IDENTIFIKASI JAMUR Aspergillus sp PADA ROTI TAWAR
YANG DIJUAL DI MINIMARKET
CAWAS,KLATEN
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Priska, Bintang Putriadi
Subject
R Medicine (General)
Datestamp
2022-04-14 06:42:04
Abstract :
Bread is one of the processed products from wheat that is widely consumed by the people of Indonesia, especially urban communities as a substitute for the staple food of rice. Fungi are the main microorganisms that play an important role in the process of making and spoiling bread. In general, bread only lasts for 4 days. If the storage area is not sterile and the storage method is also not done properly,the bread will be attacked by microorganisms very quickly. Based on previous researchers on bread before and after expiration, Aspergillus sp. Aspergillus sp is a eukaryotic microorganism which is currently recognized as one of the few living things that has the widest and most abundant distribution area in nature, besides that this type of mold is also a common contaminant on various substrates in tropical and sub-tropical regions. The purpose of this study was to determine whether there was growth of the fungus Aspergillus sp on white bread 3 days before the expiration date which was sold at the Cawas minimarket,Klaten and also to determine the characteristics of the fungus from Aspergillus sp. For the methodology I use is descriptive research. Where the sample is taken by random sampling and then carried out an examination of the sample. After the inspection,the results are expressed as a percentage. The results showed that 4 of 4 samples of white bread 3 days before expiration which were sold in minimarkets found Aspergillus sp. So it can be concluded that the samples examined found 4 samples of Aspergillus sp fungi (100%) in samples of white bread sold at the Cawas minimarket,Klaten.
Bread is one of the processed products from wheat that is widely consumed by the people of Indonesia, especially urban communities as a substitute for the staple food of rice. Fungi are the main microorganisms that play an important role in the process of making and spoiling bread. In general, bread only lasts for 4 days. If the storage area is not sterile and the storage method is also not done properly,the bread will be attacked by microorganisms very quickly. Based on previous researchers on bread before and after expiration, Aspergillus sp. Aspergillus sp is a eukaryotic microorganism which is currently recognized as one of the few living things that has the widest and most abundant distribution area in nature, besides that this type of mold is also a common contaminant on various substrates in tropical and sub-tropical regions. The purpose of this study was to determine whether there was growth of the fungus Aspergillus sp on white bread 3 days before the expiration date which was sold at the Cawas minimarket,Klaten and also to determine the characteristics of the fungus from Aspergillus sp. For the methodology I use is descriptive research. Where the sample is taken by random sampling and then carried out an examination of the sample. After the inspection,the results are expressed as a percentage. The results showed that 4 of 4 samples of white bread 3 days before expiration which were sold in minimarkets found Aspergillus sp. So it can be concluded that the samples examined found 4 samples of Aspergillus sp fungi (100%) in samples of white bread sold at the Cawas minimarket,Klaten.
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