DETEKSI Staphylococcus aureus dan Salmonella PADA JAJANAN SIRUP
Abstract: Microbial on food
are caused by various factors such as nutrients, water, and temperature. If
total amount of microbes increase it would damage food and if it ingested could
affect grastrointestinal track. Snack, especially unregistered snack such as
syrup in school is one of important problem to concerned. The purpose of this
study is to detect the present of Staphylococcus aureus and Salmonella in syrup
in four elementary schools in Cimahi. Detection of Staphylococcus aureus is
done using BPA medium, while detection of Salmonella is using Indol test,
methyl red test, Voges Proskauer test, Citrate test and Gram staining. The
result shows that the syrup from the elementary school contains Staphylococcus
aureus but not all of samples of syrup give positive result of Salmonella.
Based on the requirements which in set in SNI that microbes in syrup should not
be contain to Staphylococcus aureus is negative/ml and Salmonella is
negative/25 ml, then syrup that sold in all four elementary schooldi not qualified.
Keywords: Staphylococcus
aureus. Salmonella, snack food, elementary school, Syrup
Penulis: Ririn Puspadewi, Putranti
Adirestuti, Afif Abdulbasith
Kode Jurnal: jpfarmasidd170104
