Identifikasi Bakteri Salmonella SP Pada Telur Ayam Ras Yang Dijual Di Pasar Wage Purwokerto Sebagai Pengembangan Bahan Ajar Mikrobiologi

Wahyuningsih, Eti

doi:10.34289/292827

Cited by 4 publications

(4 citation statements)

References 3 publications

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“…The presence of Salmonella sp. on eggs is an indicator of food safety that the eggs have been contaminated by human or animal feces (Wahyuningsih et al, 2019). In addition, based on observations of the physical condition of several strands of celery leaves, it was found that there were brown spots.…”

Section: Lack Of Attention To the Physical Condition Of Celery Leavesmentioning

confidence: 99%

Analysis of quality control on cassava emping “Super Telur Bu Siti” in Bantul Karang Yogyakarta

Timur,

Fitriani

2024

J. Halal Sci. Res.

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Cassava emping is a snack made from mashed cassava mixed with eggs, red chilies, green onions, and celery leaves. This research aims to analyze the quality control of cassava emping products and efforts to improve the production process of "Super Telur Bu Siti" Cassava Emping. Data collection methods in this research are interviews, observation, and literature study. Several problems are caused by facts that need to conform to standards in similar food production processes. From the analysis using affinity diagrams, several factors cause quality problems, namely materials, machines, methods, humans, and the environment. The alternative tree diagram analysis results are efforts or actions to improve the quality of cassava chip products in "Super Telur Bu Siti" Cassava Emping. This research concludes that quality control is carried out based on aspects of raw materials, processes during processing, and final products. The Cassava Emping product "Super Telur Bu Siti" does not meet the quality standard criteria based on the National Standards and the Indonesian Food and Drug Supervisory Agency regarding Good Food Production Methods for Home Industries or CPPB-IRT 2012.

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Section: Lack Of Attention To the Physical Condition Of Celery Leavesmentioning

confidence: 99%

Analysis of quality control on cassava emping “Super Telur Bu Siti” in Bantul Karang Yogyakarta

Timur,

Fitriani

2024

J. Halal Sci. Res.

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“…Selain dijadikan bahan pangan untuk kebutuhan sehari-hari, masyakarat umumnya mengkonsumsi telur ayam kampung sebagai minuman energi, campuran untuk minuman jamu, dan lainnya. Konsumsi telur ayam kampung mentah oleh masyarakat perlu diwaspadai karena terdapat resiko kontaminasi bakteri patogen (Wahyuningsih, 2019).…”

Section: Pendahuluanunclassified

POTENSI ANTIBAKTERI EKSTRAK ETANOL JAHE GAJAH (Zingiber officinale var. Roscoe) DALAM MENGHAMBAT PERTUMBUHAN BAKTERI Salmonella sp. YANG DIISOLASI DARI TELUR AYAM KAMPUNG

Chandrika,

Kawuri,

Darmadi

2023

SIMBIOSIS

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Telur ayam kampung adalah salah satu sumber protein yang digemari masyarakat. Konsumsi telur ayam kampung mentah perlu diwaspadai oleh masyarakat karena terdapat resiko kontaminasi bakteri patogen, salah satunya adalah bakteri Salmonella sp. Antibakteri merupakan senyawa yang dihasilkan oleh organisme dan dapat menghambat pertumbuhan serta membunuh bakteri patogen. Jahe gajah (Zingiber officinale var. Roscoe) memiliki aktivitas antibakteri yang dapat digunakan sebagai pengobatan untuk infeksi bakteri. Penelitian ini memiliki tujuan untuk memeriksa kontaminasi Salmonella sp. pada telur ayam kampung mentah yang dijual pada Pasar Badung dan potensi ekstrak etanol jahe gajah (Z. officinale var. Roscoe) dalam menghambat pertumbuhan bakteri Salmonella sp., serta mengukur Minimum Inhibitory Concentration (MIC) dari ekstrak etanol jahe gajah terhadap bakteri Salmonella sp. Keberadaan bakteri Salmonella sp. yang diisolasi dari telur ayam kampung yang dijual di Pasar Badung diuji dengan menggunakan metode pour plate pada media selektif Salmonella-Shigella Agar (SSA) dilanjutkan dengan uji biokimia sebagai uji konfirmasi. Uji daya hambat ekstrak etanol jahe gajah terhadap bakteri Salmonella sp. digunakan konsentrasi (90% (b/v); 80% (b/v); 70% (b/v); 60% (b/v); kontrol positif (ciprofloxacin 1%) serta kontrol negatif (etanol) dengan metode sumur difusi. Hasil penelitian menunjukkan bahwa dari 144 sampel telur ayam kampung mentah, terdapat 4 sampel (2,78%) yang terkontaminasi bakteri Salmonella sp. Ekstrak etanol jahe gajah dapat menghambat pertumbuhan bakteri Salmonella sp, dengan diameter daya hambat sebesaar 20,6 mm pada konsentrasi ekstrak 90% dan MIC dari ekstrak etanol jahe gajah terhadap bakteri Salmonella sp. adalah 10% dengan daya hambat sebesar 6 mm.

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“…Keadaan inilah yang menyebabkan kulit telur sebanyak 2 butir, positif tercemar bakteri Salmonella sp. Menurut Wahyuningsih et al (2019), kontaminasi Salmonella sp., pada telur juga dapat terjadi pada proses penjualan, karena lingkungan yang kurang bersih. Begitu juga saat proses pemasakan telur yang sering kali minimnya pencucian telur, dan memasak telur secara tidak sempurna atau setengah matang juga mempengaruhi cemaran Salmonella sp., pada telur.…”

Section: Hasil Dan Pembahasanunclassified

Analisa Kandungan Bakteri Salmonella sp. pada Telur Ayam dari Pasar Tradisional di Jakarta Selatan

Siwi,

Pratiwi,

Noer

2023

Bioscientist j. ilm. bosbiol.

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Chicken eggs are a source of protein from animals needed by the human body which contains a lot of complete essential amino acids. Various types of eggs, especially chicken eggs, are foods that are practical to use because they are easy to process and easy to get anywhere. The purpose of this study was to analyze the content of Salmonella sp. bacteria. On chicken eggs sold in the Traditional Market area of South Jakarta. The samples used were 9 samples of chicken eggs taken from Menteng Pulo Market, Sunday Market and West Tebet Market. Based on the results of the research that has been done, it was obtained from 9 chicken egg samples taken from three traditional markets in South Jakarta (Menteng Pulo Market, Sunday Market and West Tebet Market) Salmonella sp. and West Tebet Market, while chicken eggs from Menteng Pulo Market did not contain Salmonella sp. It can be concluded that the quality of chicken eggs from the traditional market in South Jakarta is quite good because out of 9 samples, only 2 samples were contaminated with Salmonella sp.

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Identifikasi Bakteri Salmonella SP Pada Telur Ayam Ras Yang Dijual Di Pasar Wage Purwokerto Sebagai Pengembangan Bahan Ajar Mikrobiologi

Cited by 4 publications

References 3 publications

Analysis of quality control on cassava emping “Super Telur Bu Siti” in Bantul Karang Yogyakarta

Analysis of quality control on cassava emping “Super Telur Bu Siti” in Bantul Karang Yogyakarta

POTENSI ANTIBAKTERI EKSTRAK ETANOL JAHE GAJAH (Zingiber officinale var. Roscoe) DALAM MENGHAMBAT PERTUMBUHAN BAKTERI Salmonella sp. YANG DIISOLASI DARI TELUR AYAM KAMPUNG

Analisa Kandungan Bakteri Salmonella sp. pada Telur Ayam dari Pasar Tradisional di Jakarta Selatan

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