Effect of banana leaf and plastic material packaging on microbial contamination dangke fresh white cheese

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 2x109 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.