Uji Cemaran Mikroba pada Ekstrak Kayu Manis (Cinnamomun burmani) Produksi Wilayah Jenangan Ponorogo dengan Metode ALT dan AKK

Cinnamon has been used and processed into herbal medicine. One herbal
product is herbal medicine with liquid dosage forms produced by CV.Sjri Songgo
Langgit namely Cinnamomun burmani (Cinnamomun burmani) Liquid Extract.
This product has been widely consumed but has not been widely marketed. Because
it has never been tested for quality. The purpose of this study was to determine the
microbial product quality using the ALT and AKK methods.
This study uses 3 types of samples that are made in 1 week on 3 different
days. The samples used were 9 bottle samples, each sample contained 600 ml. The
method used is ALT and AKK. ALT to determine the number of bacteria and for
AKK to find out the number of fungi.
Based on the results of the experiment data obtained conclusions: (1) The
total number of plates on Cinnamomun burmani 3787.67 colony / ml of liquid
extract. (2) The total number of plates on Cinnamomun burmani 547.5 colony / ml
liquid extract. (3) On testing the total plate count on Cinnamomun burmani liquid
extract fulfills the requirements. On testing the yeast mold figure on Cinnamomun
burmani liquid extract fulfilling the regulatory requirements of the Supervisory
Board of the Republic of Indonesia Food and Drug Supervisory Agency No. 12 of
2014 concerning Requirements for Quality of Traditional Medicines.
Key words: Cinnamon Liquid Extract (Cinnamomun burmani). ALT, AKK