Daya Tahan Simpan Manisan Buah pala (Myristica fragrans H.) pada Variasi Konsentrasi Gula Ditinjau dari Angka Lempeng Total Koloni Kapang dan Khamir
Keywords:
manisan buah pala, variasi gula, ALT koloni kapangAbstract
Penelitian ini bertujuan untuk mengetahui kualitas mikrobiologi manisan buah pala yang disimpan pada waktu yang berbeda dan lama daya tahan simpan manisan buah pala berdasarkan kualitas mikrobiologi. Penelitian ini dilaksanakan di Laboratorium Sel dan Jaringan Fakultas Sains Universitas Cokroaminoto Palopo dengan metode penelitian deskriptif kuantitatif. Berdasarkan penelitian yang dilakukan diperoleh hasil bahwa kualitas mikrobiologi manisan buah pala yang disimpan pada waktu penyimpanan berbeda semakin menurun seiring bertambahnya waktu penyimpanan. Hal ini berdasarkan nilai ALT (Angka Lempeng Total) yang diperoleh pada waktu penyimpanan yang berbeda. Hari pertama dengan nilai ALT (Angka Lempeng Total) secara berturut-turut dengan variasi gula 100 gram; 5,8 x 10² cfu/ gram, 200 gram; 6, 0 x 10³ cfu/gram, dan 300 gram; 1,9 x 10³ cfu/gram. Pada hari ke-7 diperoleh nilai ALT (Angka Lempeng Total) pada variasi gula 100 gram; 2,47 x 10⁷ cfu/gram, 200 gram; 2,7 x 10⁷ cfu/gram, dan 300 gram; 3 x 10³ cfu/gram. Pada hari ke-14 diperoleh nilai ALT (Angka Lempeng Total) pada variasi gula 100 gram; 4,0 x 10⁵ cfu/gram, 200 gram; 2,93 x 10⁶ cfu/gram dan 300 gram; 1,17 x 10⁷. Adapun lama batas simpan manisan buah pala yakni hanya 1 hari untuk konsentrasi gula 100 gram dan 200 gram, sedangkan konsentrasi 300 gram bertahan selama 7 hari berdasarkan nilai ALT (Angka Lempeng Total) yang telah diperoleh sesuai dengan batas tolerir cemaran menurut SNI 7388:2009 yakni 1 x 10⁵ cfu/gram.
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