Jurnal Teknologi dan Industri Pangan (Jun 2008)
STUDI KEAMANAN DAN DAYA SIMPAN CABE MERAH GILING [Study on the Safety and Shelflife of Red Chilli Paste]
Abstract
Red chilli is an important food ingredient which may not be always safe, when obtained from the market. The aims of the study was to evaluate the safety and shelflife of red chilli paste. Based on survey conducted with 20 vendors in Bogor,we found red chilli paste is generally composed of red chilli, water, and NaCl. About 75% of the vendors claimed that the red chilli paste not sold in the first market day is stored in a plastic container at room temperature and resold for the next day. They claimed that their red chilli paste can be stored for 2-8 days. The red chilli paste showed moisture content of 71.6-86.8% (w/wb), pH 4.7-5.6, and NaCl 4.7-6.9% (w/w). About 33.3% of them positively contained exessive amount of sodium benzoate and 36% of them contained Rhodamin B which is prohibited as food colouring. From the microbiological side, the red chilli paste contained 9.5x103 - 3.8 x 105 cfu/g mould and yeast; 1.2 x 103 - 5.6 x 104 cfu/g spore forming bacteria; 5.2 x 102 - 1.2 x 104 cfu/g S. aureus; <3 - 205 MPN/g coliform; and 62.5% samples positively contained E.coli. This result suggested the need to improve the hygiene practices to reduce the microbia / exposure, and control of food additives use (Rhodamin B colorant and sodium benzoat). Red chilli paste containing 6% NaCl can be stored for 2 days while those containing 500 and 1000 ppm sodium benzoate can be stored for 5 and 12 days. This result suggested that use of legal appropriate dose of sodium benzoat can prolong shelflife without endanger the consumer.
