Microbial safety and stability of avocado–turmeric oil-based herbal milk as a basis for food safety education in public health promotion

Sri Winarni; Annasari Mustafa; Atik Kurniawati

Authors

Sri Winarni Poltekkes Kemenkes Malang, Malang, Indonesia, Indonesia
Annasari Mustafa Poltekkes Kemenkes Malang, Malang, Indonesia, Indonesia
Atik Kurniawati Poltekkes Kemenkes Malang, Malang, Indonesia, Indonesia

Keywords:

avocado-tumeric oil, food safety, herbal milk, microbial stability, storage temperature

Abstract

Background: Herbal milk formulated with avocado oil and turmeric is a functional beverage with potential health benefits, but its microbiological safety requires evaluation to determine appropriate storage conditions.

Objective: This study aimed to analyze the effects of storage temperature and duration on total bacterial count (Total Plate Count/TPC) as well as the presence of Escherichia coli, coliforms, Staphylococcus aureus, and Enterobacteriaceae.

Methods: A laboratory experimental design using a factorial Completely Randomized Design (CRD) was applied, involving two factors: storage temperature (4°C, 25°C, and 40°C) and storage duration (0, 3, and 7 days).

Results: The results showed that storage at 4°C effectively affected microbial growth, indicated by a decrease in TPC from 5.51 log CFU/mL to 2.57 log CFU/mL on day 7. In contrast, storage at room temperature (25°C) and elevated temperature (40°C) led to increased microbial activity during the first three days.

Conclusion: Overall, storage at 4°C is recommended as the safest condition, with a maximum storage duration of seven days to maintain the microbiological safety and stability of the avocado–turmeric herbal milk.

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