Pengaruh Perlakuan Plasma Dingin terhadap Cemaran Mikroba Susu Sapi Segar

Abstract. Fresh cow's milk has many benefits for the body such as preventing heart disease, vascular disorders, preventing osteoporosis and others. However, fresh cow's milk can be susceptible to bacterial contamination during milking, distribution or storage. To kill bacteria in fresh cow's milk, cold plasma treatment was carried out on fresh cow's milk for 5 minutes and 10 minutes. The cold plasma was generated in air with a voltage of 30 kV and a distance between electrodes of 3 cm. Then, the cold plasma-treated fresh cow's milk was tested for Total Plate Count (TPC) and the percentage of bacteria reduction in fresh cow's milk plasma for 5 minutes and 10 minutes was 96% and 97%. In the organoleptical test, fresh cow's milk treated with cold plasma for 5 minutes and 10 minutes did not change colour, odour and taste. While in the pH test of fresh plasma cow milk, the pH obtained was 6.64 ± 0.01 and 6.66 ± 0.01. Abstrak. Susu sapi segar memiliki banyak manfaat bagi tubuh seperti mencegah penyakit jantung, gangguan pembuluh darah, mencegah osteoporosis dan lainnya. Akan tetapi, susu sapi segar dapat rentan terkontaminasi bakteri pada saat pemerahan, distribusi atau penyimpanan. Untuk membunuh bakteri pada susu sapi segar, dilakukan perlakuan plasma dingin pada susu sapi segar selama 5 menit dan 10 menit. Plasma dingin tersebut dibangkitkan di udara dengan tegangan sebesar 30 kV dan jarak antar elektroda 3 cm. Kemudian, terhadap susu sapi segar yang telah diberi perlakuan plasma dingin dilakukan Uji Angka Lempeng Total (ALT) dan diperoleh persentase penurunan bakteri pada susu sapi segar plasma selama 5 menit dan 10 menit sebesar 96% dan 97%. Selain itu dilakukan uji organoleptis dan uji pH. Pada uji organoleptis susu sapi segar yang di beri perlakuan plasma dingin selama 5 menit dan 10 menit tidak mengalami perubahan warna, bau dan rasa. Sedangkan pada uji pH susu sapi segar plasma, pH yang diperoleh sebesar 6,64 ± 0,01 dan 6,66 ± 0,01.