The Safety of Tofu Food Produced in Klungkung Regency in Terms of Chemical and Microbiological Aspects

  • Sinta Purnamasari Faculty of Agriculture, Warmadewa University, Indonesia
  • A.A. Made Semariyani Faculty of Agriculture, Warmadewa University, Indonesia
  • I Nyoman Rudianta Faculty of Agriculture, Warmadewa University, Indonesia
  • I Putu Candra Faculty of Agriculture, Warmadewa University, Indonesia
  • I Wayan Sudiarta Faculty of Agriculture, Warmadewa University, Indonesia
DOI: https://doi.org/10.22225/seas.3.2.1474.82-88
Keywords: Tofu, Formalin, E. coli, Salmonella sp.

Abstract

This research was aimed at investigating the safety of tofu food in terms of chemical (formalin) and microbiological (E. coli and Salmonella sp.) aspects produced in KlungkungRegency that met SNI 01-3142-1998 requirements. The test was conducted in the Laboratory of the Great Hall of Denpasar Veterinary. This research was explorative research that used in-laboratory experiment design. The population of this research was obtained through the survey by conducting a survey, namely the number of tofu producers in KlungkungRegency that was 6 producers located in Klungkung Sub-District and Dawan Sub-District. The safety test of tofu food was conducted against formalin parameters (qualitative), E. coli and Salmonella sp. The result of this research from the six tofu samples showed negative content of formalin. Thus, the safety of tofu food based on the chemical (formalin) aspect had met the requirement by the Decree of the Health Minister of the Republic of Indonesia Number 722/Menkes/Per/IX/88 and the Decree of the Health Minister Number 1168/Menkes/Per/1999. The E. coli Microbe contamination which resulted <3.6 – 9.2 had met the established standard on SNI 01-3142-1998, namely the E. coli requirement which was 10 APM/gram at the highest. The Salmonella sp. test of all samples had a negative result that meant it had met the requirement of SNI 01-3142-1998. Therefore, it can be concluded that the microbiological quality of the tofu produced in Klungkung Regency had been good enough because it had met the requirements of SNI 01-3141-1998 regarding tofu quality requirements.

Author Biographies

Sinta Purnamasari, Faculty of Agriculture, Warmadewa University, Indonesia
Food Science and technology
A.A. Made Semariyani, Faculty of Agriculture, Warmadewa University, Indonesia
Food Science and technology
I Nyoman Rudianta, Faculty of Agriculture, Warmadewa University, Indonesia
Food Science and technology
I Putu Candra, Faculty of Agriculture, Warmadewa University, Indonesia
Food Science and technology
I Wayan Sudiarta, Faculty of Agriculture, Warmadewa University, Indonesia
Food Science and technology

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Published
2020-01-07
Issue
Vol. 3 No. 2 (2019)
Section
Articles

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