisis Mikrobiologi Escherichia Coli O157:H7 pada Hasil Olahan Hewan Sapi dalam Proses Produksinya Jakarta : Fakultas Kesehatan Masyarakat Universitas Indonesia

Hapsari, D,(2000) Identifikasi dan kajian keaman-an mikrobiologi produk-produk minuman sari jahe yang beredar di sekitar kota Bogor Bogor : Skripsi. Jurusan Teknologi Pangan dan Gizi, Fakultas Teknologi Pertanian, Institut Pertanian Bogor

Kurniasari, M.D,(2006) Uji Kualitas Air Susu Sapi Segar Ditinjau dari Jumlah Koloni Escheri-chia coli pada saat Pemerahan, Sebelum Proses Pasteurisasi, dan Sesudah Proses Pasteurisasi di KUD Sembada Puspo Pasu-ruan Malang : Universitas Muhammadiyah Malang





Archive Article

Cover Media Content

Volume : 4 / No. : 3 / Pub. : 2011-11
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