PATHOGENIC BACTERIA IDENTIFICATION AND SHELF LIFE DETERMINATION OF PEMPEK PALEMBANG WITH ACCELERATED STORAGE STUDIES METHOD

• Main Author: Ari Purbowati, Atminah
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/45936
• Institution: Institut Teknologi Bandung

Background and objective : “Pempek”is a traditional food of Palembang made from fish cake favored not only by the people of South Sumatra but also people from outside South Sumatra. Because of the increasing public demand made pempek delivery outside the city of Palembang smeared with sago flour, oil and vacuum to extend the shelf life of pempek. There is no information about the shelf life of pempek. The aims of the research are to determine the growth of pathogenic and non pathogenic bacteria during storage.and to determine the shelf life pempek with acceleration method with Arrhenius approach. Methods : Pempek lenjer and pempek telur obtained from eight pempek seller from Palembang. Pathogenic and non pathogenic bacteria were examined during the storage. Bacteria were identified by API kit. Total plate count was examined using the Accelerated Storage Studies method with Arrhenius approach. Results : From eight location of sampling, whole of them are not qualify for total plate count during 24 hour storage at room temperature. Bacteria found were Escherichia coli, Staphylococcus aureus, Staphylococcus hominis, Staphylococcus lugdunensis, Staphylococcus xylosus, Staphylococcus warneri, Staphylococcus epidermidis, Staphylococcus capitis, Staphylococcus sciuri, Enterobacter cloacae, Pseudomonas aeruginosa and Pseudomonas fluorescent. The shelf life (day) at -20°C, 5°C dan 25°C were respectively for pempek lenjer 46,83; 5,12; 1,08; floured pempek lenjer 46,83; 5,44; 1,02; oiled pempek lenjer 43,86; 5,26; 1,14; pempek telur 39,75; 4,69; 1; floured pempek telur 47,53; 5,18; 1,03; oiled pempek telur 45,25; 5,03;1,03. For vacuum and unvacuum, pempek lenjer 61,76; 5,61; 1,14; vacuum lenjer 62,35; 5,66; 1,12; pempek telur 56,43; 5,32; 1,13; vacuum pempek telur 59,1; 5,57; 1,18. Conclusion : Pempek stored at room temperature for 24 hours is not qualify for Total Plate Count. Pathogenic bacteria did not qualified for storage was E coli. Shelf life of pempek at room temperature is 1 day, refrigerated temperature is 5 days and freezer temperature is maximum 2 months.