PENGUJIAN SAUS CABAI SECARA MIKROBIOLOGIS

Haryanto, Astika Putri (2023) PENGUJIAN SAUS CABAI SECARA MIKROBIOLOGIS. Karya Tulis Ilmiah thesis, Universitas Setia Budi.

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Abstract

Haryanto, A.P . 2023. Microbiological Testing of Chili Sauce. KTI. D3 Health Analyst Study Program, Faculty of Health Sciences, Setia Budi University. Sauce is a combination of several ingredients that are processed from both the main ingredients and other additional ingredients that are mixed, so that a product is obtained in the form of a thick liquid. Chili sauce acts as a complementary ingredient to the food that we get as a flavor enhancer. The purpose of this study was to find out whether chili sauce meets the microbiological requirements based on the Regulation of the Republic of Indonesia Food and Drug Monitoring Agency number 13 of 2019. This microbiological test used 5 bottled chili sauce products and 5 refillable chili sauce products. There are 3 types of microbiological testing requirements, namely Total Plate Count (ALT) with Plate Count Agar (PCA) media, Yeast Mold Number (AKK) with Saboraud Glucose Agar (SGA) media, and Salmonella with Bismuth Sulfite Agar (BSA) media. The results showed that all of the branded and unbranded chili sauce samples all met the microbiological requirements according to BPOM Republic of Indonesia Regulation number 13 of 2019.

Item Type:	Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords:	Sauce, Microbiological Test, BPOM
Subjects:	Q Science > Q Science (General) R Medicine > RS Pharmacy and materia medica
Divisions:	Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan
Depositing User:	USB
Date Deposited:	04 Mar 2024 02:00
Last Modified:	04 Mar 2024 02:00
URI:	http://repo.setiabudi.ac.id/id/eprint/6064

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