Microbiological Characteristics of Sui Wu’u Beef on Different Types of Bamboo

Abstract

This study aims to evaluate the influence of different types of bamboo on microbiological characteristics and pH values in sui wu'u beef fermented products. The study used a Complete Random Design (CRD) with a 3 x 4 pattern. The treatment consisted of three types of bamboo: P1 bamboo betung (Dendrocalamus asper), P2 bamboo talang (Schizostachyum brachycladum), and P3 bamboo gembong (Gigantochloa pseudoarundinacea). The parameters observed included Total Plate Count (TPC), the presence of Staphylococcus aureus and Escherichia coli, and pH values. The results showed that gembong bamboo produced the highest amount of TPC (2.8 x 10⁹ CFU/g), followed by betung bamboo (1.5 x 10⁹ CFU/g), and the lowest was talang bamboo (4.5 x 10⁸ CFU/g). No S. aureus contamination was found in any of the samples. However, all treatments showed E. coli levels that exceeded the SNI 7388:2009 threshold (<3 MPN/g). The type of bamboo also had a significant influence on the pH value (P<0.05), where talang bamboo produced the highest pH (6.98 ± 1.07b), while betung and gembong bamboo had a lower pH (5.45 ± 0.43a and 5.75 ± 0.49a). Thus, the type of bamboo can affect the number of microbes and the acidity of the product, but it has not been able to significantly suppress E. coli contamination. This research provides an important reference in the selection of safe and effective natural fermentation media for beef-based products.