IDENTIFIKASI JAMUR Aspergillus sp. PADA KECAP MANIS YANG DIGUNAKAN OLEH PEDAGANG DI ALUN-ALUN KIDUL SURAKARTA

Eko, Aji Prasetyo (2019) IDENTIFIKASI JAMUR Aspergillus sp. PADA KECAP MANIS YANG DIGUNAKAN OLEH PEDAGANG DI ALUN-ALUN KIDUL SURAKARTA. Diploma thesis, Sekolah Tinggi Ilmu Kesehatan Nasional.

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Abstract

Sweet soy sauce is one of the additional food ingredients used to enhance food taste. Sweet soy sauce is widely used by traders in Soutern Square Surakarta to add flavor to the food. Sweet soy sauce can be contamined by mold. Contamination of mold can reduce the quality of sweet soy sauce. This study aims to determine the presence of fungi Aspergillus sp. on sweet soy sauce used by food seller in the Soutern Square Surakarta. The design used in this study is descriptive. This study uses the Quota Sampling technique, which is as much as 6 samples of sweet soy sauce used by food seller in the Soutern Square Surakarta. The place of research was carried out at the Parasitology Laboratory of the STIkes Nasional Surakarta in April 2019. This study used the Quota Sampling technique, which consisted of 6 samples of sweet soy sauce used by food seller in the Soutern Square Surakarta. Data of Aspergillus sp. obtained from the results of the soy sauce identification were analyzed descriptively by comparing the macroscopic and microscopic images using the atlas. The results of fungal identification in sweet soy sauce obtained 67% of sweet soy sauce samples, 4 of 6 samples of sweet soy sauce used by food seller in the Soutern Square Surakarta, positively contaminated by Aspergilus sp. Other contaminant fungi found are Mucor sp. and Pencillium sp. and positive yeast in all samples of sweet soy sauce

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