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Photon: Jurnal Sain dan KesehatanPhoton: Jurnal Sain dan Kesehatan

Al Aqoh Drink & Snack, an SME of PKH ITS, participated in a mentoring program in 2021. A series of long-term test storage, microbial contamination tests, and nutritional content tests were conducted for Kebab Kebuli, a product of Al Aqoh Drink & Snack, as an implementation of Halal Assurance System (SJH) and Good Manufacturing Practice (GMP). The test results inferred the hygiene of the Kebab Kebuli production process. Freshly made Kebab Kebuli had a total mold value of 2.00 x 101 CFU/g and Escherichia coli of 6.00 x 101 CFU/g. However, other parameters, such as Salmonella sp. and Staphylococcus aureus, were not detected. Although a few mold numbers were detected, ca. 2.00 x 101 CFU/g, an awareness still needs to be applied. Moreover, a non-pathogenic E. coli bacterium, ca. 6.00 x 101 CFU/g, was detected. E. coli can be minimized with good process and post-production sanitation. Therefore, the cooking and reheating process of Kebab Kebuli at 65oC and subsequent chilling at 4 oC should have been applied. It may have been enough to suppress the growth of E. coli. Hence, it is necessary to process the Kebab Kebuli according to the serving suggestions and to ensure food safety, i.e., avoiding diarrhea.

Acceleration of halal product guarantees as a mandate for implementing Regulation No.33 of 2014 was carried out through assistance provided by the Center for Halal Studies of ITS to SMEs.Al Aqoh Drink & Snack, an SME of PKH ITS, has applied for halal certification through a mentoring program in 2021.Supporting the implementation of the SJH and Good Food Production Methods at Al Aqoh Drink & Snack, a series of long-term tests of Kebuli Kebab are carried out.They were shelf-life, microbial contamination, and nutritional content tests.The test results were applied to the newly designed Kebab Kebuli Al Aqoh food label, fulfilling the BPOM requirement for good food label design.The Kebuli Al Aqoh Kebab label has been redesigned.The new label includes product name, trade name, serving suggestion, manufacturers name and address, expiration (in the form of storage instructions), and net weight, as well as additional information such as composition, preparation/usage method (in the form of serving suggestions), nutritional value information, and date.Moreover, the contamination test shows that the Kebab Kebuli is a hygienic product.

Berdasarkan hasil penelitian, beberapa saran penelitian lanjutan dapat diajukan untuk meningkatkan kualitas dan keamanan produk Kebab Kebuli Al Aqoh. Pertama, perlu dilakukan penelitian lebih lanjut mengenai pengaruh berbagai metode pengawetan terhadap perpanjangan umur simpan Kebab Kebuli, dengan mempertimbangkan penggunaan bahan-bahan alami sebagai alternatif pengawet kimia. Kedua, penelitian mengenai pengaruh variasi suhu dan waktu penyimpanan terhadap pertumbuhan mikroorganisme patogen dan non-patogen dalam Kebab Kebuli perlu dilakukan untuk menentukan kondisi penyimpanan yang optimal. Ketiga, pengembangan sistem kemasan yang inovatif dan mampu melindungi Kebab Kebuli dari kontaminasi eksternal serta menjaga kualitas produk selama penyimpanan dan distribusi menjadi penting untuk diinvestigasi.

  1. Shelf-Life Test of Kebab Kebuli Al 'Aqoh for Fulfiling Product Quality of Small Medium Enterprise... doi.org/10.37859/jp.v14i1.6041Shelf Life Test of Kebab Kebuli Al Aqoh for Fulfiling Product Quality of Small Medium Enterprise doi 10 37859 jp v14i1 6041
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