Detail Cantuman

Abstract
Introduction: Food is a basic need for every living creature. Bread is one of the processed foods that is consumed by
many people as a staple food substitute for rice. The shelf life of white bread is usually not more than a week or even
just three days. The appearance of bread that is not suitable for consumption is indicated by the appearance of
discoloration on the bread due to being overgrown with fungus. The fungus that grows on white bread can produce
mycotoxins during the storage process. Food poisoning can cause symptoms such as nausea, vomiting, and diarrhea.
Method: The purpose of this study was to determine the average percentage of white bread covered with contaminant
fungi based on temperature and humidity. The method used is descriptive.
Results: The results showed that white bread overgrown with contaminant fungi by steaming and not steaming which
was placed at room temperature grew faster than white bread placed at refrigerator temperature. At room temperature
(27°C - 30°C), contaminant fungi began to grow on the seventh day on white bread 1 and on the fourth day on white
bread 2 with the steamed treatment, while for the non-steamed treatment the contaminant fungi began to grow on the
fifth day. At refrigerator temperature (13°C - 16°C), white bread with steamed and unsteamed treatment was not
covered with contaminant fungi.
Conclusion: The conclusion of this study is that white bread overgrown with contaminant fungi at room temperature
with steam treatment was 3.33% on the fourth to fifth day, and 66.6% on the seventh day. Bread covered with
contaminant fungi at room temperature with treatment not steamed as much as 3.33% on the fifth to the seventh day.
Researchers hope that future researchers can conduct this research by adding a microscopic examination method.


Keywords: Bread, Not Steamed, Refrigerator Temperature, Room Temperature, Steamed.