Effect of Stabilization of Storage Temperature on PH Levels in Expressed Breast Milk from Working Mothers in Campus I, Health Polytechnic, Ministry of Health, Semarang

Abstract

This research aims to evaluate the effect of storage temperature on the pH level of breast milk as an indicator of its quality. The research used a quasi-experimental design with the independent variable being storage temperature and the dependent variable being the pH level of breast milk. The methodology used is measuring the storage temperature of breast milk in two conditions: breast milk stored at a stable temperature of 2-5 °C for 6 hours, and at 2-4 °C for 10 hours. The research results showed that in these two conditions there was a decrease in breast milk pH levels of 0.13%. Statistical analysis showed that there was no significant mean difference between these two conditions (p = 0.739), indicating that storage temperatures of 2-5 °C for 6 hours and 2-4 °C for 10 hours had similar effects on pH levels breast milk. Comparison with other methods, such as using cooler bags with gel ice, shows significant differences. Cooler bag with ice gel produces a higher temperature of 4-9 °C after 6 hours, and 13-16 °C after 10 hours as well as a greater decrease in breast milk pH levels of 2% after 6 hours, and 3.47% after 10 hours (Vidianti, 2018; Yundelfa et al., 2018) with a significant p value (p = 0.000). From these results it can be concluded that a stable storage temperature of 2-5 °C effectively maintains the pH level of breast milk, which is an important indication for maintaining the quality of breast milk. The recommendation that can be given is to provide breastfeeding mothers with an understanding of the importance of proper storage temperature to minimize changes in breast milk quality. Policies to support the provision of adequate breast milk storage facilities in the workplace can also help maintain exclusive breastfeeding practices amidst the challenges of social change such as the increasing number of women working.