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Short Communication 


Innovation of dodol and stick milk and quality control of product based on microbial contaminant

Mustofa Ahda, Ika Maryani, Septian Emma Dwi Jatmika.

Abstract
Background: Innovations of traditional food such as dodol and sticks are to improve the quality and sale value products. The innovation of dodol and sticks are one way to change the cow’s milk to be food products.

Aims and Objectives: This research purposes to give innovation of dodol and stick from cow’s milk, then it be controlled of microbial contaminant.

Materials and Methods: The innovation of this products makes dodol and stick products from cow milk. After that, the products are determined the bacterial growth using total plate count (TPC) and coliform test for controling the product.

Result: The dodol and stick are made with addition the cow’s milk to be a useful and good products. The production of dodol and stick milk has good taste, adorable products, and has high sale value. The quality control of products was determined from TPC number and coliform test. The dodol and stick products have TPC value are 0.1 × 10000 colony-forming unit (CFU)/g and 0.3× 10000 CFU/g, respectively, which it was done after 15 days from production. Then, the number of coliform in the products is <3 most probable number/100 mL. The two parameters indicate that the products can be used and consumed for 15 days after production.

Conclusion: Dodol and stick milk can be produced as traditional foods, and these products can be saved until 15 days.

Key words: Total Plate Count; Coliform; Dodol Milk; Stick Milk


 
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How to Cite this Article
Pubmed Style

Ahda M, Maryani I, Jatmika SED. Innovation of dodol and stick milk and quality control of product based on microbial contaminant. Natl J Physiol Pharm Pharmacol. 2018; 8(5): 767-770. doi:10.5455/njppp.2018.8.0830027012018


Web Style

Ahda M, Maryani I, Jatmika SED. Innovation of dodol and stick milk and quality control of product based on microbial contaminant. http://www.njppp.com/?mno=273769 [Access: October 16, 2018]. doi:10.5455/njppp.2018.8.0830027012018


AMA (American Medical Association) Style

Ahda M, Maryani I, Jatmika SED. Innovation of dodol and stick milk and quality control of product based on microbial contaminant. Natl J Physiol Pharm Pharmacol. 2018; 8(5): 767-770. doi:10.5455/njppp.2018.8.0830027012018



Vancouver/ICMJE Style

Ahda M, Maryani I, Jatmika SED. Innovation of dodol and stick milk and quality control of product based on microbial contaminant. Natl J Physiol Pharm Pharmacol. (2018), [cited October 16, 2018]; 8(5): 767-770. doi:10.5455/njppp.2018.8.0830027012018



Harvard Style

Ahda, M., Maryani, I. & Jatmika, S. E. D. (2018) Innovation of dodol and stick milk and quality control of product based on microbial contaminant. Natl J Physiol Pharm Pharmacol, 8 (5), 767-770. doi:10.5455/njppp.2018.8.0830027012018



Turabian Style

Ahda, Mustofa, Ika Maryani, and Septian Emma Dwi Jatmika. 2018. Innovation of dodol and stick milk and quality control of product based on microbial contaminant. National Journal of Physiology, Pharmacy and Pharmacology, 8 (5), 767-770. doi:10.5455/njppp.2018.8.0830027012018



Chicago Style

Ahda, Mustofa, Ika Maryani, and Septian Emma Dwi Jatmika. "Innovation of dodol and stick milk and quality control of product based on microbial contaminant." National Journal of Physiology, Pharmacy and Pharmacology 8 (2018), 767-770. doi:10.5455/njppp.2018.8.0830027012018



MLA (The Modern Language Association) Style

Ahda, Mustofa, Ika Maryani, and Septian Emma Dwi Jatmika. "Innovation of dodol and stick milk and quality control of product based on microbial contaminant." National Journal of Physiology, Pharmacy and Pharmacology 8.5 (2018), 767-770. Print. doi:10.5455/njppp.2018.8.0830027012018



APA (American Psychological Association) Style

Ahda, M., Maryani, I. & Jatmika, S. E. D. (2018) Innovation of dodol and stick milk and quality control of product based on microbial contaminant. National Journal of Physiology, Pharmacy and Pharmacology, 8 (5), 767-770. doi:10.5455/njppp.2018.8.0830027012018





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