The Comparation Study of Pasteurized "Fruits Up" Products Using TPC (Total Plate Count) Method

https://doi.org/10.22146/aij.v6i1.53955

Anas Bunyamin(1*), Natasha Putri Siahaan(2), Dwi Purnomo(3), Marlis Nawawi(4)

(1) Faculty of Agroindustrial Technology, Universitas Padjajaran, Indonesia
(2) Faculty of Agroindustrial Technology, Universitas Padjajaran, Indonesia
(3) Faculty of Agroindustrial Technology, Universitas Padjajaran, Indonesia
(4) Sacita Muda, Indonesia
(*) Corresponding Author

Abstract


Fruits Up is one of the small and medium sized enterprises (SMEs) which is engaged in developing puree mango beverage. To satisfy the consumer, Fruits Up decided not to use chemical preservatives as a solution to be a healthy drink with longer shelf life time product. The purpose of this research is to conduct pasteurization process on Fruits Up product as solution of increasing product shelf life time without the use of chemical preservatives. Comparison of existing products will be analyzed using microbiological quantitative analysis with Total Plate Count (TPC) method and presented in the form of Standard Plate Count (SPC). The sampling method was using a Completely Randomized Factorial Design with difference room temperature and storage time (1 day, 3 day and 5 day). According to the result, the least amount of bacteriology is present in the pasteurized Fruits Up product with H1 storage of refrigerator temperature (10°C) and the highest amount is found on Fruits Up products that have not been pasteurized with H5 storage of room temperature (26°C). Based on the results, a significant decrease in TPC occurs during the pasteurization process so that the pasteurization process is highly recommended to be performed permanently

Keywords


Fruits Up; Mango Puree; Pasteurization; SMEs; TPC

Full Text:

PDF


References

Broto, W. 2003. Mangga: budidaya, pascapanen dan tata niaganya. Jakarta: Agromedia Pustaka. pp. 2. ISBN: 979- 3084-89-8.

Direktorat Jenderal Hortikultura. 2015. Statistik Produksi Hortikultura. Kementerian Pertanian Direktorat Jenderal Hortikultura. Jakarta, Indonesia.

Dyah, Liss. 2017. Pengaruh Pasteurisasi Terhadap Jumlah Koloni Bakteri pada Susu Segar dan sebagai Upaya Menjaga Kesehatan. Indonesian Journal on Medical Science, Volume 4.

Ermi Sukasih, Setyadjit, Ratih Dewanti Hariyadi. 2005. Analisis Kecukupan Panas Pada Proses Pasteurisasi Puree Mangga (Mangifera Indica L). J. Pascapanen, vol 2 (2) pp. 8-17.

Pusat Data dan Sistem Informasi Pertanian Sekretariat Jenderal – Kementerian Pertanian. 2014. Outlook Komoditi Mangga. ISSN: 1907-1507.

Sisni. Bsn. go. id. SNI 2897. 2008: http://sisni.bsn.go.id/index.php/SNI_main/ SNI/ detail_SNI /7779 (accessed on 14 March 2018)

SNI 7388. 2009–Batasan Maksimum Cemaran Mikroba dalam Pangan. http://blog.ub.ac.id/cdrhprimasanti90/files/ 2014/03/SNI-7388-2009-Batas-maksimumcemaran-mikroba-dalam-pangan.pdf (accessed on 5 April 2018).

Suriani, Sanita 2013. Pengaruh Suhu dan pH terhadap Laju pertumbuhan Lima Isolat Bakteri. J-PAL, Volume 3, Number 2, ISSN:2087-3522.

Tjahjadi, C and Marta Pengantar Teknologi Pangan, 2011. Sumedang: Universitas Padjadjaran, Indonesia.

Waluyo, Lud. 2016. Mikrobiologi Umum Edisi Revisi. Malang: UMM Press. ISBN 978- 979-796-168-8

Wasteson, Y, and Hornes, E. 1991. Pathogenic Escherichia Coli Found in Food. International Journal of Food Microbiology, Volume 12, pp. 103-114.



DOI: https://doi.org/10.22146/aij.v6i1.53955

Article Metrics

Abstract views : 1656 | views : 3401

Refbacks

  • There are currently no refbacks.


Copyright (c) 2020 Anas Bunyamin, Natasha Putri Siahaan, Dwi Purnomo, Marlis Nawawi

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.