Analysis of chili paste and black bilimbi sambal from smes’ (Small medium enterprise) in ascertaining safe consumption

• Published in: International Journal of Advanced Science and Technology
• Main Author: Sharif Z.M.; Jalil N.J.; Othman M.S.
• Format: Article
• Language: English
• Published: Science and Engineering Research Support Society 2019
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85080137934&partnerID=40&md5=3ac80643a3ba59eb3acada603e390fa0

Chili Paste and Black Bilimbi Sambal are Malaysian traditional foods. The purpose of this preliminary study is to analyze the presence of bacteria in the randomly selected local chilli paste and Black bilimbi sambal products. The samples were taken through simple random sampling from small medium enterprises village industry that manufactured the chili paste and black bilimbi spicy paste. The sample were analyzed in ascertain the safe consumption of those food. The analysis was done through the Viable Plate Count Method or also known as Total Plate Count that was certified by the MARDI (Malaysian Agricultural Research and Development Institute). The microbiology growth was determined by counting the bacteria colony growth of the food sample and the unit is CFU/g. The laboratory result of bacteria colonies for chili paste was <1.0 x101 CFU/g while the black bilimbi sambal was 3x101 CFU/g. This result revealed that “chili giling” and black bilimbi sambal are safe to consume. The results is under permitted level stated by the Food and Drug Administration (FDA) which is 101 respectively. © 2019 SERSC.