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All Journal Journal of Research in Pharmacy and Pharmaceutical Sciences
Zahara, Nabilah Siti
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Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Other

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MICROBIAL CONTAMINATION TEST USING THE MOST PROBABLE NUMBER (MPN) METHOD ON SWEET SOY SAUCE AROUND UPN “VETERAN” JAKARTA PONDOK LABU CAMPUS MICROBIAL CONTAMINATION TEST USING THE MOST PROBABLE NUMBER (MPN) METHOD ON SWEET SOY SAUCE AROUND UPN “VETERAN” JAKARTA PONDOK LABU CAMPUS Anggarany, Ariska Deffy; Prasasti, Alisha Dian; Karlina, Amara Ayu; Ningrum, Anisa Puja; Iteh, Aurelie Reginia; Seno, Bimo Asrul; Zahara, Nabilah Siti
Journal of Research in Pharmacy and Pharmaceutical Sciences Vol 3 No 2 (2024): Vol.3 No.2 DECEMBER (2024)
Publisher : Pharmacy Program, Faculty of Medicine, UPN Veteran Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33533/jrpps.v3i2.10997

Abstract

Sweet soy sauce is a fermented soybean product widely used as a traditional Indonesian seasoning. Its production process involves specific microorganisms to develop unique taste, aroma, and texture characteristics. However, poor hygiene and sanitation can lead to microbial contamination, such as Coliform, which may degrade quality and pose health risks. This study aimed to evaluate the microbiological quality of sweet soy sauce using the Most Probable Number (MPN) method. Samples were collected from food vendors around the UPN "Veteran" Jakarta campus and tested using liquid media to detect the presence of Coliform. The results showed that sample 1 (street vendor) had an MPN value of 14 MPN/gram, exceeding the BPOM safety limit (3 MPN/gram), while sample 2 (packaged soy sauce from a minimarket) was within the safety limit at 3 MPN/gram. A confirmatory test detected the presence of Escherichia coli in sample 1 but not in sample 2. Proper product handling, implementation of Good Manufacturing Practices (GMP), and regular microbiological monitoring are necessary to ensure the safety of sweet soy sauce products.
Co-Authors Ariska Deffy Anggarany, Ariska Deffy Iteh, Aurelie Reginia Karlina, Amara Ayu Ningrum, Anisa Puja Prasasti, Alisha Dian Seno, Bimo Asrul