Uji Angka Kapang Khamir (AKK) dan Angka Lempeng Total (ALT) pada Teh Instan Berbasis Jahe (Zingiber offcinale), Belimbing Wuluh (Averrhoa bilimbi L.), DAN KAYU MANIS (Cinnamomumburmannii)

Abstract

Background: Tea is one of the processed beverages that can come from various raw materials, for example, ginger, cinnamon and starfruit. Tea drinks can be consumed if they are confirmed to be clean and safe from harmful components or organisms that can cause poisoning or cause disease. Objective: Therefore, this study aims to test microbial contamination in instant tea samples with a combination of ginger, starfruit and cinnamon. Method: The research method used was experimental with five tea formulations. Each formulation was tested for pH, water content, ash content, ALT and AKK, Results: The pH test results showed a range of values between 5 and 6, indicating a weak acidic nature that is stable and safe for consumption. The average water content ranged from 6.87% to 7.00%, which is still above the maximum limit of SNI 01-4320-1996 (3-5%), indicating the potential for increased microbial activity. The average ash content ranged from 0.02% to 0.36%, far below the maximum limit of SNI (8%), indicating good quality of raw materials and processing. However, the results of ALT and AKK tests showed that all instant herbal tea formulas (F1-F5) did not meet the microbiological safety requirements according to SNI 01-4320 1996 and Regulation of the Head of BPOM No. 16 of 2019. ALT and AKK values in all samples exceeded the maximum permitted limits Conclusion: It can be concluded that the instant tea tested did not meet the requirements for microbial contamination in ALT and AKK according to BPOM and SNI requirements. Keywords: Ginger, Starfruit, Cinnamon, ALT, AKK