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

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

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