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All Journal Jurnal Kolaboratif Sains Jurnal Teknologi dan Mutu Pangan
Amalia Wahyuningtyas
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Identifikasi secara Kualitatif dan Kuantitatif Kandungan Siklamat serta Sakarin pada Minuman “Bubble Tea (Boba)” Komersil Uswah Choiriyatun Nisa; Amalia Wahyuningtyas; Dina Fithriyani; Zada Agna Talitha
Jurnal Teknologi dan Mutu Pangan Vol 2 No 2 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i2.3599

Abstract

Boba drink (bubble tea) is one of the most popular drinks among young people today. This drink has a good taste, but can cause health problems if consumed excessively. The use of synthetic sweeteners in beverage additives is also often used by the food and beverage industry, including cyclamate and saccharin. Thus, it is necessary to identify the sweetener content used in boba drinks. This study aims to identify and measure the levels of artificial sweeteners (Saccharin and Cyclamate) in boba drinks in Bandar Lampung. The research method used is descriptive method using purposive sampling technique. The samples tested were drinks and boba sold at shopping places and cafes in the city of Bandar Lampung. The results showed that there was cyclamate content in the boba drink samples tested based on qualitative tests characterized by the formation of white precipitate, there were five positive samples of cyclamate that exceeded the SNI 01-6993-2004 limit with levels varying from 1510.35 to 2520.89. The highest cyclamate level is owned by the Boba D beverage sample. The saccharin qualitative test showed negative results, indicated by no green color change. This study makes an important contribution in raising consumer awareness of additives in beverages.
Analisis Angka Lempeng Total, dan Salmonella sp. pada Minuman Kopi Gula Aren Waralaba: Analysis of Total Plate Count and Salmonella sp. in Palm Sugar Coffee Beverages from Franchise Outlets Fithriyani, Dina; Khoirun Nisa; Amalia Wahyuningtyas
Jurnal Kolaboratif Sains Vol. 8 No. 10: Oktober 2025
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v8i10.8042

Abstract

Ditulis dengan Minuman kopi adalah produk seduhan bubuk kopi. Peminat minuman kopi terus meningkat, ditandai dengan peningkatan jumlah konsumsi kopi. Perlu dilakukan pengawasan kemananpangan pada minuman kopi. Pengujian ALT dilakukan untuk mengetahui jumlah cemaran mikroba yang terdapat pada pangan. Salah satu mikroba patogen yang ada dalam pangan adalah Salmonella sp. Penelitian ini dilakukan untuk melihat Angka Lempeng Total (ALT) dengan media Plate Count Agar(PCA) dan Salmonella sp. dengan media Salmonella-Shigella Agar (SSA). Data yang didapatkan akan dianalisis secara deskriptif. Hasil pengujian ALT kelima sampel melebihi batas (102-103 koloni/mL), serta terdapat satu sampel positif tercemar Salmonella sp.
Co-Authors Dina Fithriyani Fithriyani, Dina KHOIRUN NISA Uswah Choiriyatun Nisa Zada Agna Talitha