IDENTIFIKASI JAMUR Aspergillus sp. PADA ROTI TAWAR
YANG DIGUNAKAN OLEH PEDAGANG ROTI BAKAR
DI ALUN-ALUN KARANGANYAR
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Millenia, Larasati
Subject
R Medicine (General)
Datestamp
2022-04-14 06:41:57
Abstract :
Bread includes easily damaged food with a shelf life of 3-4 days caused by mold. Fresh bread used by toast traders do not necessarily pay attention to its storage so it is very vulnerable to overgrown mushrooms. This research was conducted to identify the Aspergillus sp. on fresh bread used by bakers in Karanganyar Square. This research uses descriptive research design. The research was conducted at the Parasitology Laboratory of the Surakarta National. This study uses Total Sampling technique which is as many as 5 samples of fresh bread used by toast traders in Karanganyar Square. Bread weighed as much as 5 grams then mashed and inoculated in the PDA media with the method of sowing, in repeated as much as 3 times and then incubated for 5 days in room temperature ± 27°C. Identification is done macroscopically and microscopically. The results of the examination identification of mushrooms on fresh bread obtained the results of 4 out of 5 samples of fresh bread used by toast traders in Karanganyar Square positively contaminated with mushrooms Aspergillus sp
Bread includes easily damaged food with a shelf life of 3-4 days caused by mold. Fresh bread used by toast traders do not necessarily pay attention to its storage so it is very vulnerable to overgrown mushrooms. This research was conducted to identify the Aspergillus sp. on fresh bread used by bakers in Karanganyar Square. This research uses descriptive research design. The research was conducted at the Parasitology Laboratory of the Surakarta National. This study uses Total Sampling technique which is as many as 5 samples of fresh bread used by toast traders in Karanganyar Square. Bread weighed as much as 5 grams then mashed and inoculated in the PDA media with the method of sowing, in repeated as much as 3 times and then incubated for 5 days in room temperature ± 27°C. Identification is done macroscopically and microscopically. The results of the examination identification of mushrooms on fresh bread obtained the results of 4 out of 5 samples of fresh bread used by toast traders in Karanganyar Square positively contaminated with mushrooms Aspergillus sp
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