Total bakteri dan kandungan salmonella sp pada kulit telur asin di Pasar Tradisional dan Pasar Modern di Dukuh Kupang Barat Surabaya
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Institusion
Universitas Wijaya Kusuma Surabaya
Author
Nuragustin, Sintia Gresly
Subject
ZA Information resources
Datestamp
2021-09-28 08:34:03
Abstract :
TOTAL BACTERIA AND CONTAMINATION OF Salmonella sp ON SALTED EGGS SHELLS IN TRADITIONAL MARKETS AND MODERN MARKETS IN DUKUH KUPANG BARAT SURABAYA Gresly Sintia Nuragustin ABSTRACT The aimed of this study to determine the total microbial contamination and content of Salmonella sp in salted egg shells in traditional and modern markets in Dukuh Kupang Barat Surabaya. The research sample was 16 salted eggs were from traditional market and 16 salted eggs were from modern market in Dukuh Kupang Barat Surabaya. The total bacterial contamination data was analyzed by the one sample t-test.. The results of the examination of Salmonella sp using selective media of Salmonella Shigella agar (SSA), were found to be negative. The salt content and the boiling process are the factors causing the absence of Salmonella sp. Salmonella sp is a bacteria that can not stand heat, at a temperature of 56 ° C and in a dry state Salmonella sp will die. The conclude that TPC value of salted eggshell from the traditional market exceeds the SNI limit with a value of more than 1 x 104 cfu/g, while the TPC value of salted eggshell from the modern market is statistically significant with a value of 1.061 more than the standard 0.05 Keywords : Salted Egg, Total Plate Count (TPC), Salmonella sp, One Sample t?test
TOTAL BACTERIA AND CONTAMINATION OF Salmonella sp ON SALTED EGGS SHELLS IN TRADITIONAL MARKETS AND MODERN MARKETS IN DUKUH KUPANG BARAT SURABAYA Gresly Sintia Nuragustin ABSTRACT The aimed of this study to determine the total microbial contamination and content of Salmonella sp in salted egg shells in traditional and modern markets in Dukuh Kupang Barat Surabaya. The research sample was 16 salted eggs were from traditional market and 16 salted eggs were from modern market in Dukuh Kupang Barat Surabaya. The total bacterial contamination data was analyzed by the one sample t-test.. The results of the examination of Salmonella sp using selective media of Salmonella Shigella agar (SSA), were found to be negative. The salt content and the boiling process are the factors causing the absence of Salmonella sp. Salmonella sp is a bacteria that can not stand heat, at a temperature of 56 ° C and in a dry state Salmonella sp will die. The conclude that TPC value of salted eggshell from the traditional market exceeds the SNI limit with a value of more than 1 x 104 cfu/g, while the TPC value of salted eggshell from the modern market is statistically significant with a value of 1.061 more than the standard 0.05 Keywords : Salted Egg, Total Plate Count (TPC), Salmonella sp, One Sample t?test
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