Effect of Banana Leaf and Plastic Material Packaging on Microbial Contamination Dangke Fresh White Cheese
Muhammad Askari Zakariah1, Ratmawati Malaka2, Amran Laga3, and Ambo Ako4

1Muhammad Askari Zakariah, IAI AL Mawaddah Warrahmah Kolaka, Kolaka Regency, Indonesia.
2Ratmawati Malaka, Animal Science Faculty, Hasanuddin University, Makassar, Indonesia
3Amran Laga, Agrotechnology Faculty, Hasanuddin University, Makassar, Indonesia.
4Ambo Ako, Animal science Faculty, Hasanuddin University, Makassar, Indonesia

Manuscript received on 18 April 2019 | Revised Manuscript received on 25 April 2019 | Manuscript published on 30 April 2019 | PP: 204-206 | Volume-8 Issue-4, April 2019 | Retrieval Number: D5974048419/19©BEIESP
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)

Abstract: Dangke is local cheese from enrekang regency, south Sulawesi, Indonesia. On market, dangke fresh cheese was sold by packaging from banana leaf material. This study was aimed at comparison effect packaging material using banana leaf and plastic. Methodology of this research were identified using exploratory descriptive of microbial contamination of dangke was packaged by banana leaf and plastic, which store time one week. Result showed that most probable number coliform by banana leaf lower than plastic material were 2×109 and 2.4x109MPN/g respectively, most probable number same amount. However, microbial contamination, totally above national standard of maximum microbial on cheese product. Concluded that banana leaf as material packaging for dangke product could be potentially to reduce microbial contamination.
Keywords: Banana leaf, Plastic, Packaging, Microbial Contamination, and Dangke

Scope of the Article: Materials Engineering