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

Mustofa Ahda, Ika Maryani, Septian Emma Dwi Jatmika.

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

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

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American Journal of Preventive Medicine and Public Health


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