IDENTIFIKASI Salmonella sp. PADA TEMPE KEDELAI YANG DIKEMAS DAUN PISANG DI PASAR TRADISIONAL KOTA SURAKARTA

Daniel, Bayu Aji Krisnanto (2019) IDENTIFIKASI Salmonella sp. PADA TEMPE KEDELAI YANG DIKEMAS DAUN PISANG DI PASAR TRADISIONAL KOTA SURAKARTA. Diploma thesis, Sekolah Tinggi Ilmu Kesehatan Nasional.

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Abstract

Typhoid fever is caused by contamination of food or drinks with Salmonella sp. So that bacteria enter the body. Soybean Tempe is a food that is popular with the public, with SNI 3114-2015 negative quality standards Salmonella sp / 25 grams. The purpose of this study is to identify Salmonella sp. in Soybean Tempe Packed with Banana Leaves in the Ten Traditional Markets of Surakarta City. This study used an observational descriptive method. The sampling technique used was random sampling.The study was conducted in February - June 2019.Identification of Salmonella sp.sampleby enrichment in BHI, then continued identification of bacterial cell morphology, colony morphological observations on MC media, and biochemical tests which included TSIA, SIM, UREA, Citrate, MR, VP, PAD, and carbohydrate fermentation tests. Based on the results of identification of 30 Soybeans Tempe obtained by Salmonella paratyphi B 3%, Serratia marcescent 10%, Pseudomonas aeruginosa 23%, Enterobacter aerogenes 10%, Klebsiella ozaenae 17%, Escherichia coli 10%, Providencia rettgeri 7%, Proteus mirabillis 7% and Klebsiella pneumoniae 13% . The conclusion of this identification is that there is Salmonella paratyphi B in Soybean Tempe Packed with Banana Leaves in the Ten Traditional Markets of Surakarta City .

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