Coffee and Tea
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Transcript of Coffee and Tea
Group 9:Rizky Nurdiansyah (0910910015)Deasy Luandayanti (0910910039)Soraya Widyasari (0910910073)Jr. Sulthan A. (0910913024)
Introduction
Tea And Coffee
Herbal Tea
Coffee substitutesHealth aspects
Trend
Health Conscious
QualityIntensely used
Natural Therapy
Mycological Analysis10 g of each
samples
Aseptically removed and transferred to sterile blender jars
Blended in 90 ml of peptone 0.1% for 45 sec
Serial dilution were surface plated in duplicate PDA
Colonies were counted
Mould isolation were purified on PDA and further sub-cultured on MEA, CYA, G25N, and CY20S
Isolate
Identification
10 g samples
Aseptically removed and transferred to sterile blender jars
Serial dilution were surface plated in duplicate PCA
Plates were incubated at 35 ◦ C for 48 hours
Determination of colony
isolate
Closing Conclusion
Mycotoxin-potential producing mold such as A. flavus, A. niger, A. carbonarius, A. vesicolor, Eurotium, Fusarium and Penicillium capable to grow in herbal tea commodities
A. niger is the most frequent encountered mold Yeast contaminate the most of herbal tea as well
as coffee substitutes commodities Coffee substitutes have better mycological
quality than the herbal tea Aerobic mesophilic bacteria were found in all of
herbal tea and 83% in coffee substitutes with APC reach 1,0X106 cfu g-1
Suggestions Strict GMPs and hygienic practices should
be followed in every production level in order to minimize added contamination
Further and more extensive surveys are needed to observe the fungi profile and APC levels in herbal tea and coffee substitutes
The commodities should be tested for any pathogenic bacteria presence