PENGUJIAN SOSIS SAPI SECARA BAKTERIOLOGIS

IMANIATI, RAHMAWATI ADI PUTRI (2018) PENGUJIAN SOSIS SAPI SECARA BAKTERIOLOGIS. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

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Abstract

Sausage is a processed product made from meat and other additives that are well known and popular among the community because of the practical. Sausage products can also cause disease if the processing is not correct. Various types of bacteria can contaminate processed sausage products such as Salmonella sp, Staphylococcus aureus, and Enterobacteriacceae. The bacteria can cause nausea, vomiting, and diarrhea. The purpose of this study is to determine whether the cow's sausage meets bacteriological requirements according to the standards of the Food and Drug Supervisory Agency. The examination of cow sausage was performed at the Setia Budi University Microbiology Laboratory in Surakarta in January 2018. Sausage samples were from 2 different sausage vendors in Surakarta. In ALT calculation using Nutrien Agar media. Identification of Enterobacteriacceae using Endo Agar media, on identification of Staphylococcus aureus using VJA media, while Salmonella sp uses Buffer Pepton, Selenite, SSA, and Biochemical test media. Based on the results of research of bacteriological cow sausage sosis from supermarkets and street vendors that meet the requirements bacteriologically based on the Food and Drug Supervisory Agency 2016 Keywords: sausage, ALT, Enterobacteriacceae, Staphylococcus aureus, Salmonella sp.

Item Type:	Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords:	sausage, ALT, Enterobacteriacceae, Staphylococcus aureus, Salmonella sp.
Subjects:	R Medicine > R Medicine (General)
Divisions:	Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan
Depositing User:	B Supri Yadi
Date Deposited:	25 Feb 2019 03:25
Last Modified:	25 Feb 2019 03:25
URI:	http://repo.setiabudi.ac.id/id/eprint/1129

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