ANALYSIS OF PHYSICAL, CHEMICAL AND MICROBIOLOGICAL QUALITY OF SOME TYPICAL LOMBOK CULINARY

Abstract

This research aims to determine the physical, chemical and microbiological qualities of several typical Lombok culinary delights. This research uses a descriptive method. The experimental design used in this research was a Randomized Block Design (RAK) with one single factor, namely different typical Lombok culinary delights. Data from quality research were analyzed using descriptive analysis by comparing quality with Indonesian National Standards (SNI). The highest pH value obtained in the Tanjung fish satay product was 6.18, while the lowest pH value was obtained in the Rarang chicken product, namely 5.89. The highest Aw value was obtained for rerawon products, namely 0.89 and the lowest Aw was obtained for rembiga satay and bulayak satay products, namely 0.77. The physical quality, namely several typical Lombok culinary textures obtained from this research, varies. Rembiga satay has a texture value of 6.34 N which is included in the soft category, while rerawon has a texture of 2.01 N which is included in the very soft category. Microbiological quality, namely the total of typical Lombok culinary microbes in all samples, except the Tanjung fish satay culinary, still meets the Indonesian National Standard 7388: 2009. Meanwhile, the total mold obtained in the Tanjung fish satay sample does not meet the Indonesian National Standard, namely 9.13×103 colonies. /g.