TINGKAT KEAMANAN GULA AREN (Arenga pinnata Merr) DI PASARAN KOTA GORONTALO DAN FAKTOR YANG MEMPENGARUHI (KUALITAS MIKROBIOLOGI DAN FISIK)

Anisa Djama, Purnama Ningsih Maspeke, Sakinah Ahyani Dahlan, Arif Murtaqi Akhmad Mutsyahidan, Muhammad Isra

Abstract


Palm sugar is produced from tapping the sap of the palm tree and has great potential to be used in various food product formulations as a natural sweetener to replace sucrose. This study aims to measure the level of microbial contamination TPC (Total Plate Count) in palm sugar sold in the Gorontalo city market and to determine the physical and chemical characteristics of palm sugar sold in the Gorontalo city market. The method used is quantitative descriptive by taking samples from several markets in Gorontalo city, then conducting laboratory analysis. An analysis of variance (ANOVA) and a DMRT test were then conducted. The results showed that the pH of palm sugar ranged from 4.67 to 6.92, and the water content ranged from 5.83 to 12.82%. Based on SNI, only samples A1 and A2 met the water content requirements. The color value L* was 10.11-30.64, a* was 10.88-23.23, b* was 10.58-26.58, and TPC ranged from 12.43 x 103 to 17.87 x 103 CFU/g, all of which exceeded the SNI maximum limit of 3 x 103. Meanwhile, organoleptic test results showed that sample A1 had favorable taste, color, texture, and aroma. It can be concluded that most palm sugar marketed in Gorontalo City does not meet microbiological safety standards. The quality of palm sugar can be affected by processing, storage and sanitary conditions during sale.

 


Keywords


palm sugar, food safety, TPC, physical quality, organoleptic

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DOI: https://doi.org/10.37905/jjft.v8i02.39622

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