Populasi Aspergillus flavus dan Kandungan Aflatoksin B1 pada Biji Kacang Tanah Mentah dan Produk Olahannya di Kecamatan Bogor Tengah, Kotamadya Bogor

Abstract

This study was a survey to get information on the population of A. flavus and aflatoxin B1 content of raw peanut kernels collected randomly from retailers in two traditional markets (Pasar Anyar and Pasar Bogor) and five processed peanut products collected from retailers in Kecamatan Bogor Tengah, Municipality of Bogor. Physical quality of peanut kernels was only determined in raw peanut kernel samples. A total of 155 samples were collected. They consisted of 26 samples of raw peanut kernels and 129 samples of processed peanut products. As much as 14 and 12 samples of raw peanut kernels were collected from Pasar Anyar and Pasar Bogor, respectively. Processed peanut product samples consisted of roasted peanuts with skin pod (33 samples), flour-coated peanuts (33), siomay sauce (18), pecel/gado-gado sauce (33), and sate sauce (12). The highest percentage of intact kernels (70.6%) and the lowest percentage of damaged kernels (17.1%) were found in raw peanut kernels collected from Pasar Anyar. The highest percentage of shriveled kernels (12.7%) was found in raw peanut kernels collected from Pasar Bogor. Population of A. flavus in raw peanut kernels was much higher than that of in processed peanut products. Population of A. flavus in raw peanut kernels, roasted peanuts with skin pod, flour-coated peanuts, siomay sauce, pecel/gado-gado sauce, and sate sauce were 4 865.8, 0.3, 0.1, 0.3, 13.2, and 0.4 cfu/g (w. b.), respectively. The aflatoxin B1 content of raw peanut kernels was 43.2 ppb. The highest aflatoxin B1 content of processed peanut products (43.2 ppb) was found in roasted peanuts with skin pod, followed by flour-coated peanuts (34.3), sate sauce (23.2), pecel/gado-gado sauce (17.1), and siomay sauce (4.4).