Penerapan Good Manufacturing Practice (GMP) Pada Produk Susu Pasteurisasi Peternakan Kambing Peranakan Etawa (PE) Di Deli Serdang

Abstract

Good Manufacturing Practice (GMP) is a production procedure for good and correct processing of a product. Pasteurized milk is one of the products of the Peranakan Etawa (PE)’s goat farm in Deli Serdang. The Implementation of GMP and microbial contamination and organoleptic quality in pasteurized milk products of PE’s goat farms in Deli Serdang are not yet known. This study aims to analyze the implementation of GMP and microbial contamination and organoleptic quality in pasteurized milk products of PE’s goat farms in Deli Serdang. The analysis model used in this study is GAP Analysis to determine the deviation of GMP implementation and total plate count (TPC) test, identification of Escherichia coli and Salmonella sp. to determine the quality of pasteurized milk products. The results showed that the overall average deviation in implementation was 21,5%, meaning that the implementation of the GMP system was carried out and documented almost entirely in accordance with GMP guidelines, but there is 21.5% deviation value of GMP standard. Microbial contamination in pasteurized milk products from PE’s goat farms in Deli Serdang also showed an average result of 1,58 x 104 CFU/ml, meaning that it is still below the maximum limit of SNI 01-3951- 1995 regarding pasteurized milk. E.coli and Salmonella sp. bacteria were also identified as negative. Pasteurized milk organoleptic results obtained a bluish white color, prengus aroma, slightly sweet and the level of liking is slightly like.