scholarly journals Pengaruh Lama Pemakaian Sediaan Kosmetik Bedak Padat Terhadap Cemaran Mikroba

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

scholarly journals KOMPOSISI KIMIA, SENYAWA BIOAKTIF DAN ANKGA LEMPENG TOTAL PADA RUMPUT LAUT Gracillaria edulis

2017 ◽  
Vol 5 (3) ◽  
pp. 90
Author(s):  
Susanti Musa ◽  
Grace Sanger ◽  
Henny Adeleida Dien
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Bioactive Compound ◽  
Bacterial Count ◽  
Ash Content ◽  
Plate Count ◽  
Test Results ◽  
Gracilaria Edulis ◽  
Average Value ◽  
Total Plate Count

This study was conducted to determine the proximate composition, bioactive compound and total plate count (TPC) in Gracilaria edulis seaweed. This research used descriptive explorative method. The results showed the average value of moisture content (77.7%); protein content (39.4%); fat content (8.1%); carbohydrates by difference (71.7%); ash content (20.7%) and very low bacterial count. Phytochemical test results show this seaweed contains alkaloids, saponins, flavonoids, and triterpenoids compounds. Penelitian ini dilakukan untuk mengetahui komposisi proksimat, senyawa bioaktif dan angka lempeng total (ALT) pada rumput laut Gracilaria edulis. Penelitian ini menggunakan metode penelitian deskriptif eksploratif. Hasil penelitian menunjukkan nilai rata-rata kadar air (77,7%); protein (39,4%); kadar lemak (8,1%); karbohidrat (71,7%); kadar abu (20,7%) dan jumlah bakteri yang sangat rendah. Hasil uji fitokimia menunjukkan rumput laut ini mengandung  senyawa alkaloid, saponin, flavonoid, dan triterpenoid.

scholarly journals Heavy Metal (Pb and Cu) and Bacterial Contamination in Mudskipper, Eeltail Catfish and Mud Clam at Kuala Tambangan Mangrove Ecosystem, South Kalimantan

2020 ◽  
Vol 20 ◽  
pp. 02001
Author(s):  
Anang Kadarsah ◽  
Dafiuddin Salim ◽  
Krisdianto ◽  
Ika Oksi Susilawati
Keyword(s):  
Heavy Metal ◽  
Bacterial Contamination ◽  
Mangrove Ecosystem ◽  
Lead Content ◽  
Plate Count ◽  
Vibrio Cholera ◽  
Total Plate Count ◽  
Mangrove Ecosystems ◽  
Qualitative Test ◽  
The Republic

Heavy metal content (Pb and Cu) in waters and sediments from the Kuala Tambangan mangrove ecosystem, South Kalimantan was above the standard of Minister Environment of the Republic of Indonesia in 2004. Lead content in waters is reached 0.128 mg/L and Cuprum at 0.444 mg/L, but in the sediments is increased dramatically almost 10 times (17,426 mg/gr for Lead and 20,576 mg/gr for Cuprum. The highest content of Lead (0.128 mg/L) was found in the estuary while for Cuprum (0.444 mg/L) found in the interior. The highest value of Lead (17,426 mg/gr) and Cuprum (20,576 mg/gr) for sediments were found in the estuary. Lead content in eeltail catfish and mud clam is can not be detected, but for Mercury (0.1601 mg/kg in eeltail catfish and 0.2653 mg/kg in mud clam) is above the standard of ISO 2354.6-2016. The Total Plate Count values of inhabitants fauna in mangrove ecosystems were below the standard of SNI 2332.3-2015. A qualitative test for Escherichia coli, Salmonella, and Vibrio cholera presents shows a negative value (<3 APM/g). Coliform quantitative test is above the standard of quality (43 APM/gr in eeltail catfish and 150 APM/g in mud clam). The presence of parasites was not found on all samples.

scholarly journals Evaluation the capacity of microbiological laboratories through proficiency testing programs in 2017

2018 ◽  
Vol 1 (2) ◽  
pp. 14-20
Author(s):  
Hang Nguyen Thi ◽  
Huong Doan Thi ◽  
◽  
Keyword(s):  
Quality Assurance ◽  
Proficiency Testing ◽  
Functional Food ◽  
Statistical Processing ◽  
Pass Rate ◽  
Plate Count ◽  
Test Results ◽  
Food Control ◽  
E Coli ◽  
Total Plate Count

In the context of international integration into the WTO, quality assurance in laboratories is an important requirement for providing reliable and highly accurate test results. One of the quality assurance&nbsp;tools currently used by various laboratories is the participation in proficiency testing (TNTT)/ interlaboratory comparisons. In order to assess the capacity of microbiological laboratories throughout the&nbsp;country and respond to the requirements of the customers, the National Institute for Food Control (NIFC)&nbsp;organized 6 biological proficiency testing schemes in food and functional foods in 2017. Based on the&nbsp;statistical processing and z-score calculation, NIFC has made a list of highly satisfactory microbiological&nbsp;laboratories such as such the pass rate of Total Plate Count, E. coli, Coliforms in functional food with&nbsp;92.9%, 100%, 92.3% ... The highest failure rate of Yeast and Mould in functional food (35.7%) and Coliforms in water (47.8%)... The results showed that the capacity of microbiology laboratories has been increased in both quality and quantity (with the largest number of participants of 89 laboratories). &nbsp;

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

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.

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

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).

scholarly journals KARAKTERISTIK KOMPOSISI KIMIA DAN TOTAL BAKTERI IKAN ROA (Hemirhampus sp.) ASAP YANG DI PASARKAN DI KECAMATAN BUNGKU TENGAH KABUPATEN MOROWALI

2020 ◽  
Vol 3 (1) ◽  
pp. 113
Author(s):  
Sarni Sarni ◽  
Haslianti Haslianti ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Chemical Composition ◽  
Random Sampling ◽  
Descriptive Analysis ◽  
Simple Random Sampling ◽  
Plate Count ◽  
Survey Method ◽  
Test Results ◽  
Total Plate Count ◽  
Total Bacteria ◽  
Treatment Water

Characteristics of Chemical Composition and Total Bacterial of Roa (Hemirhampus sp.) Smoke Marketed in the Bungku District of Central Morowali DistrictABSTRACT         The aim of this study was to determine the characteristics of chemical composition (water, ash, protein, and fat) and total bacteria (TPC) of smoked roa fish. Data analysis this study used descriptive analysis. The method used study is the survey method (Simple Random Sampling). The results of the chemical composition of the highest treatment water content P2 13.02%, ash P3 5.65%, protein P3 40.82%. and fat P3 13.87%. The best organoleptic test results were found in P1 with 7.30 appearance, 8.20 odor, 8.00 taste, 7.80 texture, and the best mushroom specifications were at P2 9.00. The lowest total bacteria test was found with 0,83×105 Log CFU/gr.Keywords: Ikan roa (Hemirhampus sp.) Asap, Total Plate Count (TPC),Uji Kimia, dan Uji Organoleptik ABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik komposisi kimia  (kadar air, kadar abu, kadar protein dan kadar lemak) dan total bakteri (TPC) terhadap ikan roa asap. Analisis data yang digunakan dalam penelitian ini yaitu menggunakan analisis deskriptif. Metode yang digunakan dalam penelitian ini yaitu metode survey (Simple Random Sampling). Hasil penelitian komposisi kimia perlakuan tertinggi kadar air P2 13,02%. Kadar abu tertinggi terdapat pada perlakuan P3 5,65%. Kadar protein perlakuan tertinggi terdapat pada P3 40,82%. dan kadar lemak perlakuan tertinggi terdapat pada  P3 13,87%. Hasil penilaian uji organoleptik terbaik terdapat pada P1 sepesifikasi kenampakan 7,30, bau 8,20, rasa 8,00, tekstur 7,80 dan pada spesifikasi jamur nilai terbaik terdapat pada P2 9,00. Total bakteri terendah terdapat pada P3 dengan nilai 0,83×105 Log CFU/gr.Kata kunci: Ikan roa (Hemirhampus sp.) Asap, Total Plate Count (TPC),Uji Kimia, dan Uji Organoleptik

scholarly journals "Base Genep" Instant Spices Quality For Sale In East Denpasar

2020 ◽  
Vol 4 (2) ◽  
pp. 142-150
Author(s):  
Sofia nggoweng ◽  
Ni Made Ayu Suardani singapurwa ◽  
I Nyoman Rudianta
Keyword(s):  
Escherichia Coli ◽  
Moisture Content ◽  
Water Content ◽  
Ph Value ◽  
Descriptive Study ◽  
Experimental Methods ◽  
Plate Count ◽  
Test Results ◽  
Total Plate Count

Instant spices is a mixture of several spices that are young to be found in the market at an affordable price, and are usually used immediately as a cooking spice for certain foods. This study aims to determine the quality of the "Base Genep" instant spices sold in the East Denpasar Market. This research is a descriptive study using survey and experimental methods in the laboratory. The number of samples to be studied was 44 samples from 81 populations. The variables in the study were moisture content, pH, Escherichia coli, Total Plate Count (TPC) and mold. The results showed that from 44 samples of "Basa Genep" instant seasoning water content test results obtained were 21.62% - 23.707%, while the pH value of 44 samples of "Basa Genep" instant spice was obtained between 2.2-2.5 so that it meets the requirements.

scholarly journals Risk Factors for Bacterial Contamination of Bovine Meat during Slaughter in Ten Indonesian Abattoirs

2019 ◽  
Vol 2019 ◽  
pp. 1-6 ◽  
Author(s):  
Diyantoro ◽  
Dhandy Koesoemo Wardhana
Keyword(s):  
Risk Factors ◽  
Escherichia Coli ◽  
Bacterial Contamination ◽  
Microbial Contamination ◽  
Visual Observation ◽  
Plate Count ◽  
Meat Production ◽  
Laboratory Examination ◽  
Beef Meat ◽  
Total Plate Count

Provision of beef meat which does not exceed the maximum microbial contamination limit is expected to meet the requirements to obtain safe, healthy, wholesome, and halal beef. Bacterial contamination during slaughtering process is a safety problem and concern for shelf life in meat production. This study was designed to determine the value of microbial contamination and its risk factors at the stage of the slaughtering process in the abattoirs. This research was conducted by visual observation accompanied by questionnaires and laboratory examination for bacterial contamination testing. The results showed the factor that significantly affected the total plate count (TPC) was carcass cutting (mean: 0.46 × 106 CFU/g; p=0.035) which was not carried out by the abattoir. The factor that had the greatest effect on the MPN of Escherichia coli was blood removal on the floor position (mean: 40.34 × 106 CFU/g; p=0.039) while the factors that significantly affected Staphylococcus aureus contamination were blood removal on the floor position (mean: 52.88 × 106 CFU/g; p=0.025) and carcass cutting which were not carried out by the abattoir (mean: 66.42 × 106 CFU/g; p=0.015).

Assessment of Zinc, Iron, and Microbes concentrations in Blood Cockles (Anadara granosa) as Complementary Foods and Implications for reducing of Micronutrition Deficiency

2021 ◽  
pp. 3399-3403
Author(s):  
Margaretha Solang ◽  
Djuna Lamondo ◽  
Ramli Utina ◽  
Syam Kumaji ◽  
Zuliyanto Zakaria
Keyword(s):  
Heavy Metals ◽  
Plate Count ◽  
Food Control ◽  
National Agency ◽  
Filter Feeder ◽  
Total Plate Count ◽  
Zn Content ◽  
Blood Cockle ◽  
Anadara Granosa

Blood cockles (Anadara granosa) are filter feeder that can accumulate heavy metals and microbes so that need to pay attention to the maximum intake. The objective of this study was to evaluate the content of Fe, Zn, a total of microbes and maximum tolerable intake value (MTI). The study employed quantitative analysis. The samples were collected from Wonggarasi Timur Village, Pohuwato Regency, Gorontalo, Indonesia. The determination of Fe and Zn was carried out through Atomic Absorption Spectrophotometer and the microbes total was done by using the Total Plate Count test. Maximum Tolerable Intake value was calculated according to the provisions of JEFCA. The results of the study showed that the Fe and Zn average of blood cockles ranged from 227.85±5.04 ppm – 247.98±6.77ppm and 2.77±0.07ppm-2.82±0.09ppm. Microbes total ranged from 1.7 x 103 colonies/g – 2.4 x 103 colonies/g. The MTI value assumed for person weighing 70 kg based on Fe and Zn content of blood cockle is 0.226kg/day - 0.467kg/day and 24.822kg/day - 24.911kg/day. Blood cockles are a source of Fe, Zn and are safe for consumption according to MTI. Consumption of blood cockles helps reduce the problem of deficiency of Fe and Zn. The content of Fe is higher than the content of Zn in blood cockles. Blood cockles from Pohuwato regency are safe for consumption according to MTI. The microbes total in blood cockles ranged from 1.7x103 colonies/g -2, 4x 103 colonies/g. This total is below the Badan Pengawas Obat dan Makanan/ Indonesian National Agency of Drug and Food Control (BPOM) standard, which is 5 x 105 CFU/g so that the blood cockles are safe for consumption.

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

2019 ◽  
Vol 11 (1) ◽  
pp. 34
Author(s):  
Khoeruddin Wittriansyah ◽  
Soedihono Soedihono ◽  
Dodi Satriawan3
Keyword(s):  
Acetic Acid ◽  
Lower Number ◽  
Mugil Cephalus ◽  
Plate Count ◽  
Chitosan Concentration ◽  
Organoleptic Test ◽  
Total Plate Count ◽  
Number Of Bacteria

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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