‘’Uji Angka Lempeng Total (ALT) dan Angka Kapang Khamir (AKK) Pada Bumbu Masakan Siap Saji Basah Dari Satu Penjual Yang Ada Disalah Satu Pasar Ponorogo’’.

Fast wet spice is one of the herbs that are in great demand by the public
because it is easy to use, fast wet seasoning is no date kadaluarsanya. Thus
researchers want to test whether the testing of microbial impurities on ready-made
seasoning wet and does not qualify under the terms of SNI number HK 7388:2009
and BPOM Number 16 years 2016 Total Plate Numbers Terms i.e. 1 x 104
colonies/ grams and requirements on the number mold, Yeast 2 x 102 colonies/g.
Microbial impurities testing done on this research is test ALT and AKK. ALT is
one of the methods used to test aerobic bacteria mesofil impurities in the sample.
While the AKK is one method used to test for impurities in the form of
mushrooms molds and yeasts in the sample.
Formulation of the problem in this research is how many Total Plate
Number (ALT) and figures mold yeasts (AKK) on fast wet seasoning sold in one
market and whether the number of Ponorogo Figures Total Slabs (ALT) and
figures mold yeasts (AKK) on fast wet seasoning sold in one market 7388:2009
SNI compliant Ponorogo and BPOM number 16 Year 2016 on the maximum limit
of microbial Impurities in Food. The samples on this research from one market
ponorogo be seasoning beef Rendang, fried chicken, seasonings and condiments
Rawon. The examination does is test Number Plate Total (ALT) and test Numbers
Mold Yeasts (AKK) in laboratory Akafarma Sunan Giri Ponorogo. The
observations are then analyzed using Standard Deviation.
Based on the research results obtained data: (1) figures the Total Plate on
seasoning rendang 14, 406x10-4
colony/grams, seasoning fried chicken 0.0705 x
10-4
colony/grams, condiment Rawon 3.4522 x 10-4
colonies/g. (2) figures Mold
Yeasts on seasoning Rendang 0.1 x 10-2
colonies/g, seasoning fried chicken 4.53 x
10-2
colony/grams, condiment Rawon 1.4 x 10-2
colonies/g. (3) on testing ALT
condiments and seasonings Rendang Rawon not eligible i.e. number of impurities
greater than 1 x 10-4
colonies/g, seasoning fried chicken qualify because colonies
of less than 1 x 10-4 whereas on testing AKK seasoning beef Rendang and Rawon
qualify i.e. the number of colonies of krang from 2 x 10-2
colonies/g, while the
fried chicken seasoning did not qualify because the number of colonies of greater
than 2 x 10-2
colonies/g based on the regulations of the SNI Number HK
7388:2009.
Keyword : Herbs Wet Fast. ALT, AKK