CD Skripsi

Deteksi Cemaran Bakteri Coliform, Salmonella Sp. Dan Shigella Sp. Pada Tempe Yang Dikemas Dengan Daun Pisang Di Pasar Daerah Panam, Pekanbaru

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Tempeh is a food product made from soybeans or other legumes fermented by Rhizopus sp. with a high protein content. Safety and hygiene in the process of making tempeh are very important because they can affect the quality of the tempeh. This study aims to obtain data on the number of coliform contaminations and detect the contamination of Salmonella sp. and Shigella sp. bacteria in tempeh packaged with banana-leaf from two markets in the Panam area of Pekanbaru. The detection of coliform contamination was carried out using the Most Probable Number (MPN) method in a series of three tubes through the presumptive test, confirmed test, and complete test stages. The detection of Salmonella sp. and Shigella sp. was done using a selective medium, Salmonella Shigella Agar (SSA). The results showed that samples from the two markets had MPN values >1100 APM/g and 1100 APM/g, thus not meeting the standard limit for coliform contamination (10 APM/g). There are two positive samples of Salmonella sp. and four positive samples of Shigella sp. Contamination factors can come from production tools and materials, packaging used, a lack of sanitation and hygiene among workers, and the environment that may cause contamination.

Key findings: Banana-leaf tempeh, coliform, Most Probable Number (MPN), Salmonella sp., Shigella sp.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2003113071

Penerbit

Pekanbaru : Universitas Riau FMIPA Biologi., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2003113071

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

BIOLOGI

Info Detail Spesifik

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Pernyataan Tanggungjawab

mardiah

Versi lain/terkait

Lampiran Berkas

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