Dry Pado and wet Pado does not show symptoms of damage after being stored for 14 weeks at room temperature. This conclusion is based on organoleptic, microbiological (number of bacteria and fungi), and chemical (content of TVB and TMA). The condition is not related to the water content because the both materials have different water content (dry Pado classified as dry food with a water content of 5.2%, and wet Pado wet as wet food with a water content of 52.5%), and also not related to the cyanide (HCN) content, for wet Pado containing HCN 35.5 ppm which much lower than the dry Pado, its HCN content 270 ppm. Suspected, on Pado there are certain compounds that have antimicrobial activity so that food can be kept relatively long time at room temperature.
