Identification of Fungi In Instant Pecal Sambal Sold at The Traditional Market of Parit Baru Village, Sungai Raya Sub-District

Abstract

Introduction: Indonesia has a tropical climate with high humidity that supports the growth of fungi in food products, including instant pecel sauce. This peanut-based product is easily contaminated by microorganisms, especially when the processing and storage conditions are unhygienic. Methods: This research used a descriptive design to identify the presence of fungi in instant pecel sauce sold at the Traditional Market of Parit Baru Village, Sungai Raya District. A total of 20 samples were collected from nine shops using a total sampling method. Fungal identification was carried out through macroscopic examination on Potato Dextrose Agar (PDA) media and microscopic examination using 10% KOH solution. Results: Of the 20 samples tested, eight (40%) showed fungal colony growth, while 12 (60%) were negative. Microscopic observation identified three types of contaminating fungi: Aspergillus sp., Rhizopus sp., and Penicillium sp. Conclusion: Nearly half of the instant pecel sauce sold at Parit Baru Market was contaminated with fungi. Poorly sealed packaging, high market environmental humidity, and unhygienic production processes are believed to be the main factors causing this contamination. These findings highlight the importance of applying food hygiene and sanitation principles during the production and storage of instant pecel sauce to maintain product safety and quality.