PROFIL PERTUMBUHAN BAKTERI PADA GETUK TRI WARNA MAGELANG SELAMA PENYIMPANAN

Getuk Tri Warna Magelang is traditional food from Magelang, made from steamed cassava that grinded with sugar, margarine, vanili and coloring agent. Perishable character give it short lifetime storage. Bacterial activity is suspected as the cause of spoilage. The research objective were to know bacterial contamination level on:1) total bacteria at early storage 2) bacteria profile (acetic acid producing bacteria, lipolytic and proteolytic bacteria) during storage. Fresh getuk obtained directly from producer were store at room temperature for 96 hours. Every 12 hours, total bacteria, aceticacid producing bacteria, ipolytic bacteria, and proteolytic bacteria were counted, and pH value was also analized right after. The result showed that total bacteria number of fresh product was 8.15 x 105 CFU/g. The maximum total bacteria of cake based of cassava, according to SNI 7388-2009, is 104 CFU/g (350C, 72 hours). The result showed that getuk is not eligible anymore. Unappropriate sanitation of production room and labours were suspected as source of the high level of microbial contamination. At early storage, acetic acid bacteria growth was dominate, and then lipolytic and proteolytic bacteria right after. Each of those kinds bacteria reach the highest population at 72, 48, 36 hours of storaged. As the acetic acid bacteria grown, the pH value was decreased which influence the sensory of getuk that shown by sour taste appearing