EVALUATION OF MICROBIOLOGICAL CONTAMINATION PARAMETERS OF TRADITIONAL MEDICINAL PREPARATIONS CONTAINING RED GINGER
Keywords:Red ginger, Traditional medicine, Microbial contamination, Instant powder
Objective: The purpose of this study was evaluated the presence or absence of pathogenic microbial contamination in traditional medicinal preparations containing red ginger based on specific microbial tests and evaluating the amount of microbial contamination in traditional medicinal preparations containing red ginger based on the Total Plate Number and Mold Yeast values.
Methods: This research was conducted on instant powdered herbal preparations containing red ginger and internal medicinal liquid containing red ginger. This preparation will be tested for safety and quality requirements including Total Plate Number with Tryptic Soy Agar media, Yeast Mold Number with Saboroud Dextrose Agar media, Enterobacteriaceae Numbers with Violet Red Bile Glucose media, Escherichia coli with Mac Conkey Agar media, Clostridia sp with Reinforced media Medium for Clostridia, Salmonella sp with Rappaport Vasiliadis medium Salmonella Enrichment Broth, and Shigella sp with Xylose Lysine Deoxycholate Agar.
Results: The results of the study for the Total Plate Count and Mold and Yeast values in red ginger instant powder preparations were<10 CFU/gr, for testing the microbes Escherichia coli, Salmonella sp., Clostridia, and Shigella sp. is negative. Then, the results of the research on the medicinal liquid in red ginger for microbial contamination values were<10 CFU/gr, for testing Escherichia coli, Salmonella sp., Clostridia, and Shigella sp. is negative/gr.
Conclusion: Based on the results obtained, it is concluded that herbal preparations containing red ginger meet the safety and quality requirements so that they are safe for consumption.
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