DETEKSI CEMARAN BAKTERI DENGAN VARIASI LAMA WAKTU PENYIMPANAN JAMU BERAS KENCUR PADA SUHU KULKAS MENGGUNAKAN METODE ANGKA LEMPENG TOTAL

Beras kencur is Indonesian original drinks, especially in the Java region. Beras kencur can increase appetite and beneficial to cure various diseases. This study aims to determine the effect of storage duration of kencur rice herbs on refrigerator temperature quantitatively. This research uses the method Total Plate Count (TPC). Bacterial growth was observed at 0 days, 1 day, 2 days and 3 days storage. One of the parameters of BPOM Regulation No. 12 of 2014 states that for Total Plate Count (TPC) is not more than 1 X 104 colonies/ml. The results of research that has been done, the number of bacteria growing on storage day 0 does not exceed the BPOM threshold that is 2,2 x 103 colonies/ml, while on storage the 1st day did not meet the BPOM standard of 2,3 x 105 colonies/ml, on the second day of storage the number of colonies has exceeded the BPOM standard of 2.4 x 106 colonies/ml, and on the third day storage TBUD data obtained. Data were analyzed statistically using One-Way Anova test, the test results obtained sig <0.05, so it can be said that there is a significant effect of the storage time of beras kencur at the refrigerator temperature against the amount of bacterial contamination. It can be concluded that beras kencur is safe for consumption if it is stored in the refrigerator temperature for less than 24 hours.

Keywords : Jamu Beras Kencur, Total Plate Count (TPC), Storage Duration.