IDENTIFIKASI BAKTERI Escherichia Coli PADA SAUS MAKANAN ATAU JAJANAN CILOK DI SEKOLAH DASAR (SD) KECAMATAN INDRALAYA SELATAN KABUPATEN OGAN ILIR
Abstract
Food poisoning often occurs in elementary school children due to the lack of personal and environmental hygiene. According to children tend to choose unhealthy foods because regardless of the physical/chemical properties of food, taste, brand, availability and environment. The environment such as personal hygiene from food vendors is one of the factors that influence food conditions. This study aims to determine whether there is Escherichia coli bacteria on cilok sauce in Junior High Schoolab So1th Indralaya District. The results of the study by identifying Escherichia coli bacteria in cilok sauce, namely the isolation test of bacteria on LB media, obtained 8 out of 10 samples contaminated with bacteria. The EMB test results obtained 3 out of 8 samples that were positive for Escherichia coli. For bacterial tests with biochemical tests, SIM, MR, citrate, 3 positive samples of Escherichia coli bacteria were obtained where there was a color change. Citrate changes from green to blue, SIM is indicated by the formation of a pink indole ring and the MR test changes the solution to a pink color.
References
A., M. (2021). Identifikasi Bakteri Escherichia coli pada Produk Olahan Berbasis Ikan Belida (chitala Lopis) menggunakan metode Polymerase Chain Reaction di Palembang.
Ahmad. (2017). Kontaminasi Bakteri Escherichia coli pada Makanan Jajanan yang di Pasar Mardika Kota Ambon. 2(1).
Andre. (2021). Identifikasi bakteri Escherichia coli Pada Produk Olahan Berbasis Ikan Belida Menggunakan Metode PCR di Palembang.
Arisanti, R. R., Indriani, C., & Wilopo, S. A. (n.d.). Kontribusi agen dan faktor penyebab kejadian luar biasa keracunan pangan di Indonesia kajian sistematis.
Cappuccino, J. G. (2014). Manual Laboratorium Mikrobiologi Edisi Kedelapan (N. Miftahurrahman (Trans.)).
Cartlidge, J. (2012). Crossing boundaries Using fact and fiction in adult learning. The Journal of Artistic and Creative Education, 6(1), 94–111.
Harti, A. S. (2012). Dasar-dasar Mikrobiologi Kesehatan. Penerbit Nuha Medika.
Hasibuan, E. (2015). Peranan Teknik Polymerase Chain Reaction (PCR) Terhadap Perkembangan Ilmu Pengetahuan.
Hendrayati, T. I. (2012). Perubahan Morfologi Escherichia coli Akibat Paparan Ekstrak Etanol Biji Kakao (Theobroma Cacao) Secara In Vitro.
Iklima, N. (2017). Gambaran Pemilihan Makanan Jajanan Pada Anak Usia Sekolah Dasar. 5(1), 8–17.
Mansauda, K. L. R. (2014). Analisis cemaran bakteri coliform pada saus tomat jajanan bakso tusuk yang beredar di manado. 3(2).
Putri, F. R., Annisa, N., Akyuni, Q., & Achyar, A. (2022). Deteksi Bakteri Escherichia coli dengan Metode Polymerase Chain Reaction (PCR) pada Sampel Makanan Takjil. 405–413.
Rahayu, S. A., & Gumilar, M. M. H. (2017). Uji Cemaran Air Minum Masyarakat Sekitar Margahayu Raya Bandung Dengan Identifikasi Bakteri Escherichia coli. Indo. J. Pharm. Sci Tech., 4(2), 50–56.
Romadhon, Z. (2016). Identifikasi Bakteri Escherichia coli Dan Salmonella sp Pada Siomay Yang Dijual Di Kantin SD Negeri Di Kelurahan Pisangan, Cirendeu, Dan Cempaka Putih.
RP, F., A, N., A, Q., & A, A. (2022). Deteksi Bakteri Escherichia coli dengan Metode Polymerase Chain Reaction (PCR) pada Sampel Makanan Takjil.
Sugiyono. (2018). Metode Penelitian Kuantitatif.
Vidic, J., Manzano, M., Chang, C. M., & Renault, N. J. (2017). Advanced biosensors for detection of pathogens related to livestock and poultry. Veterinary Research.
Copyright (c) 2023 JIFI (Jurnal Ilmiah Farmasi Imelda)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
