Microbiological and Organoleptic Quality Deterioration in Frozen Baba Rafi Kebab Stored in Cold Temperature for 4 Days

Abstrak

Kebab is a fast food originating from the Middle East consisting of grilled meat then sliced ​​and added with fresh vegetables, sauce and mayonnaise, then coated with tortilla. Food contamination by microbiological agents is also a public health problem that is of particular concern to food entrepreneurs, especially kebabs. The potential for contamination from biological hazards of pathogenic bacteria at the stage of storing food ingredients, namely in onions, spices and especially meat, so it is necessary to conduct microbiological and organoleptic quality tests of original frozen Baba Rafi kebabs stored in cold temperatures for 4 days. This study aims to determine the decline in microbiological and organoleptic quality in original frozen Baba Rafi kebabs stored in cold temperatures for 4 days and to determine how long the most optimal kebab storage is with good quality. The method used in this study is a fixed method based on a laboratory for 4 days using 9 kebab samples (3 samples each on day 0, 3 samples on day 2, and 3 samples on day 4). The results of the study showed that there was no deterioration in the microbiological and organoleptic quality of frozen Baba Rafi kebabs stored in cold temperatures for 4 days. The best average total plate count value was 1.2 x 105 CFU/g; the best average number of Coliform bacteria was 2.83 x 101 MPN/g; the best average water content value was 54.96%; the best average pH value was 5.66; the best average organoleptic test values ​​including color, taste, aroma, and texture were 3.87; 3.74; 3.50; and 3.50 respectively with a neutral category.

Keyword: kebab; total plate count; Coliform; organoleptic; water content