IDENTIFIKASI JAMUR Aspergillus sp.PADA SAMBAL KACANG
KEMASAN TANPA MEREK YANG DISIMPAN DI SUHU RUANG
SELAMA 2 HARI PADA PEDAGANG SAYUR KELILING
KECAMATAN SIDOHARJO WONOGIRI
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Nadia, Fatma Mufidaningrum
Subject
R Medicine (General)
Datestamp
2022-04-14 06:43:59
Abstract :
Aspergillus sp. is a mushroom thatbelongs to the class Ascomyceteswhich can be found everywherein this nature. It grows assaprophytes in plants thatrot and there is also insoil, organic dust, food andis a common contaminantfound in hospital andLaboratory. This research is a descriptive study using quota sampling with 10 samples of peanut sauce at vegetable traders around the district of Sidoharjo Wonogiri. The sampling technique used is quota sampling. The peanut sauce is weighed as much as 100 grams then diluted with Aquadest in a ratio of 1:3inoculated on PDA media with sterile cotton swabs, repeated 3 times and then incubated for 5 days at room temperature ± 27oC. Identification was done macroscopically and microscopically. The results showed that 4 out of 10 samples of peanut sauce at mobile vegetable traders in the Sidoharjo Wonogiri sub-district were contaminated with the fungus Aspergillus sp. This is due to several factors, including environmental factors, storage time.
Aspergillus sp. is a mushroom thatbelongs to the class Ascomyceteswhich can be found everywherein this nature. It grows assaprophytes in plants thatrot and there is also insoil, organic dust, food andis a common contaminantfound in hospital andLaboratory. This research is a descriptive study using quota sampling with 10 samples of peanut sauce at vegetable traders around the district of Sidoharjo Wonogiri. The sampling technique used is quota sampling. The peanut sauce is weighed as much as 100 grams then diluted with Aquadest in a ratio of 1:3inoculated on PDA media with sterile cotton swabs, repeated 3 times and then incubated for 5 days at room temperature ± 27oC. Identification was done macroscopically and microscopically. The results showed that 4 out of 10 samples of peanut sauce at mobile vegetable traders in the Sidoharjo Wonogiri sub-district were contaminated with the fungus Aspergillus sp. This is due to several factors, including environmental factors, storage time.
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