IDENTIFIKASI Salmonella sp. Dan Staphylococcus aureus Serta HITUNG JUMLAH TOTAL BAKTERI PADA MARGARIN

Authors

  • Evy Ratnasari Ekawati Universitas Maarif Hasyim Latif
  • Fines Dwi Martanda Universitas Maarif Hasyim Latif

DOI:

https://doi.org/10.51804/jsh.v3i2.599.17-21

Keywords:

margarine, SNI, Salmonella sp., Staphylococcus aureus, ALT

Abstract

Margarine is a product of emulsion, both semisolid and liquid made from vegetable fats. The composition of margarine includes fats, water, vitamins A and vitamin E as well as other ingredients. At SNI 7388:2009 on the maximum limit of microbial contamination there are some bacteria that are often found in foodstuffs margarine including Salmonella sp. and Staphylococcus aureus. Salmonellasp. bacteria can lead to deman enteric, diarrhea, nausea, stomach cramps. Staphylococcus aureusbacteria are the most frequently used agents to cause skin sepsis, enteric infections, septic and pneumonia. The purpose of research is to know the contamination of Salmonella sp. and Staphylococcus aureus as well as ALT bacteria in margarine. The method used is laboratory experiments. From the results of the identification of 10 samples of Salmonella sp. and Staphylococcus aureus bacteria. As well as the result ALT bacteria meet the quality requirements of margarine.

Downloads

Published

2019-09-07

Issue

Vol. 3 No. 2 (2019): September 2019

Section

Articles

License

Jurnal SainHealth is licensed under Creative Commons Attribution 4.0 International License.

Under the following terms:

Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.

No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.