UJI ANGKA KAPANG DAN ANGKA LEMPENG
TOTAL (ALT) PADA SAUS CABE JAJANAN
YANG DIJUAL DI SEKOLAH MENENGAH
KECAMATAN BANYUDONO BOYOLALI
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Wahidah, Nurul Santosa
Subject
R Medicine (General)
Datestamp
2020-12-23 06:28:03
Abstract :
Chilli sauce is one of the additional food ingredients used to enhance food taste. Chilli sauce can be contamined by mold and microbes. Chilli sauce is widely used by street food maker around schools to adorn the food?s appearance. The presence of mold and microbes in food can lead to decrease in quality. The purpose of this research is to determine mold/yeast total and microbes total on chilli sauce used by street food maker around schools in Banyudono District, Boyolali. The type of this research is descriptive. This research used quota sampling method which were 6 samples of chilli sauce. Mold/yeast total and microbes total are checked by pour plate method. The number of yeast count on the fifth day incubation and first day incobation for microbes total. The data obtained are analyzed in comparison with the standart descriptive with SNI 01- 2976-2006. Based on the result of the research, all samples of chilli sauce that is used by street food maker around schools in Banyudono District, Boyolali, exceeded SNI 01- 2976-2006 figures mold/yeast i.e 5x101 colonies/g and the total microbes i.e 1x104 colonies/g.
Chilli sauce is one of the additional food ingredients used to enhance food taste. Chilli sauce can be contamined by mold and microbes. Chilli sauce is widely used by street food maker around schools to adorn the food?s appearance. The presence of mold and microbes in food can lead to decrease in quality. The purpose of this research is to determine mold/yeast total and microbes total on chilli sauce used by street food maker around schools in Banyudono District, Boyolali. The type of this research is descriptive. This research used quota sampling method which were 6 samples of chilli sauce. Mold/yeast total and microbes total are checked by pour plate method. The number of yeast count on the fifth day incubation and first day incobation for microbes total. The data obtained are analyzed in comparison with the standart descriptive with SNI 01- 2976-2006. Based on the result of the research, all samples of chilli sauce that is used by street food maker around schools in Banyudono District, Boyolali, exceeded SNI 01- 2976-2006 figures mold/yeast i.e 5x101 colonies/g and the total microbes i.e 1x104 colonies/g.
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