Pustaka Ilmiah Universitas Padjadjaran

Abstrak

The Effects Of Cow Milk Evaporation And Pasteurization Towards Streptomycin Residue Contents On Milk Products

Streptomycin is one of the antibiotic residue that common find in milk. These residues can be harmful, it possibly cause allergic reaction, lost of hearing and body balance, also bacterial resistance toward these antibiotics. Streptomycin is fairly stable and resistant to heating, therefore the residue were also frequently found on pasteurized and evaporated milk products. This experimental research based on Completely Randomized Design with three treatments and six replications. The treatments were High Temperature Short Time (HTST) pasteurization process (90 C during 25s), evaporated milk process (60-70 C during 2 h until milk coagulated) and sweet condensed milk process (70-77 C during 2 h until milk coagulated). Then, it was tested with Frontier Post Test (FPT) using Bacillus subtilis that incubated 24 hours at 37°C. The result was measured and compared with clear zone formed before heated. The research analyzed using t-test, analysis of varian and Duncan’s new multiple range tests. The result had shown that HTST pasteurization process gave best streptomycin residue reduction. These treatment also showing the decrease of streptomycin residue from 100% to 85.73%, while other treatments such as evaporated milk process gives streptomycin residue concentrated improvement until 127.42% and sweet condensed milk process nevertheless showed an increase of streptomycin residue concentrated until 119.18%.