scholarly journals Total Plate Count Analysis Of Tuna Fish Adulterated With Lard In Order To Improve Halal Products

2019 ◽  
Vol 1 (1) ◽  
pp. 7-15
Author(s):  
Muhammad Taufik ◽  
Desi Ardilla ◽  
Mariany Razali ◽  
Maya Handayana Sinaga
Keyword(s):  
Design Method ◽  
Plate Count ◽  
Solvent Concentration ◽  
Food Sector ◽  
Tuna Fish ◽  
Muslim Population ◽  
Randomized Design ◽  
Two Factors ◽  
Microbial Analysis ◽  
Hexane Concentration

Indonesia is the country with the largest level of Muslim population in the world. Guarantees for the safety and protection of consumers in the food sector must be considered. One of the parameters used in product halal is total microbial analysis. The sample used was processed tuna which is adulterated with lard (1: 1). The research method uses Factorial Completely Randomized Design method which consists of two factors, Factor I: Solvent Concentration (K) consists of 4 levels, namely: K1 = 20%, K2 = 30%, K3 = 40%, K4 = 50%, Factors II: Maseration Time (W) consists of 4 levels : W1 = 06 Hours, W2 = 12 Hours, W3 = 18 Hours, and W4 = 24 Hours. The results showed that the n-hexane concentration had a very significant effect (p <0.01) on the total microbial parameters. The highest total microbes were in the 50% (K4) concentration of 4,337 log CFU / ml (2.2x104 CFU / ml) and the lowest value was in the treatment concentration of 20% (K1) which was 4,216 log CFU / ml (1.7x104 CFU / ml). The average microbial total value in the treatment of solvent concentration (K) obtained was 2.0x104 CFU / ml. The treatment of maceration time also gave a very significant effect (p <0.01) on the total microbial parameters. The highest total microbial was 24 hours treatment = 4,410 log CFU / ml (2,6x104 CFU / ml) and the lowest value was at 6 hours treatment which was 4,173 log CFU / ml (1.5x104 CFU / ml). Total microbial analysis provides information on adulteration of lard in processed food products in support of halal certification

scholarly journals Kajian Edible Coating Berbasis Kolang-Kaling dengan Penambahan Bahan Pengental dari Sumber Alami (Pati dan Pektin) dan Sintetis (CMC) yang Diaplikasikan pada Dodol

2020 ◽  
Vol 3 (1) ◽  
pp. 13
Author(s):  
Dwi Pramsiska ◽  
Noor Harini ◽  
Sri Winarsih ◽  
Hanif Alamudin Manshur
Keyword(s):  
Design Method ◽  
Edible Coating ◽  
Plate Count ◽  
Treatment Level ◽  
Edible Coatings ◽  
Total Plate Count ◽  
Randomized Design ◽  
Two Factors ◽  
Level 1

The purpose of this study was to determine the effect of the type of thickener on the quality of edible coatings, the effect of the concentration of thickener types on the quality of edible coatings applied to dodol, and find the best treatment of edible coatings that can increase the shelf life of dodol. The research was arranged in a Nested Randomized Design method consisting of two factors. First factor that became the nest was a variation of thickener (P) with treatment level (Pati, Pectin, and CMC) and second factor that became nested namely variation of thickener concentration (K) with treatment level (1%, 1.5%, and 2% ). The results showed that the addition of pectin 2% as the best treatment has a viscosity of 238.2 cP and the ability to protect dodol on the 6th-day storage can be observed at a water content of 26.98% which is close to SNI which is equal to 20%, TPC (Total Plate Count) 4.9 × 104Cfu / g which is close to the TPC number on SNI of 1 × 104Cfu / g, FFA (Free Fatty Acid) of 1.06% which does not exceed the SNI limit of 10.5%, the texture of 8.18 N / mm, the aroma score of 3.53 is a bit rancid, the appearance score is 5.23 which means neutral and the preferences score is 6.07 which means a little like.

KAJIAN AKTIVITAS ANTIBAKTERI EKSTRAK KULIT PISANG RAJA (Musa Paradisiaca var. Raja) DAN SERAI (Cymbopogon Citratus) TERHADAP UMUR SIMPAN BAKSO AYAM

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Feren Feren ◽  
Sri Wahyuni ◽  
RH Fitri Faradilla
Keyword(s):  
Storage Time ◽  
Design Method ◽  
Storage Period ◽  
Control Treatment ◽  
Plate Count ◽  
Banana Peel ◽  
Total Plate Count ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Peel Extract

ABSTRACT The purpose of this study was to determine the interaction effect of storage time and concentration of plantain peel extract and lemongrass on organoleptic characteristics (color, aroma, texture, and elasticity) and total microbes in chicken meatballs. This study used a 2-Factorial Completely Randomized Design method. The first factor was storage time with three levels, namely 0 days (T0), 2 days (T1), and 4 days (T2. Meanwhile, the second factor was the concentration of plantain peel and lemongrass extract with three levels, namely 0% (C0), 30% plantain peel extract + 20% lemongrass extract (C1), 20% banana peel extract + 30% lemongrass extract (C2), and 25% banana peel extract + 25% lemongrass extract (C3). Observation variables were organoleptic tests which included color, aroma, texture, elasticity, and shelf life after treatment based on the results of the total plate count (TPC) calculation. The results show that the 2-day storage period with the addition of 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment for organoleptic characteristics (color, aroma, texture, and elasticity). Based on the results of the study, it can be concluded that the administration of plantain peel extract and lemongrass was able to maintain the quality of chicken meatballs for two different days compared to the control. Treatment with a storage period of 2 days with 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment that was most favored by the panelists and had the least number of microbial colonies.Keywords: Meatballs, preservatives, banana peel extract and lemongrass, storage time.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh interaksi lama penyimpanan dan konsentrasi ekstrak kulit pisang raja dan serai terhadap uji organoleptik (warna, aroma, tekstur dan kekenyalan) dan total mikroba pada bakso ayam. Penelitian ini menggunakan metode Rancangan Acak Lengkap Faktorial 2 Faktor. Faktor Pertama adalah lama penyimpanan yang terdiri dari tiga taraf yaitu 0 hari (T0), 2 hari (T1) dan 4 hari (T2), faktor kedua yaitu perlakuan ekstrak kulit pisang raja yang terdiri atas tiga taraf yaitu konsentrasi 0% (C0), konsentrasi ekstrak kulit pisang raja 30% + konsentrasi ekstrak serai 20% (C1), konsentrasi ekstrak kulit pisang raja 20% + konsentrasi ekstrak serai 30% (C2), konsentrasi ekstrak kulit pisang raja 25% + konsentrasi serai 25% (C3). Variabel pengamatan yaitu uji organoleptik yang meliputi warna, aroma, tekstur, kekenyalan dan daya simpan setelah perlakuan berdasarkan hasil perhitungan jumlah total plate count (TPC). Hasil penelitian menunjukkan bahwa perlakuan lama penyimpanan 2 hari dengan penambahan ekstrak kulit pisang raja 25% dab serai 25% (T1C3) merupakan perlakuan terbaik untuk uji organoleptik (warna, aroma, tekstur dan kekenyalan). Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian ekstrak kulit pisang raja dan serai mampu mempertahankan kualitas bakso ayam selama dua hari yang berbeda dengan kontrol. Perlakuan dengan lama penyimpanan 2 hari dengan pemberianekstrak kulit pisang raja 25% dan serai 25% (T1C3) merupakan perlakuan terbaik yang paling disukai oleh panelis dan memiliki jumlah koloni mikroba paling sedikit.Kata kunci: Bakso, pengawet, ekstrak kulit pisang dan serai, lama penyimpanan

scholarly journals Pengaruh Edible Coating dari Kitosan dengan Konsentrasi Berbeda Terhadap Keumamah selama Masa Penyimpanan

2019 ◽  
Vol 4 (1) ◽  
pp. 538-546
Author(s):  
Sifa' Fauziyani ◽  
Fahrizal Fahrizal ◽  
Anshar Patria
Keyword(s):  
Thiobarbituric Acid ◽  
Edible Coating ◽  
Plate Count ◽  
Tuna Fish ◽  
Penicillium Sp ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Primary Substance ◽  
Long Storage

Abstrak. Keumamah (ikan kayu) merupakan makanan tradisional khas Aceh yang dibuat dari ikan tuna.Tetapi ikan kayu (keumamah) tersebut tidak dikemas, yang menyebabkan ikan kayu (keumamah) cepat terserangbakteri dan pertumbuhan jamur jenis Penicillium sp. Untuk itu diperlukan alternatif pengawet alami dalampenelitian ini yaitu kitosan yang berasal dari cangkang kulit udang sebagai bahan dasar pembuatan ediblecoating. Tujuan penelitian ini adalah untuk mengetahui konsentrasi kitosan terbaik sebagai edible coating untukmemperpanjang masa simpan keumamah pada suhu ruang. Penelitian ini menggunakan Rancangan AcakLengkap (RAL) Faktorial dengan 2 faktor. Faktor pertama adalah konsentrasi Kitosan (K) yaitu K0 = 0%kontrol, K2 = 1% Kitosan, K2 = 2% kitosan. Faktor kedua adalah lama penimpanan (P) yaitu P1 =4 minggu,P2= 6 minggu, dan P3=8 minggu. Nilai a w yang dihasilkan pada penelitian ini 0,65, kadar air 4,35%, totalmikroba 7,51 cfu ml/gram, TBA 0,25 manoldehida/gram, kadar protein 36,79%, dan organoleptik tekstur 2,48.Perbedaan konsentrasi kitosan pada keumamah berpengaruh sangat nyata terhadap a w , dan lama penyimpananberpengaruh nyata terhadap kadar air, total mikroba, Thiobarbituric Acid (TBA), analisis protein, danorganoleptik deskriptif aroma . Berpengaruh nyata terhadap nilai organoleptik warna. Dan tidak berpengaruhnyata terhadap uji organoletik tekstur serta tidak terdapatnya bakteri E.coli pada keumamah berkonsentrasikitosan. Pada keumamah konsentrasi terbaik di tunjukkan pada konsentrasi 1% dan 2%.Abstract. Keumamah (wooden fish) is Acehnese traditional food made from tuna fish. But, tradisionalkeumamah was unpackaged, this caused easily attacked by pest and growth penicillium sp. Natural preservativeneeded in this study is chitosan shrimps skin shells as primary substance to make edible coating. The objective ofthis study is to obtain the best chitosan concretations as edible coating to extend keumamah shelf life in roomtemperature. This study used completely randomized design consisting of 2 factors. First factor is chitosanconsentration (K) K0=0% control, K1=1% Chitosan, K2=2% Chitosan. Second factor is long storage (P) P1= 4weaks, P2= 6 weaks, P3= 8 weaks. A w produced in this study is 0,65, moisture 4,35, total plate count 7,51, TBA,0,25 manoldehida/gram, Protein 36,79%, and organoleptic test texture 2,48. The difference of chitosanconsentration in keumamah influenced significantly to a w , and long storage influenced to moisture, TotalPlate Count (TPC), and fragrance and texture organoleptic and not influenced to Thiobarbituric Acid (TBA) andE. coli bacteria not found in keumamah coated by edible coating.

scholarly journals Efek Agitasi Susu Probiotik yang ditambahkan Buah Naga Merah (Hylocereus polyrhizus) terhadap Uji Sensorik dan Total Plate Count

2016 ◽  
Vol 1 (1) ◽  
pp. 816-823
Author(s):  
Feby Zalika Parindra ◽  
Yusdar Zakaria ◽  
Yurliasni Yurliasni
Keyword(s):  
Ph Value ◽  
Plate Count ◽  
Milk Processing ◽  
Total Plate Count ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Microbial P ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Hylocereus Polyrhizus

Abstrak.  Suatu penelitian telah dilakukan untuk mengetahui efek agitasi susu probiotik yang ditambahkan buah naga merah (Hylocereus Polyrhizus). Penelitian ini dilakukan di Laboratorium Ilmu dan Teknologi Pengolahan Susu Fakultas Pertanian Universitas Syiah Kuala pada tanggal 29 April - 31 Mei 2016. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2x4 dengan 3 kali ulangan yang terdiri dari 2 faktor, A, agitasi yaitu (A1) dan (A2) non agitasi. Dan faktor B yaitu konsentrasi buah naga merah (B1) 20%,  (B2) 25%,  B3 (30%) dan (B4) 35%. Parameter yang diamati adalah derajat keasaman (pH), total mikroba dan uji organoleptik. Hasil penelitian menunujukkan bahwa terdapat pengaruh yang sangat nyata (P0,01) terhadap derajat keasaman (pH) dan berpengaruh nyata terhadap total mikroba (P0,05) serta terdapat interaksi antara kedua perlakuan. Sedangkan untuk uji organoleptik terdapat pengaruh yang sangat nyata (P0,01) terhadap kekentalan dan warna susu probiotik.  nilai derajat keasaman pH 4,03 - 4,11 dengan agitasi (pengadukan) masih sesuai dengan standar (SNI) 01-2981-1992. Sedangkan nilai total mikroba optimal terjadi pada penambahan buah naga sebanyak 30% baik agitasi maupun non agitasi. Effects of Milk Probiotic Agitation Added Red Dragon Fruit (Hylocereus Polyrhizus) on Sensory Test and Total Plate Coun Abstract.  A study about effects of milk probiotic agitation added red dragon fruit (Hylocereus Polyrhizus)  has been conducted to determine to test sensory and total plate count. This research was held at the Laboratory of Science and Milk Processing Technology, Agriculture Fakulty Syiah Kuala University on April 29 to May 31, 2016. This study used a completely randomized design (CRD) 2x4 factorial design with three replications consisting of two factors, A, agitation (A1) and (A2) non agitation. And factor B is the concentration of red dragon fruit (B1) 20%, (B2) 25%, B3 (30%) and (B4) 35%. The observed parameter is the degree of acidity (pH), total microbial and organoleptic tests. The results of the study indicate that the there is a  highly significant influence (P 0,01) to the degree of acidity (pH) and total significantly affected the total microbial (P 0.05), and there is interaction between the two treatments. As for organoleptic tests are highly significant effect (P 0.01) the thickness and color of probiotic milk. acidity pH value of 4.03 to 4.11 with agitation (stirring) is still in accordance with the standard (SNI) 01-2981-1992. While the total value of optimal microbial occurred upon addition of dragon fruit by 30% both agitation and non agitation

scholarly journals Kandungan Flavonoid dan Serat Sesbania grandiflora pada Berbagai Umur Bunga dan Polong

2018 ◽  
Vol 9 (2) ◽  
pp. 122-130
Author(s):  
Eko Setiawan
Keyword(s):  
Dietary Fiber ◽  
Design Method ◽  
Soil Conditions ◽  
Vegetable Production ◽  
Harvest Time ◽  
Sesbania Grandiflora ◽  
Randomized Design ◽  
Two Factors ◽  
Dry Soil ◽  
Completely Randomized Design

ABSTRACTThe vegetable production in Madura islands is very limited due to dry soil conditions. The turi tree (Sesbania grandiflora) planted in Madura as barrier rice fields has the potential to be optimized as a source of vegetable. The objective of the study was to determine flavonoid and dietary fiber contents in flowers and fruits/pods of red and white turi that are picked at different ages. The research was conducted in December 2016 to March 2017 at Bangkalan. The study was arranged is Completely Randomized Design method with two factors and three replications. First factor was namely flower (red and white turi), and second factor is harvest time (turi flowers are harvested at 1, 2, 3, 4, 5, and 6 days; while the fruits/pods are harvested at 1, 2, 3, 4, 5, and 6 weeks after anthesis). The results showed that flavonoid contents in white turi flower ranged from 12.58-211.35 mg.100 g-1, whereas flavonoid contents in red flower ranged from 17.32- 30.05 mg.100 g-1. The highest flavonoid content is produced at 4-day-old flowers for white turi, and 4-5 day-old flowers for red flowers. The dietary fiber content in turi flower was higher in red than white flower ranged from 2.11-2.85% and 1.82-2.55%, respectively. The amount of dietary fiber in the fruits/pods was low, range from 0.013-0.686% and 0.009-0.722% in white and red turi, respectively. The flowers of turi should be consumed at 4-5 day-old flowers, while fruits/pods at 1-3 weeks after anthesis.Keywords: anthesis, functional vegetable, harvest time, Madura islandABSTRAKProduksi tanaman sayuran di Pulau Madura sangat terbatas karena kondisi tanah yang kering. Pohon turi (Sesbania grandiflora) yang ditanam sebagai pembatas tegalan dan sawah di Madura berpotensi untuk dioptimalkan sebagai sumber bahan sayuran. Penelitian bertujuan mengetahui kandungan serat dan flavonoid pada bunga dan buah/polong turi warna merah dan putih yang dipetik pada umur yang berbeda. Penelitian dilaksanakan di Bangkalan pada bulan Desember 2016 sampai Maret 2017. Penelitian menggunakan Rancangan Acak Lengkap dengan dua faktor dan diulang 3 kali. Faktor pertama adalah jenis bunga (turi bunga merah dan bunga putih), sedangkan faktor kedua adalah umur panen (bunga turi dipanen pada umur 1, 2, 3, 4, 5, dan 6 hari; sedangkan buah (polong) dipanen pada umur 1, 2, 3, 4, 5, dan 6 minggu setelah bunga mekar). Hasil penelitian menunjukkan kandungan flavonoid pada bunga turi putih berkisar antara 12.58-21.35 mg.100 g-1, sedangkan pada turi bunga merah kandungan flavonoid berkisar 17.32-30.05 mg.100 g-1. Kandungan flavonoid tertinggi dihasilkan pada bunga umur 4 hari untuk turi putih, dan bunga umur 4-5 hari untuk turi merah. Kandungan serat turi merah lebih tinggi dibandingkan dengan turi putih masing-masing dengan kisaran antara 2.11-2.85% dan 1.82-2.55%. Kandungan serat pada buah/polong turi sangat rendah berkisar antara 0.013-0.686% pada turi putih dan sebesar 0.009-0.722% pada turi merah. Bunga turi sebaiknya dikonsumsi pada umur 4-5 hari, sedangkan buah/polong pada umur 1-3 minggu setelah anthesis.Kata kunci: anthesis, Pulau Madura, sayuran fungsional, umur panen

scholarly journals Increasing Antioxidant Activity and Organoleptic Properties of Soursop Leaf Tea (Annona muricata Linn.) by Adding Cinnamon Powder (Cinnamomum burmanni)

2020 ◽  
Vol 11 (2) ◽  
pp. 101-110
Author(s):  
Indarto Indarto ◽  
Salima Duwi Astuti ◽  
Mahmud Rudini ◽  
Wisnu Pambudi
Keyword(s):  
Antioxidant Activity ◽  
Design Method ◽  
Annona Muricata ◽  
Organoleptic Properties ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Two Factors ◽  
Qualitative Descriptive ◽  
Completely Randomized Design

Soursop leaf tea is a health drink that contains steroid compounds, terpenoids, flavonoids, kumari, tannins, and alkaloids. The flavonoids and tannins in soursop leaves act as antioxidants. Since it has an unpleasant aroma, cinnamon is added to add scent and flavor. This study aimed to determine the effect of cinnamon powder on the soursop leaf tea's antioxidant activity. This study employed the completely randomized design method (CRD) with two factors: the soursop leaves and cinnamon powder concentrations. This study consisted of four treatments, namely SP0 (100% soursop leaves), SP1 (90% soursop leaves and 10% cinnamon powder), SP2 (80% soursop leaves and 20% cinnamon powder), and SP3 (70% soursop leaves and 30% cinnamon powder) within three repetitions. The proximate test was focused on antioxidant activity analyzed by ANOVA at α = 5%. The organoleptic test covered the color, taste, aroma, and other overall preferences by qualitative descriptive tests. The results showed that the highest antioxidant (29.19%) could be found in the SP3 sample (70% soursop leaves and 30% cinnamon powder), while the preferred organoleptic test was the SP2 sample.

scholarly journals PENGARUH INTENSITAS CAHAYA MATAHARI DANKETERSEDIAAN AIR TERHADAP PERTUMBUHANTANAMAN CABAI RAWIT (Capsicum frutescens L.)

Biocelebes ◽  
2020 ◽  
Vol 14 (1) ◽  
pp. 31-36
Author(s):  
Ajis Ajis ◽  
Wahyu Harso
Keyword(s):  
Light Intensity ◽  
Soil Water ◽  
Water Availability ◽  
Design Method ◽  
High Light Intensity ◽  
Soil Water Availability ◽  
Capsicum Frutescens ◽  
Randomized Design ◽  
Short Period ◽  
Two Factors

Light intensity is one the most important factor to the growth of Capsicum frutescens L, however high light intensity can cause high evaporation which causes plant suffering from drought. The aim of this study was to determine the effect of different sunlight intensities and soilwater availabity to C. frutescens growth. The study was conducted by a completely randomized design method with two factors. The first factor was light entensity which consisted of 100 and 50% sunlight intensity (4287 and 2587 lux). The second factor was soil water avaibility which consisted of 75, 50 and 25% fied capacity. The results showed that plants grown at 100% light intensity had higher growth than plants grown at 50% light intensity on every soil water availability treatments. Soil water availability was not significantly affecting plant growth. It might be caused by plant received short period of sunlight.

scholarly journals The Making of Salty Soy Sauce From Koro Benguk (Mucuna Pruriens) (Study of Saline Concentration of Salt Solution and Duration of Moromi's Fermentation)

2016 ◽  
Vol 4 (2) ◽  
pp. 101
Author(s):  
Arie Febrianto Mulyadi ◽  
Wignyanto MS ◽  
Eka Yaniar Putri Nur Hidayah
Keyword(s):  
Salt Solution ◽  
Design Method ◽  
Soy Sauce ◽  
Mucuna Pruriens ◽  
Friedman Test ◽  
Treatment Results ◽  
Dissolved Solids ◽  
Randomized Design ◽  
Two Factors

The objectives of this study were to determine the saline concentration and moromi’s fermentation duration of Koro Benguk salty soy sauce at best organolepticly and determine consumers’ preferences towards Koro Benguk salty soy sauce from the best treatment results. The study was conducted using a randomized design method using two factors: the saline concentration (17%; 20%; and 23%) and duration of moromi’s fermentation (2; 3; and 4 weeks). The best treatment results based on the Friedman test was on the saline concentration of 17% and moromi’s fermentation duration was 4 weeks, with the NP value of 1,000; had a preference color level of 5:40 (liked); aroma of 4.30 (rather liked); flavor of 4.55 (rather liked); and viscosity of 5.05 (liked). The obtained protein was 7.14%; and dissolved solids of 27obrix. Consumers’ preferences towards the best treatment showed that product of Koro Benguk salty soy sauce was acceptable to consumers.

scholarly journals PENGARUH PEMBERIAN EKSTRAK BELIMBING WULUH (Averrhoa bilimbi) TERHADAP BERAT RESIDU FORMALIN IKAN TONGKOL (Euthynnus affinis) BERFORMALIN

2016 ◽  
Vol 12 (3) ◽  
pp. 160
Author(s):  
Aminonatalina Aminonatalina ◽  
Emmy Sri Mahreda ◽  
Ahmadi Ahmadi ◽  
Uripto Trisno Santoso
Keyword(s):  
Experimental Method ◽  
Concentration Factor ◽  
Tuna Fish ◽  
Factor B ◽  
Extract Concentration ◽  
Highest Weight ◽  
Randomized Design ◽  
Two Factors ◽  
Euthynnus Affinis

This study aimed to analyze the effects of the concentration and duration of submersion in the extract of ‘belimbing wuluh’ on the decrease of the weight of formaldehyde residue, and also to analyze the concentration and optimum submersion length of time to produce the decrease of the highest weight of formaldehyde residue on the formaldehyde tuna fish. The study used an experimental method. The design used was a completely factorial randomized design (CRD), using two factors: duration of soaking factor (A) and the concentration factor (B) extracts of ‘blimbing wuluh’. Factor (A) was implemented for 15 minutes, 30 minutes, 45 minutes and 60 minutes, while factor (B) was done for 0% (control), 20%, 40%, 60%, 80% and 100%. Based on the experiments, the research showed that prolonged submersion gave significant effects on decreasing the residual formaldehyde, while the extract concentration ‘blimbing wuluh’ gave very significant effect in reducing the residual formaldehyde of tuna fish. For optimum results,  a concentration of 60% with prolonged submersion for 30 minutes  resulted in the reduction of residual formaldehyde percentage of 81.25%, the highest percentage compared with other treatments.

Analisis Kandungan Mikroba, Formalin, dan Timbal (Pb) pada Tahu Sumedang yang Dijual Di Daerah Macet Cicurug, Ciawi, dan Cisarua Jawa Barat

2020 ◽  
Vol 6 (1) ◽  
pp. 087
Author(s):  
Rosy Hutami ◽  
M Fakih Kurniawan ◽  
Henna Khoerunnisa
Keyword(s):  
Content Analysis ◽  
Microbial Contamination ◽  
Atomic Absorption Spectrophotometry ◽  
Plate Count ◽  
Traffic Jam ◽  
Absorption Spectrophotometry ◽  
Traffic Jams ◽  
Total Plate Count ◽  
Microbial Analysis ◽  
Aas Method

Sumedang tofu is one of favorite foods for Indonesian society. But many sellers or producers are not aware to the food safety of sumedang tofu. The aims of this study were to analyze the microbial, formalin, and lead (Pb) contents in ready-to-eat sumedang tofu which were sold in traffic jams area in Cicurug, Ciawi, and Cisarua. The analysis were carried out by Total Plate Count (TPC) testing for microbial analysis, potassium permanganate reaction (KMnO4) testing for formaldehyde analysis, and atomic absorption spectrophotometry (AAS) method for lead content analysis in the samples. The results obtained for the microbial analysis were sumedang tofu that were sold in the traffic jam areas of Cicurug, Ciawi, and Cisarua contained contaminant above the treshold (1.4 x 105 colonies / gram to 2.2 x 105 colonies / gram of microbes). All of the samples of sumedang tofu were positive containing formaldehyde. Otherwise, there were no lead (Pb) content in all samples regarding to AAS analysis. This study concluded that the ready-to-eat sumedang tofu those were sold in traffic jam area in the Cicurug, Ciawi, and Cisarua were not suitable for consumption because it contained exceed microbial contamination and formalin which are harmful for human health.Keywords : formalin, microbes, sumedang tofu, lead, traffic jam

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