Pengaruh Kondisi Dan Lama Penyimpanan Pada Suhu Ruang Dan Refrigerator Terhadap Angka Total Plate Count (Tpc) Sampel Sei Babi Dari 4 Toko Di Kota Kupang

Abstract

This study aims to evaluate the effect of different storage conditions and duration to the growth and development of microorganisms and pathogens up to a certain interval time. Therefore, the research will look at how the growth of bacteria in Se'i pork will be seen through the Total Total Count (TPC) in the condition of room temperature and refrigerator up to 5 days of storage time intervals. By treating the room temperature and temperature of the refrigerator with a storage time of 0, 1, 2, 3, 4, and 5 days, the microorganism numbers will be obtained in these two different storage conditions for 5 days. The results showed clear result of the growth rate and the number of bacteria between Se'I stored at the refrigerator temperature storage with Se'I at room temperature every day. It is clear from the results that the growth of microorganisms greater in Se'i at room temperature compared to those refrigerated. Other results found that samples from one shop have already shown TPC number above the maximum standard for the total number of microorganisms allowed by Standar Nasional Indonesia (SNI) in smoked meat.

Difference Results Bacteria Numbers with Variations Temperature and Check Time in The Elderly Urine Suspect Urinary Tract Infections (UTI)

“…Dampak langsungnya meliputi peningkatan laju pertumbuhan dan kesenjangan kebutuhan gizi. Ketika suhu meningkat, fase lag semakin cepat, menyebabkan peningkatan laju pertumbuhan dan jumlah sel akhir (Rame Hau & Rohyati, 2018). Berdasarkan penelitian yang dilakukan, fluktuasi suhu tidak menghasilkan perbedaan yang signifikan pada hasil yang diperoleh.…”

Pengaruh Penambahan Angkak Dan Sendawa Terhadap Karakteristik Mikrobiologi Dan Fisikokimia Se’i Tuna

“…Pada hari ke-5 didapatkan hasil TPC sebesar 5,8x10 4 CFU/g. Pengujian TPC daging se'i babi didapatkan hasil pada perlakuan daging se'i babi dikemas tidak vakum selama pembelian sebesar 8,6x10 4 CFU/g [12]. Setelah dilakukan penyimpanan selama 1 hari pada suhu ruang, jumlah mikroorganisme mengalami peningkatan menjadi 6,5x10 5 CFU/g.…”