Literature Review: Hubungan Waktu Penyimpanan Dengan Rasa Dan Tingkat Cemaran Bakteri Coliform Pada Makanan Tradisional Lawar Bali
Daftar Isi:
- LITERATURE REVIEW: RELATIONSHIP TIME STORAGE WITH THE FLAVOR AND LEVEL OF BACTERIA COLIFORM IN TRADITIONAL FOOD LAWAR BALI ABSTRACT Traditional foods generally have weaknesses in terms of safety against biological or microbiological, chemical or physical hazards. This research aims to analyze a scientific paper related to the taste and level of bacterial contamination in traditional food Lawar Bali. The study uses a literature review method which means analysis of criticism of research that analyzes the relationship of storage time with the flavor and levels of the bacteria coliform in traditional food lawar Bali. Testing using the TPC, MPN, and PCR methods are carried out in the food samples. The result is there is a connection between storage time and the flavor and levels of the Coliform bacteria in traditional food Lawar Bali. The conclusion of this study is at times 0, 2 and 4 hours have been ensured that bacteria that develop do not exceed the red Lawar. As many 90% of the respondents like newly-held Lawar and 10% No, while for the Lawar that has been stored in 2 hours as much 65% of respondents did not like it and 35% liked, and at the time save 4 hours as much 85% of respondents disliked and 15% of respondents still like Lawar Bali. Keywords: Coliform, MPN, Lawar Bali