Improvement of food safety practices

Oct 13, 2025 by recoveryshake.com 29 views

Introduction

Margarine is a widely consumed food product that is made from a combination of fat, vegetable oils, and water. It is often used as a substitute for butter and is a popular choice for cooking and baking. However, like any other food product, margarine can pose a risk to human health if it is contaminated with microorganisms such as bacteria and mold. In this study, we aim to investigate the quality of margarine sold in traditional markets in Medan City, Indonesia, by testing for the presence of total plates and coliform bacteria.

Research Purposes

The main purpose of this study is to determine whether the total plate count (ALT) and the number of coliform bacteria in margarine sold in traditional markets in Medan City meet the requirements set by the Indonesian National Standard (SNI) 3541: 2014. The quality of margarine is crucial because contaminated margarine consumption can cause health problems for consumers. Therefore, it is essential to ensure that margarine products are safe for consumption.

Testing Method

The ALT test and coliform bacterial testing were carried out in accordance with the provisions listed in SNI 19-2897-1992. The method used for the ALT test is the cup count method using PCA (Plate Count agar) media. Meanwhile, coliform bacterial testing is carried out by the APM method (the most likely number) using three tubes and LB (Lactose Broth) media. These methods are widely recognized in the microbiology laboratory and provide accurate results regarding the level of microbial contamination in food products.

Materials and Methods

The margarine samples used in this study were purchased from traditional markets in Medan City. The samples were then transported to the laboratory and stored at a temperature of 4°C until testing. The ALT test was carried out using the cup count method, while the coliform bacterial testing was carried out using the APM method.

Test Results

The test results show that the total plate number (ALT) on the margarine sample is 3.3 x 10² cfu/g. This value is still within the permitted limits according to SNI 3541: 2014, which states that the maximum limit of ALT is 1 x 10⁵ cfu/g. Meanwhile, coliform bacterial testing shows less than 3 APM/G, which also does not exceed the maximum limit set by SNI, which is 10 APM/G. This shows that the margarine product tested has good microbiological quality.

Discussion

The results of this study indicate that the margarine samples sold in traditional markets in Medan City meet the quality requirements set by SNI 3541: 2014. The ALT test results show that the margarine samples have a low level of microbial contamination, which is within the permitted limits. Similarly, the coliform bacterial testing results show that the margarine samples have a low level of coliform bacteria, which is also within the permitted limits.

Conclusion

Based on the results of the tests conducted, it can be concluded that the ALT and coliform bacterial testing on margarine samples sold in traditional markets in Medan City meet the quality requirements in accordance with SNI 3541: 2014. Thus, the margarine sold can be considered safe for consumption. It is essential for consumers to always pay attention to aspects of food safety when choosing food products, as well as for producers to always maintain the quality and safety of the products they offer.

Recommendations

Based on the findings of this study, the following recommendations are made:

Regular testing: Regular testing of margarine products should be conducted to ensure that they meet the quality requirements set by SNI 3541: 2014.
Improvement of food safety practices: Food safety practices should be improved in traditional markets in Medan City to prevent the sale of contaminated margarine products.
Education and awareness: Education and awareness programs should be conducted to inform consumers about the importance of food safety and the risks associated with consuming contaminated food products.

Limitations

This study has several limitations, including:

Limited sample size: The sample size used in this study was limited, which may not be representative of the entire population of margarine products sold in traditional markets in Medan City.
Limited testing methods: The testing methods used in this study were limited to ALT and coliform bacterial testing, which may not be sufficient to determine the overall quality of the margarine products.

Future Studies

Future studies should aim to investigate the quality of margarine products sold in traditional markets in Medan City using a larger sample size and more comprehensive testing methods. Additionally, studies should be conducted to investigate the factors that contribute to the contamination of margarine products and to develop strategies to improve food safety practices in traditional markets.

References

SNI 3541: 2014. Indonesian National Standard for Margarine.
SNI 19-2897-1992. Indonesian National Standard for Microbiological Testing of Food Products.
WHO (2019). Food Safety. World Health Organization.

Appendix

The following appendix provides additional information on the methods used in this study:

ALT test method: The cup count method using PCA (Plate Count agar) media.
Coliform bacterial testing method: The APM method (the most likely number) using three tubes and LB (Lactose Broth) media.

Introduction
Research Purposes
Testing Method
Materials and Methods
Test Results
Discussion
Conclusion
Recommendations
Limitations
Future Studies
References
Appendix
Frequently Asked Questions (FAQs) about Testing Total Plates and Coliform Bacteria on Margarine Sold in Traditional Markets in Medan City =====================================================

Q: What is the purpose of testing total plates and coliform bacteria on margarine?

A: The purpose of testing total plates and coliform bacteria on margarine is to ensure that the product is safe for consumption. Total plates (ALT) testing measures the number of microorganisms present in the margarine, while coliform bacterial testing detects the presence of coliform bacteria, which can indicate contamination.

Q: Why is it important to test for total plates and coliform bacteria on margarine?

A: Testing for total plates and coliform bacteria on margarine is important because contaminated margarine consumption can cause health problems for consumers. Coliform bacteria can indicate the presence of other pathogens, such as E. coli, which can cause serious illnesses.

Q: What are the standards for total plates and coliform bacteria in margarine?

A: The standards for total plates and coliform bacteria in margarine are set by the Indonesian National Standard (SNI) 3541: 2014. The maximum limit for total plates (ALT) is 1 x 10⁵ cfu/g, while the maximum limit for coliform bacteria is 10 APM/G.

Q: How were the margarine samples collected and tested?

A: The margarine samples were collected from traditional markets in Medan City and transported to the laboratory for testing. The ALT test was carried out using the cup count method, while the coliform bacterial testing was carried out using the APM method.

Q: What were the results of the total plates and coliform bacterial testing?

A: The results of the total plates and coliform bacterial testing showed that the margarine samples had a low level of microbial contamination, which is within the permitted limits. The total plate count (ALT) was 3.3 x 10² cfu/g, while the coliform bacterial testing showed less than 3 APM/G.

Q: What are the implications of the study's findings?

A: The study's findings indicate that the margarine samples sold in traditional markets in Medan City meet the quality requirements set by SNI 3541: 2014. However, it is essential for consumers to always pay attention to aspects of food safety when choosing food products, as well as for producers to always maintain the quality and safety of the products they offer.

Q: What are the limitations of the study?

A: The study has several limitations, including a limited sample size and limited testing methods. Future studies should aim to investigate the quality of margarine products sold in traditional markets in Medan City using a larger sample size and more comprehensive testing methods.

Q: What are the recommendations for future studies?

A: Future studies should aim to investigate the factors that contribute to the contamination of margarine products and to develop strategies to improve food safety practices in traditional markets. Additionally, studies should be conducted to investigate the overall quality of margarine products sold in traditional markets in Medan City.

Q: What are the references used in the study?

A: The references used in the study include the Indonesian National Standard (SNI) 3541: 2014, SNI 19-2897-1992, and the World Health Organization (WHO) guidelines for food safety.

Q: What is the appendix of the study?

A: The appendix of the study provides additional information on the methods used in the study, including the ALT test method and the coliform bacterial testing method.

Q: What is the table of contents of the study?

A: The table of contents of the study includes the following sections:

Introduction
Research Purposes
Testing Method
Materials and Methods
Test Results
Discussion
Conclusion
Recommendations
Limitations
Future Studies
References
Appendix