BACTERIA AND FUNGI TEST ON FRUIT ICE DRINKS SOLD AROUND HARJOSARI MEDAN SANDWICH IN TOTAL PLATE NUMBERS
DOI:
10.013201/8g2gqk56Downloads
Abstract
The making/processing of fruit ice is generally without cooking or heating, the process of cutting the fruit and using water that is less than hygienic, so it is possible that it could be contaminated by bacteria or fungi. The total plate number test (ALT) was carried out by diluting graded samples using Letheen Borth (LB) media, for bacterial tests dilutions of 10-1 to 10-6, and fungal tests dilutions of 10-1 to 10-4. The diluted sample is mixed with the media at a temperature of 45℃±10℃ and incubated upside down. Bacterial ALT using Plate Count Agar (PCA) media was incubated at a temperature of 35℃±20℃ for 24 hours and fungal ALT using Potato Dextro Agar (PDA) media was incubated at a temperature of 25℃±20℃ for 3×24 hours. For control, a blank test was made. Next, observe and count the number of bacteria and fungi that grow on each cup. The results of the research show that there is bacterial contamination in home-made fruit iced drinks, there are samples that do not meet the requirements, namely samples 4 Garu II A of 19×10-6, exceeding those set by BPOM and SNI 19-2879-1992, Indonesian government regulations in the decision Minister of Health of the Republic of Indonesia No.66/MenKes/SK/VII/1994 the total bacterial plate number is not more than 10-6. and sample 9 Garu IV of 12x10-5 is already on the threshold of requirements. Mold/yeast contamination is completely below the permitted number, none exceeds 10-4.
Keywords:
Fruit ice drink bacteria fungi (mold/yeast) total plate numberReferences
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