Nurmalitasari, Desy (2018) PENGUJIAN SAUS CABAI SECARA MIKROBIOLOGIS. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.
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Abstract
Chili sauce is a sauce obtained from the main processing of chili (Capsicum sp) main ingredients with or without the addition. The use of chili sauce in the community greatly increased, did not rule out the chili sauce contaminated by contaminants of microorganisms that can interfere with health because of processing and packaging that is less hygienic. The purpose of this microbiological test is to determine the microbiological quality of chili sauce in accordance with the standards specified BPOM. The chili sauce test was conducted at Setia Budi University Microbiology Laboratory in January 2018. This test was carried out by ALT test using Nutrien Agar media. Salmonella sp test is done by inoculating on peptone Buffer media, Selenit, Salmonella Shigela Agar (SSA), and biochemical test media. Test AKK using RBC media. Samples used amounted to 2 samples ie sample A in bottle packaging and sample B in refill pack. The results of microbiological testing of chili sauce obtained ALT results of all samples <103 colonies/grams, Salmonella all Negative samples, and AKK all samples <102 colonies/grams. Results show that both chili sauce samples meet the microbiological requirements according to BPOM No. 16 of 2016. Keywords : Chili sauce, ALT, Salmonella, AKK
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| Uncontrolled Keywords: | Chili sauce, ALT, Salmonella, AKK |
| Subjects: | R Medicine > R Medicine (General) |
| Divisions: | Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan |
| Depositing User: | B Supri Yadi |
| Date Deposited: | 23 Feb 2019 02:33 |
| Last Modified: | 23 Feb 2019 02:33 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/425 |
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