Microbiological Analysis of Two Kupang Paste Products from Different Producers in Balongdowo Village, Candi, Sidoarjo during Ambient Temperature Storage

This research aims to determine the microbiological analysis of two kupang petis products from different producers in Balongdowo Village, Candi District, Sidoarjo Regency during storage at room temperature. This research used descriptive analysis with 5 storage treatments, namely P0 (fresh/new), P1 (1 week of storage), P2 (2 weeks of storage), P3 (3 weeks of storage), and P4 (4 weeks of storage). The research results showed that microbiological analysis including TPC in the P0 treatment (fresh/new), Salmonella sp., and Staphylococcus aureus still met national quality standards (SNI 2718.1: 2013) while the total value of yeast mold exceeded the maximum limit or did not meet the standard. In fresh condition or P0, the kupang petis B sample has a TPC value of 1.6 x 103 which is lower than the kupang petis A sample of 2.2 x 103.