Analysis of Microbiological Hazards in Turmeric Tamarind Traditional Drink Products

Abstract

Turmeric tamarind is a traditional drink with a sour and sweet taste traditionally made on a household scale. This drink is popular among the community, students, and local tourists from various regions visiting Yogyakarta. Due to its relatively simple production process and potentially suboptimal hygiene standards, the risk of bacterial contamination remains a concern for public health. Therefore, this study aimed to determine the presence or absence of bacterial contaminants, namely Escherichia coli, Salmonella sp and Staphylococcus aureus according to SNI 2019 standards. Samples were obtained from 11 locations of turmeric tamarind drink sales and inoculated into Chromocult Coliform Agar (CCA) differential selective medium, Salmonella Sigella Agar (SSA), and Baird Parker Agar (BPA) for E. coli isolation, Salmonella sp, and S. aureus, respectively. Subsequently, colonies were prified and screened through biochemical tests such as IMViC, Urease test, and sugar fermentation test for lactose, maltose, and glucose. Suspected isolates were also confirmed using API 20E and API STAPH tests. The results showed that E. coli, Salmonella sp, and S. aureus were not reported while Klebsiella pneumoniae ssp pneumoniae 1, Citrobacter freundii, Staphylococcus xylosus, and Staphylococcus lentus were obtained.