EFFECT OF STORAGE ON SECURITY MICROBIOLOGY GROUND BEEF RENDANG PACKAGING BOOTLE

Elida, Mutia and Novita, Sri Aulia and Elviati, Elviati (2015) EFFECT OF STORAGE ON SECURITY MICROBIOLOGY GROUND BEEF RENDANG PACKAGING BOOTLE. In: PROSIDING SEMINAR NASIONAL KETAHANAN PANGAN DAN PERTANIAN BERKELANJUTAN : TANTANGAN DAN PELUANG IMPLEMENTASI TEKNOLOGI DALAM PERSPEKTIF NASIONAL. Prosiding Seminar Nasional Ketahanan Pangan Dan Pertanian Berkelanjutan : Tantangan dan Peluang Implementasi Teknologi Dalam Perspektif Nasional, POLITEKNIK PERTANIAN NEGERI PAYAKUMBUH, B-84. ISBN 978-979-98691-7-3

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Abstract

EFFECT OF STORAGE ON SECURITY MICROBIOLOGY GROUND BEEF RENDANG PACKAGING BOOTLE Mutia Elida 1), Sri Aulia Novita2), dan Elviati3) 1Program Studi Teknologi Pangan, Jurusan Teknologi Pertanian 2Program Studi Mesin Peralatan Pertanian, Jurusan Teknologi Pertanian 3Program Studi Manajemen Perkebunan, Jurusan Budidaya Tanaman Perkebunan Politeknik Pertanian Negeri Payakumbuh, Jl Raya Negara Km 7 Tanjung Pati Kabupaten Lima Puluh Kota 26571, elida_mutia@yahoo.com Abstract Ground beef rendang safety studies are packed with bottles that have undergone a sterilization process and stored at room temperature up to 105 days in storage is done to look at the safety and shelf life of beef rendang pieces. Analysis of antimicrobial activity was tasted by the method of contact at 1,15, 30, 45, 60, 90, and 105 days storages. Supporting parameters tested were water content. Result showed that the bottles can inhibit the growth of microbes, fungi and yeast, gram- positve bacteria S. aureus and B. cereus, and still below the standard threshold BPOM. Rendang as semi – moist food (intermediets moistures food) with a moisture content range of 21.6 – 26.6 % stongly support the extension of shelf life. Keywords: ground beef Rendang, sterization, antimicrobial, gram positive

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