Aplikasi Kitosan Emerita sp. Sebagai Bahan Pengawet Alternatif pada Ikan Belanak (Mugil cephalus) [Chitosan Emerita sp. as a Preservative Alternative in Mugil cephalus]

AbstrakEmerita sp. dapat diolah kitosan sebagai alternatif bahan pengawet ikan. Tujuan penelitian ini adalah untuk mengetahui aktivitas kitosan Emerita sp. dalam menghambat pertumbuhan mikroorganisme pembusuk pada ikan sehingga dapat digunakan sebagai bahan pengawet alternatif. Sampel Emerita sp. diperoleh dari pesisir pantai Widarapayung,Cilacap. Karakteristik kitosan Emerita sp. dianalisa melalui uji FTIR dan uji proksimat. Aktivitas kitosan Emerita sp. sebagai pengawet ikan, dianalisa melalui uji organoleptik dan uji Total Plate Count (TPC). Ikan belanak direndam dalam larutan kitosan Emerita sp. pada konsentrasi 0,5%, 1,5%, dan 2%. Lama waktu perendaman yaitu 15 menit, 30 menit dan 60 menit. Pengamatan kemunduran mutu dilakukan pada jam ke 0, 10, 15 dan ke 24. Kontrol menggunakan asam asetat 1% dengan perendaman selama 15 menit. Hasil penelitian menunjukkan Nilai Derajat Deasetilisasi (DD) kitosan Emerita sp. adalah 92,5%. Hasil terbaik uji organoleptik ditunjukan pada kosentrasi kitosan 0,5 % dengan lama perendaman selama 60 menit dibandingkan kontrol. Uji (TPC) menunjukkan ikan dengan perendaman kitosan Emerita sp. 2% selama 60 menit, memiliki jumlah bakteri lebih rendah (2,7x106) daripada kontrol (3,2 x106). Bedasarkan hasil uji TPC dan Organoleptik, kitosan Emerita sp. memiliki aktivitas penghambat pertumbuhan mikroorganisme sehingga dapat digunakan sebagai alternatif bahan pengawet.AbstractEmerita sp. can be processed into chitosan as an alternative to fish preservatives. The purpose of this study was to determine chitosan from Emerita sp. in inhibiting the growth of decomposing microorganisms in fish so it can be used as alternative preservatives. Emerita sp. was obtained from the coast of Widarapayung, Cilacap. Characteristics of chitosan from Emerita sp. was analyzed through FTIR profileand proximate content. The activity of chitosan from Emerita sp. as a fish preservative, analyzed through organoleptic and total plate count (TPC) test. Bluespot mullet fish was soaked in chitosan from Emerita sp. at concentrations of 0.5%, 1.5%, and 2%. Soaking process took was 15, 30 and 60 minutes. Observations on fish decay was conducted at the hour of 0, 10, 15 and 24. Control used 1% of acetic acid with soaking process for 15 minutes. The results of the study showed that the degrees of deacetylization (DD) chitosan from Emerita sp. is 92.5%. The best results of organoleptic were shown on 0.5% chitosan concentration with 60 minutes soaked time compared to controls. TPC shows fish with the soaking process in chitosan Emerita sp. 2% for 60 minutes, having a lower number of bacteria (2,7x106) than the control (3,2 x106). Based on the results of the TPC and organoleptic test, chitosan Emerita sp. has activity inhibiting the growth of microorganisms so that it can be used as an alternative preservative.

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Verification of prediction of growth of Listeria monocytogenes micro-organism in chicken meat

Czech Journal of Food Sciences ◽

10.17221/8340-cjfs ◽

2000 ◽

Vol 18 (No. 5) ◽

pp. 183-186

Author(s):

A. Landfeld ◽

M. Karpíšková R Houška ◽

K. Kýhos ◽

P. Novotná

Keyword(s):

Listeria Monocytogenes ◽

Incubation Temperature ◽

Chicken Meat ◽

Raw Material ◽

Plate Count ◽

Raw Meat ◽

Total Plate Count ◽

Measured Water ◽

Number Of Bacteria ◽

Storage Temperatures

Raw chicken meat was comminuted and homogenised. There were measured water activity and pH (aw = 1 for temperature 25°C, pH = 5.8 for temperature 8°C). Input raw material was investigated for the presence of Listeria monocytogenes (negative) and the raw meat was inoculated by Listeria monocytogenes CCM 4699. Number of Listeria monocytogenes, total plate count and number of coliforms were determined in the range 0–7 days by bacteriological survey for the storage temperatures 4.9, 7 and 8.3°C. The increase of Listeria monocytogenes counts has been registered for temperature 4.9°C about log 1.5 CFU/g after 6 days, for temperatures 7 and 8.3°C about 2 log CFU/g (regarding to the starting counts). The prediction for listeria growth with the aid of Food MicroModel was also made. The best agreement between the experimentally analysed number of bacteria and prediction was received for the lowest incubation temperature 4.9°C.

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TOTAL BAKTERI DAN IDENTIFIKASI Escherichia coli PADA JAJANAN SIOMAY IKAN YANG DIJAJAKAN DI BEBERAPA SD NEGERI DI KOTA KENDARI

Jurnal Fish Protech ◽

10.33772/jfp.v2i2.9234 ◽

2019 ◽

Vol 2 (2) ◽

pp. 196

Author(s):

Wa Ode Rusmianur ◽

Asnani Asnani ◽

Suwarjoyowirayatno Suwarjoyowirayatno

Keyword(s):

Escherichia Coli ◽

Random Sampling ◽

Sampling Method ◽

Food Poisoning ◽

Plate Count ◽

Foodborne Disease ◽

Total Plate Count ◽

Fish Samples ◽

Descriptive Survey ◽

Number Of Bacteria

ABSTRACT Contamination in food may cause foodborne disease, one of them are diarrhea and food poisoning. The cause of contamination in food is microbial contamination. This study aims to determine the presence of contamination Escherichia coli and the number of bacteria on fish siomay, being sold at public elementary school in Kendari city (Kendari barat, Mandonga, Puwatu and Poasia). This Research used a descriptive survey with random sampling method to determine the number of bacteria and Escherichia coli using total plate count (TPC) and EMBA medium. The results showed that the number of bacteria were (A) 3,50 x 103CFU/gram, (B) 3,00 x 103 CFU/gram, (C) 6,67 x 103 CFU/gram dan (D) 8,00 x 103CFU/gram and wasfound Escherichia coli in samples A, C and D, while samples B not found Escherichia coli. This research showed that 3 out of 4 siomay fish samples (80%) contain Escherichia coli and the number of bacteria still according to SNI standar and siomay is still suitable for consumption.Keywords: Escherichia coli. Foodborne disease, Siomay, Total Plate Count (TPC).ABSTRAKAdanya kontaminasi pada pangan jajanan dapat menyebabkan foodborne disease, salah satunya adalah diare dan keracunan pangan. Penyebab kontaminasi pada pangan adalah cemaran mikroba. Penelitian ini bertujuan untuk mengetahui adanya cemaran Escherichia coli dan jumlah bakteri pada jajanan siomay ikan yang dijajakan di Beberapa Sekolah Dasar Negeri di Kota Kendari (kecamatan Kendari barat, Mandonga, Puwatu dan Poasia). Metode penelitian yaitu Survey deskriptif dengan pengambilan sampel secara acak (random sampling) untuk mengetahui jumlah bakteri dan adanya bakteri Escherichia coli pada makanan jajanan siomay ikan dengan menggunakan metode TPC dan isolasi pada media EMBA. Hasil Penelitian menunjukan rata-rata jumlah bakteri yaitu (A) 3,50 x 103CFU/gram, (B) 3,00 x 103 CFU/gram, (C) 6,67 x 103 CFU/gram dan (D) 8,00 x CFU/gram ditemukan Escherichia coli pada sampel A, C dan D sedangkan sampel B tidak ditemukan bakteri Escherichia coli. Hal iniMenunjukkan bahwa 3 dari 4 sampel siomay telah tercemar bakteri Escherichia coli sebesar 80% dengan total koloni bakteri masih memenuhi syarat yang ditetapkan SNI siomay ikan dan masih layak dikonsumsi.Kata kunci: Escherichia coli, Foodborne disease, Siomay, Total Plate Count (TPC).

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Pengaruh Lama Pemakaian Sediaan Kosmetik Bedak Padat Terhadap Cemaran Mikroba

Indonesian Journal of Pharmacy and Natural Product ◽

10.35473/ijpnp.v3i1.421 ◽

2020 ◽

Vol 3 (1) ◽

Author(s):

Munira Munira ◽

Cut Fardilla ◽

Noni Zakiah ◽

Rasidah Rasidah ◽

Muhammad Nasir

Keyword(s):

Bacterial Contamination ◽

Plate Count ◽

Test Results ◽

Food Control ◽

Average Value ◽

Total Plate Count ◽

Compact Powder ◽

Long Time ◽

The Republic ◽

Number Of Bacteria

Bedak adalah salah satu sediaan kosmetik yang dipakai dalam jangka waktu yang lama. Bedak yang digunakan akan terjadi kontaminasi bahkan semakin meningkat seiring dengan lamanya pemakaian. Faktor-faktor yang mempengaruhi antara lain penyimpanan, lingkungan, dan spons bedak. Penggunaan spons bedak merupakan salah satu sumber cemaran bakteri. Di mana penggunaan spons yang sama secara berulang-ulang dan bersentuhan langsung pada kulit dapat meningkatkan jumlah mikroba. Tujuan penelitian ini adalah untuk mengetahui pengaruh lamanya penyimpanan, pemakaian suatu sediaan kosmetik bedak padat terhadap tingkat cemaran mikroba. Sampel yang diuji adalah bedak padat yang belum dipakai dan yang telah dipakai selama 2 minggu. Hasil penelitian berupa jumlah cemaran bakteri (ALT) dibandingkan dengan syarat menurut Peraturan Kepala Pengawasan Obat dan Makanan RI No.HK.03.1.23.07.11.6662 Tahun 2011 yaitu tidak boleh melebihi 103 koloni/g. Hasil uji cemaran bakteripada sediaan bedak padat sebelum pemakaian mempunyai nilai rata-rata ALT 2,6 x 101koloni/g dan sesudah pemakaian mempunyai nilai rata-rata ALT 9,2 x 101 koloni/g. Nilai ALT yang diperoleh dari masing-masing sediaan kosmetik bedak padat telah memenuhi syarat.Hasil uji t dependen menunjukkan adanya perbedaan jumlah bakteri pada bedak padat sebelum dipakai dengan setelah dipakai selama 2 minggu (t = 0.000). Kata Kunci: Kosmetik, bedak padat, Angka Lempeng Total ABSTRACTPowder is one of the cosmetic preparations used for a long time. Powder that is used will occur contamination even increasing along with the length of usage. This can be caused by several factors including storage, environment, powder sponges and others. The use of powder sponges is one source of bacterial contamination. Where the use of the same sponge repeatedly and in direct contact with the skin can increase the number of microbes. The objective of study was to determine the effect of the duration of use of a compact powder cosmetic preparation on the level of microbial contamination. The samples tested were solid powder that has not been used and that has been used for 2 weeks. The results of the study were the Total Plate Count (TPC) compared to the Regulation of the Head of the Republic of Indonesia Drug and Food Control Number HK.03.1.23.07.11.6662 of 2011 concerning the Requirements for Microbial Pollution and Heavy Metals in Cosmetics which should not exceed 103 colonies / g. The test results of bacterial contamination on solid powder preparations before use have an average value of ALT 2,6 x 101 colony / g and after use have an average ALT value of 9.2 x 101 colony / g. The ALT value obtained from each compact powder cosmetic preparation has met the requirements. The results of the dependent t test showed a difference in the number of bacteria on solid powder before use with after being used for 2 weeks (t = 0.000). Keywords: Cosmetics, Compact Powder, Total Plate Count

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QUALITY AND ACCEPTANCE OF SOFT CHEESE MADE OF FRIES HOLLAND MILK WITH ADDED STRAWBERRY (Fragaria virginiana) PASTA DURING 2 WEEKS OF STORAGE

Jurnal Agroindustri ◽

10.31186/j.agroind.7.1.27-36 ◽

2017 ◽

Vol 7 (1) ◽

pp. 27-36

Author(s):

Rielni Love Rati ◽

Endang Sulistyowati ◽

Edi Soetrisno

Keyword(s):

Dry Matter ◽

Plate Count ◽

Science Laboratory ◽

Animal Science ◽

Organoleptic Test ◽

Total Plate Count ◽

Soft Cheese ◽

Fragaria Virginiana

This research aimed to evaluate the effect of added strawberry (Fragaria virginiana) in soft cheese on quality of dry matter), Total Plate Count (TPC) and acceptance of consumer during storage of 2 weeks. This research was conducted in Merch- April 2017 in Animal Science Laboratory and Ilmu Hama dan Penyakit Tanaman (IHPT) Laboratory, Faculty of Agriculture, University of Bengkulu. There were 4 treatments and 4 replication, P0: cheese with 0% strawberry pasta, P1: cheese with 1% strawberry pasta, P2: cheese with 3% strawberry pasta, P3: cheese with 5% strawberry pasta. Variables evaluated were quality and acceptance. Results showed that added strawberry (Fragaria virginiana) pasta showed no significant (P>0.05) effects during storage of 2- 4 weeks on dry matter, the highest TPC was found in cheese with 0% strawberry pasta; while, organoleptic test showed very significant effects (P<0.001) on color, aroma and taste of the cheese, however, it was no significant effects (P>0.05) on texture and acceptance.Keywords :

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Daya terima dan kandungan mutu bakso ikan kambing-kambing (Abalistes stellaris) dengan penambahan asap cair dan simpan pada suhu dingin

Acta Aquatica Aquatic Sciences Journal ◽

10.29103/aa.v4i2.302 ◽

2017 ◽

Vol 4 (2) ◽

pp. 59

Author(s):

Dwi Apriliani AGS ◽

Nurhayati Nurhayati

Keyword(s):

Escherichia Coli ◽

Low Temperature ◽

Plate Count ◽

Cold Temperatures ◽

Liquid Smoke ◽

Organoleptic Test ◽

Total Plate Count ◽

Fishery Products ◽

Natural Preservatives

Pada umumnya masyarakat gemar dengan olahan bakso ikan. Namun, Kendala yang dihadapi adalah bakso tersebut mudah terdegradasi oleh bakteri pembusuk dan tidak tahan lama. Pengawet alami yang aman untuk produk perikanan salah satunya adalah asap cair dan penyimpanan suhu dingin. Tujuan penelitian bakso ikan kambing-kambing asap untuk mengetahui daya terima masyarakat (uji organoleptik), Escherichia coli, Angka Lempeng Total dan Salmonella, Dengan konsentrasi penambahan asap 1%, 3%, dan 5% serta lama penyimpanan 0, 10, 20, 30 hari pada suhu dingin. Hasil penelitian menunjukkan bahwa Konsentrasi asap cair yang berbeda memberi pengaruh nyata (P>0,05) terhadap daya terima (Uji Organoleptik) dan daya simpan pada suhu dingin bakso Ikan Kambing-kambing. Selanjutnya kandungan mutu meliputi E.coli dan ALT berpengaruh nyata (p> 0,05) terhadap konsentrasi asap cair dan lama simpan pada suhu dingin. Namun terhadap Salmonella tidak berpengaruh nyata (p<0,05).Nowdays fish meatball process was delighted by people. However, the obstacles faced are degraded easily by bacteria decay and nondurable. Liquid smoke is one of the safe natural preservatives for fishery products. The purpose of this study was to find out the acceptance of people regarding Organoleptic test, Escherichia coli, Total Plate Count (ALT), and Salmonella 1%, 3%, and 5% then 0 , 10, 20, 30 days were concentrations added of liquid smoke and during storage at cold temperatures respectively. The results showed that applying different liquid smoke concentrations and storability gave a significant effect (P>0.05) on acceptance of people of kambing-kambing fish. The quality content of E.coli and ALT had significant effect (p> 0.05) respectively on liquid smoke concentrations and during storage at low temperature but had no significant effect on Salmonella.

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KARAKTERISTIK MUTU IKAN BLACK MARLIN LOIN BEKU DI PT. SINAR SEJAHTERA SENTOSA JAKARTA

MARLIN ◽

10.15578/marlin.v1.i1.2020.17-23 ◽

2020 ◽

Vol 1 (1) ◽

pp. 17

Author(s):

Nusaibah - Nusaibah ◽

Deden Yusman Maulid ◽

Alkana Yusuf Fiyari ◽

Kartika Kartika

Keyword(s):

Economic Value ◽

Quality Characteristics ◽

Physical Characteristics ◽

Biological Characteristics ◽

Plate Count ◽

Chemical Characteristics ◽

Foreign Markets ◽

Pelagic Species ◽

Organoleptic Test ◽

Total Plate Count

Ikan Black marlin merupakan ikan pelagis yang mempunyai nilai ekonomis penting, oleh karena itu produk olahannya yaitu Black marlin loin beku merupakan salah satu komoditi perikanan yang banyak disukai oleh pasar mancanegara. Sehingga Black marlin loin beku harus memiliki mutu yang baik untuk layak dipasarkan. Tujuan dari penelitian ini adalah untuk mengetahui dan menganalisis karakteristik mutu ikan Black marlin beku yang diproduksi di PT. Sinar Sejahtera Sentosa. Karakteristik yang diuji meliputi karakteristik fisik menggunakan uji organoleptik, kemudian karakteristik kimiawi dengan uji histamin dan karakteristik biologi dengan melakukan uji TPC (Total Plate Count) dan hasilnya kemudian dianalisis menggunakan standar SNI Marlin Loin Beku. Hasil yang diperoleh dari pengujian organoleptik pada black marlin loin beku yaitu 7, sedangkan hasil yang diperoleh dari uji histamin sebesar 1 mg/kg dan uji TPC yaitu 370 coloni/g. Dari hasil tersebut dapat disimpulkan bahwa Ikan Black Marlin Loin beku telah memenuhi standar SNI Marlin Loin Beku, ikan tersebut mempunyai mutu yang baik sehingga aman untuk dikonsumsi dan layak untuk dipasarkan. Black marlin is a pelagic species that has high economic value, therefore the processed product frozen loin black marlin, is one of the fisheries commodities that are preferred by foreign markets. Therefore, frozen black marlin loin must have good quality to be marketable. The aim of this research was to study and analyze the quality characteristics of frozen black marlin loin at PT. Sinar Sejahtera Sentosa. Characteristics test were done by doing physical characteristics using organoleptic test, then chemical characteristics test by doing histamine test and biological characteristics test by doing TPC (Total Plate Count) test and the results were analyzed then with standard SNI Frozen Loin Marlin. The result of organoleptic test on frozen loin black marlin were 7, while the results of histamine test were 1 mg/kg and the TPC test 370 coloni/g. From these results it can be concluded that frozen loin black marlin has fulfilled SNI standards, this fish has a good quality so safe for consumption and marketable.

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Production and Application of Lactobacillus plantarum IBL-2 Bacteriocins as Meat Product Biopreservatives

Indonesian Food and Nutrition Progress ◽

10.22146/ifnp.24278 ◽

2017 ◽

Vol 14 (1) ◽

pp. 68

Author(s):

Marlia Singgih Wibowo ◽

Isra Muzakiyah ◽

Betty Nurhayati ◽

Tjokorde Armina Padmasawitri ◽

Yantyati Widiastuti ◽

...

Keyword(s):

Antimicrobial Activity ◽

Proteolytic Enzymes ◽

Meat Product ◽

Ground Beef ◽

Refining Process ◽

Plate Count ◽

Total Plate Count ◽

Three Samples ◽

Safe Food ◽

Number Of Bacteria

Biopreservation is one of the alternatives to obtain safe food products. The produced bacteriocin by Lactic Acid Bacteria (LAB) is potential as biopreservatives, which is safe for consumption, since it was a protein degradable by proteolytic enzymes. This study aimed to optimize bacteriocin production from L. plantarum IBL-2 and to evaluate the effectiveness of bacteriocins in reducing the number of total plate count and Salmonella typhimurium in ground beef. Bacteriocin was produced through fermentation of L. plantarum IBL-2, under various conditions to yield the compound with the best antimicrobial activity. The total number of bacteria in ground beef after the addition of L. plantarum IBL-2 fermentation supernatant was determined. The result was compared with the sample without preservatives (control), and sample added with commercial Nissin. All three samples of ground beef were spiked with S. typhimurium and incubated for 0, 2, 6, 8, 12, 14 days at a temperature of 4-10 ° C. Total Plate Count (TPC) method was utilized to determine the number of bacteria in the samples. The fermentation process resulted in bacteriocin with the strongest antimicrobial activity when using low molecular weight liquid medium (LMWLM), followed by a series of refining process. From day 0-14, the number of S. typhimurium, in sample added with L. plantarum IBL-2 fermentation supernatant, was lower than control and sample added with Nissin. The most optimal antimicrobial activity of bacteriocin was obtained using LMWLM as fermentation media, and using a series of refining process consist of bacteriocin supernatant evaporation, membrane ultrafiltration, and gradual fractionation using 80% ammonium sulphate. Bacteriocin from L. plantarum IBL-2 showed antimicrobial activity against S. typhimurium.

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Sifat Kimia, Mikrobiologi dan Organoleptik Yogurt yang Menggunakan Persentase Lactobacillus casei dan Kadar Gula yang Berbeda

Jurnal Agripet ◽

10.17969/agripet.v8i1.604 ◽

2008 ◽

Vol 8 (1) ◽

pp. 21-24

Author(s):

Yusdar Zakaria

Keyword(s):

Acetic Acid ◽

Lactobacillus Casei ◽

Crude Protein ◽

Plate Count ◽

Organoleptic Test ◽

Count Method ◽

Two Factors ◽

Plate Count Method

Chemical, microbiological and organoleptical of yogurt using the different of percentage lactobacillus casei and sugar levelABSTRACT. The objective of this study is to know quality of yogurt with variant of percentage Lactobacillus casei and sugar level. The parameter of this study were the crude protein applying the Kjeldhal method, the crude fat applying the Gerber method, the sum of amount of alive of micro-organism applying the plate count method and the organoleptic applying the square of. The result of this study showed that the different of sugar level is significant (P0.05) on crude protein and crude fat, however the different of percentage L casei not significant (P 0,05) on all parameter. The interaction is only found between two factors on crude fat. The highest of the rate amount of alive microorganism, crude protein and acetic acid are found in yogurt using 10% L. casei and 15% sugar level. From organoleptic test, it’s found that yogurt using 10% L. casei and 15% sugar level is the most prevered kind of yogurt.

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Tongkol (Euthynnus affinis) fermentation on organoleptics and its biochemistry

International Journal of Life Sciences ◽

10.29332/ijls.v4n3.503 ◽

2020 ◽

Vol 4 (3) ◽

Author(s):

Ni Made Darmadi ◽

Dewa Gede Semara ◽

I Made Kawan

Keyword(s):

Acetic Acid ◽

Research Method ◽

Ph Value ◽

Plate Count ◽

Total Plate Count ◽

Randomized Design ◽

End Products ◽

Completely Randomized Design ◽

Euthynnus Affinis

The technology to improve the quality of feed ingredients is fermentation. In general, all fermentation end products usually contain compounds that are simpler and easier to digest than the original ingredients. Tongkol fish can be fermented into Fermented Tongkol (Euthynnus affiis). The research method used was a completely randomized design with three treatments and three replications. The treatment used three types of fermen. Data were analyzed using ANOVA and LSD Advanced Test. The results showed that the best treatment was treatment using a combination of fermen 50% Bromelin with 50% Papain. with the results of iji, namely: Dissolved Protein 17,447%, Water content 71,781 %, Free Fatty Acid (FFA) 1,941 %, Total Plate Count 4.6x106 cfu, pH value 5,420, Butyric Acid 2,767 %, Acetic Acid 1,810 % and Lactic Acid 2,720 % and Organoleptic Favored by consumers.

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Microbiologys Quality of Fish Sauce Tongkol (Euthynnus affinis) with Additions Pineapple Juice (Ananas comosus)

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v20i3.19775 ◽

2018 ◽

Vol 20 (3) ◽

pp. 505

Author(s):

Irandha Citra Marasi Siahaan ◽

Henny Adeleida Dien ◽

Hens Onibala

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Ananas Comosus ◽

Plate Count ◽

Fish Sauce ◽

Pineapple Juice ◽

Organoleptic Test ◽

North Sulawesi ◽

Total Plate Count ◽

Euthynnus Affinis

Fish sauce is one of fish fishery product from fermentation process. In this study fish sauce made from Tongkol fish (Euthynnus affinis) that has high catching in North Sulawesi. This study aimed to make diversification product from Tongkol fish into fish sauce safe to eat. The research method applied was experimental laboratories. In this research was by additions (A) 0%, (B) 9%, (C) 12%, (D) 15% pineapple juice and (G8) 8%, (G9) 9%, (G10) 10% salt and stored in an incubator at temperature 50ºC during 6, 8, 10 days. Variable measured were Total Lactic Acid Bacteria, Total Plate Count, E.coli, Staphylococcus sp, gram strain, pH, water consentration and organoleptic test. The result showed that sample D (D1G10) with additions pineapple juice 15% caused decrease total pathogen bacteria and caused increase lactic acid bacteria. Showed that Total Lactic Acid Bacteria, Total Plate Count, E.coli, Staphylococcus sp, gram strain, pH, water consentration, gram strain, organoleptic test with pineapple juice 15% was 1.0x102; 9.0x104; 5.46; 69.14%; negative; 100 isolate positive shaped rod; the appearance 8; smell 8; taste 8. The result accordance with Standard National Indonesia (SNI) and safe to eat.

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