Microbiological Quality of Brown Seaweed (Sargassum Sp.) Dodol Packed with Carrageenan and Chitosan Coatings
DOI:
https://doi.org/10.3923/pjn.2020.309.316Keywords:
Brown seaweed, carrageenan, chitosan, dodol, edible coatingAbstract
Objective: The goal of this study was to determine the total microbial and mold counts from brown seaweed Dodol made with an edible coating of carrageenan and chitosan after storage at room temperature. Materials and Methods: A simple randomized complete design was used for edible packaging treatments of carrageenan and 5 levels of chitosan. Results: The total number of microbes that grew on brown seaweed Dodol packaged with treatment A on the 8th day was 4.0×10–3 CFU g–1. While the E treatment exhibited 2.1×10–2 CFU g–1 on the 12th day. In contrast, Dodol that received treatment A was contaminated with 5.0×10–3 CFU g–1 mold on the 8th day. Dodol that received treatment K was contaminated with 6.0×10–2 CFU g–1 mold on the 4th day. With respect to the total plate count and mold test values, the seaweed Dodol products coated with the lowest to highest chitosan proportions maintained the quality of brown seaweed Dodol compared to that observed for the carrageenan coating. Conclusion: The number of microbial and mold colonies that grew on brown seaweed Dodol coated with an appropriate chitosan concentration meets the Dodol quality requirements according to the Indonesian National Standard (SNI 01-2986-1992) with a maximum limit of microbial and mold colonies of 5.0×10–2 CFU g–1.
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