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All Journal International Journal Mathla'ul Anwar of Halal Issues
Sopi Napita
Institut Kesehatan Rajawali Bandung
Religion Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering Medicine & Pharmacology Social Sciences

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IDENTIFICATION OF ASPERGILLUS SP MUSHROOMS IN WHEAT FLOUR SOLD OPENLY IN CIROYOM MARKET AS RAW MATERIALS FOR HALAL AND MUNGLE-FREE Fitri Rahmi Fadhilah; Ally Kafesa; Sopi Napita
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 2 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (467.103 KB) | DOI: 10.30653/ijma.202112.19

Abstract

Wheat flour is used as the main ingredient of food which is often used by the wider community, one of which is as an ingredient for making various kinds of food products. Wheat flour is included in food products safe and halal for consumption. The wheat flour which is sold openly is packaged in transparent plastic. With the easy-to-open packaging, it is easy for microorganisms to enter the flour, one of them is fungus. This study was aim to determine the types of Aspergillus sp in wheat flour which is sold openly in the Ciroyom Market. Method The research used is descriptive by using 30 samples of wheat flour which are sold openly in the Ciroyom Market. This research was conducted in the laboratory of the Rajawali Health Institute, Bandung. Result and Discussion: The results of this study showed the presence of Aspergillus flavus (50%), Aspergillus fumigatus (50%), Aspergillus niger (16.7%), Aspergillus terreus (3.3%) and negative (26.7%) Aspergillus sp. Conclusion: From this research, it can be concluded that the species of Aspergillus flavus, Aspergillus fumigatus, Aspergillus niger and Aspergillus terreus were found so we can conclude that the wheat flour that is sold openly is still a halal product but it is not mushroom-free products.
Co-Authors Ally Kafesa Fitri Rahmi Fadhilah