ANALISIS TOTAL BAKTERI, Escherichia coli, Salmonella sp., dan Shigella sp. PADA BERBAGAI BUMBU GILING DI PASAR BESAR KOTA MALANG SEBAGAI SUMBER BELAJAR BIOLOGI
| Main Author: | Chandra, Ayu D. P. |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/38108/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/38108/2/BAB%20I.pdf http://eprints.umm.ac.id/38108/3/BAB%20II.pdf http://eprints.umm.ac.id/38108/4/BAB%20III.pdf http://eprints.umm.ac.id/38108/5/BAB%20IV.pdf http://eprints.umm.ac.id/38108/6/BAB%20V.pdf http://eprints.umm.ac.id/38108/7/LAMPIRAN.pdf http://eprints.umm.ac.id/38108/ |
Daftar Isi:
- Milled seasoning is a popular food seasoning and can be an object of food microorganisms, especially bacteria. Bacteria is one of the largest microorganisms with the highest growth rate in food. Milled seasoning can be found easily especially in traditional markets. Production, distribution, and keeping processes are suspected to be a contributing factor to bacterial contamination. Bacterial contamination that exceeds the maximum threshold of microbiology criteria based on Perka BPOM No. 16 of 2016 can make milled seasoning unfit for consumption because it can cause various dangers such as food poisoning. The purpose of this study was to describe analysis of total bacterial, Escherichia coli, Salmonella sp., and Shigella sp. on various milled seasoning in Pasar Besar Malang and analyze it based on quality requirements of food safety PerKa BPOM RI No. 16 of 2016 to determine the feasibility of milled seasonings. This research was conducted with 2 stages, that is stage I of descriptive research with non experimental quantitative approach and stage II of study of research result development become source of biology learning. Result of total bacteria analysis, Escherichia coli, Salmonella sp., and Shigella sp. in milled seasoning samples sold in Pasar Besar Kota Malang showed that from 16 samples were detected 8 samples of total bacteria high, 2 samples contaminated with Salmonella sp., and exceeded the quality requirement of food safety based on PerKa BPOM RI No. 16 of 2016 so it is not worth consumption. The results of this research in the form and products of scientific processes that proved appropriate and have the potential as a source of biology learning.