Abstract
Microbiological quality is one crucial factor relating to food products quality. This quality can be measured based on the growth level of bacteria and fungi during storage of food product. The objective of this study is to determine the effect of plastic packaging types and different storage conditions on total bacteria and total fungi in fresh red fruit. The experiment was conducted using three treatments of plastic packaging, that is high-density polyethylene (HDPE), low density polyethylene (LDPE) and polypropylene (PP). Additionally, three storage conditions were applied, that is room temperature (27 °C), cold temperature (10 °C) and freezing temperatures (-18° C). The results showed that during storage, freezing conditions inhibited the growth of bacteria and fungi. Meanwhile, the type of plastic packaging did not inhibit the growth of bacteria and fungi.
Highlights
Microbiological quality is one crucial factor relating to food products quality
This quality can be measured based on the growth level of bacteria and fungi during storage of food product
The objective of this study is to determine the effect of plastic packaging types and different storage conditions on total bacteria and total fungi in fresh red fruit
Summary
Persiapan sampel Sampel buah merah dipipil kemudian hasil pipilan (drupa) tersebut dimasukkan ke dalam kemasan plastik jenis HDPE, LDPE dan PP. Selanjutnya masing-masing jenis kemasan tersebut disimpan pada suhu ruang (27 °C), suhu dingin (10 °C), dan suhu beku (-18 °C). Ke dalam setiap cawan petri tersebut dituangkan 15 ml media PCA steril yang telah dicairkan dengan temperatur media berkisar pada 40 oC. Cawan petri selanjutnya diinkubasi pada temperatur 35-37 oC selama 24-48 jam dalam posisi terbalik. Jumlah koloni yang tumbuh pada cawan dihitung berdasarkan metode bacteriological analytical manual (BAM), yaitu : ΣN N =. Ke dalam setiap cawan petri tersebut dituangkan 15 ml media PDA steril yang telah ditambahkan kloramfenikol sebesar 1 ml/L dengan temperatur media berkisar pada 40 oC. Jumlah koloni yang tumbuh pada cawan dihitung berdasarkan metode bacteriological analytical manual (BAM), yaitu : Dimana : N = jumlah koloni per ml/g produk ΣN = jumlah seluruh koloni yang dihitung n1 = jumlah cawan pada pengenceran pertama
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