DETEKSI Staphylococcus aureus dan Salmonella PADA JAJANAN SIRUP

Abstract

Microbial on food are caused by various factors such as nutrients, water, and temperature. If total amount of microbes increase it would damage food and if it ingested could affect grastrointestinal track. Snack, especially unregistered snack such as syrup in school is one of important problem to concerned. The purpose of this study is to detect the present of Staphylococcus aureus and Salmonella in syrup in four elementary schools in Cimahi. Detection of Staphylococcus aureus is done using BPA medium, while detection of Salmonella is using Indol test, methyl red test, Voges Proskauer test, Citrate test and Gram staining. The result shows that the syrup from the elementary school contains Staphylococcus aureus but not all of samples of syrup give positive result of Salmonella. Based on the requirements which in set in SNI that microbes in syrup should not be contain to Staphylococcus aureus is negative/ml and Salmonella is negative/25 ml, then syrup that sold in all four elementary schooldi not qualified.

Identification of phytase producing bacteria from acidifying Tithonia diversifolia: Potential for ruminant feed development

“…The methyl red (MR) test is a biochemical assay used to determine if microorganisms can produce and maintain an acidic final product through the oxidation of glucose. Positive results are indicated by a change in the color of the top of the media to red after 3–5 drops of a 1 % methyl red reagent are added ( Puspadewi et al, 2017 ). In this study, isolate R5 displayed a positive reaction to the MR test, while isolates R7 and R8 showed negative reactions.…”

Higiene Pengolah dan Pedagang serta Identifikasi Cemaran Salmonella sp pada Bakso Bakar di Teluk Binjai, Kota Dumai

“…Bakteri yang terdapat pada tangan dengan mudah berpindah tempat dan berkembang secara cepat dalam pangan. Nutrisi yang terdapat dalam pangan menjadi media pertumbuhan yang cepat bagi bakteri patogen (Puspadewi et al 2017;Denita et al 2022). Sebanyak tiga (60%) pedagang yang belum memenuhi syarat, dari hasil pengamatan terlihat bahwa pedagang tersebut bersin pada saat mengolah pangan tanpa menutup mulut atau hidung.…”

“…Perilaku mengunyah makanan saat bekerja juga tidak ditemukan pada karyawan baik pengolah dan pedagang. Mengunyah makanan saat mengolah pangan jajanan tidak dianjurkan karena kemungkinan dapat terjadinya cipratan makanan yang dikunyah pada pangan jajanan yang diolah (Puspadewi et al 2017).…”

Isolasi Dan Karakterisasi Bakteri Heterotrofik Pada Kawasan Perairan Pantai Indah Kalangan, Tapanuli Tengah

“…Dimana produk akhir berupa asam didapatkan melalui proses oksidasi glukosa. Dimana hasil positif ditandai dengan adanya perubahan pada bagian atas media menjadi berwarna merah setelah ditetesi 3-5 tetes reagen methyl red 1% (Puspadewi et al, 2017).…”