Evaluasi Angka Lempeng Total (ALT) pada Permen Kunyah Berbasis Kedelai– Apel (Soyabites) dan Kesesuaiannya terhadap Ambang Cemaran Mikrobiologis
DOI:
https://doi.org/10.58344/jii.v5i3.7633Keywords:
angka lempeng total, cemaran mikrobiologis, permen kunyah, keamanan pangan, kedokteran gigi preventifAbstract
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.
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