Test Activity Spice Traditional Balinese “Basa Genep” Against Growth Escherichia Coli During Storage on Temperature Room

Bumbu basa genep

  • Yasniana Dalima Dalima Universitas Warmadewa
  • Ni Made Ayu Suardani Singapurwa Department of Food Science and Technology, Faculty of Agriculture Warmadewa University, Denpasar Bali, Indonesia
  • I A.A Made Semariyani
  • I Putu Candra Department of Food Science and Technology, Faculty of Agriculture Warmadewa University, Denpasar Bali, Indonesia
  • I Wayan Sudiarta Department of Food Science and Technology, Faculty of Agriculture Warmadewa University, Denpasar Bali, Indonesia
DOI: https://doi.org/10.22225/seas.8.1.8853.38-44
Keywords: Keywords:, Seasoning, “Basa Genep” Traditional, Balinese, Storage, On Temperature Room

Abstract

This study aims to determine the characteristics of "Basa Genep" seasoning during storage at room temperature, to determine the shelf life of "Basa Genep" seasoning stored at room temperature, this study used a simple Randomized Complete Design (CRD), with descriptive microbial observations and shelf life observations. To determine the effect of each treatment, objective observations will be made (chemical analysis test of pH, moisture content, and microbiological analysis test of TPC, and Echerichia coli). And subjective observations are organoleptic testing). storage treatment produces even wet seasoning characteristics with total plate count (TPC) 2.3 x 103 colonies/gram, Escherihia coli 4.4 x 102 colonies/gram, 48.60% moisture content, pH test 5.66, with storage for 25 days at room temperature.

References

[1] BPOM RI No: 16 Year 2016. Microbiological Criteria in Processed Food Category of Seasonings and Condiments Ready to Use Pasta (Wet), Jakarta
[2] Ephanov, Nikita. 2023. What Is Balinese Base Genep and How Is It Used In Cooking? Accessed from https://www.tasting table.com/1213212/what-is-balinese-base-genep-and-how-is-it-used-in-cooking
[3] January, C., Sudarwanto, M. B., & Purnawarman, T. (2019). Antibiotic Resistance in Escherichia coli Isolated from Chicken Meat in Traditional Markets in Bogor City. Veterinary Journal March Veterinary Journal, 20(1), 125-131
[Soekarto. S.T. 1985. Organoleptic Assessment for Industry and Agricultural Products.Bharata Karya Akasara. Jakarta.
[5] Wellyalina. 2017. Identification of Phytochemical Compounds and Antimicrobial Power of the Main Spice Extracts of Rendang Seasonings Against (Staphylococcus aureus). Jurnal PertanianUMSB, 1(2):29-37.
[6] Yuniastri, 2019. Microbial and mold content in instant seasoning, Makassar
Published
2024-05-01
Issue
Vol. 8 No. 1 (2024)
Section
Articles

Authors who publish with this journal agree to the following terms:

  • Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  • Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  • Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Abstract viewed = 16 times
pdf downloaded = 16 times