[abstrak] STUDI KEAMANAN DAN DAYA SIMPAN CABE MERAH GILING (STUDY ON SAFETY AND STORAGE OF RED CHILI PASTE)

By: Rosaria,Rahayu WP

Department of Food Science and Technology, Bogor Agricultural University

Food safety is a condition that close to us  since it relates with our healthy life. Red chili as one of food ingredient can be a microbiological and chemical contaminant agent. The aims of the study are to get information of the safety and shelf life of red chili paste. Based on survey conducted on  20 vendors, red chili paste in Bogor generally composed from red chili, water, and NaCl. About 75% vendors said that their  red chili paste remains every day and it is usually resold for the next day without ice and  store in the plastic container. They claimed that their red chili paste can be endured 2-8 days.Red chili paste  has moisture 71.6-86.8% (b/b), pH 4.7-5.6, and  NaCl  4.7-6.9% (b/b). Its 33.3% positively contained excess sodium benzoate and 36% of them contained Rhodamin B which is illegal food colouring. From microbiological side, 62.5%  samples positively  contained E.coli. Red chili paste with 6% NaCl addition only resist for 2 days while with 500 and 1000 ppm sodium benzoate can prolong enduring time until 5 and 12 days.

Keywords: chili paste, food safety, storage

Dimuat di Jurnal Teknologi dan Industri Pangan, Volume 19 No. 1, 2008, ISSN 1979-7788

 

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