Mung Bean Bakpia Preservation Using Gamma Irradiation Under Codex Alimentarius Commission (CAC) Standard: Effect on Vegetative Bacteria, Protein, Carbohydrate Content, and Shelf Life

Öz

Mung bean bakpia is a popular traditional food from Yogyakarta (Jogja) City, Indonesia. But it has a short shelf life due to its high-water content and potential for microbial contamination, such as Staphylococcus aureus sp., Escherichia coli sp., and Bacillus cereus sp. To address this issue, gamma irradiation is used as an effective and safe nonthermal sterilization technology for food. This study aims to investigate the effect of gamma irradiation dose on bacterial growth, moisture content, protein content, carbohydrate content, and shelf life in mung bean filled bakpia. Irradiation treatments were conducted using a Cobalt-60 gamma ray source with dose variations of 0 kGy (control), 1 kGy, 3 kGy, 5 kGy, 7 kGy, and 9 kGy. These doses were chosen based on standard recommendations from Codex Alimentarius Commission (CAC) under FAO (Food and Agriculture Organization), which state that food irradiation up to 10 kGy is safe for human consumption. Microbiological testing focused on three types of indicator bacteria for food contamination, namely Staphylococcus aureus, Escherichia coli, and Bacillus cereus sp. Bacterial isolation and identification were carried out using selective media such as Mannitol Salt Agar (MSA) for Staphylococcus aureus sp, Chromogenic Coliform Agar (CCA) for Escherichia coli sp, and specialized media for Bacillus cereus sp. The incubation process was conducted for 24 hours at each bacterium's optimal temperature to ensure maximum growth and accurate colony measurement. The results showed that gamma irradiation significantly (p < 0.05) reduced moisture content and inhibited bacterial growth. Gamma irradiation at doses of 7 kGy and 9 kGy reduced the counts of vegetative bacteria (Staphylococcus aureus and Escherichia coli) to below detectable levels. Protein content decreased but not significantly (p > 0.05), while carbohydrate content remained relatively stable. Product shelf life increased with higher doses, with fungal growth beginning on day 11 in the control group and on day 32 at the 9 kGy dose, with observations continuing up to 50 days. In conclusion, gamma irradiation effectively extends the shelf life of mung bean bakpia and suppresses the growth of pathogenic bacteria without damaging the main nutritional value. The recommended optimal doses are 5 kGy and 7 kGy.

Anahtar Kelimeler

• Preservation
• Gamma irradiation
• Mung bean bakpia
• Shelf life
• Protein
• Carbohydrates

Destekleyen Kurum

The Research and Community Service Unit, Polytechnic Institute of Nuclear Technology

Etik Beyan

There is no need to obtain permission from the ethics committee for this study.

Kaynakça

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