PENGUJIAN BUMBU OLES PADA BAKSO BAKAR SECARA BAKTERIOLOGIS

Purnami, Hening (2018) PENGUJIAN BUMBU OLES PADA BAKSO BAKAR SECARA BAKTERIOLOGIS. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

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Abstract

Wet rub spices is one of the processed spices that are used as a complement to the taste of roasted meatballs. The process of making and selling that is susceptible to contaminated microbes can affect the quality of wet rub spices. This test aims to find out whether the spice use on bakso bakar meet the bacteriological requirements based on the Regulation of the Head of the Food and Drug Supervisory Agency Republic of Indonesia No. 16 of 2016. This test uses 10 samples of Wet rub spices obtained from two roasted meatballs traders who sell alongside the Mojosongo road, Surakarta. The test of spice was spread by Total Plate Count Method (ALT), Enterobactericeae and Salmonella. ALT test results throughout the sample showed eligible results. Enterobactericeae tests showed results that exceeded the requirement limit, and the Salmonella test showed negative results. Based on these results it can be concluded that all samples A and sample B do not meet the requirements based on the Regulation of the Head of the Food and Drug Supervisory Agency of the Republic of Indonesia No. 16 of 2016. Keywords: Wet rub spices roasted meatballs, Total Plate Number, Enterobactericeae, Salmonella.

Item Type:	Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords:	Wet rub spices roasted meatballs, Total Plate Number, Enterobactericeae, Salmonella
Subjects:	R Medicine > R Medicine (General)
Divisions:	Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan
Depositing User:	B Supri Yadi
Date Deposited:	23 Feb 2019 02:53
Last Modified:	23 Feb 2019 02:53
URI:	http://repo.setiabudi.ac.id/id/eprint/591

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