DETEKSI CEMARAN BAKTERI PADA JUS JAMBU BIJI MERAH DENGAN MENGGUNAKAN METODE POUR PLATE DAN SURFACE DI AREA KAMPUS AAK DELIMA HUSADA GRESIK

Red guava juice is a juice that is widely favored by the public because red guava juice has a rich content of antioxidants, vitamin C, and various micronutrients. Red guava juice that is around the campus of AAK Delima Husada Gresik is made by juice traders without the need for an industrial business permit. The red guava juice produced by thirst remain safe, it is necessary to test the parameters of food products. Bacterial contamination test parameters using the ALT test. ALT method consists of 2 methods namely pour plate and surface. This study discusses the differences in the number of bacteria in the pour plate and surface method, and to find out the most effective method used in the ALT test. This research is a quasi experimental study with quantitative analysis techniques. The results of the study were 92.75% red guava juice drinks on the pour plate method were not suitable for use on the surface method 18.25% of red guava juice drinks were not suitable for consumption. The results of the statistical analysis using the Kruskal-Wallis test and continued with the Mann-Whitney test obtained the Asymp value. Sig. (2-tailed) amounted to 0,000 <0.05 which means that H0 is rejected and H1 is accepted, it was concluded that there was a difference in amount bacterial contamination of pour plate and surface.

Keywords: Red guava juice, Bacterial contamination, Pour plate method, Surface method