Evaluasi Angka Lempeng Total (ALT) pada Permen Kunyah Berbasis Kedelai– Apel (Soyabites) dan Kesesuaiannya terhadap Ambang Cemaran Mikrobiologis
Downloads
Produk permen kunyah memerlukan evaluasi mikrobiologis sebagai prasyarat mutu dan keamanan. SOYABITES dikembangkan sebagai permen kunyah inovatif berbahan dasar ekstrak kedelai dan apel manalagi sebagai camilan fungsional pendukung kebersihan rongga mulut. Penelitian ini difokuskan pada pengujian Angka Lempeng Total (ALT) sebagai parameter utama untuk menilai kualitas mikrobiologis SOYABITES dan menilai kesesuaiannya terhadap ambang cemaran untuk kategori permen lunak. Tujuan penelitian untuk mengukur Angka Lempeng Total (ALT) SOYABITES dan menilai kesesuaiannya terhadap ambang cemaran menurut PerBPOM No. 13 Tahun 2019 untuk kategori permen lunak. ALT diuji dengan metode pour-plate pada Plate Count Agar (PCA). Suspensi sampel diserialkan dan dituang 1 mL per cawan, diinkubasi pada 35 ± 1 °C selama 48 jam. Koloni dihitung pada cawan 30-300 koloni dan dinyatakan CFU/g. ALT Soyabites sebesar 1,9 × 10³ CFU/g. Nilai tersebut memenuhi ambang cemaran untuk kategori permen lunak menurut PerBPOM No. 13 Tahun 2019. Pada saat pengujian, SOYABITES memenuhi kriteria ALT untuk produk permen. Penelitian tidak mengevaluasi komposisi gizi maupun luaran klinis; kesimpulan dibatasi pada ALT.
ALHumaid, J. & Bamashmous, M. (2022) ‘Meta-analysis on the Effectiveness of Xylitol in Caries Prevention’, Journal of International Society of Preventive & Community Dentistry, 12(2), pp. 133–138. doi:10.4103/jispcd.JISPCD_164_21.
Astuty, E., Wahyuli, A. & Noya, F.C., 2024. Analisis mikrobiologis jajanan makanan di kantin Pujasera Universitas Pattimura Ambon. Jurnal SAGO Gizi dan Kesehatan, [online] 6(1). Available at: https://doi.org/10.30867/gikes.v6i1.1956
Badan Pengawas Obat dan Makanan Republik Indonesia (BPOM) (2021) Peraturan Kepala BPOM tentang Persyaratan Mikrobiologi dalam Pangan Olahan. Available at: https://www.pom.go.id (Accessed: 25 May 2025).
Berk, Z. (2009). Chapter 17 – Thermal processing. In Food process engineering and technology (pp. 355–373). Academic Press. https://doi.org/10.1016/B978-0-12-373660-4.00017-X
Bors, A., Beresescu, L. & Beresescu, G. (2025) ‘Erosive impact of acidic “healthy” beverages on dental enamel: A systematic review (2013–2025)’, Preprints.org. https://doi.org/10.20944/preprints202505.1016.v1
de Cock, P. et al. (2016) ‘Erythritol is more effective than xylitol and sorbitol in managing oral health endpoints’, International Journal of Dentistry, Article ID 9868421. doi:10.1155/2016/9868421.
do Prado, F.G. et al. (2022) ‘Fermented soy products and their potential health benefits: A review’, Microorganisms, 10, p.1606. https://doi.org/10.3390/microorganisms10081606
Ho, KL.G., Sandoval, A. (2020). Sanitation Standard Operating Procedures (SSOPs). In: Demirci, A., Feng, H., Krishnamurthy, K. (eds) Food Safety Engineering. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-42660-6_7
Jauhary, H., 2016. Sehat Tanpa Obat dengan Apel. Yogyakarta: Rapha Publishing.
Kattan, J.D., Cocco, R.R. & Järvinen, K.M. (2011), ‘Milk and soy allergy’, Pediatric Clinics of North America, vol. 58, no. 2, pp. 407–x. https://doi.org/10.1016/j.pcl.2011.02.005
Kikuchi, M., Tanaka, S. & Kawai, S., 2018. Effects of soybeanisoflavones on oral health: A review. Nutrients, 10(4), p.514. https://doi.org/10.3390/nu10040514
Kim, I.S., Kim, C.H. & Yang, W.S., 2021a. Physiologically active molecules and functional properties of soybeans in human health—A current perspective. International Journal of Molecular Sciences, 22, p.4054. https://doi.org/10.3390/ijms22084054
Kim, I.S., Yang, W.S. & Kim, C.H., 2021b. Beneficial effects of soybean-derived bioactive peptides. International Journal of Molecular Sciences, 22, p.168570. https://doi.org/10.3390/ijms22168570
Kuku?owicz, A. & Kornaga, P., 2019. Assessment of the Microbiological Quality of Soy Cold Cuts. Journal of Quality Science, No. 110. Available at: https://doi.org/10.26408/110.02
Lenhart, A. & Chey, W.D. (2017) ‘A systematic review of the effects of polyols on gastrointestinal health and irritable bowel syndrome’, Advances in Nutrition, 8(4), pp. 587–596. doi: 10.3945/an.117.015560.
Lussi, A., Schlueter, N., Rakhmatullina, E. & Ganss, C. (2011) ‘Dental erosion – an overview with emphasis on chemical and histopathological aspects’, Caries Research, 45(Suppl. 1), pp. 2–12. https://doi.org/10.1159/000325915.
Mäkinen, K.K., 2010. Sugar alcohols, caries incidence, and remineralization of caries lesions: A literature review. International Journal of Dentistry, 2010, p.981072. https://doi.org/10.1155/2010/981072
Martoyo, P.Y., Dewanti-Hariyadi, R. & Rahayu, W.P., 2014. Kajian standar cemaran mikroba dalam pangan di Indonesia. Jurnal Standardisasi, 16(2), Available at: http://repository.ipb.ac.id/handle/123456789/69824
Messina, M., 2016. Soy and health update: Evaluation of the clinical and epidemiologic literature. Nutrients, 8(12), p.754. https://doi.org/10.3390/nu8120754
Nadira, R., Sari, M.R. & Sari, E., 2024. The effectiveness of chewing apples on the plaque index in primary school children (literature study). International Journal of Health Sciences (IJHS), 2(2). https://doi.org/10.59585/ijhs
Oliveira, C.A.F. de, Cruz, A.G. da, Tavolaro, P. and Corassin, C.H., 2016. Food safety: Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP), Hazard Analysis and Critical Control Point (HACCP). In: Antimicrobial Food Packaging. Elsevier, pp. 129–139. https://doi.org/10.1016/B978-0-12-800723-5.00010-3
Paine, F. A., & Paine, H. Y. (1992). Dried and moisture sensitive foods. In A handbook of food packaging (pp. 296–314). Springer. https://doi.org/10.1007/978-1-4615-2103-2_17
Penda, P.A.C., Kaligis, S.H.M. & J., 2015. Perbedaan indeks plak sebelum dan sesudah pengunyahan buah apel. Jurnal e-GiGi (eG), 3(2), pp.380–386. doi: 10.35790/eg.3.2.2015.9631
Peres, M.A. et al. (2019) ‘Oral diseases: A global public health challenge’, The Lancet, 394(10194), pp.249–260. https://doi.org/10.1016/S0140-6736(19)31146-8
Phuphaniat, M. (2023) The role of sugar-free chewing gum in dental caries prevention. IntechOpen. doi:10.5772/intechopen.109067.
Rahmawati, S., Aulia, U., Farahdiba, A.U., Alfan, O. & Adhly, R., 2018. Identifikasi total coliform, E. coli dan Salmonella spp. sebagai indikator sanitasi makanan kantin di lingkungan Kampus Terpadu Universitas Islam Indonesia. Jurnal Sains & Teknologi Lingkungan, 10, pp.101–114. https://doi.org/10.20885/jstl.vol10.iss2.art3
Ramya, K., Ramesh, A. & Poornima, P., 2020. Awareness and practice of oral hygiene among elderly population – A cross- sectional study. Journal of Family Medicine and Primary Care, 9(1), pp.187–191. https://doi.org/10.4103/jfmpc.jfmpc_831_19
Rana, Y. S., Eberly, P. M., Suehr, Q. J., Hildebrandt, I. M., Marks, B. P., & Snyder, A. B. (2021). Survival of Escherichia coli O157:H7 during Moderate Temperature Dehydration of Plant-Based Foods. Foods. https://doi.org/10.3390/FOODS10092162_
Sholehah, N. U. A., Rukaya, B. E. and Syuhada, S. (2025) “Studi Mikrobiologi pada Jajanan Kaki Lima di Sekolah Dasar Kecamatan Tarakan Barat: Implikasi bagi Keamanan Pangan”, Bioscientist : Jurnal Ilmiah Biologi, 13(1), pp. 264–271. doi: 10.33394/bioscientist.v13i1.15038.
Sugianti, G.R., Wirawan, I.M.A. & Utami, N.W.A., 2019. Microbiological quality, hygiene, and sanitation of the production processes of a traditional beverage at tourism areas in Bali. Journal of UOEH, 41(4), pp.353–362. https://doi.org/10.7888/juoeh.41.353
Tarigan, R.E. et al., 2024. Analisis makanan dan minuman. Purbalingga: Eureka Media Aksara. Available at:https://repository.penerbiteureka.com/media/publications/568382-analisis-makanan-dan-minuman-2712f3f4.pdf
Valizadeh, M. et al. (2021) ‘Uses of soybean isoflavonoids in dentistry’, Journal of Dental Sciences, 12, pp.1–13. https://doi.org/10.1016/j.jds.2021.11.020
Watt, R.G. et al. (2019) ‘Ending the neglect of global oral health’, The Lancet, 394(10194), pp.261–272. https://doi.org/10.1016/S0140-6736(19)31133-X
Wijayanti, H. N. (2023). Edukasi kesehatan gigi dan mulut dalam upaya meningkatkan kesehatan gigi pada anak sekolah dasar. Room of Civil Society Development, 2(4), 153–160.
Wulandari, R., & Pawenang, Eram T. (2023). Personal Hygiene dan Sanitasi Pabrik Serta Keberadaan Bakteri Coliform pada Air Rendaman Tahu. Jurnal Penelitian Dan Pengembangan Kesehatan Masyarakat Indonesia. https://doi.org/10.15294/jppkmi.v4i2.70869
Yunita, M., Hendrawan, Y. & Yulianingsih, R., 2015. Analisis kuantitatif mikrobiologi pada makanan penerbangan (Aerofood ACS) Garuda Indonesia berdasarkan TPC (Total Plate Count) dengan metode pour plate. Available at: https://api.semanticscholar.org/CorpusID:108904557
Copyright (c) 2026 Fathina Kamilia Fasa
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International (CC-BY-SA). that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
