Tingkat Cemaran Mikrobia pada Tanaman Biofarmaka Curcuma domestica setelah Proses Pengeringan

kusumaningrum, hermin Tingkat Cemaran Mikrobia pada Tanaman Biofarmaka Curcuma domestica setelah Proses Pengeringan. Seminar Nasional Konservasi dan Pemanfaatan Sumber Daya Alam .

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Abstract

Solar food processing is an emerging technology that provides good quality foods and economist. Traditional medicinal plants product such as turmeric (C. domestica) drying product from local industries on Gunungpati Semarang have not meet its standards quality yet, in terms of microbial contaminants. The purpose of this research is to test the drying product resulted from heating process of simplicia by sunlight and oven. Observations of focusing on microbial contaminant from treatment after 3 month incubation. The research method conducted by drying simplicia of C. domestica at variant a temperature of 30 C, 40 C, 50 C and 60 C for 1, 3, 6, 9, 12, 24, and 48 hours. The results showed that drying at a temperature of 50 C and 60 C for 24 hours and 48 hours showed the lowest contamination and still in accordance with ISO standard for simplicia which is number of mold and yeast <1x104 cfu, while the total plate count were <1x107 cfu.

Item Type:Article
Subjects:Q Science > Q Science (General)
Divisions:Faculty of Science and Mathematics > Department of Biology
ID Code:73079
Deposited By:Dwinita Fibriani
Deposited On:28 May 2019 12:53
Last Modified:23 Sep 2019 09:09

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