PENGUJIAN SALMONELLA DENGAN MENGGUNAKAN MEDIA SSA DAN E. coli MENGGUNAKAN MEDIA EMBA PADA BAHAN PANGAN

South Sorong, West Papua, is one of the areas that produce rebon shrimp. Rebon shrimp can be made into fermented products such as rebon shrimp paste (terasi) or acidic rebon shrimp paste (cincalok). Terasi is a food additive that functions as a seasoning or flavoring, while cincalok is a fermented food added with salt and rice. The objective of this study was to determine the contamination of E. coli and Salmonella in fermented rebon shrimp products. This study was a descriptive study by describing the presence or absence of contamination by E. coli and Salmonella sp. on rebon shrimp paste (terasi) and acidic rebon shrimp paste (cincalok). The study concluded that the samples of rebon shrimp paste (terasi) and acidic rebon shrimp paste (cincalok) in South Sorong were safe from contamination by Escherichia coli and Salmonella sp. According to the Indonesian National Standards Agency, fermented fish products with or without salt, good and suitable products for consumption are those that are negative for Salmonella, V. cholera, Escherichia coli with a limit of <3 MPN/g and Staphylococcus aureus should be <1 x103 colonies/g.

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“…Salmonella sp. is an indicator of whether or not a food commodity and its processed products are safe (Fatiqin, et. al., 2019).…”

Section: Discussionmentioning

confidence: 99%

Analysis of escherichia coli dan salmonella sp. in shrimp fermentation products

Sukmawati

Yunita²,

Sipriyadi³

et al. 2022

BIO

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“…Based on the bacterial detection test that was carried out by Fatiqin et al (2019), the isolation and identification of Salmonella Pullorum began with the manufacture of 35 g of SSA media dissolved in 1 liter of distilled water, then boiled and sterilized using an autoclave for 30 minutes at temperature of 121  C, 1 atm. A total of 10 g sample (which has been mashed) placed on aluminum foil, then mixed into 90 ml of sterile distilled water (10 -1 dilution).…”

Section: Isolation and Identification Of Salmonella Pullorummentioning

confidence: 99%

Potential of Sambiloto (Andrographis paniculata Nees) Extract against Salmonella Pullorum

Hidanah

Sabdoningrum

Soeharsono

et al. 2022

IJAR

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Background: Salmonella Pullorum are pathogenic bacteria that causes salmonellosis and causes heavy economic losses in the poultry industry and are zoonotic. Treatment of diseases caused by bacteria generally use antibiotics, but excessive administration of antibiotics causes bacterial resistance and residues in livestock. Major chemical constituents of Sambiloto are andrographolide and flavonoids. Andrographolide has antibacterial effect in addition to being antitoxic, anticancer, anti-inflammatory and antiallergic. Methods: The research was conducted by isolating and identifying Salmonella Pullorum on SSA media and a series of biochemical tests (TSIA, SIM, SCA, urea media and sugar test), manufacturing sambiloto extract, testing the sensitivity of several antibiotics using the disk diffusion method and testing the activation of sambiloto extract against Salmonella Pullorum using the disk diffusion and dilution methods. Result: The result show that sambiloto had antibacterial activity because it contained andrographolide, flavonoids, saponins, alkaloids and tannins and the lowest extract dose that effectively killed Salmonella Pullorum is concentrations of 20%.

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“…Then, it was homogenized with a vortex for a few seconds until it looked homogeneous. The sample in the test tube was taken as much as 0.5 ml using a micropipette and then transferred to another test tube containing 4.5 ml of sterile distilled water (10-2 dilution) [8].…”

Section: Sample Dilutionmentioning

confidence: 99%

The Effect of Garlic (Allium sativum) on Inhibition of Escherichia coli Bacteria in White Tofu

Wibowo¹,

Retnowati²,

Fatimah³

2022

IJRP

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White tofu is made from soybean seeds which has high protein content of 7.06 gram per 100-gram tofu and water of 8488%. The nature of tofu which contains much water and protein is a good medium for bacterial growth. Bacteria like Escherichia coli can cause spoilage in white tofu. High protein in white tofu has a short storage time so that it requires preservatives to inhibit the decay process. One of the natural ingredients which has antibacterial ability is garlic (Allium sativum). Allicin is the most potent compound contained in garlic (Allium sativum) which has antibacterial and fungal abilities. Thus, garlic (Allium sativum) can act as a preservative for white tofu. This study aimed to determine the effect of various concentrations of garlic (Allium sativum) on the inhibition of Escherichia coli bacteria in white tofu at room temperature storage. This study was a laboratory experiment with a completely randomized design. Data were obtained by counting the number of bacterial colonies using the SPC method. The data were analyzed by descriptive method. Meanwhile, in the samples inoculated on EMB agar, colonies which matched with Escherichia coli characteristics were still found especially starting at the 48th hour of storage. It can be concluded that there was an effect of differences in the concentration of garlic (Allium sativum) soaking water at 0 to 48 hours on the growth of Escherichia coli colonies marked by the absence of Escherichia coli colonies on EMB agar. There was an effect of garlic (Allium sativum) on inhibition of Escherichia coli bacteria in white tofu.

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PENGUJIAN SALMONELLA DENGAN MENGGUNAKAN MEDIA SSA DAN E. coli MENGGUNAKAN MEDIA EMBA PADA BAHAN PANGAN

Cited by 22 publications

References 0 publications

Analysis of escherichia coli dan salmonella sp. in shrimp fermentation products

Analysis of escherichia coli dan salmonella sp. in shrimp fermentation products

Potential of Sambiloto (Andrographis paniculata Nees) Extract against Salmonella Pullorum

The Effect of Garlic (Allium sativum) on Inhibition of Escherichia coli Bacteria in White Tofu

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