KONTAMINASI Salmonella sp. PADA SOP BUAH YANG DIJUAL DI JALAN DR. MANSYUR KELURAHAN PADANG BULAN KOTA MEDAN

Rizqoh, Debie; Ismuda, Hamka

doi:10.51544/jalm.v6i1.1894

Cited by 3 publications

(3 citation statements)

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“…Sources of pathogenic bacteria contamination can come from workers, equipment, insects, and environmental factors such as air and water in contact with the product. This research was supported by [17] who stated that contamination of fresh beef by spoilage bacteria can be through dust, water, air, and humans. The test results of pathogenic bacteria contamination in fresh meat and bekamal is shown in Table 1.…”

Section: Resultsmentioning

confidence: 73%

Identification Of Pathogenic Bacteria In Fermented Bekamal Using B14A Isolate

Prastujati

Amaniyah

Priyadi

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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The content of protein and nutrients in beef makes microorganisms able to live and breed well, it is easy for pathogenic microorganisms to grow and make beef quickly damaged, so processing technology is needed to extend the shelf life such as fermentation techniques. Bekamal is a fermented beef product from the Banyuwangi district. Bacteria in the bekamal fermentation process are lactic acid bacteria. B14A isolate is assumed as lactic acid bacteria that isolated from bekamal which will be used as a starter for meat fermentation in this study. The purpose of this study is to determine the content of pathogenic microorganisms in fermented bekamal meat using B14A isolate. The samples used in this study were fresh beef and bekamal which was fermented by B14A isolate in 0, 7, 14, and 21 days and the commercial one for 1 month, 2 months, and 3 months. Parameters analyzed include the content of Escherichia coli, Staphylococcus aureus, and Salmonella sp. The method in this study was tested using Qualitative Descriptive Analysis with 8 samples and each consisting of 3 replications. The results showed that all samples of fresh beef were contaminated with three types of pathogens and all samples of bekamal were negative for all three types of pathogens.

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Section: Resultsmentioning

confidence: 73%

Identification Of Pathogenic Bacteria In Fermented Bekamal Using B14A Isolate

Prastujati

Amaniyah

Priyadi

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…Salmonellosis is characterized by acute symptoms of fever, abdominal pain, diarrhea, sometimes vomiting. Salmonellosis is a term that indicates infection by Salmonella sp germs [3]. The previous research also reported that some fresh vegetable salad samples at traditional markets and street stalls contain Salmonella [4,5].…”

Section: Introductionmentioning

confidence: 99%

Biosafety of gado-gado street food around Jember campus

Nurhayati,

Ruriani,

Fitriana

2024

IOP Conf. Ser.: Earth Environ. Sci.

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The gado-gado food is the Javanese salad with peanut sauce consists of vegetable filling, lontong, potatoes, eggs, tofu and peanut sauce so has complete nutritional content, namely carbohydrates, fiber, protein and a little fat. This research aims to determine the biosafety of gado-gado food from street vendors around the Jember campus. This research is an exploratory study that investigates the biosafety of gado-gado street food around the Jember campus based on exposure to enteric microbes as an sanitation indicator using the chromogenic media. The isolated microbes were determined the fermentation profile using the BBL Crystal kit. Sampling was taken in three different places in zone 1 (A1), zone 2 (A2) and zone 3 (A3). The sampling time was carried out at 10am when the trader had just opened his stall (B1) and at 3pm before the trader closed his stall (B2). The amount of total bacterial in gado-gado from the street vendors around the Jember campus reached up to 105 CFU/g. The blue colony was identified as Raoutella planticola, which mostly comes from the soil and water. It is recommended that protect the street food from dust, air and need good handling of food service.

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“…Genetic identification showed that those were closely related to the species Klebsiella pneumoniae, Bacillus subtilis, Pseudomonas stutzeri, and Bacillus sp. (Rizqoh et al 2016). The ethyl acetate fraction of Rendeu contains flavonoids, saponins, tannins, steroids and triterpenoids, as well as phenols (Maulani et al 2017).…”

Section: Introductionmentioning

confidence: 99%

The Growth Response of Rendeu (<i>Staurogyne elongata</i> (Neese) Kuntze) to Shoot Pruning and Its Propagation by Shoot Cutting

Lailaty,

Astutik,

Surya

2024

J.Tropical Biodiversity Biotechnology

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Rendeu (Staurogyne elongata (Neese) Kuntze) is a native Indonesian plant used as food and traditional medicine in the daily life of the people residing around Gunung Halimun-Salak National Park. Due to the potential source of herbal-based medicines and traditional food in the long-run purposes, the proper method of its propagation is required, so that Rendeu can be conserved and utilised sustainably. This study employed two research designs. First, a completely randomized design with pruning and IAA (indole-3 acetic acid) treatment was used for seedling growths. Second, plant propagation applied a factorial randomized block design: planting media types and plant growth regulator (PGR) (rootone F) treatment. Observation included the number of buds, number of leaves, number of flowers, plant biomass, root length, and relative chlorophyll content using the SPAD tool. The data were analysed using ANOVA (SPSS ver. 17.0), followed by Pearson correlation analysis. The results showed that applying IAA and leaf pruning could increase the number of buds, the number of leaves and the fresh weight of S. elongata plants compared to the control plant. The addition of rootone increased the growth of Rendeu shoot cuttings, shown in all growth parameters and chlorophyll content. Humus was the best media for Rendeu’s growth among all planting medium. Planting media affected the increase in the number of leaves and the number of buds of S. elongata significantly. The interaction of planting media and PGR somewhat influenced root length and total leaf chlorophyll. The growth and production of S. elongata increased with the time of planting.

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KONTAMINASI Salmonella sp. PADA SOP BUAH YANG DIJUAL DI JALAN DR. MANSYUR KELURAHAN PADANG BULAN KOTA MEDAN

Cited by 3 publications

References 0 publications

Identification Of Pathogenic Bacteria In Fermented Bekamal Using B14A Isolate

Identification Of Pathogenic Bacteria In Fermented Bekamal Using B14A Isolate

Biosafety of gado-gado street food around Jember campus

The Growth Response of Rendeu (<i>Staurogyne elongata</i> (Neese) Kuntze) to Shoot Pruning and Its Propagation by Shoot Cutting

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