Dewantoro, Obet Gilang (2019) IDENTIFIKASI CEMARAN BAKTERI DALAM SAUS CABAI YANG MEMILIKI IZIN EDAR DAN TIDAK MEMILIKI IZIN EDAR DI PASAR MOJOSONGO SURAKARTA. Karya Tulis Ilmiah thesis, Universitas Setia Budi.
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Abstract
Chili sauce is a sauce obtained from the main ingredient chili pepper (Capsicumshot sp) good quality, processed with the addition of seasonings or without the addition of foodstuffs allowed. Microbial contamination in foodstuffs is a result of direct or indirect contaminants. The purpose of this research is to know whether the chili sauce is licensed and unlicensed to be contaminated by the Salmonella sp. and know the standards of AKK and ALT values of the standard BPOM regulations. The study was conducted by ALT, AKK, and Salmonella SP tests. The ALT method of the sample is performed dilution up to 10-4, the method of AKK samples performed dilution until 10-3, Salmonella sp. samples were diluted up to 10-1, each test performed three times Replication. Sample work is performed aseptically to avoid contamination. Observation of the results seen based on the formation of colonies of each sample. The results of the test samples of the three brands of chili sauce circulating in the market of Mojosongo Surakarta are negative against Salmonella sp. The result of ALT sample X obtained an average value of 1.4× 106 colonies/mg; Sample Y 3.1×106 colonies/mg; Sample Z 4.5×106 colonies/mg. Results of AKK Sample X obtained an average value of 1.3 × 105 colonies/mg; Sample Y 4,6×104 colonies/mg; Sample Z 4.4×103 colonies/mg. Keyword : Chili sauce, AKK test, ALT test, Salmonella sp. test.
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| Uncontrolled Keywords: | Chili sauce, AKK test, ALT test, Salmonella sp. test. |
| Subjects: | Q Science > QR Microbiology |
| Divisions: | Fakultas Farmasi > Prodi D3 Analis Farmasi dan Makanan |
| Depositing User: | Tifany Nur Arfiana |
| Date Deposited: | 04 Dec 2019 07:22 |
| Last Modified: | 04 Dec 2019 07:22 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/4019 |
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