Journal of Food Quality and Hazards Control

en Food Safety Aspects of Palm Sugar: The Authentic Local Sweetener from Baduy Tribe, Indonesia تخصصي Special Original article Original article <div style="text-align: justify;">Background: Baduy is an Indonesian native tribe which still holds ancestral heritage, including food processing. Palm sugar is considered as an authentic local sweetener that is produced naturally by the Baduy individually and is frequently used as a souvenir for tourists. However, the data describing the safety of palm sugar in terms of microbial and heavy metal content have not been widely reported. This study aimed to analyze palm sugar’s safety on the basis of microbial and heavy metal content. Method: Palm sugars were obtained from 5 of 25 sugar makers in Kanekes village, Baduy using a purposive random sampling in April 2021. The analysis of Total Plate Count, Total Yeast and Mold Count, coliform, and heavy metal were conducted and their results were compared to the requirements of the International Commission for Uniform Methods of Sugar Analysis. Bacterial identification was conducted microscopically and molecularly using a conventional Polymerase Chain Reaction. The collected data were analyzed with the descriptive method. Results: The results demonstrated that the bacterial count of Baduy palm sugar was less than 30 Colony Forming Unit (CFU)/g; no yeast and mold were observed; negative results for the coliform test; and detected heavy metals were under the limitation of the International Commission for Uniform Methods of Sugar Analysis standards except for copper. The two found bacteria are non-pathogenic, namely Bacillus megaterium and Kocuria koreensis. Conclusion: The results of the research showed that Baduy palm sugar is safe in terms of microbiological and heavy metals. This research is expected to consist of useful information to the public based on the safety and quality of Baduy palm sugar, and consequently it can attract the attention of Indonesian tourists and even foreign tourists to visit Baduy. DOI: 10.18502/jfqhc.10.4.14176</div> Food Safety, Polymerase Chain Reaction, Sweetening Agents, Metals, Heavy 178 188 http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-974-1&slc_lang=en&sid=1 R.T.K. Dewi rike.dewi@pmbs.ac.id 0000-0002-5505-8934 Yes Department of Food Business Technology, School of Applied STEM, Universitas Prasetiya Mulya, Kavling Edutown, Tangerang, Indonesia D.P. Elfriede No Department of Food Business Technology, School of Applied STEM, Universitas Prasetiya Mulya, Kavling Edutown, Tangerang, Indonesia Fransisca No Department of Food Business Technology, School of Applied STEM, Universitas Prasetiya Mulya, Kavling Edutown, Tangerang, Indonesia S. Lai No Department of Food Business Technology, School of Applied STEM, Universitas Prasetiya Mulya, Kavling Edutown, Tangerang, Indonesia