Isolation and Identification of Mold Contaminants in Peanut Paste from the Cengkareng Market of West Jakarta
DOI:
https://doi.org/10.54209/jurnaleduhealth.v14i3.2662Keywords:
Peanut paste, mycotoxin, aflatoxin, moldAbstract
The filamentous molds associated with peanut paste produce biochemicals known as mycotoxins. The major mycotoxins are aflatoxins produced by molds from the genera Aspergillus and Penicillium. Mold contaminants can be occurred due to poor hygiene storage. The purpose of this study was to determine the presence of molds in peanut paste sold at the Cengkareng market in order to assist people in being attentive to the storage conditions of peanut paste. Samples were collected randomly with a total of 15 packages of peanut paste from Cengkareng market, West Jakarta, Indonesia. Potato Dextrose Agar was used for the isolation and identification of molds. The molds were observed based on the morphological features through macroscopic and microscopic examination. The frequencies of 15 samples contaminated with molds were computed on a percentage. From the observed morphological features and colony colour of molds, those were A. niger, A. flavus, Penicillium sp, and Mucor sp. This research also revealed that of the 15 samples identified, A. niger and A. flavus, 40% respectively. Other species Penicillium sp. 27% and Mucor sp. 13% were the least common. Therefore, this study confirmed that Aspergillus is the highest risk of contaminating peanut paste compared to other genera, which can cause a health problem for humans.
References
T. Bastari Prima Bangun and N. Rahmawati, “RESPONS PERTUMBUHAN DAN PRODUKSI KACANG TANAH TERHADAP PEMBERIANKOMPOS JERAMI PADI DAN FUNGI MIKORIZA ARBUSKULA,” Jurnal Online Agroekoteknologi , 2013.
M. A. Cibro, “Respon beberapa varietas kacang tanah (Arachis hypogaea L.) terhadap pemakaian mikoriza pada berbagai cara pengolahan tanah.,” Universitas Sumatera Utara. Medan, 2008.
Purnomo and N. Khotimah, “Variations and Phenetic Analysis of Peanut Cultivars (Arachis hypogaea L.) Based on Morphological Characteristics,” J Trop Biodivers Biotechnol, vol. 4, no. 1, pp. 24–31, 2019, doi: 10.22146/jtbb.39390.
Erwin Edyansyah, “KEBERADAAN JAMUR KONTAMINAN PENYEBAB MIKOTOKSIKOSIS PADA SELAI KACANG YANG DIJUAL DI PASAR TRADISIONAL KOTA PALEMBANG TAHUN 2013 ABSTRAK,” Palembang, 2013.
S. T. Kusuma, J. Kusnadi, and Sri Winarsih, “Kombinasi Pasteurisasi, Suhu, dan Masa Simpan Terhadap Kadar Aflatoksin pada Selai Kacang Tanah,” Indonesian Journal of Human Nutrition, Dec. 2017, [Online]. Available: www.ijhn.ub.ac.id
J. E. Smith et al., Food Chemical Safety : Mycotoxins, vol. Chapter 11. Food Science, Technology and Nutrition , 2001.
Murphy P A, Hendrich S, Landgren C, and Bryant C M, “Food mycotoxins: An update,” J Food Sci, pp. 51–65, 2006.
Z. Ráduly, L. Szabó, A. Madar, I. Pócsi, and L. Csernoch, “Toxicological and Medical Aspects of Aspergillus-Derived Mycotoxins Entering the Feed and Food Chain,” Frontiers in Microbiology, vol. 10. Frontiers Media S.A., Jan. 09, 2020. doi: 10.3389/fmicb.2019.02908.
V. Navale, K. R. Vamkudoth, S. Ajmera, and V. Dhuri, “Aspergillus derived mycotoxins in food and the environment: Prevalence, detection, and toxicity,” Toxicology Reports, vol. 8. Elsevier Inc., pp. 1008–1030, Jan. 01, 2021. doi: 10.1016/j.toxrep.2021.04.013.
W. P. Rahayu, H. N. Lioe, and D. Herawati, “The effect of temperature and relative humidity for Aspergillus flavus BIO 2237 growth and aflatoxin production on soybeans Analysis of the Nutrients and Microbiological Characteristics of the Indonesian Dadih As a Food Supplementation View project,” 2015. [Online]. Available: http://www.ifrj.upm.edu.my
M. A. Gacem and A. Ould El Hadj-Khelil, “Toxicology, biosynthesis, bio-control of aflatoxin and new methods of detection,” Asian Pacific Journal of Tropical Biomedicine, vol. 6, no. 9. Hainan Medical University, pp. 808–814, Sep. 01, 2016. doi: 10.1016/j.apjtb.2016.07.012.
O. S. Dharmaputra, S. Ambarwati, I. Retnowati, and A. Windyarani, “Aspergillus flavus population and aflatoxin B1content in processed peanut products in municipality of bogor, west java, Indonesia,” Biotropia (Bogor), vol. 20, no. 2, pp. 81–88, 2013, doi: 10.11598/btb.2013.20.2.5.
E. Ginting and A. A. Rahmianna, “Infection of Aspergillus Flavus and Physical Quality of Peanuts Collected from Farmers, Local Markets, and Processors,” Procedia Food Sci, vol. 3, pp. 280–288, 2015, doi: 10.1016/j.profoo.2015.01.031.
M. Jamilatun, N. Azzahra, and A. Aminah, “Perbandingan Pertumbuhan Aspergillus fumigatus pada Media Instan Modifikasi Carrot Sucrose Agar dan Potato Dextrose Agar,” J Mikol Indones, vol. 4, no. 1, Jun. 2020, doi: 10.46638/jmi.v4i1.69.
A. Talaiekhozani and P. Mohanadoss, “Identification of Molds & Bacteria Made Easier for Engineers,” 2015, doi: 10.13140/2.1.1105.9524.
C. K. Campbell, E. M. Johnson, and D. W. Warnock, “Identification of Pathogenic Fungi,” in Identification of Pathogenic Fungi, Wiley-Blackwell, 2013, pp. i–xi. doi: 10.1002/9781118520055.fmatter.
J. I. Pitt and A. D. Hocking, Fungi and food spoilage. Springer US, 2009. doi: 10.1007/978-0-387-92207-2.
K. Nurtjahja et al., “Fungal contamination spices from Indonesia with emphasis on Aspergillus flavus,” Czech Journal of Food Sciences, vol. 37, no. 5, pp. 338–344, 2019, doi: 10.17221/18/2019-CJFS.
S. Aisyah, S. S, and F. Jamin, “PENENTUAN AFLATOKSIN B1 PADA MAKANAN OLAHAN KACANG TANAH DENGAN MENGGUNAKAN ENZYME-LINKED IMMUNOSORBENT ASSAY (ELISA),” Jurnal Kedokteran Hewan - Indonesian Journal of Veterinary Sciences, vol. 9, no. 1, Mar. 2015, doi: 10.21157/j.ked.hewan.v9i1.2785.
A. K. Person, S. M. Chudgar, B. L. Norton, B. C. Tong, and J. E. Stout, “Aspergillus niger: An unusual cause of invasive pulmonary aspergillosis,” J Med Microbiol, vol. 59, no. 7, pp. 834–838, Jul. 2010, doi: 10.1099/jmm.0.018309-0.
G. Lyratzopoulos, M. Ellis, R. Nerringer, and D. W. Denning, “Invasive Infection due to Penicillium Species other than P. marneffei,” Journal of Infection, vol. 45, no. 3, pp. 184–195, Oct. 2002, doi: 10.1053/jinf.2002.1056.
