Identification of Aspergillus sp Fungus in Corn Rice (Zea mays L) Based on Storage Duration in the Sumberkolak Situbondo Region

Abstract

Corn rice is one of the staple foods that can be used as a substitute for regular rice and is susceptible to contamination by microorganisms such as fungi. Based on observations, the community in Situbondo, particularly in the Sumberkolak region, still consumes corn rice as a primary food source alongside regular rice. The local community stores a large quantity of corn rice for an extended period. The corn rice is obtained from sellers in the Sumberkolak area of Situbondo Regency. This research aimed to identify Aspergillus sp fungi in corn rice based on storage duration ranging from 1 week to 4 weeks. This research was conducted at the Parasitology Laboratory, Department of Medical Laboratory Technology, Poltekkes Kemenkes Surabaya, from November 2022 to June 2023. The experimental method used in this study was the pour plate method. Four treatments were applied to each sample of corn rice, with a total of 4 samples obtained using the Slovin formula. The results of this research indicated that the optimal growth of Aspergillus sp fungi occurs during the 2-week to 4-week storage period. Three species were found: Aspergillus flavus, Aspergillus fumigatus, and Aspergillus niger identified through macroscopic and microscopic characteristics that correspond to the aforementioned three fungal species.

Keywords: corn rice; storage duration; Aspergillus sp.