Effect Of Storage And Reheating On The Microbiolog1c;Al Quality Of Spicy Beef Products (Kalio And Rendang)

Author: Murhadi, Srikandi Fardiaz, Sri Laksmi S. Budiatman Satiawihardja

Abstract: This investigation was carried out to study microbiological quality in spicy beef (kalio and rendang) during storage. Total counts of kalio and rendang increase after 1 to 3 days of storage at room temperature (25-3O degree C). After 1 day (24 hr), the kalio obtained from a small restaurant contained 3,7x10e9 CFU/g, showing the highest amount of microbial growth,followed by the kalio obtain from a middle restaurant (3,5x10e8 CFU/g), and rendangs obtained from big (7,Ox 10e4 CFU/g) and middle restaurants (3.5x10e3 CFU/g). Cooking for 5 min (cold point 70-73 degree C) on 50 g of rendang or kalio after 12 hr effectively reduced total counts from 3.1x10e3 to <3,0x10e2 and 8.6x10e6 to 1.5x10e3 CFU/g, respectively, total coliform, amount of mould and yeast, and total Staphylococcus (< 3.0x10e2 CFU/g). However, cooking was inefective for kalio and rendang afer 24 and 36 hr or longer. Isolation and identification of bacteria in kalio and rendang showed that: (1) kalio after 12 hr of storage (25-3O degree C) contained 13 species of bacteria, i.e.: Bacillus sp. I, Bacillus sp. II. Bacillus sp. III, Bacillus sp. IV, Staphylococcus aureus, Staphylococcus sp. I, Enterobacter sp. I, Enterobacter sp. II, Enterobacter sp. III, Enterobacter sp. IV (E. liquefaciens), Klebsiella aerogenes, Proteus sp. and unidentified bacteria and (2) Rendang after 12 hr contained only 2 species of bacteria, i.e,: Bacillus sp. III and Bacillus sp. IV.