Pemeriksaan Angka Kapang Khamir Pada Sediaan Sirup Ekstrak Ikan Gabus (Channa striata) Plus Madu

Abstract

Background: Syrup preparation products generally use additives such as flavor sweeteners, coloring agents and also thickening agents to improve the quality of taste and public interest. However, prepared products such as syrup also contain fungal colonies or what are usually called yeast mold numbers. Objective: To determine the number of yeast molds in the preparation of snakehead fish extract syrup plus honey made in the laboratory and produced by PT. Akar Rimba Nusantara Method: Determination of yeast mold numbers in snakehead fish extract syrup preparations was carried out using the Pour Plate method. Results: In samples of snakehead fish (Channa striata) extract syrup prepared in the laboratory, the results showed that yeast mold numbers were found from dilutions H1 to H5 with the results respectively: 8.8 x 102, 7.2 x 103, 7.1 x 104, 4.8 x 105, 1.7 x 106. For the results of testing yeast mold numbers from PT Akar Rimba Nusantara obtained the number of fungal colonies with results of 450, 417, 398, 369, 338, 446, 403, 396, 347, 318 and could not be counted because the number of fungal colonies exceeded the range of 10-150. Conclusion: According to the Indonesian Food and Drug Authority year 2014 concerning Quality Requirements for Traditional Medicines, the required yeast mold number for syrup medicinal preparations is approximately 103 colonies/g. Syrup preparations made in the laboratory still meet the requirements.