Evaluasi Efektivitas Perlakuan Sterilisasi UV terhadap Angka Kapang Khamir (AKK) pada Pati Buah Pisang Kepok (Musa paradisiaca L.)
##plugins.themes.academic_pro.article.main##
Abstract
Pati pisang kepok (Musa paradisiaca L.) merupakan produk olahan tinggi pati resisten yang berpotensi sebagai pangan fungsional. Namun, metode produksinya yang relatif sederhana berisiko meningkatkan kontaminasi mikroba, terutama kapang dan khamir, yang dapat memengaruhi kualitas serta keamanan produk. Penelitian ini mengevaluasi efektivitas sterilisasi sinar Ultra Violet (UV) dalam mengurangi kontaminasi kapang dan khamir pada pati pisang kepok yang diproduksi UMKM. Angka Kapang Khamir (AKK) diukur menggunakan metode Petrifilm YM pada sampel pati yang disterilisasi UV dan tanpa sterilisasi. Hasil menunjukkan bahwa pati pisang kepok yang disterilisasi UV memiliki nilai AKK sebesar 3,0 × 10 4 CFU/g sedangkan pati tanpa sterilisasi sebesar 1,8 × 10 4 CFU/g. Kedua nilai ini masih melebihi batas cemaran mikroba yang ditetapkan oleh BPOM No. 13 2019 (maksimal 1×104 CFU/g untuk kategori tepung dan pati). Anomali nilai AKK yang lebih tinggi pada sampel steril dibahas, mengindikasikan keterbatasan penetrasi UV pada ketebalan sampel yang digunakan, potensi kontaminasi pasca-perlakuan, atau mekanisme perbaikan sel mikroba. Penelitian ini menegaskan perlunya optimalisasi metode sterilisasi dan perbaikan prosedur penanganan untuk memastikan keamanan mikrobiologis pati pisang kepok sebagai bahan pangan.
##plugins.themes.academic_pro.article.details##
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
How to Cite
Hamid, A. A. A., Luthfiyah, F., & Ikayanti, R. (2026). Evaluasi Efektivitas Perlakuan Sterilisasi UV terhadap Angka Kapang Khamir (AKK) pada Pati Buah Pisang Kepok (Musa paradisiaca L.). Agroteknika, 9(3), 612-621. https://doi.org/10.55043/agroteknika.v9i3.661
References
Adawiyah, U. B., Zainol, Z., Aziz, A. H. A., Putra, N. R., & Mamat, H. (2025). Resistant Starch In Banana: Influencing Factors, Functional Properties And Potential Health Effects. Food Research, 9(4), 143–152. https://share.google/iWdyjPGkGCX0q3lZa
Atik, A., & Gumus, T. (2021). The Effect Of Different Doses Of UV-C Treatment On Microbiological Quality Of Bovine Milk. Lwt, 136. https://doi.org/10.1016/j.lwt.2020.110322
Awol, S. M., Kuyu, C. G., & Bereka, T. Y. (2023). Physicochemical Stability, Microbial Growth, And Sensory Quality Of Teff Flour As Affected By Packaging Materials During Storage. Lwt, 189. https://doi.org/10.1016/j.lwt.2023.115488
Badan Pusat Statistik Indonesia. (2020). Produksi Tanaman Buah-buahan. Badan Pusat Statistik. https://www.bps.go.id/id/statistics-table/2/NjIjMg==/produksi-tanaman-buah-buahan.html
BPOM RI. (2019). Food and Drug Administration Regulation Number 13 of 2019 concerning Maximum Limits of Microbial Contamination in Processed Foods. https://peraturan.go.id/files/bn751-2019.pdf
Ceken, N., Duran, H., Atik, T. K., & Avcı, E. (2025). Evaluation of Preanalytical Error Processes in The Microbiology Laboratory and Effect of Training on These Processes. Pamukkale Medical Journal, 18(3), 648–659. https://doi.org/10.31362/patd.1588433
Goenka, S., Wanswett, W. D., Sharma, A., Loomba, P., Jain, M., & Tyagi, S. (2025). Evaluation of Pattern of Bacterial Contamination of Microbiological Laboratory in Relation to Cleaning and Disinfection Practices in a Super Specialization Hospital in Delhi, India. Journal of Medical Bacteriology, 13, 9–15. https://doi.org/10.18502/jmb.v13i1.18042
Górny, R. L., Gołofit-Szymczak, M., Pawlak, A., Ławniczek-Wałczyk, A., Cyprowski, M., tobnicka-Kupiec, A., …, & Kowalska, J. (2024). Effectiveness of UV-C radiation in inactivation of microorganisms on materials with different surface structures. Annals of Agricultura and Environmental Medicine, 31(2), 287–293. https://doi.org/10.26444/aaem/189695
Marta, H., Cahyana, Y., Djali, M., & Pramafisi, G. (2022). The Properties, Modification, And Application Of Banana Starch. Polymers, 14(15), 3092. https://doi.org/10.3390/polym14153092
Mudaliana, S., & Anggraeni, S. (2018). Pemanfaatan UV (UV) Dalam Meningkatkan Mutu Serbuk Temu Giring (Curcuma heyneana Val & V.Zijp). Environmental Science, 47-51. https://anyflip.com/xfziq/jthb
Neogen Corporation. (2023). Neogen® Petrifilm® yeast and mold count plate interpretation guide (FS00582). Neogen Corporation. https://www.neogen.com/globalassets/petrifilm/petrifilm-yeast-and-mold-ym-count-plate-interpretation-guide_en-us_fs00582.pdf https://www.scribd.com/document/998624462/Petrifilm-Yeast-and-Mold-YM-Count-Plate-Interpretation-Guide-en-US-FS00582
Ningrat, R. A., Darmayasa, I. B. G., & Narayani, I. (2024). Deteksi Cemaran Bakteri pada Sampel Daging Sapi dengan Uji TPC. Jurnal Arjuna : Publikasi Ilmu Pendidikan, Bahasa Dan Matematika, 2(5), 126–138. https://doi.org/10.61132/arjuna.v2i5.1190
Olaleye, O. O., Olorunfemi, A. P., Atilola, K. M., Otenaike, O. E., Adediran, B. I., & Alimi, J. O. (2024). Impact of Packaging Materials on the Microbial Stability and Moisture Content of Instant Pounded Yam Flour During Long-Term Storage. Dutse Journal of Pure and Applied Sciences, 10(4b), 165–172. https://doi.org/10.4314/dujopas.v10i4b.15
Puspita, I., Djuhriah, N., & Fikri, E. (2021). Efektivitas Variasi Lama Paparan UV-C Terhadap Penurunan Total Kuman Pada Alat Makan Di Pantry Pt. X. Jurnal Kesehatan Siliwangi, 2(2). https://doi.org/10.34011/jks.v2i2.721
Ramos, G. L. P. A., Esper, L. M. R., & Gonzalez, A. G. M. (2024). A Review On The Application Of UV-C Treatment On Food And Food Surfaces: Association With Food Microbiology, Predictive Microbiology And Quantitative Microbial Risk Assessment. International Jurnal Food Science + Technology, 59(3), 1187–1196. https://doi.org/10.1111/ijfs.16880
Rohman, A. (2016). Validasi Penjaminan Mutu Metode Analisis Kimia. Gadjah Mada University Press. https://books.google.co.id/books?id=2IFYDwAAQBAJ&printsec=frontcover&hl=id&source=gbs_atb#v=onepage&q&f=false
Siwe, H., Aerssens, A., Flour, M. V., Ternest, S., Van Simaey, L., Verstraeten, D., ..., & Cools, P. (2024). Microbiological evaluation Of UV C Light-Emitting Diodes For Disinfection Of Medical Instruments. Heliyon, 10(17). https://doi.org/10.1016/j.heliyon.2024.e37281
Sun, Y., Yang, Y., Zheng, L., Zheng, X., Xiao, D., Wang, S., ..., & Sheng, Z. (2022). Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments. Foods, 11(22), 3741. https://doi.org/10.3390/foods11223741
Wibowo, P., Saputra, J. A., Ayucitra, A., & Setiawan, L. E. (2008). Isolasi Pati dari Pisang Kepok dengan Menggunakan Metode Alkaline Steeping. Widya Teknik, 7(2), 113–123. https://journal.ukwms.ac.id/index.php/teknik/article/view/1266
Widianingsih, N. L. P. Y., Sudiartawan, I. P., & Suardana, I. A. K. (2023). Angka Lempeng Total Dan Angka Kapang Khamir Pada Jamu Kunyit (Curcuma Longa L.) Di Kelurahan Karangasem. Jurnal Widya Biologi, 14(02), 66–74. https://doi.org/10.32795/widyabiologi.v14i02.5025
Zavala, A., Cavieres, O., Labbé, M., & Salazar, F. (2026). UV Technologies for Yeast Kontrol and Functional Modulation in the Food Industry: Mechanisms, Resistance and Applications. Foods, 15(6), 1102. https://doi.org/10.3390/foods15061102
Atik, A., & Gumus, T. (2021). The Effect Of Different Doses Of UV-C Treatment On Microbiological Quality Of Bovine Milk. Lwt, 136. https://doi.org/10.1016/j.lwt.2020.110322
Awol, S. M., Kuyu, C. G., & Bereka, T. Y. (2023). Physicochemical Stability, Microbial Growth, And Sensory Quality Of Teff Flour As Affected By Packaging Materials During Storage. Lwt, 189. https://doi.org/10.1016/j.lwt.2023.115488
Badan Pusat Statistik Indonesia. (2020). Produksi Tanaman Buah-buahan. Badan Pusat Statistik. https://www.bps.go.id/id/statistics-table/2/NjIjMg==/produksi-tanaman-buah-buahan.html
BPOM RI. (2019). Food and Drug Administration Regulation Number 13 of 2019 concerning Maximum Limits of Microbial Contamination in Processed Foods. https://peraturan.go.id/files/bn751-2019.pdf
Ceken, N., Duran, H., Atik, T. K., & Avcı, E. (2025). Evaluation of Preanalytical Error Processes in The Microbiology Laboratory and Effect of Training on These Processes. Pamukkale Medical Journal, 18(3), 648–659. https://doi.org/10.31362/patd.1588433
Goenka, S., Wanswett, W. D., Sharma, A., Loomba, P., Jain, M., & Tyagi, S. (2025). Evaluation of Pattern of Bacterial Contamination of Microbiological Laboratory in Relation to Cleaning and Disinfection Practices in a Super Specialization Hospital in Delhi, India. Journal of Medical Bacteriology, 13, 9–15. https://doi.org/10.18502/jmb.v13i1.18042
Górny, R. L., Gołofit-Szymczak, M., Pawlak, A., Ławniczek-Wałczyk, A., Cyprowski, M., tobnicka-Kupiec, A., …, & Kowalska, J. (2024). Effectiveness of UV-C radiation in inactivation of microorganisms on materials with different surface structures. Annals of Agricultura and Environmental Medicine, 31(2), 287–293. https://doi.org/10.26444/aaem/189695
Marta, H., Cahyana, Y., Djali, M., & Pramafisi, G. (2022). The Properties, Modification, And Application Of Banana Starch. Polymers, 14(15), 3092. https://doi.org/10.3390/polym14153092
Mudaliana, S., & Anggraeni, S. (2018). Pemanfaatan UV (UV) Dalam Meningkatkan Mutu Serbuk Temu Giring (Curcuma heyneana Val & V.Zijp). Environmental Science, 47-51. https://anyflip.com/xfziq/jthb
Neogen Corporation. (2023). Neogen® Petrifilm® yeast and mold count plate interpretation guide (FS00582). Neogen Corporation. https://www.neogen.com/globalassets/petrifilm/petrifilm-yeast-and-mold-ym-count-plate-interpretation-guide_en-us_fs00582.pdf https://www.scribd.com/document/998624462/Petrifilm-Yeast-and-Mold-YM-Count-Plate-Interpretation-Guide-en-US-FS00582
Ningrat, R. A., Darmayasa, I. B. G., & Narayani, I. (2024). Deteksi Cemaran Bakteri pada Sampel Daging Sapi dengan Uji TPC. Jurnal Arjuna : Publikasi Ilmu Pendidikan, Bahasa Dan Matematika, 2(5), 126–138. https://doi.org/10.61132/arjuna.v2i5.1190
Olaleye, O. O., Olorunfemi, A. P., Atilola, K. M., Otenaike, O. E., Adediran, B. I., & Alimi, J. O. (2024). Impact of Packaging Materials on the Microbial Stability and Moisture Content of Instant Pounded Yam Flour During Long-Term Storage. Dutse Journal of Pure and Applied Sciences, 10(4b), 165–172. https://doi.org/10.4314/dujopas.v10i4b.15
Puspita, I., Djuhriah, N., & Fikri, E. (2021). Efektivitas Variasi Lama Paparan UV-C Terhadap Penurunan Total Kuman Pada Alat Makan Di Pantry Pt. X. Jurnal Kesehatan Siliwangi, 2(2). https://doi.org/10.34011/jks.v2i2.721
Ramos, G. L. P. A., Esper, L. M. R., & Gonzalez, A. G. M. (2024). A Review On The Application Of UV-C Treatment On Food And Food Surfaces: Association With Food Microbiology, Predictive Microbiology And Quantitative Microbial Risk Assessment. International Jurnal Food Science + Technology, 59(3), 1187–1196. https://doi.org/10.1111/ijfs.16880
Rohman, A. (2016). Validasi Penjaminan Mutu Metode Analisis Kimia. Gadjah Mada University Press. https://books.google.co.id/books?id=2IFYDwAAQBAJ&printsec=frontcover&hl=id&source=gbs_atb#v=onepage&q&f=false
Siwe, H., Aerssens, A., Flour, M. V., Ternest, S., Van Simaey, L., Verstraeten, D., ..., & Cools, P. (2024). Microbiological evaluation Of UV C Light-Emitting Diodes For Disinfection Of Medical Instruments. Heliyon, 10(17). https://doi.org/10.1016/j.heliyon.2024.e37281
Sun, Y., Yang, Y., Zheng, L., Zheng, X., Xiao, D., Wang, S., ..., & Sheng, Z. (2022). Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments. Foods, 11(22), 3741. https://doi.org/10.3390/foods11223741
Wibowo, P., Saputra, J. A., Ayucitra, A., & Setiawan, L. E. (2008). Isolasi Pati dari Pisang Kepok dengan Menggunakan Metode Alkaline Steeping. Widya Teknik, 7(2), 113–123. https://journal.ukwms.ac.id/index.php/teknik/article/view/1266
Widianingsih, N. L. P. Y., Sudiartawan, I. P., & Suardana, I. A. K. (2023). Angka Lempeng Total Dan Angka Kapang Khamir Pada Jamu Kunyit (Curcuma Longa L.) Di Kelurahan Karangasem. Jurnal Widya Biologi, 14(02), 66–74. https://doi.org/10.32795/widyabiologi.v14i02.5025
Zavala, A., Cavieres, O., Labbé, M., & Salazar, F. (2026). UV Technologies for Yeast Kontrol and Functional Modulation in the Food Industry: Mechanisms, Resistance and Applications. Foods, 15(6), 1102. https://doi.org/10.3390/foods15061102