ANALISIS CEMARAN Coliform,Colifecal DAN Salmonella typhi PADA MAKANAN JAJANAN DI SEKOLAH DASAR KECAMATAN TAMPAN PEKANBARU

Kartini, Sri; Siregar, Irham; Siringo-ringo, Fika Fisesha; Siahaan, Aulia Retta; Dewi, Lestia

doi:10.36341/jops.v3i1.1102

Cited by 2 publications

(2 citation statements)

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“…Jajanan seperti bakso bakar dapat menjadi media pertumbuhan bakteri apabila tidak diperhatikan higiene sanitasi dalam proses pembuatan dan penyajiannya. Adapun bakteri yang mungkin terdapat pada pangan yaitu Salmonella sp yang merupakan salah satu jenis bakteri penyebab penyakit yang berhubungan dengan pencernaan (Kartini et al 2019). Salmonella sp merupakan bakteri patogen yang berbahaya bagi kesehatan manusia yang dapat menyebabkan Salmonellosis.…”

Section: Pendahuluan1unclassified

Higiene Pengolah dan Pedagang serta Identifikasi Cemaran Salmonella sp pada Bakso Bakar di Teluk Binjai, Kota Dumai

Putria¹,

Erowati²,

Fitri³

et al. 2022

J. Mutu Pangan

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The implementation of hygienic snacks starting from processing and serving is an important factor that must be considered by all food producers and sellers. Teluk Binjai in Dumay City has various vendors selling various kinds of snacks, one of which includes grilled meatballs. The purpose of this study was to see personal hygiene of processors and traders as well as the identification of Salmonella sp contamination in grilled meatballs in Teluk Binjai, Dumai City. There were three merchants found at the location. This type of research is descriptive observational with total sampling technique. In general, it was found that the processing staff and traders of grilled meatballs did not meet the personal hygiene requirements as only 40% processors that keep hand, hair and head clean. This can be caused by various factors such as lack of knowledge of processors and traders about the importance of application of good personal hygiene. All samples of grilled meatballs at traders did not contain Salmonella sp. However, this does not rule out the possibility of other microbiological contamination in grilled meatballs. There is a need for further research on the factors that influence the application of personal higiene in snack foods and the identification of other types of microbiology in grilled meatballs.

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Section: Pendahuluan1unclassified

Higiene Pengolah dan Pedagang serta Identifikasi Cemaran Salmonella sp pada Bakso Bakar di Teluk Binjai, Kota Dumai

Putria¹,

Erowati²,

Fitri³

et al. 2022

J. Mutu Pangan

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show abstract

“…Asam karboksilat ini yang membuat medium berwarna kuning dan terlihat keruh (Widiyanti, 2004). Beberapa jenis bakteri yang mampu memfermentasi laktosa adalah Escherichia coli, Clostridium Klebsiella, Streptococus, dan Aerobacter, (Kartini, 2019).…”

Section: Hasil Dan Pembahasan 1 Uji Praduga (Presumtive Test)unclassified

Analysis of Coliform and Colifecal Total Pollution Test on Various Types of Drinking Water Using the MPN (Most Probable Number) Method

Aulya

Fadhliani

Mardina

2020

Serambi.J.Agri.Tech

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Water is the main source for life and also the most severe substance caused by pollution. The mandatory parameters for determining microbiological quality of drinking water are total non-fecal Coliform bacteria and Coliform fecal (Escherichia coli). Coliform bacteria are a group of microorganisms commonly used as indicators, where these bacteria can be a signal to determine whether a water source has been contaminated by bacteria or not, while fecal Coliform bacteria are indicator bacteria polluting pathogenic bacteria originating from human feces and warm-blooded animals (mammals) . The water inspection method in this study uses the MPN (Most Probable Number) method which consists of 3 tests, namely, the presumption test, the affirmation test, and the reinforcement test. The results showed that of 15 drinking water samples 8 samples were tested positive for Coliform bacteria with the highest total bacterial value of sample number 1, 15 (210/100 ml), while 7 other samples were negative. From 8 positive Coliform samples only 1 sample was stated to be negative fecal Coliform bacteria and 7 other samples were positive for Coliform fecal bacteria with the highest total bacterial value of sample number 1 (210/100 ml).

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ANALISIS CEMARAN Coliform,Colifecal DAN Salmonella typhi PADA MAKANAN JAJANAN DI SEKOLAH DASAR KECAMATAN TAMPAN PEKANBARU

Cited by 2 publications

References 0 publications

Higiene Pengolah dan Pedagang serta Identifikasi Cemaran Salmonella sp pada Bakso Bakar di Teluk Binjai, Kota Dumai

Higiene Pengolah dan Pedagang serta Identifikasi Cemaran Salmonella sp pada Bakso Bakar di Teluk Binjai, Kota Dumai

Analysis of Coliform and Colifecal Total Pollution Test on Various Types of Drinking Water Using the MPN (Most Probable Number) Method

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