Total plate count and yeast mold count in liquid traditional medicine (Jamu) sold in the sukoharjo region market
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Abstract
Jamu is the name for traditional medicine from Indonesia. This liquid traditional medicine is made by boiling all the ingredients, then squeezing the juice and mixing it with boiled water. This simple process of making liquid traditional medicine can cause undesirable impacts, microbial contamination which can cause diseases such as Escherichia coli bacteria which can cause diarrhea. In Sukoharjo, in several areas, there are still many sellers of liquid traditional medicine selling their wares in the market. There is no information regarding the quality of this liquid traditional medicine. This research aims to determine microbial contamination in traditional medicinal liquids sold at the Sukoharjo Regional Market. Research methods include total plate count to determine bacterial contamination and yeast mold count to determine fungal contamination in the kencur rice liquid traditional medicine. The results of calculating the total plate count showed that 3 samples exceeded the contamination limit with the highest total bacterial value of Colony Forming Unit (CFU)/ml. The results of the research showed that from the calculation of yeast mold count, 9 samples exceeded the contamination limit with the highest total yeast mold value of CFU/ml. This results can provide information to the public to increase awareness of consuming herbal medicine and to the local government to provide education to herbal medicine traders. There are still several traditional medicine quality standards that have not been observed in this study, so it is recommended that the quality of the types of microorganisms contamination, be further analyzed
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How to Cite
Jamilatun, M., & Lukito, P. I. (2024). Total plate count and yeast mold count in liquid traditional medicine (Jamu) sold in the sukoharjo region market. International Journal of Basic and Applied Science, 12(4), 174–182. https://doi.org/10.35335/ijobas.v12i4.282
References
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F. Y. Santika, M. Marhamah, and W. W. Dinutanayo, “Perbedaan Angka Kapang Khamir pada Jamu Beras Kencur Gendong di Pasar Tradisional dengan Jamu Beras Kencur Kemasan di Depot Jamu Kota Bandar Lampung,” J. Med. Malahayati, vol. 4, no. 3, 2021, doi: 10.33024/jmm.v4i3.3223.
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M. Huda, “Faktor-faktor yang Berhubungan dengan Jumlah Bakteri Pada Jamu Beras Kencur Yang Dijual di Pasar Tradisional Kota Bandar Lampung,” J. Anal. Kesehat., vol. 4, no. 1, p. https://doi.org/10.26630/jak.v4i2.282, 2015.
R. Listi, A. Kasasiah, and L. S. Saula, “Identifikasi Cemaran Bakteri Coliform dan Escherichia coli Pada Jamu Gendong Dengan Metode Most Probable Number (MPN) di Karawang Timur,” Indobiosains, vol. 4, no. 2, p. 54, 2022, doi: 10.31851/indobiosains.v4i2.8326.
O. O. Alegbeleye, I. Singleton, and A. S. Sant’Ana, “Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review,” Food Microbiology, vol. 73. 2018, doi: 10.1016/j.fm.2018.01.003.
C. Walther et al., “Microbial contamination of traditional liquid herbal medicinal products marketed in Mwanza city: Magnitude and risk factors,” Pan Afr. Med. J., vol. 23, 2016, doi: 10.11604/pamj.2016.23.65.7917.
A. G. Atanasov et al., “Natural products in drug discovery: advances and opportunities,” Nature Reviews Drug Discovery, vol. 20, no. 3. 2021, doi: 10.1038/s41573-020-00114-z.
M. Numan et al., “Plant growth promoting bacteria as an alternative strategy for salt tolerance in plants: A review,” Microbiological Research, vol. 209. 2018, doi: 10.1016/j.micres.2018.02.003.
Y. J. Xu, “Foodomics: A novel approach for food microbiology,” TrAC - Trends in Analytical Chemistry, vol. 96. 2017, doi: 10.1016/j.trac.2017.05.012.G. F. Brooks, K. C. Carroll, J. S. . Butel, S. A. Morse, and T. A. Mietzner, Jawetz, Melnick, & Adelberg’s Medical MicrobiologyMedical Microbiology 26th Edition. 2018.
Y. Sandika, S. Asti Mulasari, F. Kesehatan Masyarakat, and U. Ahmad Dahlan Yogyakarta, “Hubungan antara Higiene Sanitasi Pedagang dengan Keberadaan Bakteri Escherichia Coli pada Milkshake,” J. Fak. Kesehat. Masy., vol. 13, no. 1, pp. 30–36, 2019.
S. Umniyatie, “Mengenal Berbagai Macam Mikroba Patogen Pencemar Pangan,” J. Ilm. WUNY, vol. 16, no. 6, 2015, doi: 10.21831/jwuny.v16i6.4455.
S. Lempke, D. May, and S. E. Ewald, “Microbial Pathogenesis in the Era of Spatial Omics,” Infection and Immunity, vol. 91, no. 7. 2023, doi: 10.1128/iai.00442-22.
M. D. Keller, V. J. Torres, and K. Cadwell, “Autophagy and microbial pathogenesis,” Cell Death and Differentiation, vol. 27, no. 3. 2020, doi: 10.1038/s41418-019-0481-8.
I. N. Jirna, “Uji Angka Kapang Khamis dan Identifikasi Aspergillus species pada Jamu Kunyit di Denpasar Selatan,” Meditory J. Med. Lab., vol. 7, no. 1, 2019, doi: 10.33992/m.v7i1.642.
U. P. Sarma, P. J. Bhetaria, P. Devi, and A. Varma, “Aflatoxins: Implications on Health,” Indian Journal of Clinical Biochemistry, vol. 32, no. 2. 2017, doi: 10.1007/s12291-017-0649-2.
J. Talapko et al., “Candida albicans-the virulence factors and clinical manifestations of infection,” J. Fungi, vol. 7, no. 2, 2021, doi: 10.3390/jof7020079.
S. C. Deorukhkar, “Virulence Traits Contributing to Pathogenicity of Candida Species,” J. Microbiol. Exp., vol. 5, no. 1, 2017, doi: 10.15406/jmen.2017.05.00140.
C. Rollenhagen, S. Mamtani, D. Ma, R. Dixit, S. Eszterhas, and S. A. Lee, “The Role of Secretory Pathways in Candida albicans Pathogenesis,” J. Fungi, vol. 6, no. 1, 2020, doi: 10.3390/jof6010026.
J. P. Lopes and M. S. Lionakis, “Pathogenesis and virulence of Candida albicans,” Virulence, vol. 13, no. 1. 2022, doi: 10.1080/21505594.2021.2019950.
L. G. Leanse, C. Dos Anjos, Y. Wang, C. K. Murray, D. C. Hooper, and T. Dai, “Effective Treatment of Cutaneous Mold Infections by Antimicrobial Blue Light That Is Potentiated by Quinine,” J. Infect. Dis., vol. 224, no. 6, 2021, doi: 10.1093/infdis/jiab058.
M. E. Ali et al., “Sensitivity of Aspergillus flavus Isolates from peanut seeds in georgia to azoxystrobin, a quinone outside inhibitor (QoI) fungicide,” J. Fungi, vol. 7, no. 4, 2021, doi: 10.3390/jof7040284.
A. V. Jager and F. G. Tonin, “Analytical Methods for Detection and Quantification of Aflatoxins,” in Aflatoxins in Food: A Recent Perspective, 2022.
A. A. Alotiby and L. N. Al-Harbi, “Prevalence of using herbs and natural products as a protective measure during the COVID-19 pandemic among the Saudi population: an online cross-sectional survey,” Saudi Pharm. J., vol. 29, no. 5, 2021, doi: 10.1016/j.jsps.2021.04.001.
C. xiao Liu, “Overview on development of ASEAN traditional and herbal medicines,” Chinese Herbal Medicines, vol. 13, no. 4. 2021, doi: 10.1016/j.chmed.2021.09.002.
W. Sumarni, S. Sudarmin, and S. S. Sumarti, “The scientification of jamu: A study of Indonesian’s traditional medicine,” in Journal of Physics: Conference Series, 2019, vol. 1321, no. 3, doi: 10.1088/1742-6596/1321/3/032057.
R. Fitri, D. A. Zonna Lia, F. Filianti, and A. Murniati, “Edukasi dan Pelatihan Kewirausahaan Pembuatan Jamu untuk Pemberdayaan Perempuan Desa Langlang Kabupaten Malang,” VIVABIO J. Pengabdi. Multidisiplin, vol. 3, no. 2, 2021, doi: 10.35799/vivabio.3.2.2021.35017.
M. G. M. Syahrudin, L. T. Pangesthi, D. Kristiastuti, D. Lutfiati, R. Dewi, and A. Ruhana, “Edukasi Dan Pembuatan Jamu Instan Berbasis Home Industry Bagi Masyarakat Yang Terkena Dampak Ekonomi Dalam Masa Pendemik,” Abimanyu J. Community Engagem., vol. 2, no. 2, 2021, doi: 10.26740/abi.v2i2.12158.
C. M. de Sousa Lima, M. A. T. Fujishima, B. de Paula Lima, P. C. Mastroianni, F. F. O. de Sousa, and J. O. da Silva, “Microbial contamination in herbal medicines: a serious health hazard to elderly consumers,” BMC Complement. Med. Ther., vol. 20, no. 1, 2020, doi: 10.1186/s12906-019-2723-1.
K. F. M. Opuni et al., “Contamination of herbal medicinal products in low-and-middle-income countries: A systematic review,” Heliyon, vol. 9, no. 9. 2023, doi: 10.1016/j.heliyon.2023.e19370.
BPOM, “Peraturan BPOM No 32 Tahun 2019 tentang Persyaratan Keamanan dan Mutu Obat Tradisional,” Peratur. BPOM RI, vol. 11, pp. 1–16, 2019.
E. Susanti and R. Aprilliyani, “Uji Cemaran Mikroba Pada Jamu Keliling Yang Dijual di Kelurahan Simpang Baru Panam Pekanbaru Dengan Metode MPN (Most Probable Number),” J. Penelit. Farm. Indones., vol. 6, no. 2, 2018, [Online]. Available: https://ejournal.stifar-riau.ac.id/index.php/jpfi/.
M. R. Priamsari and M. M. Susanti, “Analisis Cemaran Mikroba Pada Jamu Gendong Kunir Asem Yang Beredar Di Wilayah Semarang Utara,” J. Acad. Pharm. …, vol. 5, no. 1, 2020, [Online]. Available: https://doi.org/10.56350/jafp.v5i1.33.
I. Tivani, “Uji Angka Lempeng Total (ALT) Pada Jamu Gendong Kunyit Asem di Beberapa Desa Kecamatan Talang Kabupaten Tegal,” PSEJ (Pancasakti Sci. Educ. Journal), vol. 3, no. 1, 2018, doi: 10.24905/psej.v3i1.901.
K. M. Hassan, P. M. Njogu, N. M. Njuguna, and S. N. Ndwigah, “Microbiological contamination of herbal medicinal products marketed in Kenya for chronic diseases: A case study of Nairobi metropolis,” J. Herb. Med., vol. 29, 2021, doi: 10.1016/j.hermed.2021.100475.
C. Osei-Asare et al., “Evaluation of the microbial quality of commercial liquid herbal preparations on the Ghanaian market,” INNOSC Theranostics Pharmacol. Sci., vol. 6, no. 2, 2023, doi: 10.36922/itps.0425.
P. A. Sukmawati, M. W. Proborini, and R. Kawuri, “Identifikasi Fungi dan Total Bakteri Pada Jamu Tradisional Di Pasar Kedonganan Kelurahan Jimbaran Kabupaten Badung Provinsi Bali,” J. Biol., vol. 16, no. 2, pp. 31–35, 2017.
S. I. Tito et al., “Pengolahan Jamu Tradisional sebagai Minuman Peningkat Imunitas Tubuh,” J. Pembelajaran Pemberdaya. Masy., vol. 2, no. 2, 2021, doi: 10.33474/jp2m.v2i2.13244.
A. Christiyani, “Pembangunan Sosial oleh Paguyuban Jamu Gendong Lestari melalui Sektor Ekonomi Kreatif,” Aspir. J. Masal. Sos., vol. 10, no. 2, 2019, doi: 10.46807/aspirasi.v10i2.1161.
M. D. F. Al Kahtani, “Identification and Quantification of Microbial Contaminations Present in Herbal Medicines Commonly Consumed by Women in Riyadh, Saudi Arabia,” J. Agric. Chem. Environ., vol. 06, no. 01, 2017, doi: 10.4236/jacen.2017.61005.
M. Jamilatun, “Analisis Cemaran Mikroba Angka Lempeng Total ( ALT ) pada Kue Jajanan Pasar,” J. Ilm. Multidisiplin, vol. 1, no. 5, 2022, [Online]. Available: https://journal-nusantara.com/index.php/JIM/article/view/251.
M. Jamilatun and E. N. Safitri, “Analysis of Total Plate Count ( TPC ) in Pukis Cakes Sold in Traditional Markets,” vol. 2, no. 4, pp. 1443-1448. https://doi.org/10.56799/jim.v2i4.1437, 2023.
F. Y. Santika, M. Marhamah, and W. W. Dinutanayo, “Perbedaan Angka Kapang Khamir pada Jamu Beras Kencur Gendong di Pasar Tradisional dengan Jamu Beras Kencur Kemasan di Depot Jamu Kota Bandar Lampung,” J. Med. Malahayati, vol. 4, no. 3, 2021, doi: 10.33024/jmm.v4i3.3223.
K. Monita, A. N. Sari, and Nurhayati., “Pemeriksaan Angka Kuman , Kapang / Khamir dan Identifikasi Bakteri Patogen Pada Jamu Beras Kencur di Pasar Tradisional Kota Surakarta,” Indones. J. Med. Sci., vol. 8, no. 2, pp. 142-146. https://doi.org/10.55181/ijms.v8i2.324, 2021.
P. A. Sukmawati, M. W. Proborini, and R. Kawuri, “Identifikasi Fungi dan Total Bakteri Pada Jamu Tradisional Di Pasar Kedonganan Kelurahan Jimbaran Kabupaten Badung Provinsi Bali,” J. Biol., vol. 16, no. 2, p. https://ojs.unud.ac.id/index.php/BIO/article/view/, 2017.
S. N. Zubaidah, T. C. Widiastuti, and N. Z. W. Kiromah, “Uji Angka Lempeng Total (Alt) Dan Angka Kapang Khamir (Akk) Pada Jamu Gendong Kunir Asam Dan Beras Kencur Di Pasar Tradisional Kecamatan Kuwarasan Kabupaten Kebumen,” J. Farm. Klin. dan Sains, vol. 2, no. 2, p. https://doi.org/10.26753/jfks.v2i2.937, 2022, doi: 10.26753/jfks.v2i2.937.
F. Hamida, Herdini, and R. Oktaviani, “Cemaran Mikrob pada Jamu Gendong Kunyit Asam di Pancoran Mas, Jawa Barat,” Sainstech Farma, vol. 15, no. 2, p. https://doi.org/10.37277/sfj.v15i2.1270, 2022.
M. Huda, “Faktor-faktor yang Berhubungan dengan Jumlah Bakteri Pada Jamu Beras Kencur Yang Dijual di Pasar Tradisional Kota Bandar Lampung,” J. Anal. Kesehat., vol. 4, no. 1, p. https://doi.org/10.26630/jak.v4i2.282, 2015.
R. Listi, A. Kasasiah, and L. S. Saula, “Identifikasi Cemaran Bakteri Coliform dan Escherichia coli Pada Jamu Gendong Dengan Metode Most Probable Number (MPN) di Karawang Timur,” Indobiosains, vol. 4, no. 2, p. 54, 2022, doi: 10.31851/indobiosains.v4i2.8326.
O. O. Alegbeleye, I. Singleton, and A. S. Sant’Ana, “Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review,” Food Microbiology, vol. 73. 2018, doi: 10.1016/j.fm.2018.01.003.
C. Walther et al., “Microbial contamination of traditional liquid herbal medicinal products marketed in Mwanza city: Magnitude and risk factors,” Pan Afr. Med. J., vol. 23, 2016, doi: 10.11604/pamj.2016.23.65.7917.
A. G. Atanasov et al., “Natural products in drug discovery: advances and opportunities,” Nature Reviews Drug Discovery, vol. 20, no. 3. 2021, doi: 10.1038/s41573-020-00114-z.
M. Numan et al., “Plant growth promoting bacteria as an alternative strategy for salt tolerance in plants: A review,” Microbiological Research, vol. 209. 2018, doi: 10.1016/j.micres.2018.02.003.
Y. J. Xu, “Foodomics: A novel approach for food microbiology,” TrAC - Trends in Analytical Chemistry, vol. 96. 2017, doi: 10.1016/j.trac.2017.05.012.G. F. Brooks, K. C. Carroll, J. S. . Butel, S. A. Morse, and T. A. Mietzner, Jawetz, Melnick, & Adelberg’s Medical MicrobiologyMedical Microbiology 26th Edition. 2018.
Y. Sandika, S. Asti Mulasari, F. Kesehatan Masyarakat, and U. Ahmad Dahlan Yogyakarta, “Hubungan antara Higiene Sanitasi Pedagang dengan Keberadaan Bakteri Escherichia Coli pada Milkshake,” J. Fak. Kesehat. Masy., vol. 13, no. 1, pp. 30–36, 2019.
S. Umniyatie, “Mengenal Berbagai Macam Mikroba Patogen Pencemar Pangan,” J. Ilm. WUNY, vol. 16, no. 6, 2015, doi: 10.21831/jwuny.v16i6.4455.
S. Lempke, D. May, and S. E. Ewald, “Microbial Pathogenesis in the Era of Spatial Omics,” Infection and Immunity, vol. 91, no. 7. 2023, doi: 10.1128/iai.00442-22.
M. D. Keller, V. J. Torres, and K. Cadwell, “Autophagy and microbial pathogenesis,” Cell Death and Differentiation, vol. 27, no. 3. 2020, doi: 10.1038/s41418-019-0481-8.
I. N. Jirna, “Uji Angka Kapang Khamis dan Identifikasi Aspergillus species pada Jamu Kunyit di Denpasar Selatan,” Meditory J. Med. Lab., vol. 7, no. 1, 2019, doi: 10.33992/m.v7i1.642.
U. P. Sarma, P. J. Bhetaria, P. Devi, and A. Varma, “Aflatoxins: Implications on Health,” Indian Journal of Clinical Biochemistry, vol. 32, no. 2. 2017, doi: 10.1007/s12291-017-0649-2.
J. Talapko et al., “Candida albicans-the virulence factors and clinical manifestations of infection,” J. Fungi, vol. 7, no. 2, 2021, doi: 10.3390/jof7020079.
S. C. Deorukhkar, “Virulence Traits Contributing to Pathogenicity of Candida Species,” J. Microbiol. Exp., vol. 5, no. 1, 2017, doi: 10.15406/jmen.2017.05.00140.
C. Rollenhagen, S. Mamtani, D. Ma, R. Dixit, S. Eszterhas, and S. A. Lee, “The Role of Secretory Pathways in Candida albicans Pathogenesis,” J. Fungi, vol. 6, no. 1, 2020, doi: 10.3390/jof6010026.
J. P. Lopes and M. S. Lionakis, “Pathogenesis and virulence of Candida albicans,” Virulence, vol. 13, no. 1. 2022, doi: 10.1080/21505594.2021.2019950.
L. G. Leanse, C. Dos Anjos, Y. Wang, C. K. Murray, D. C. Hooper, and T. Dai, “Effective Treatment of Cutaneous Mold Infections by Antimicrobial Blue Light That Is Potentiated by Quinine,” J. Infect. Dis., vol. 224, no. 6, 2021, doi: 10.1093/infdis/jiab058.
M. E. Ali et al., “Sensitivity of Aspergillus flavus Isolates from peanut seeds in georgia to azoxystrobin, a quinone outside inhibitor (QoI) fungicide,” J. Fungi, vol. 7, no. 4, 2021, doi: 10.3390/jof7040284.
A. V. Jager and F. G. Tonin, “Analytical Methods for Detection and Quantification of Aflatoxins,” in Aflatoxins in Food: A Recent Perspective, 2022.
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