PENGUJIAN CINCAU HITAM SECARA MIKROBIOLOGIS

Sholikhah, Taslima Imaniatus (2018) PENGUJIAN CINCAU HITAM SECARA MIKROBIOLOGIS. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

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Abstract

Black cincau is one type of drink that much-loved community. Cincau is usually used as a complementary contents of ice mix. Raw materials are dried in advance in the sun until the leaves or parts of brownish organs, soaking with low-quality water, processing less clean and less precise storage will cause microbial contamination. This study aims to determine whether the black jellyfish qualifies bacteriologically based on BPOM 2016. Black cincau samples obtained from one of the traditional markets in Surakarta.Testing samples conducted in Microbiology Laboratory Setia Budi University of Surakarta in January 2018. Black cincau test conducted based on the limit of BPOM RI requirements in 2016. Testing includes Test Probable Number (MPN) and Test Salmonella sp. Black seeds are safe to eat if they meet the standard requirements of all predefined tests. The results of the Microbial Sequence Test showed that the results under Most Probable Number (MPN) testing on 2 samples A and B were> 3 APM / gram and negative Salmonella sp test. in sample A, whereas in samples B 2, B 3, B 5 positive Salmonella. Thus the black jaws do not meet the requirements set by BPOM RI in 2016. Key words : Black cincau, Most Probable Number (MPN), Salmonella sp

Item Type:	Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords:	Black cincau, Most Probable Number (MPN), 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 03:28
Last Modified:	25 Feb 2019 03:28
URI:	http://repo.setiabudi.ac.id/id/eprint/1162

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