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Anindya Nirmala Permata
Malang State University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Environmental Science Library & Information Science

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Microbiological Quality of Coriander in Malang Traditional Market Anindya Nirmala Permata; Utami Sri Hastuti; Sulisetijono Sulisetijono
BIOEDUKASI Vol 18 No 1 (2020)
Publisher : PROGRAM STUDI PENDIDIKAN BIOLOGI FAKULTAS KEGURUAN DAN ILMU PENDIDIKAN UNIVERSITAS JEMBER

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/bioedu.v18i1.17042

Abstract

Coriander is commonly used by people as a food flavour. Actually, people does not separate the intact and damaged coriander for food processing. The aim of this study is to examine the microbiological quality of the intact and damaged coriander based on the Total Plate Count (TPC) of mold colonies and identification of the mold contaminants. Identification of contaminants mold based on the colony and microscopic character description. Then, the fungi characters refers to the identification key book for fungi identification. The research results is: 1) the intact coriander TPC is 1.6 x 103 colonies/g and the damaged coriander TPC 1.4 x 107 colonies/g. 2) There are 10 species of molds contaminant isolated from the intact coriander and damaged coriander.
Co-Authors Sulisetijono Sulisetijono Utami Sri Hastuti