The Difference in Milking Techniques Against Salmonella sp. Contamination in Ajung and Arjasa Districts, Jember Regency, Indonesia

Abstract

Fresh cow's milk is a liquid obtained from the milking process of healthy cow udders without being added or reduced by any substance. The nutrient content with a pH of about 6.8 in milk causes microorganisms to grow easily in milk. Pollution of milk by microorganisms can occur during the milking process to pre-processing activities. Pathogenic bacteria that often contaminate milk were Staphylococcus aureus, Escherichia coli, and Salmonella sp. which can cause foodborne diseases. Salmonella sp. most commonly causes foodborne disease through milk resulting in symptoms of salmonellosis. Contamination in milk can be reduced by using a milking machine during the milking process. The use of milking machines can reduce the total number of bacteria and improve the quality of milk. The purpose of this study was to determine the differences in Salmonella sp. Bacterial contamination. in cow's milk from simple and modern milking techniques in Ajung and Arjasa Subdistricts, Jember Regency. This type of research is observational analytic with a total sample of 32. Calculation of total bacteria was carried out by the Total Plate Count method while Salmonella sp. contamination known by planting samples on Salmonella Shigella Agar media. Data analysis used fisher exact test. The results of the study found Salmonella sp. contamination on simple milking techniques of 37.5% and modern techniques 81.2%. The conclusion of this study found significant differences in Salmonella sp. contamination in cow's milk from simple and modern milking techniques.