Identifikasi Salmonella, Shigella dan E. coli pada Sie Balu, Bahan Pangan Olahan Asal Daging

Husna, Husna

doi:10.20473/jphrecode.v3i2.14969

Cited by 3 publications

(2 citation statements)

References 13 publications

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“…Menurut Gustiani (2009) Jumlah waktu yang dibutuhkan sel E. coli untuk membelah menjadi dua dikenal sebagai waktu generasi. Jenis-jenis bakteri yang tergolong ke dalam kelompok koliform antara lain Escherichia coli (E. coli), Klebsiella sp., dan Enterobacter sp., bakteri yang paling sering ditemukan pada makanan tercemar adalah E. coli (Husna, 2020;-Wiliantari , dkk. 2018).…”

Section: Total Koliform Pada Produk Olahanunclassified

Kualitas Mikroba Produk Olahan Daging yang Dijual Secara Daring Dari UMKM di Kota Bandung

Maulidina,

Marlina,

Utama

2023

jthp

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Culinary is one of the choices of business fields that are in great demand by Micro, Small and Medium Enterprises (MSMEs) entrepreneurs in starting their business. E-commerce can be used by MSME entrepreneurs to distribute products to consumers in the digital transformation phase. The study was conducted to examine the microbiological quality of processed meat products sold online from the city of Bandung and sent throughout Indonesia. The research method used is descriptive with a non-experimental quantitative approach to describe the results of total bacterial analysis using the Total Plate Count (TPC) method and total coliform analysis using the Most Probable Number MPN) method. The sampling technique uses purposive sampling on Shopee and Tokopedia online sales media based on regular delivery methods. Samples of processed meat products in the form of meatballs and nuggets. The research data were analyzed using descriptive statistics which are mean, standard deviation and coefficient of variation. The results showed an average total number of bacteria in processed meat products in the form of meatballs as much as 2.10 x 10 10 CFU g and nuggets as much as 4.29 x 10⁷ CFU/g. The total number of meatball coliforms is 43 to >1100 MPN/g while nuggets are 1100 to >1100 MPN/g. The results obtained from this study showed that the total bacteria and coliforms in processed meat products exceeded the threshold specified in SNI 7388:2009, which are 10 5 cfu/g for total bacteria and 10 MPN/g for total coliform

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Section: Total Koliform Pada Produk Olahanunclassified

Kualitas Mikroba Produk Olahan Daging yang Dijual Secara Daring Dari UMKM di Kota Bandung

Maulidina,

Marlina,

Utama

2023

jthp

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“…Menurut penelitian Husna, dkk. 15 tahun 2020 tentang identifikasi bakteri Salmonella sp., Shigella sp., dan E. Coli melalui metode Angka Lempeng Total (ALT) didapatkan Perbedaan rata-rata ALT dari ketiga bakteri tersebut yang mana bakteri Salmonella sp. paling banyak ditemukan setelah Shigella sp.…”

Section: Pembahasanunclassified

PREVALENCE OF Salmonella sp. AND Shigella sp. BACTERIAL CONTAMINATION ON CHICKEN MEAT SOLD BY TRADITIONAL MARKET TRADERS IN DENPASAR CITY

Surya Putra,

Darwinata,

Putra Pinatih

et al. 2022

eum

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Salmonella sp. and Shigella sp. are bacterias that have become the most frequent cause of foodborne illness in developing countries. One of its contamination is chicken meat which is a daily staple food. The contamination occurs if the processing, storage, and distribution of chicken meat are improper. The aim of this study was to find the prevalence of contamination by Salmonella sp. and Shigella sp. on chicken meat sold by traditional market traders in Denpasar City. The type of research is cross-sectional research with descriptive observational. This study used the cluster sampling method. The total of samples is 24 samples and were taken from six traditional markets in each district of Denpasar City. Identification of Salmonella sp. and Shigella sp.Bacteria was done at the Integrated Biomedical Laboratory of Medical Faculty of Udayana with the culture method on Salmonella-Shigella agar media and Simmons Citrate culture. The total percentage contamination of Salmonella sp. was 58.33% (14/24), while Shigella sp. 20.83% (5/24). This bacterial contamination is caused by the lack of attention to hygiene in every chicken meat processing, storage, and distribution. The researcher suggests that further similar research be carried out using advanced identification methods to distinguish bacterial colonies in more detail and conduct a quantitative assessment of environmental contamination where chicken traders live.

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Detection of Contamination Salmonella sp. of Beef in Banyuwangi Traditional Market

Hanifa

Tyasningsih²,

Yunita³

2022

J. Med. Vet.

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Salmonella sp. is one of the bacteria from Food-Borne Disease agents, can contaminate meat and cause salmonellosis. According to National Indonesian Standard 2009, meat is safe for consumption if it has a negative result of salmonella in 25 grams of meat. The purpose of this study was to determine whether there was contamination of Salmonella sp. on beef sold in the traditional market of Banyuwangi District. A total of 18 samples used in this study were taken according to the criteria for isolation and identification. All samples were enriched with the pre-enrichment stage using Lactose Broth media, and the enrichment medium using Tetrathionate Broth. Furthermore, in the isolation stage using Salmonella Shigella Agar (SSA) media. Then proceed with the identification stage using the Triple Sugar Iron Agar (TSIA) test, the Sulfide Indole Motility (SIM) test, and the Urease test. The results showed that 5 out of 18 samples tested positive for Salmonella.

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Identifikasi Salmonella, Shigella dan E. coli pada Sie Balu, Bahan Pangan Olahan Asal Daging

Cited by 3 publications

References 13 publications

Kualitas Mikroba Produk Olahan Daging yang Dijual Secara Daring Dari UMKM di Kota Bandung

Kualitas Mikroba Produk Olahan Daging yang Dijual Secara Daring Dari UMKM di Kota Bandung

PREVALENCE OF Salmonella sp. AND Shigella sp. BACTERIAL CONTAMINATION ON CHICKEN MEAT SOLD BY TRADITIONAL MARKET TRADERS IN DENPASAR CITY

Detection of Contamination Salmonella sp. of Beef in Banyuwangi Traditional Market

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