scholarly journals TOTAL BAKTERI DAN IDENTIFIKASI Escherichia coli PADA JAJANAN SIOMAY IKAN YANG DIJAJAKAN DI BEBERAPA SD NEGERI DI KOTA KENDARI

2019 ◽  
Vol 2 (2) ◽  
pp. 196
Author(s):  
Wa Ode Rusmianur ◽  
Asnani Asnani ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Escherichia Coli ◽  
Random Sampling ◽  
Sampling Method ◽  
Food Poisoning ◽  
Plate Count ◽  
Foodborne Disease ◽  
Total Plate Count ◽  
Fish Samples ◽  
Descriptive Survey ◽  
Number Of Bacteria

ABSTRACT          Contamination in food may cause foodborne disease, one of them are diarrhea and food poisoning. The cause of contamination in food is microbial contamination. This study aims to determine the presence of contamination Escherichia coli and the number of bacteria on fish siomay, being sold at public elementary school in Kendari city (Kendari  barat, Mandonga, Puwatu and Poasia). This Research used a descriptive survey with random sampling  method to determine the number of bacteria and Escherichia coli using total plate count (TPC) and EMBA medium. The results showed that the number of bacteria were (A) 3,50 x 103CFU/gram, (B) 3,00 x 103 CFU/gram,  (C) 6,67 x 103 CFU/gram dan (D) 8,00 x 103CFU/gram and wasfound Escherichia coli in samples A, C and D, while samples B not found Escherichia coli. This research showed that 3 out of 4 siomay fish samples (80%) contain Escherichia coli and the number of bacteria still according to SNI standar and siomay is still suitable for consumption.Keywords: Escherichia coli. Foodborne disease, Siomay, Total Plate Count (TPC).ABSTRAKAdanya kontaminasi pada pangan jajanan dapat menyebabkan foodborne disease, salah satunya adalah diare dan keracunan pangan. Penyebab kontaminasi pada pangan adalah cemaran mikroba. Penelitian ini bertujuan untuk mengetahui adanya cemaran  Escherichia coli dan jumlah bakteri pada jajanan siomay ikan yang dijajakan di Beberapa Sekolah Dasar Negeri di Kota Kendari (kecamatan Kendari barat, Mandonga, Puwatu dan Poasia). Metode penelitian yaitu Survey deskriptif dengan pengambilan sampel secara acak (random sampling) untuk mengetahui jumlah bakteri dan adanya bakteri Escherichia coli pada makanan jajanan siomay ikan dengan menggunakan metode TPC dan isolasi pada media EMBA. Hasil Penelitian menunjukan rata-rata jumlah bakteri yaitu (A) 3,50 x 103CFU/gram, (B) 3,00 x 103 CFU/gram,  (C) 6,67 x 103 CFU/gram dan (D) 8,00 x CFU/gram ditemukan Escherichia coli pada sampel A, C dan D sedangkan sampel B tidak ditemukan bakteri Escherichia coli. Hal iniMenunjukkan bahwa 3 dari 4 sampel siomay telah tercemar bakteri Escherichia coli sebesar 80% dengan total koloni bakteri masih memenuhi syarat yang ditetapkan SNI siomay ikan dan masih layak dikonsumsi.Kata kunci: Escherichia coli, Foodborne disease, Siomay, Total Plate Count (TPC).

scholarly journals Cemaran bakteri pada makanan pempek produksi rumah tangga dan pabrik pengolah makanan

2020 ◽  
Vol 12 (2) ◽  
pp. 193-200
Author(s):  
Joko Sapto Pramono ◽  
Mustaming Mustaming ◽  
Dewi Samara Putri
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Random Sampling ◽  
Plate Count ◽  
Plate Count Agar ◽  
Colony Counter

Pempek merupakan makanan tradisional yang berasal dari Palembang. Makanan ini diproduksi oleh industri rumah tangga maupun pabrik pengolah makanan. Olahan ikan ini beresiko dicemari oleh bakteri Escherichia coli, Salmonella, dan Staphylococcus aureus. Penelitian ini bertujuan untuk mengetahui cemaran bakteri pada pempek yang dijual di pasaran kota Samarinda. Jenis penelitian yang digunakan adalah penelitian laboratorium. Teknik sampling yang digunakan yaitu random sampling. Jumlah sampel yang diperoleh sebanyak 20 sampel pempek, 10 sampel produksi industri rumah tangga dan 10 sampel produksi pabrik. Sampel kemudian dibawa ke laboratorium dan dilakukan pemeriksaan jumlah koloni dengan menggunakan colony counter. Hasil penghitungan Angka Lempeng Total (ALT) pada media Plate Count Agar (PCA) menunjukkan bahwa sebanyak 18 sampel (90%) yang terdiri dari 10 sampel pempek produksi pabrik dan 8 sampel pempek produksi rumahan mengandung cemaran mikroba yang tinggi (> 5x 104). Masyarakat disarankan memasak pempek hingga matang sebelum mengkonsumsi baik pempek produksi pabrik maupun produksi rumahan agar terhindar dari resiko cemaran bakteri patogen. Catatan PenerbitPoltekkes Kemenkes Kendari menyatakan tetap netral sehubungan dengan klaim dari perspektif atau buah pikiran yang diterbitkan dan dari afiliasi institusional manapun. PendanaanKajian terlaksana atas pembiayaan sukarela peneliti. Konflik KepentinganPara penulis menyatakan bebas dari konflik kepentingan. Berbagi DataData hasil kajian tersedia melalui permohonan kepada penulis koresponden. Kontribusi PenulisPara penulis tidak mendeklarasikan setiap kontribusinya.

scholarly journals Uji Total Plate Count (TPC) Bakteri Pada Minuman Teh Poci Homemade di Gampong Batoh Banda Aceh

2021 ◽  
Vol 6 (2) ◽  
Author(s):  
Yuni Dewi Safrida ◽  
Hardiana Hardiana ◽  
Mauliyana Mauliyana
Keyword(s):  
Random Sampling ◽  
Microbial Contamination ◽  
Plate Count ◽  
Total Plate Count ◽  
Hygienic Quality ◽  
Experimental Laboratory ◽  
Banda Aceh

Poci tea is a favorite beverage produced by household industry. Considering its hygienic quality so that it is not contaminated by microbes seems to be an important factor. This study aims to determine the level of microbial contamination in Poci tea produced by household retailers in Batoh, Banda Aceh. This study was conducted at the Pharmacy Laboratory, Academy of Pharmacy and Food Analysts (AKAFARMA) Banda Aceh from 8  to 12 June 2020. The method of this study is    a quantitative experimental laboratory with Total Plate Count (TPC). The samples of this study are seven Poci tea  obtained from Batoh retailers selected by random sampling. The results showed that the seven Poci teas samples were contaminated  microbes, i.e ALMK with a TPC value of 4x103 colonies / ml, AMK with a TPC value of 4x103 colonies / ml, HFK with a TPC value of 2x103 colonies / ml, JLM with a TPC value of 3x103 colonies / ml, KUCB with a TPC value of 4x103 colonies / ml, MHFK with a TPC value of 4x103 colonies / ml, and MHZZ with a TPC value of 2x103 colonies / ml. In conclusion, the seven Poci tea samples sold in Batoh have TPC values that are not permitted by the Regulation of the Head of RI POM No. 16 of 2016. Therefore, this poci tea is not recommended for consumption.

scholarly journals KARAKTERISTIK MUTU KIMIA DAN MIKROBIOLOGI GURITA (Octopus sp.) KERING YANG DIPASARKAN DIKABUPATEN KONAWE UTARA SULAWESI TENGGARA

2020 ◽  
Vol 3 (1) ◽  
pp. 120
Author(s):  
Asman Asman ◽  
Kobajashi Togo Isamu ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Chemical Composition ◽  
Random Sampling ◽  
Descriptive Analysis ◽  
Microbiological Quality ◽  
Sampling Technique ◽  
Simple Random Sampling ◽  
Plate Count ◽  
Survey Method ◽  
Chemical Test ◽  
Total Plate Count

Chemical and Microbiological Quality Characteristics of Dried Octopus (Octopus sp.) Marketed in North Konawe Regency Southeast Sulawesi ABSTRACT         The aim of this study was to determine the characteristics of chemical composition (water, ash, protein, fat, and carbohydrate) and total bacteria (TPC) of dried Octopus. Data analysis of this study used descriptive analysis. The sampling technique of this study are used simple random sampling and used the survey method. The results of the highest chemical composition of the treatment was found at water content  S1 19.89%, ash S3 13.63%, protein S2 46.99%, fat S3 5.82% and carbohydrate S2 10.19%.  The best Total Plate Count (TPC) result was found at S2 3.8 × 104 Cfu/g Keywords: Chemical Test, Octopus (Octopus sp.) Dry, and Total Plate Count (TPC).ABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik komposisi kimia (kadar air, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat) dan total bakteri (TPC) terhadap gurita kering. Analisis data yang digunakan dalam penelitian ini yaitu menggunakan analisis deskriptif. Teknik sampling yang digunakan pada penelitian ini adalah simple random sampling. Metode yang digunakan pada penelitian ini yaitu metode survei. Hasil penelitian komposisi kimia perlakuan tertinggi kadar air terdapat pada S1 19.89%, kadar abu tertinggi terdapat pada perlakuan S3 13.63%, kadar protein perlakuan tertinggi terdapat pada S2 46.99%, kadar lemak perlakuan tertinggi terdapat pada  S3 5.82% dan kadar karbohidrat perlakuan tertinggi terdapat pada S2 10.19%. Hasil Uji Total Plate Count (TPC) terendah terdapat pada S2 3.8×104 Cfu/g.Kata kunci: Gurita (Octopus sp.) kering, Total Plate Count (TPC) dan Uji Kimia.

scholarly journals Verification of prediction of growth of Listeria monocytogenes micro-organism in chicken meat

2000 ◽  
Vol 18 (No. 5) ◽  
pp. 183-186
Author(s):  
A. Landfeld ◽  
M. Karpíšková R Houška ◽  
K. Kýhos ◽  
P. Novotná
Keyword(s):  
Listeria Monocytogenes ◽  
Incubation Temperature ◽  
Chicken Meat ◽  
Raw Material ◽  
Plate Count ◽  
Raw Meat ◽  
Total Plate Count ◽  
Measured Water ◽  
Number Of Bacteria ◽  
Storage Temperatures

Raw chicken meat was comminuted and homogenised. There were measured water activity and pH (aw = 1 for temperature 25°C, pH = 5.8 for temperature 8°C). Input raw material was investigated for the presence of Listeria monocytogenes (negative) and the raw meat was inoculated by Listeria monocytogenes CCM 4699. Number of Listeria monocytogenes, total plate count and number of coliforms were determined in the range 0–7 days by bacteriological survey for the storage temperatures 4.9, 7 and 8.3°C. The increase of Listeria monocytogenes counts has been registered for temperature 4.9°C about log 1.5 CFU/g after 6 days, for temperatures 7 and 8.3°C about 2 log CFU/g (regarding to the starting counts). The prediction for listeria growth with the aid of Food MicroModel was also made. The best agreement between the experimentally analysed number of bacteria and prediction was received for the lowest incubation temperature 4.9°C.

scholarly journals The effect of keeping technology on the microbiological status of raw milk

2008 ◽  
pp. 67-75
Author(s):  
Ferenc Peles ◽  
Zsuzsa Máthéné Szigeti ◽  
Béla Béri ◽  
András Szabó
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Housing System ◽  
Plate Count ◽  
Small Farms ◽  
Total Plate Count ◽  
Large Farms ◽  
Microbiological Status

The importance of the quality of raw milk increased after Hungary had joined to the EU. On delivery of raw milk, the microbiological quality, especially total plate count of the milk is very important. Twenty-two farms (7 large, 4 medium-sized, and 11 small farms) were included in the study. We considered the different farm size, keeping- and milking circumstances during the selection of farms. The examined large farms use loose housing system (cubicle, deep litter) and milking parlour. Most of them use preand post-milking disinfection. In the medium-sized farms, loose,deep litter and tie-stall housing system, as well as milking parlour, pipeline milking and bucket milking occurred. All of them use preand post-milking disinfection. Small farms use tie-stall housing system, bucket milking and udder preparation by water. Unfortunately, they do not use pre- or post-milking disinfection. In the large and medium-sized farms mainly Holstein Friesian, in the small farms Hungarian Simmental breeds can be found.The aim of our research was to examine the microbiological status of the raw milk produced in dairy farms (total plate count, coliform count, Escherichia coli count, Staphylococcus aureus count, psychrotroph bacteria count, furthermore yeast and mold count); sources of the contamination; connection between the microbiological quality of produced milk and housing-, milking technologies of farms; furthermore the hygienic circumstances of milking and milk handling of the farms, by the examination of coliform bacteria and Escherichia coli contamination.During the examination of the connection between the different farm sizes, various housing- and milking forms and the microbiological characteristics we observed similar tendencies in the case of total plate count, coliform count, yeast and molds count, furthermore psychrotroph bacteria count. The value of  these parameters was significantly higher in small farms, and infarms which use tie-stall housing forms, bucket milking, udder preparation with water, and which do not use pre- and post-milking disinfection.The results showed that besides cooling, the milking procedure and the type of udder preparation had the largest effect on the total plate count. Statistical analysis shows that in medium and small farms the combination of pipeline milking – tie stall housing system – disinfectant preparation of the udder; in large farms the combination of milking parlour – loose cubicle housing system – dry preparation of the udder are the most appropriate in the aspect of the total plate count. We experienced that in farms where the hygienic instructions are not followed – and thereforeequipment used during the milking and handling of milk is very contaminated – or rather the separation of mastitic cows’ milk is not appropriate, different microorganisms may contaminate the produced milk. 

scholarly journals Kualitas Daging Ikan Kurisi (Nemipterus japonicus) Hasil Tangkapan Nelayan di Pelabuhan Perikanan Branta, Pamekasan

2020 ◽  
Vol 23 (2) ◽  
pp. 303-319
Author(s):  
Abdus Salam Junaedi ◽  
Fortunata Riana ◽  
Harfatia Chandra Puspita Sari ◽  
Witria Witria ◽  
Muhammad Zainuri
Keyword(s):  
Escherichia Coli ◽  
Vibrio Parahaemolyticus ◽  
Vibrio Vulnificus ◽  
Plate Count ◽  
Total Plate Count ◽  
Nemipterus Japonicus

Kontrol mutu hasil tangkapan nelayan di Pelabuhan Perikanan Branta, Pamekasan masih belum dilaksanakan dengan baik. Penelitian ini bertujuan untuk menentukan kualitas daging ikan kurisi berdasarkan nilai Total Plate Count (TPC), keanekaragaman jenis, total kelimpahan jenis bakteri heterotrof dan patogen pada media TSA, EMB, SSA, dan TCBS. Nilai TPC bakteri heterotrof (TSA) adalah 8,59 Log CFU/g dengan 7 keanekaragaman jenis dan total kelimpahan tertinggi antara 2-336 koloni (BH3). Nilai TPC bakteri patogen (EMB) adalah 3,72 Log CFU/g dengan 6 keanekaragaman jenis dan total kelimpahan tertinggi antara 784-1009 koloni (BPE4), serta isolat bakteri BPE1 yang berwarna hijau metalik diduga sebagai Escherichia coli. Nilai TPC bakteri patogen (SSA) adalah 4,12 Log CFU/g dengan 5 keanekaragaman jenis dan total kelimpahan tertinggi antara 35-450 koloni (BPS1), serta isolat bakteri BPS1 yang berwarna hitam diduga sebagai Salmonella sp. Nilai TPC bakteri patogen (TCBS) adalah 5,41 Log CFU/g dengan 2 keanekaragaman jenis dan total kelimpahan tertinggi antara 0-44 koloni (BPT1). Isolat bakteri BPT1 dan BPT2 yang berwarna hijau dan kuning diduga sebagai Vibrio parahaemolyticus dan Vibrio vulnificus.

scholarly journals TEST FLOUR ANT NESTS INHIBITION (Myrmecodia pendans) AGAINST BACTERIA Escherichia coli and Salmonella IN INTESTINAL OF QUAIL ( Coturnix-coturnix japonica )

2018 ◽  
Vol 3 (2) ◽  
pp. 33-40
Author(s):  
Susan E Lumbangaol
Keyword(s):  
Escherichia Coli ◽  
Average Power ◽  
Intestinal Bacteria ◽  
Plate Count ◽  
Coturnix Coturnix ◽  
Total Plate Count ◽  
Yellow Corn ◽  
Inhibitory Power ◽  
Escherichia Coli Bacteria ◽  
Meat Bone Meal

This research aims to know the influence of addition of Ant (Myrmecodia pendans) to drag power bacteria quail. The sample in this research was the quail as much as 250 quail. Basal feed consists of a mixture of yellow corn, soybeans for cake, MBM (meat bone meal) fish meal, pollard, dicalsiumposfhat, premix, cooking oil, and Dekstro lekso methionine. The addition of Ant consists of 5 treatments, namely control or P0 (0%), P1 (0,2%), P2 (0,4%), P3 (0,6%), as well as the addition of  P4 (0,8%). The parameters observed inhibitory power is bacterial (Escherichia coli Bacteria Salmonella) and Total Plate Count (TPC). The research was designed using Random Design complete with 5 treatments and five replicates. The results of the analysis showed that the granting of Ant against test bacteria inhibitory power suggests that the addition of the Ant's nests significantly different (P<0,05) for bacteria Escherichia coli with an average power of drag is higheston treatment of P4 (0,8%) of 13,05 mm, whereas the drag power test Salmonella bacteria on average the highest inhibitory at the treatment power P2 (0,2%) of 12,21 mm. The addition of Ant against the test of Total Plate Count showed that increasing the giving of Ant can inhibit the bacteria in the gut quail but statistically not different either in the bacteria Escherichia coli Salmonella (P>0,05). Results of the study it was concluded that the higher the granting of Ant can maintain intestinal bacteria on growth performance of quail

scholarly journals KARAKTERISTIK KOMPOSISI KIMIA DAN TOTAL BAKTERI IKAN ROA (Hemirhampus sp.) ASAP YANG DI PASARKAN DI KECAMATAN BUNGKU TENGAH KABUPATEN MOROWALI

2020 ◽  
Vol 3 (1) ◽  
pp. 113
Author(s):  
Sarni Sarni ◽  
Haslianti Haslianti ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Chemical Composition ◽  
Random Sampling ◽  
Descriptive Analysis ◽  
Simple Random Sampling ◽  
Plate Count ◽  
Survey Method ◽  
Test Results ◽  
Total Plate Count ◽  
Total Bacteria ◽  
Treatment Water

Characteristics of Chemical Composition and Total Bacterial of Roa (Hemirhampus sp.) Smoke Marketed in the Bungku District of Central Morowali DistrictABSTRACT         The aim of this study was to determine the characteristics of chemical composition (water, ash, protein, and fat) and total bacteria (TPC) of smoked roa fish. Data analysis this study used descriptive analysis. The method used study is the survey method (Simple Random Sampling). The results of the chemical composition of the highest treatment water content P2 13.02%, ash P3 5.65%, protein P3 40.82%. and fat P3 13.87%. The best organoleptic test results were found in P1 with 7.30 appearance, 8.20 odor, 8.00 taste, 7.80 texture, and the best mushroom specifications were at P2 9.00. The lowest total bacteria test was found with 0,83×105 Log CFU/gr.Keywords: Ikan roa (Hemirhampus sp.) Asap, Total Plate Count (TPC),Uji Kimia, dan Uji Organoleptik ABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik komposisi kimia  (kadar air, kadar abu, kadar protein dan kadar lemak) dan total bakteri (TPC) terhadap ikan roa asap. Analisis data yang digunakan dalam penelitian ini yaitu menggunakan analisis deskriptif. Metode yang digunakan dalam penelitian ini yaitu metode survey (Simple Random Sampling). Hasil penelitian komposisi kimia perlakuan tertinggi kadar air P2 13,02%. Kadar abu tertinggi terdapat pada perlakuan P3 5,65%. Kadar protein perlakuan tertinggi terdapat pada P3 40,82%. dan kadar lemak perlakuan tertinggi terdapat pada  P3 13,87%. Hasil penilaian uji organoleptik terbaik terdapat pada P1 sepesifikasi kenampakan 7,30, bau 8,20, rasa 8,00, tekstur 7,80 dan pada spesifikasi jamur nilai terbaik terdapat pada P2 9,00. Total bakteri terendah terdapat pada P3 dengan nilai 0,83×105 Log CFU/gr.Kata kunci: Ikan roa (Hemirhampus sp.) Asap, Total Plate Count (TPC),Uji Kimia, dan Uji Organoleptik

scholarly journals Pengaruh Lama Pemakaian Sediaan Kosmetik Bedak Padat Terhadap Cemaran Mikroba

2020 ◽  
Vol 3 (1) ◽  
Author(s):  
Munira Munira ◽  
Cut Fardilla ◽  
Noni Zakiah ◽  
Rasidah Rasidah ◽  
Muhammad Nasir
Keyword(s):  
Bacterial Contamination ◽  
Plate Count ◽  
Test Results ◽  
Food Control ◽  
Average Value ◽  
Total Plate Count ◽  
Compact Powder ◽  
Long Time ◽  
The Republic ◽  
Number Of Bacteria

Bedak adalah salah satu sediaan kosmetik yang dipakai dalam jangka waktu yang lama. Bedak yang digunakan akan terjadi kontaminasi bahkan semakin meningkat seiring dengan lamanya pemakaian. Faktor-faktor yang mempengaruhi antara lain penyimpanan, lingkungan, dan spons bedak. Penggunaan spons bedak merupakan salah satu sumber cemaran bakteri. Di mana penggunaan spons yang sama secara berulang-ulang dan bersentuhan langsung pada kulit dapat meningkatkan jumlah mikroba. Tujuan penelitian ini adalah untuk mengetahui pengaruh lamanya penyimpanan, pemakaian suatu sediaan kosmetik bedak padat terhadap tingkat cemaran mikroba. Sampel yang diuji adalah bedak padat yang belum dipakai dan yang telah dipakai selama 2 minggu. Hasil penelitian berupa jumlah cemaran bakteri (ALT) dibandingkan dengan syarat menurut Peraturan Kepala Pengawasan Obat dan Makanan RI No.HK.03.1.23.07.11.6662 Tahun 2011 yaitu tidak boleh melebihi 103 koloni/g. Hasil uji cemaran bakteripada sediaan bedak padat sebelum pemakaian mempunyai nilai rata-rata ALT 2,6 x 101koloni/g dan sesudah pemakaian mempunyai nilai rata-rata ALT 9,2 x 101 koloni/g. Nilai ALT yang diperoleh dari masing-masing sediaan kosmetik bedak padat telah memenuhi syarat.Hasil uji t dependen menunjukkan adanya perbedaan jumlah bakteri pada bedak padat sebelum dipakai dengan setelah dipakai selama 2 minggu (t = 0.000). Kata Kunci: Kosmetik, bedak padat, Angka Lempeng Total ABSTRACTPowder is one of the cosmetic preparations used for a long time. Powder that is used will occur contamination even increasing along with the length of usage. This can be caused by several factors including storage, environment, powder sponges and others. The use of powder sponges is one source of bacterial contamination. Where the use of the same sponge repeatedly and in direct contact with the skin can increase the number of microbes. The objective of study was to determine the effect of the duration of use of a compact powder cosmetic preparation on the level of microbial contamination. The samples tested were solid powder that has not been used and that has been used for 2 weeks. The results of the study were the Total Plate Count (TPC) compared to the Regulation of the Head of the Republic of Indonesia Drug and Food Control Number HK.03.1.23.07.11.6662 of 2011 concerning the Requirements for Microbial Pollution and Heavy Metals in Cosmetics which should not exceed 103 colonies / g. The test results of bacterial contamination on solid powder preparations before use have an average value of ALT 2,6 x 101 colony / g and after use have an average ALT value of 9.2 x 101 colony / g. The ALT value obtained from each compact powder cosmetic preparation has met the requirements. The results of the dependent t test showed a difference in the number of bacteria on solid powder before use with after being used for 2 weeks (t = 0.000). Keywords: Cosmetics, Compact Powder, Total Plate Count

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