Pengaruh Lama Penyimpanan Susu Kambing pada Kulkas dan Freezer Terhadap Total Plate Count (TPC) dan Kandungan Nutrisi

Abstract

HANA DESTINY BANUREA. Effect of Storage Duration of Goat Milk in Refrigerator and Freezer on Total Plate Count (TPC) and Nutrient Content (Supervised by FUAD HASAN). Goat milk is a rich source of nutrients, but its quality can deteriorate due to improper storage. This study aims to determine the effect of storage duration in the refrigerator and freezer on the Total Plate Count (TPC) and nutritional content, namely protein and fat content. The research was conducted at the Laboratory of the Standardization and Industrial Service Center in Medan from April to May 2025. The research method used was a 4×2 factorial Completely Randomized Design (CRD), which included storage treatments for 0, 7, 14, and 21 days at refrigerator temperature (4-5°C) and freezer temperature (-18°C). The results showed that storage duration and temperature had a significant effect (P<0.05) on TPC, protein content, and fat content of the milk. The average TPC of fresh goat milk at the start of storage was 1.5 × 10⁵ CFU/ml, increasing to 1.2 × 10⁹ CFU/ml after 21 days of refrigerator storage, while freezer storage resulted in 3.2 × 10⁵ CFU/ml. Protein and lipid ratio of fresh goat milk decreased during storage. This study is expected to provide useful information for producers and consumers regarding optimal storage of fresh goat milk to maintain product quality.