Coffee and Tea

Group 9:Rizky Nurdiansyah (0910910015)Deasy Luandayanti (0910910039)Soraya Widyasari (0910910073)Jr. Sulthan A. (0910913024)

Introduction

Tea And Coffee

Herbal Tea

Coffee substitutesHealth aspects

Trend

Health Conscious

QualityIntensely used

Natural Therapy

MATERIALS METHODS

Herbal tea samples

MATERIALS

Coffee substitute samples

Mycological Analysis10 g of each

samples

Aseptically removed and transferred to sterile blender jars

Blended in 90 ml of peptone 0.1% for 45 sec

Serial dilution were surface plated in duplicate PDA

Colonies were counted

Mould isolation were purified on PDA and further sub-cultured on MEA, CYA, G25N, and CY20S

Isolate

Identification

10 g samples

Aseptically removed and transferred to sterile blender jars

Serial dilution were surface plated in duplicate PCA

Plates were incubated at 35 ◦ C for 48 hours

Determination of colony

isolate

Result and Discussion

Fungal Species

Closing Conclusion

Mycotoxin-potential producing mold such as A. flavus, A. niger, A. carbonarius, A. vesicolor, Eurotium, Fusarium and Penicillium capable to grow in herbal tea commodities

A. niger is the most frequent encountered mold Yeast contaminate the most of herbal tea as well

as coffee substitutes commodities Coffee substitutes have better mycological

quality than the herbal tea Aerobic mesophilic bacteria were found in all of

herbal tea and 83% in coffee substitutes with APC reach 1,0X106 cfu g-1

Suggestions Strict GMPs and hygienic practices should

be followed in every production level in order to minimize added contamination

Further and more extensive surveys are needed to observe the fungi profile and APC levels in herbal tea and coffee substitutes

The commodities should be tested for any pathogenic bacteria presence

Thank YouHave a Nice Day!