Pemeriksaan Angka Kuman, Kapang (Khamir) Dan Identifikasi  Bakteri Patogen Pada Jamu Beras Kencur di Pasar Tradisional  Kota Surakarta

Krisanti Monita; Ajeng Novita Sari; Nurhayati Nurhayati

doi:10.55181/ijms.v8i2.324

Authors

Krisanti Monita Politeknik Santo Paulus Surakarta
Ajeng Novita Sari Politeknik Santo Paulus Surakarta
Nurhayati Nurhayati Politeknik Santo Paulus Surakarta

DOI:

https://doi.org/10.55181/ijms.v8i2.324

Keywords:

Herb, Coliform, Yeast Mold Number

Abstract

Beras-Kencur Herb is a traditional drink that was made by non-standard ingredient and through simple processing. These are believed could be a contributing factor of bacterial and fungal contamination. The National Supervisory Agency of Drug and Food of the Republic of Indonesia (BPOM RI) regulation number 12 year 2014 regarding quality requirement for traditional medicine stated that traditional medicine has to be free from E.coli, Salmonella sp., Shigella sp. and the Total Yeast and Mold Count (TYMC) <103 coloni/g. This study aimed to investigate the contamination of coliform bacteria and yeast/mold on Beras-Kencur Herb that was sold in the traditional market in Surakarta City. This study was a descriptive comparison with 14 Beras-Kencur Herb samples. This study found that Beras-Kencur Herb contained 100% of coliform bacteria, 50% of E.coli, 28.6% of Salmonella sp., 85.7% of Shigella sp. with the lowest TYMC was 0 coloni/ml and the highest was 7,5 x 101 coloni/ml. Meanwhile, the funguses were found are Aspergillus sp., Penicillium sp., Mucor sp. and Candida sp. As conclusion, the samples of Beras-Kencur Herb that were sold in the traditional market in Surakarta City have been contaminated by Coliform bacteria, yet the TYMC ratio was met the requirement set by BPOM RI.

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