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
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[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.
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Published
2024-05-01
Issue
Vol. 8 No. 1 (2024)
Section
Articles

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