Email this article 
Hide
Show all
Quality Analysis of Local Food Fermented Durian Paste (Tempoyak) in Pontianak Based on Nutrients and Bacterial Contaminants
Abstract
Tempoyak is a traditional food resulting from spontaneous fermentation of durian fruit. This fermentation involves the help of LAB which is present naturally. Tempoyak is often found in traditional markets and is a type of ready-to-eat food. The aim of this research is to analyze the feasibility of consuming Tempoyak from several traditional markets in Pontianak based on its nutritional (proximate), antioxidant and microbiological content. Tempoyak sampling was carried out in several traditional markets in Pontianak. The methods used to analyze nutrients are the Kjehdal method, gravimetry and solvent extraction, antioxidants using DPPH, while analyzing microbial pollutants using Standard Plate Count, MPN and qualitative using a specific microbial growth medium by looking at the color indicators formed. The results of the analysis show that the tempoyak circulating in the Pontianak Traditional Market complies with SNI and the number of Coliforms and E. coli in the samples exceeds SNI, the samples do not contain S. aureus and Salmonella contaminants. The results of the analysis show that the tempoyak circulating in the Pontianak Traditional Market complies with SNI based on its nutritional and antioxidant content, and the number of Coliforms and E. coli in the samples exceeds the SNI so it is not suitable for consumption, even though the samples do not contain S. aureus and Salmonella contaminants
Keywords
Full Text:
PDFReferences
Aisyah, A., Kusdiyantini, E., & Suprihadi, A. (2014). Isolasi, Karakterisasi Bakteri Asam Laktat, Dan Analisis Proksimat Dari Pangan Fermentasi “tempoyak.” Jurnal Akademika Biologi, 3(2), 31–39. https://ejournal3.undip.ac.id/index.php/biologi/article/view/19442
Alang, H., Fatima, S., Pratiwi, E. R., Arifuddin, W., Zahra, M., & Banna, A. (2023). Keamanan Pangan. CV Selembar Karya Pustaka. https://keamanan-pangan.tp.ugm.ac.id/2017/09/05/keamanan-pangan-2/
Alang, H., Yunus, M., & Hasyim, A. (2022). Analisis kualitas telur asin di Pasar Pa’baeng-baeng berdasarkan nutrisi dan bakteri pencemar. Bioma : Jurnal Ilmiah Biologi, 11(1), 89–102. https://doi.org/10.26877/BIOMA.V11I1.9819
Ambarsari, I., Wibowo, M. S., Kartasasmita, R. E., Rahmana, K., & Kartasasmita, E. (2021). Identifikasi Mikroba dan Analisis Kandungan Gizi dari Bahan Pangan Tradisional Gatot dan Modifikasinya. Acta Pharmaceutica Indonesia, 46(1), 12–18. https://doi.org/10.5614/API.V46I1.13052
Anggraini, L., & Widawati, L. (2015). PENGARUH WAKTU FERMENTASI TEMPOYAK TERHADAP SIFAT ORGANOLEPTIK SAMBAL TEMPOYAK. AGRITEPA: Jurnal Ilmu Dan Teknologi Pertanian, 2(1), 2407–1315. https://doi.org/10.37676/AGRITEPA.V2I1.100
Annisatity, Y., Warna, D. A. F., Benyamin, B., & Dharmayanti, A. W. S. (23 C.E.). Edukasi Menjaga Higienitas Makanan sebagai Upaya Pencegahan Penularan Penyakit. Jurnal Abdigi, 1(2), 35–39. https://doi.org/10.31983/abdigi.v1i2.10875
Ardilla, Y. A., Anggreini, K. W., & Rahmani, T. P. D. (2022). The role of indigenous lactic acid Bacteria Genus Lactobacillus in the fermentation process of Durian (Durio zibethinus) for Tempoyak production. Berkala Ilmiah Biologi, 13(2), 42–52. https://doi.org/10.22146/bib.v13i2.4619
Azis, A., Izzati, M., & Haryanti, S. (2015). Aktivitas Antioksidan Dan Nilai Gizi Dari Beberapa Jenis Beras Dan Millet Sebagai Bahan Pangan Fungsional Indonesia. Jurnal Akademika Biologi, 4(1), 45–61. https://doi.org/10.2/JQUERY.MIN.JS
Azis, R., & Akolo, I. R. (2019). Karakteristik Mutu Kadar air , kadar abu dan Organoleptik pada Penyedap Rasa instan. Journal Of Agritech Science (JASc), 3(2), 60–77. https://doi.org/10.30869/JASC.V3I2.396
Erfisa, W., Arpi, N., & Asmawati, A. (2022). Kajian Literatur Pembuatan Produk Olahan Tempoyak (Durian Fermentasi). Jurnal Ilmiah Mahasiswa Pertanian, 7(1), 419–428. https://doi.org/10.17969/JIMFP.V7I1.19162
Fiter, J., Wiraguna, A. P., & Pangkahila, W. (2017). Pemberian tempoyak per oral dapat menghambat peningkatan ekspresi matriks metaloproteinase-1 pada tikus (Rattus norvegicus) betina dewasa galur Wistar yang dipajan sinar UVB. Jurnal Biomedik (Jbm), 9(2), 95–100. https://doi.org/10.35790/jbm.9.2.2017.16357
Fitri, L. E., Anggreyni, R., Sherna, P., Thoyyibah, R. R., Apriliani, R., & Hairunnisa, M. (2023). Pemanfaatan Buah Durian Menjadi Bumbu Tempoyak Instant (BOTANT) Sebagai Oleh-Oleh Khas Jambi. Nusantara Hasana Journal, 2(9), 21–25. https://www.nusantarahasanajournal.com/index.php/nhj/article/view/712/603
Gahago, J., Rimbing, N., & Tampi, B. (2021). Pemberlakuan Ketentuan Pidana Menurut Undang-Undang Nomor 20 Tahun 2014 Tentang Standarisasi dan Penilaian Kesesuaian. LEX PRIVATUM, 9(10), 39–47. https://ejournal.unsrat.ac.id/v3/index.php/lexprivatum/article/view/36659
Haruminori, A., Angelia, N., & Purwaningtyas, A. (2018). Makanan Etnik Melayu: Tempoyak. Jurnal Antropologi: Isu-Isu Sosial Budaya, 19(2), 125–128. https://doi.org/10.25077/JAISB.V19.N2.P125-128.2017
Hendriani, R., & Budiarso, L. (2020). Identifikasi Escherichia coli pada susu kedelai tak bermerek di kota Tangerang. Tarumanagara Medical Journal, 2(2), 341–344. https://doi.org/10.24912/TMJ.V2I2.7852
Jimin, A. S., Alang, H., & Amaliah, R. (2022). Analisis Kandungan Nutrisi dan Uji Kualitas Mikrobiologi pada Susu Kedelai di Pasar Pa’ Baeng-Baeng Kota Makassar. Bioscientist : Jurnal Ilmiah Biologi, 10(2), 671. https://doi.org/10.33394/bioscientist.v10i2.5774
Khalil, E. S., Manap, M. Y. A., Mustafa, S., Alhelli, A. M., & Shokryazdan, P. (2018). Probiotic properties of exopolysaccharide-producing lactobacillus strains isolated from tempoyak. Molecules, 23(2), 1–20. https://doi.org/10.3390/molecules23020398
Kusumaningsih, A. (2010). Some Pathogenic Bacteria of Livestock Origin as a Cause of Foodborne Diseases. WARTAZOA. Indonesian Bulletin of Animal and Veterinary Sciences, 20(3). https://doi.org/10.14334/WARTAZOA.V20I3.933
Meilisnawaty, D., Suryanto, D., & Fauziah, I. (2015). Pemeriksaan Escherichia coli, Staphylococcus aureus dan Salmonella Pada Es Jus Jeruk. Biolink (Jurnal Biologi Lingkungan Industri Kesehatan), 2(1), 54–62. https://doi.org/10.31289/BIOLINK.V2I1.767
Modibbo, U. U., Osemeahon, S. A., Shagal, M. H., &, & Halilu, M. (2014). Effect of Moisture content on the drying rate using traditional open sun and shade drying of fish from Njuwa Lake in North Eastern Nigeria. IOSR Journal of Applied Chemistry, 7(1), 41–45.
Molita, A. D., Ramadhian, R., & Lisiswanti, R. (2019). Uji Kualitas Mikrobiologi Pada Minuman Susu Kedelai Bermerek dan Tidak Bermerek di Kota Bandar Lampung Quality Test of Microbiology in Labeled and Unlabeled Soy Milk in Bandar Lampung City. Medula, 9(1), 83–88.
Mursyida, E., & Guspratiwi, R. (2019). Deteksi Bakteri Coliform Dan Escherichia coli Dalam Susu Kemasan Yang Disimpan Pada Suhu Berbeda. Collaborative Medical Journal (CMJ), 2(3), 98–105. http://jurnal.univrab.ac.id/index.php/cmj/article/view/1023
Mustika, S., Insan, R. R., & Faridah, A. (2019). Analisis Cemaran Escherichia coli, Salmonella sp., Staphylococcus aureus, dan Bacillus cereus pada Minuman Susu Kedelai di Kota Padang. Jurnal Pendidikan Dan Keluarga, 11(02), 1–8. https://doi.org/10.24036/JPK/VOL11-ISS02/735
Muzaki, K. A., Warsidah, W., & Nurdiansyah, S. I. (2022). Analysis of Fresh and Fermented Ale-Ale (meretrix sp.) Proximate Contents. Jurnal Kimia Khatulistiwa, 10(1), 26–34. https://doi.org/10.26418/positron.v12i1.53584
Novia, D., Novia, D., Juliyarsi, I., & Andalusia, P. (2011). Evaluasi Total Koloni Bakteri dan Cita Rasa Telur Asin dengan Perlakuan Perendaman Ekstrak Kulit Bawang (Allium ascalonicum). Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science), 13(2), 92–98. https://doi.org/10.25077/jpi.13.2.92-98.2011
On, S. L. W., & Rahayu, W. P. (2017). Estimates for the burden and costs of foodborne diarrhoeal illness in Indonesia Indonesia. Asia-Pacific Journal of Food Safety and Security, 3(1), 3–16. https://www.researchgate.net/publication/314153278
Palupi, E., & Rahmatika, M. (2022). Peningkatan Nilai Gizi Pada Susu Tempe Kedelai Hitam (Glycine soja sieb): Jurnal Ilmu Gizi Dan Dietetik, 1(1), 42–49. https://doi.org/10.25182/JIGD.2022.1.1.42-49
Puspadewi, R., Adirestuti, P., & Abdulbasith, A. (2017). DETEKSI Staphylococcus aureus dan Salmonella PADA JAJANAN SIRUP. Jurnal Ilmiah Manuntung, 3(1), 26–33. https://doi.org/10.51352/JIM.V3I1.87
Rahayu, W. P., & Nurwitri, C. C. (2019). Mikrobiologi Pangan - Winiati P. Rahayu dan C.C. Nurwitri - Google Books. PT Penerbit IPB Press.
Sahirman, S. (2021). Organoleptic and Proximate Analysis of Natto (Yellow Soy Fermented Food by The Bacterium Bacillus subtilis natto). Jurnal Agroindustri Halal, 7(1), 063–070. https://doi.org/10.30997/jah.v7i1.3481
Sanjaya, T. A., & Apriliana, E. (2013). Deteksi Escherichia coli Pada Jajanan Cendol Yang Dijual Di Pasar Tradisional Kota Bandar Lampung. Majority, 2(5), 10–17. https://juke.kedokteran.unila.ac.id/index.php/majority/article/view/35
Sartika, R. A. D. (2008). Pengaruh Asam Lemak Jenuh, Tidak Jenuh dan Asam Lemak Trans terhadap Kesehatan. Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal), 2(4), 154–160. https://doi.org/10.21109/KESMAS.V2I4.258
Sayuti, K., & Yenrina, R. (2015). Antioksidan Alami dan Sintetik. Andalas University Press. https://akfarstfransiskusxaverius.ac.id/wp-content/uploads/2023/08/53_Antioksidan-Alami-dan-Sintetik.pdf
Sholihah, Z., & Noer, E. R. (2014). Analisis Kandungan Zat Gizi Dan Daya Terima Makanan Enteral Berbasis Labu Kuning Dan Telur Bebek. Journal of Nutrition College, 3(4), 855–861. https://doi.org/10.14710/JNC.V3I4.6891
SNI. (2009). SNI 7388:2009 Batas maksimum cemaran mikroba dalam pangan. In Standar Nasional Indonesia. https://d1wqtxts1xzle7.cloudfront.net/36106935/SNI_7388-2009__-_Batasan_Maksimum_Cemaran_Mikroba_dalam_Pangan-libre.pdf?1420063021=&response-content-disposition=inline%3B+filename%3DSNI_7388_2009_Batasan_Maksimum_Cemaran_M.pdf&Expires=1714981196&Signature
St-Onge, M. P., Farnworth, E. R., & Jones, P. J. H. (2000). Consumption of fermented and nonfermented dairy products: effects on cholesterol concentrations and metabolism. The American Journal of Clinical Nutrition, 71(3), 674–681. https://doi.org/10.1093/AJCN/71.3.674
Surahmaida, S., & Nurhatika, S. (2018). Perhitungan Angka Lempeng Total Bakteri Pada Telur Ayam Ras. STIGMA: Jurnal Matematika Dan Ilmu Pengetahuan Alam Unipa, 11(01), 33–36. https://doi.org/10.36456/STIGMA.VOL11.NO01.A1506
Susilawati, T., Abduh, S. B. M., & Mulyani, S. (2013). Reduksi Bakteri Dan Biru Metilen, Serta Perubahan Intensitas Pencoklatan dan pH Susu Akibat Pemanasan Pada Suhu 80°C Dalam Periode Yang Bervariasi. Animal Agriculture Journal, 2(3), 123–131. https://ejournal3.undip.ac.id/index.php/aaj/article/view/11614
Tama, A. P., Hasna, V. L., Hermawan, K. A., Utami, M. R., & Nurfadhila, L. (2023). Metode Analisis Cemaran Mikroba pada Makanan : Review Artikel. Journal of Pharmaceutical and Sciences, 6(2), 586–591. https://doi.org/10.36490/journal-jps.com.v6i2.46
Tarmizi, S. F. M., Daud, N. M., & Rahman, H. A. (2020). Malaysian Ready-To-Eat Cooked Dishes: Consumption Patterns Among Adults And Nutrient Composition Of Selected Highly Consumed Dishes. Malaysian Applied Biology, 49(5), 61–70. https://doi.org/10.55230/MABJOURNAL.V49I5.1638
Wiratna, G., Linda, R., Studi Biologi, P., Mipa, F., Tanjungpura, U., & Hadari Nawawi, J. H. (2019). Angka Lempeng Total Mikroba pada Minuman Teh di Kota Pontianak. Jurnal Protobiont, 8(2), 69–73. https://doi.org/10.26418/PROTOBIONT.V8I2.33968
Wulandari, Z., Rukmiasih, T., Suryati, C., Budiman, N., & Ulupi. (2014). Teknik pengolahan Telur dan daging Unggas. IPB Press.
Yuliastuti, B. E. M., Dewi, L., & Sucahyo, S. (2019). Perbandingan Kualitas Tempe Ikan Nila Segar Dan Tempe Ikan Nila Simpan Beku. Bioma : Jurnal Ilmiah Biologi, 8(1), 248–264. https://doi.org/10.26877/BIOMA.V8I1.4682
DOI: https://doi.org/10.36987/jpbn.v10i3.6032
Refbacks
- There are currently no refbacks.
Copyright (c) 2024 Hasria Alang, Yuyun Nisaul Khairillah, M. Fiqri Baihaqi, Annisa Nasywa Fahira
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Jurnal Pembelajaran dan Biologi Nukleus (JPBN) by LPPM Universitas Labuhanbatu is under a Creative Commons Attribution-ShareAlike 4.0 International License (CC BY - SA 4.0). Official contact: Rivo +6281362238917