Pengaruh Pemberian Bubuk Buah Andaliman (Zanthoxylum acanthapodium) Terhadap Jumlah Cemaran Mikroba Olahan Keju Keras

Abstract

SINDY DAMAYANTI, The Effect of Giving Andaliman Fruit Powder (Zanthoxylum acanthapodium) on the Amount of Microbial Contamination of Hard Cheese Processing (Supervised by USWATUN HASANAH and GALIH ARI WIRAWAN SIREGAR). Andaliman or Batak pepper is one type of spice that is widely used by people as an additional ingredient in cooking. Efforts to inhibit bacterial growth and as a natural preservative for processed hard cheese using Andaliman (Zanthoxylum acanthapodium). The method used in this study was a non-factorial Completely Randomized Design (CRD) with 4 treatments and 5 replications, namely P0 (Pure Cheese), P1 (Pure Cheese + 4% andaliman powder), P2 (Pure Cheese + 8% andaliman powder), P3 (Pure Cheese + 12% andaliman powder). The parameters of this study were TPC analysis, salmonella and E. coli microbial contamination test, Ph value test, and water content. The results showed that andaliman fruit extract had a very significant effect (P <0.01) on TPC analysis, salmonella and E. coli microbial contamination test, and pH value test. The best results were found in the P3 treatment with the addition of 12% andaliman powder which was able to reduce the TPC value with an average of (221 X102 CFU/gram), Salmonella (9 X102 CFU/gram), E.Coli (0 X102 CFU/gram) and pH levels (22.6). While the water content did not show a significant effect of the addition of andaliman to hard cheese processing.