Rifqoh, M.Sc Ketua Penguji Dra. Ratih Dewi Dwiyanti, M. Kes Dosen Pembimbing 1 Aima Insana, S.Si., M.Si Dosen Pembimbing 2 Dariati Pengarang

ABSTRAK PENGARUH LAMA PENYIMPANAN BUMBU MASAK HABANG TERHADAP ANGKA KUMAN Peneliti: Dariati Pembimbing: Ratih Dewi Dwiyanti, Aima Insana Bumbu masak habang merupakan salah satu bumbu khas yang sering dikonsumsi oleh warga banjar sebagai pendamping lauk nasi kuning, lontong dan ketupat. Konsumsi bumbu masak habang yang melebihi batas cemaran mikroba dapat berbahaya bagi kesehatan karena dapat menyebabkan penyakit atau keracunan makanan. Tujuan penelitian untuk mengetahui pengaruh lama penyimpanan selama 0 jam, 4 jam, 8 jam, 16 jam, 20 jam dan 24 jam pada bumbu masak habang terhadap angka kuman. Jenis penelitian Quasi Experiment dengan rancangan One Group Pretest-Postest Design. Sampel penelitian bumbu masak habang, dengan metode Total Plate Count (TPC). Hasil penelitian didapatkan rata-rata 0 jam sebesar 1,75 x101 koloni/g, 4 jam sebesar 3,4 x101 koloni/g, 8 jam sebesar 3,44 x103 koloni/g, 12 jam sebesar 1,61 x104 koloni/g, 16 jam sebesar 9,27 x104 koloni/g, 20 jam sebesar 6,02 x105 koloni/g penyimpanan 24 jam sebesar 3,00 x106 koloni/g. Dari hasil tersebut yang memenuhi syarat standar PerBPOM No 13 tahun 2019 tentang batas maksimal cemaran mikroba dalam pangan olahan bumbu dan kondimen pasta siap pakai yaitu <104 koloni/g adalah pada penyimpanan 0 jam, 4 jam, dan 8 jam sedangkan yang tidak memenuhi syarat adalah pada penyimpanan 12 jam, 16 jam, 20 jam, dan 24 jam. Hasil uji Kruskall Wallis diperoleh nilai probabilitas 0,000 sehingga disimpulkan ada pengaruh lama penyimpanan bumbu masak habang terhadap angka kuman. Saran bagi peneliti selanjutnya, dapat mengidentifikasi jenis bakteri yang tumbuh berdasarkan lama penyimpanan bumbu masak habang. Kata Kunci : Bumbu Masak Habang, Angka Kuman, TPC ABSTRACT THE EFFECT OF TIME STORAGE MASAK HABANG SAUCE OF GERM NUMBERS Author: Dariati Mentor: Ratih Dewi Dwiyanti, Aima Insana Masak habang sauce is one of the typical spices that are often consumed by Banjarnese as a side dish of yellow rice, lontong and ketupat. Consumption of masak habang sauce that exceeds the limit of microbial contamination can be harmful to health because it can cause disease or food poisoning. The purpose of this study was to determine the effect of storage time for 0 hours, 4 hours, 8 hours, 16 hours, 20 hours and 24 hours masak habang sauce on the number of germs. The type of research is Quasi Experiment with One Group Pretest-Postest Design. The research sample of Masak habang seasoning, using the Total Plate Count (TPC) method. The results obtained an average of 0 hours of 1,75 x101 colonies/g, 4 hours of 3,4 x101 colonies/g, 8 hours of 3,44 x103 colonies/g, 12 hours of 1,61 x104 colonies/g, 16 hours of 9,27 x104 colonies/g, 20 hours of 6,02 x105 colonies/g 24 hours storage of 3,00 x106 colonies/g. From these results, those who meet the standard requirements of PerBPOM No. 13 of 2019 concerning the maximum limit of microbial contamination in processed food seasonings and ready-to-use pasta condiments, which are <104 colonies/g are at 0 hours, 4 hours, and 8 hours of storage while those who do not meet the requirements are on storage 12 hours, 16 hours, 20 hours, and 24 hours. The results of the Kruskall Wallis test obtained a probability value of 0.000 so that it was concluded that there was an effect of storage time for masak habang sauce on the number of germs. Suggestions for further researchers can identify the types of bacteria that grow based on the storage time of masak habang sauce. Keywords: Masak Habang Sauce, Germ Numbers, TPC