Microorganism Test on Biscuits Combined With Red Algae Extract (Eucheuma denticulatum) and Tempeh (Glycine max).

Abstract

<b>Background and Objective:</b> Biscuits are snacks that are widely circulated in the market but do not meet Indonesian National standards so they are harmful to consumer health. This study aims to determine the total plate count (TPC) value of bacteria and mold/yeast and determine the presence or absence of bacterial contamination of <i>Staphylococcus aureus </i>and <i>Escherichia coli</i> in biscuit products. <b>Materials and Methods:</b> This study is descriptive in nature using three different sample types. Total plate count (TPC) value testing was carried out using the pour plate method. Meanwhile, to determine the presence or absence of <i>Staphylococcus aureus</i> bacteria using MSA (mannitol salt agar) media with the spread plate technique. The <i>Escherichia coli</i> test uses EMBA (eosin methylene blue agar) media with a streak plate technique. <b>Results:</b> Three samples of biscuit formula obtained ALT of bacteria in sample A) 2.2×10⁷ colonies/g, sample B) 1.9×10⁷ colonies/g and sample C) 4.1×10⁷ colonies/g. Mold/khamir obtained in sample A) 7.7×10⁵ colonies/g, sample B) 5.1×10⁶ colonies/g and sample C) 1.1×10⁶ colonies/g. In the <i>Staphylococcus aureus</i> bacteria test, the results were not overgrown with <i>Staphylococcus aureus</i> bacteria and in the <i>Escherichia coli</i> bacteria test, the results were easily purplish red in color. <b>Conclusion:</b> It can be concluded that only formula C samples meet the requirements of the SNI quality standards. In the pathogenic microbial test, there was no growth of <i>Staphylococcus aureus</i> and <i>Escherichia coli</i> microbes in the three biscuit formula samples.