Neny Novita Yuliany

Biology Department Faculty of Mathematic and Natural Sciences, University of Jember, Jember, Indonesia

Sattya Arimurti

Biology Department Faculty of Mathematic and Natural Sciences, University of Jember, Jember, Indonesia

Nurhayati

Department of Agricultural Product Technology, Faculty of Agricultural Technology, University of Jember, Indonesia

DOI: https://doi.org/10.19184/jid.v27i1.60012

ABSTRACT 

Fresh cow's milk is a highly nutritious food product but is very susceptible to deterioration in its quality due to microbial activities and surrounding environmental factors. The objective of this research was to determine the physical, chemical, and microbiological characteristics of fresh cow's milk collected from a dairy farm located in Rembangan, Jember. Milk sampling of 100 mL was carried out on cows aseptically whose milk was directly put into sterile glass jars for each cow of 6 cows, then the milk was composited homogeneously. Fresh cow's milk sampling was carried out during the afternoon milking time at 13.00 WIB. Fresh cow's milk was determined for its properties including physical properties (specific gravity), chemical properties (fat content, protein, lactose, solid non-fat, salt content and pH) and microbiological properties (total microbes) using Plate Count Agar (PCA) media. Determination of the characteristics of fresh cow's milk from the Rembangan Jember farm, namely having a specific gravity of 1.033 g/mL; fat content of 3.0%; protein 3.5%; lactose 5.2%; total non-fat solids 9.4%; salt content 0.8%; and pH 6.6. The total microbial content in fresh cow's milk from Rembangan Jember is 9.4 x 105 CFU/mL, which means it still meets the SNI standard of no more than 106 CFU/mL. Thus, the characteristics of fresh cow's milk from Rembangan Jember is known to be good.

Keywords: Chemistry, Microbiology, Lactoscan, Raw cow's milk, Total microbes.