Examination Of Total Plate Figures (ALT) And Kamir Moldy (AKK) On Jelly Food In Packaging In The Market
Introduction
Jelly jelly, also known as jelly agar or jelly, is a popular product made from seaweed extract, either by adding other foodstuffs or not. In Indonesia, with its abundant marine resources, jelly gelatin is one of the most sought-after products. Ensuring the quality of this product is crucial, and one way to do this is by conducting microbiology tests. The Total Plate Figure Test (ALT) and Kamir Mold Figures (AKK) are important parameters in assessing the quality of jelly agar, in accordance with the standards set by SNI-7388-2009. This study aims to evaluate the values of Alt and AKK in the jelly agar samples marketed in the city of Binjai and ascertain whether the two meet quality requirements based on SNI-7388-2009.
Background
Microbiological examination in food products is a crucial step to ensure the safety and quality of these products. The presence of microorganisms in food can have a negative impact on consumer health, and therefore, it is essential to detect and control their numbers. The Alt and AKK test functions to detect the number of microorganisms, which if exceeding certain limits, can have a negative impact on consumer health. The importance of microbiological examination in food products cannot be overstated, as it plays a vital role in ensuring the safety and quality of these products.
Methodology
In this study, jelly agar samples were taken using purposive sampling techniques from one of the groceries in Binjai City. The test was carried out by following the method set in SNI-19-2897-1992 for ALT and AKK. The samples were collected and transported to the laboratory for analysis. The test was conducted in a controlled environment to ensure the accuracy and reliability of the results. The results of this test will provide an overview of microbiological safety of jelly agar products on the market.
Research Result
From the test results carried out, it was found that the Alt value for sample A was 2 × 10² colonies/g and for sample B was 4.5 × 10² colonies/g. Both of these samples meet the quality requirements according to SNI-7388-2009 which sets a maximum limit of 1 × 10⁴ colony/g. Furthermore, for AKK, the value of 6.2 × 10² colonies/g for samples A and 7.3 × 10² colonies/g for sample B. Both also meet the quality requirements of SNI-7388-2009 which has a maximum limit of 1 × 10² of colonies/colonies/ g. The results of this study indicate that the jelly agar samples tested meet the quality requirements set in SNI-7388-2009.
Discussion
The results of this study are in line with the standards set by SNI-7388-2009, which indicates that the jelly agar samples tested meet the quality requirements. The Alt and AKK test are important parameters in assessing the quality of jelly agar, and the results of this study demonstrate the effectiveness of these tests in detecting the number of microorganisms in jelly agar products. The study also highlights the importance of microbiological examination in food products, as it plays a vital role in ensuring the safety and quality of these products.
Conclusion
From the results of testing the total plate number (ALT) and the Kamir Moldy (AKK), it can be concluded that the two jelly agar samples tested meet the quality requirements set in SNI-7388-2009. This shows that jelly's jelly products on the market, especially in the city of Binjai, are quite safe for consumption. By maintaining these quality standards, it is hoped that it can increase consumer confidence in local seaweed-based local food products. Further research is very necessary to continue to monitor the quality and safety of jelly products circulating in the market, as well as to provide education to the public about the importance of choosing products that meet health standards.
Recommendation
Based on the results of this study, it is recommended that the food industry and regulatory agencies continue to monitor the quality and safety of jelly products circulating in the market. Additionally, education and awareness programs should be implemented to inform the public about the importance of choosing products that meet health standards. The results of this study also highlight the need for further research on the microbiological safety of jelly agar products, as well as the development of new methods for detecting microorganisms in food products.
Limitation
This study has several limitations, including the small sample size and the limited scope of the study. Additionally, the study only examined the Alt and AKK test, and did not investigate other microbiological parameters that may be relevant to the quality and safety of jelly agar products. Further research is needed to address these limitations and to provide a more comprehensive understanding of the microbiological safety of jelly agar products.
Future Research
Future research should focus on expanding the scope of the study to include other microbiological parameters, as well as investigating the effectiveness of other methods for detecting microorganisms in food products. Additionally, further research is needed to develop new methods for detecting microorganisms in food products, as well as to improve the accuracy and reliability of the Alt and AKK test. By addressing these limitations and expanding the scope of the study, future research can provide a more comprehensive understanding of the microbiological safety of jelly agar products.
Q: What is the purpose of the Total Plate Figures (ALT) and Kamir Moldy (AKK) test?
A: The Total Plate Figures (ALT) and Kamir Moldy (AKK) test is a microbiological examination used to detect the number of microorganisms in jelly agar products. The test is important in ensuring the safety and quality of these products.
Q: What are the standards set by SNI-7388-2009 for jelly agar products?
A: The standards set by SNI-7388-2009 for jelly agar products include a maximum limit of 1 × 10⁴ colony/g for Alt and 1 × 10² colonies/g for AKK.
Q: How were the jelly agar samples collected and analyzed in this study?
A: The jelly agar samples were collected using purposive sampling techniques from one of the groceries in Binjai City. The test was carried out by following the method set in SNI-19-2897-1992 for ALT and AKK.
Q: What were the results of the Alt and AKK test for the jelly agar samples?
A: The results of the Alt and AKK test for the jelly agar samples were as follows: Alt value for sample A was 2 × 10² colonies/g and for sample B was 4.5 × 10² colonies/g. For AKK, the value of 6.2 × 10² colonies/g for samples A and 7.3 × 10² colonies/g for sample B.
Q: Do the results of this study indicate that the jelly agar samples meet the quality requirements set in SNI-7388-2009?
A: Yes, the results of this study indicate that the jelly agar samples tested meet the quality requirements set in SNI-7388-2009.
Q: What are the implications of this study for the food industry and regulatory agencies?
A: The results of this study highlight the importance of microbiological examination in food products and the need for regulatory agencies to monitor the quality and safety of jelly products circulating in the market.
Q: What are the limitations of this study?
A: The study has several limitations, including the small sample size and the limited scope of the study. Additionally, the study only examined the Alt and AKK test, and did not investigate other microbiological parameters that may be relevant to the quality and safety of jelly agar products.
Q: What are the recommendations for future research?
A: Future research should focus on expanding the scope of the study to include other microbiological parameters, as well as investigating the effectiveness of other methods for detecting microorganisms in food products.
Q: What are the benefits of conducting microbiological examination in food products?
A: Conducting microbiological examination in food products is essential in ensuring the safety and quality of these products. It helps to detect the presence of microorganisms, which can have a negative impact on consumer health.
Q: How can consumers ensure that the jelly agar products they purchase meet health standards?
A: Consumers can ensure that the jelly agar products they purchase meet health standards by checking the label for the presence of microbiological examination results and by choosing products from reputable manufacturers.
Q: What are the potential risks associated with consuming jelly agar products that do not meet health standards?
A: Consuming jelly agar products that do not meet health standards can pose a risk to consumer health, including the presence of microorganisms that can cause foodborne illnesses.
Q: How can the food industry and regulatory agencies work together to ensure the safety and quality of jelly agar products?
A: The food industry and regulatory agencies can work together to ensure the safety and quality of jelly agar products by implementing strict quality control measures, conducting regular microbiological examinations, and providing education and awareness programs to consumers.