Abstract
This study aims to investigate the antibacterial effectiveness of adding liquid smoke from cocoa skin as antibacterial properties in raw milk and to determine the proper concentration of liquid smoke from cocoa skin as antibacterial properties in raw milk. The design used in this study was a completely randomized design (CRD) with 5 levels of treatment and 3 replications. The observations were analyzed using ANOVA with the F test and the Duncan’s New Multiple Range Test (DNMRT) continued to test at the 5% level. Observations were made on Staphylococcus Aureus, Coliform, and reduction time by using the Total Plate Count (TPC) method. The results showed that the concentration of liquid smoke from cocoa skin affected Staphylococcus Aureus, coliform, and the reduction time in raw milk by using the total plate count method. Based on the test results, it was found that the best antibacterial liquid smoke from cocoa skin in raw milk was the addition of 2% liquid smoke from cocoa skins with a reduction time of 642 minutes (10.7 hours).
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