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Journals / Tekirdağ Ziraat Fakültesi Dergisi / 2026 / Cilt: 23 Sayı: 5

Mung Bean Bakpia Preservation Using Gamma Irradiation Under Codex Alimentarius Commission (CAC) Standard: Effect on Vegetative Bacteria, Protein, Carbohydrate Content, and Shelf Life

Dhita Ariyanti(Department of Nuclear Chemical Engineering, Polytechnic Institute of Nuclear Technology, National Research and Innovation Agency, Yogyakarta, Indonesia)0009-0000-2932-3135
Alira Hasna(Department of Nuclear Chemical Engineering, Polytechnic Institute of Nuclear Technology, National Research and Innovation Agency, Yogyakarta, Indonesia)0009-0008-3746-9677
Auriela Samara(Department of Nuclear Chemical Engineering, Polytechnic Institute of Nuclear Technology, National Research and Innovation Agency, Yogyakarta, Indonesia)0009-0002-7670-5042
Pages
1828–1839
Publication Date
2026-10-01
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The results showed that gamma irradiation significantly (p 0.05), while carbohydrate content remained relatively stable.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Mung bean bakpia is a popular traditional food from Yogyakarta (Jogja) City, Indonesia.
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Key Findings & Data:This study aims to investigate the effect of gamma irradiation dose on bacterial growth, moisture content, protein content, carbohydrate content, and shelf life in mung bean filled bakpia.
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Conclusion & Impact:The results showed that gamma irradiation significantly (p 0.05), while carbohydrate content remained relatively stable.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Preservation · Gamma irradiation · Mung bean bakpia

Abstract

Mung bean bakpia is a popular traditional food from Yogyakarta (Jogja) City, Indonesia. But it has a short shelf life due to its high-water content and potential for microbial contamination, such as Staphylococcus aureus sp., Escherichia coli sp., and Bacillus cereus sp. To address this issue, gamma irradiation is used as an effective and safe nonthermal sterilization technology for food. This study aims to investigate the effect of gamma irradiation dose on bacterial growth, moisture content, protein content, carbohydrate content, and shelf life in mung bean filled bakpia. Irradiation treatments were conducted using a Cobalt-60 gamma ray source with dose variations of 0 kGy (control), 1 kGy, 3 kGy, 5 kGy, 7 kGy, and 9 kGy. These doses were chosen based on standard recommendations from Codex Alimentarius Commission (CAC) under FAO (Food and Agriculture Organization), which state that food irradiation up to 10 kGy is safe for human consumption. Microbiological testing focused on three types of indicator bacteria for food contamination, namely Staphylococcus aureus, Escherichia coli, and Bacillus cereus sp. Bacterial isolation and identification were carried out using selective media such as Mannitol Salt Agar (MSA) for Staphylococcus aureus sp, Chromogenic Coliform Agar (CCA) for Escherichia coli sp, and specialized media for Bacillus cereus sp. The incubation process was conducted for 24 hours at each bacterium's optimal temperature to ensure maximum growth and accurate colony measurement. The results showed that gamma irradiation significantly (p 0.05), while carbohydrate content remained relatively stable. Product shelf life increased with higher doses, with fungal growth beginning on day 11 in the control group and on day 32 at the 9 kGy dose, with observations continuing up to 50 days. In conclusion, gamma irradiation effectively extends the shelf life of mung bean bakpia and suppresses the growth of pathogenic bacteria without damaging the main nutritional value. The recommended optimal doses are 5 kGy and 7 kGy.

Özet

Mung bean bakpia is a popular traditional food from Yogyakarta (Jogja) City, Indonesia. But it has a short shelf life due to its high-water content and potential for microbial contamination, such as Staphylococcus aureus sp., Escherichia coli sp., and Bacillus cereus sp. To address this issue, gamma irradiation is used as an effective and safe nonthermal sterilization technology for food. This study aims to investigate the effect of gamma irradiation dose on bacterial growth, moisture content, protein content, carbohydrate content, and shelf life in mung bean filled bakpia. Irradiation treatments were conducted using a Cobalt-60 gamma ray source with dose variations of 0 kGy (control), 1 kGy, 3 kGy, 5 kGy, 7 kGy, and 9 kGy. These doses were chosen based on standard recommendations from Codex Alimentarius Commission (CAC) under FAO (Food and Agriculture Organization), which state that food irradiation up to 10 kGy is safe for human consumption. Microbiological testing focused on three types of indicator bacteria for food contamination, namely Staphylococcus aureus, Escherichia coli, and Bacillus cereus sp. Bacterial isolation and identification were carried out using selective media such as Mannitol Salt Agar (MSA) for Staphylococcus aureus sp, Chromogenic Coliform Agar (CCA) for Escherichia coli sp, and specialized media for Bacillus cereus sp. The incubation process was conducted for 24 hours at each bacterium's optimal temperature to ensure maximum growth and accurate colony measurement. The results showed that gamma irradiation significantly (p 0.05), while carbohydrate content remained relatively stable. Product shelf life increased with higher doses, with fungal growth beginning on day 11 in the control group and on day 32 at the 9 kGy dose, with observations continuing up to 50 days. In conclusion, gamma irradiation effectively extends the shelf life of mung bean bakpia and suppresses the growth of pathogenic bacteria without damaging the main nutritional value. The recommended optimal doses are 5 kGy and 7 kGy.

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Cite This Article

Ariyanti, D., Hasna, A., Samara, A. (2026). Mung Bean Bakpia Preservation Using Gamma Irradiation Under Codex Alimentarius Commission (CAC) Standard: Effect on Vegetative Bacteria, Protein, Carbohydrate Content, and Shelf Life. Tekirdağ Ziraat Fakültesi Dergisi, Cilt: 23 Sayı: 5, 1828–1839. https://doi.org/10.33462/jotaf.1881580

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