Bacterial Contamination in Pempek Food Produced by Households and Food Processing Factories

Health Information : Jurnal Penelitian

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Field Value
 
Title Bacterial Contamination in Pempek Food Produced by Households and Food Processing Factories
Cemaran Bakteri pada Makanan Pempek Produksi Rumah Tangga dan Pabrik Pengolah Makanan
 
Creator Pramono, Joko Sapto
Mustaming, Mustaming
Putri, Dewi Samara
 
Subject Bacteria
Contamination
Pempek
Food microbiology
Bakteri
Cemaran
Pempek
Food microbiology
 
Description Pempek is a traditional Palembang dish. The food is processed by home and food processing industries. The bacteria Escherichia coli, Salmonella, and Staphylococcus aureus are at risk for infection of these processed fish. The purpose of this research is to determine the bacterial contamination of products sold on the public market of Samarinda. This type of study was descriptive analysis with a cross-sectional design. Random sampling is the sampling method used. 20 samples were collected, 10 homemade manufacturing samples, and 10 factory manufacturing samples. The samples are then taken to the laboratory and a colony counter is used to monitor the number of colonies. The outcome of the Total Plate Count measurement on Plate Count Agar (PCA) media has demonstrated that 18 samples (90%) consisting of 10 samples of factory-produced performance and 8 homemade performance samples contain high contamination microbial levels (> 5x104). Pempek should be cooked until it is fully mature to avoid the possibility of infection by pathogenic bacteria before eating both factory-produced and homemade products.
Pempek merupakan makanan tradisional yang berasal dari Palembang. Makanan ini diproduksi oleh industri rumah tangga maupun pabrik pengolah makanan. Olahan ikan ini beresiko dicemari oleh bakteri Escherichia coli, Salmonella, dan Staphylococcus aureus. Penelitian ini bertujuan untuk mengetahui cemaran bakteri pada pempek yang dijual di pasaran kota Samarinda. Jenis penelitian yang digunakan adalah penelitian laboratorium. Teknik sampling yang digunakan yaitu random sampling. Jumlah sampel yang diperoleh sebanyak 20 sampel pempek, 10 sampel produksi industri rumah tangga dan 10 sampel produksi pabrik. Sampel kemudian dibawa ke laboratorium dan dilakukan pemeriksaan jumlah koloni dengan menggunakan colony counter. Hasil penghitungan Angka Lempeng Total (ALT) pada media Plate Count Agar (PCA) menunjukkan bahwa sebanyak 18 sampel (90%) yang terdiri dari 10 sampel pempek produksi pabrik dan 8 sampel pempek produksi rumahan mengandung cemaran mikroba yang tinggi (> 5x 104). Masyarakat disarankan memasak pempek hingga matang sebelum mengkonsumsi baik pempek produksi pabrik maupun produksi rumahan agar terhindar dari resiko cemaran bakteri patogen.
 
Publisher Poltekkes Kemenkes Kendari
 
Date 2021-03-29
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-Reviewed Article
Text
Artikel Reviu Komunitas
Text
 
Format application/pdf
 
Identifier http://myjurnal.poltekkes-kdi.ac.id/index.php/HIJP/article/view/207
10.36990/hijp.v12i2.207
 
Source Health Information : Jurnal Penelitian; Vol. 12 No. 2 (2020): Juli-Desember; 193-200
Health Information : Jurnal Penelitian; Vol 12 No 2 (2020): Juli-Desember; 193-200
2622-5905
2085-0840
10.36990/hijp.v12i2
/22917/hijp.v12i2
 
Language ind
 
Relation http://myjurnal.poltekkes-kdi.ac.id/index.php/HIJP/article/view/207/142
 
Rights Hak Cipta (c) 2020 Joko Sapto Pramono, Mustaming, Dewi Samara Putri
https://creativecommons.org/licenses/by-sa/4.0
 

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