Potensi Kontaminasi Bumbu Giling Cabai Merah dan Kunyit Oleh Jamur di Pasar Pasir Gintung Bandar Lampung - Winandari, Ovi Prasetya; Widiani, Nurhaida; Fatimah, Eis (ORGANISMS: JOURNAL OF BIOSCIENCES, 2021)
Increased public interest in the ground spices causes the number of ground spices producers to increase. Manufacturers often ignore the quality of raw materials, site hygiene, and inadequate market sanitation, increasing the potential for mold contamination in the ground spices. The purpose of this study was to determine the fungus that contaminates the ground spices of red chili and turmeric in Bandar Lampung's Gintung Sand Market. This research was conducted in March 2018, using six samples of ground red chili and six samples of ground turmeric. The sample was obtained from milled spice traders in the Pasir Gintung Market environment. Fungal contamination analysis was performed using the streak plate method. The results showed that all samples were positively contaminated with fungus. Three types of mushrooms that have been found include Aspergillusniger, Aspergillusflavus, and Candida sp. AbstrakMinat masyarakat terhadap bumbu giling yang semakin meningkat menyebabkan produsen bumbu giling semakin banyak. Produsen sering mengabaikan mutu bahan baku, kebersihan tempat dan sanitasi pasar yang tidak memadai menjadikan potensi kontaminasi jamur pada bumbu giling meningkat. Tujuan penelitian ini adalah untuk mengetahui jamur yang mencemari bumbu giling cabai merah dan kunyit di Pasar Pasir Gintung Bandar Lampung. Penelitian ini dilakukan pada bulan Maret 2018, menggunakan enam sampel cabai merah giling dan enam sampel kunyit giling. Sampel tersebut didapatkan dari pedagang bumbu giling yang ada di lingkungan Pasar Pasir Gintung. Analisis kontaminasi jamur dilakukan dengan metode cawan gores (streak plate). Hasil penelitian menunjukkan bahwa semua sampel positif terkontaminasi jamur. Tiga jenis jamur yang berhasil ditemukan antara lain, Aspergillus niger, Aspergillus flavus,dan Candida sp