Kajian Cemaran Bakteri Patogen Pada Produk Olahan Ikan

Authors

  • Dewi Sartika Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
  • Sri Hidayati Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
  • Hardianti Fitriani Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

DOI:

https://doi.org/10.25181/jppt.v19i2.1406

Keywords:

otak-otak ikan’, Salmonella sp., Escherichia coli, Staphylococcus aureus

Abstract

Fish proccessed product is a favorite food that contain high protein in Indonesia, such as, otak-otak ikan. The aim of this research was to observe of phatogen bacteria contaminant on fish proccessed product, ex. Salmonella sp., Escherichia coli and Staphylococcus aureus. This research was had done on food proccessed product, used random sampling technicque, at traditional markets. The result data was arranged with descriptive statistic. The result research showed that contaminant of Escherichia coli was 1.54 x 102 colony/ ml at Tani market; 0.3 x 101 colony/ml at Gudang Lelang market. Fish proccessed product was contaminated by Salmonella, too. This research found that Fish proccessed product at Tamin, Tani and Rajabas was Salmonella contaminant detected. The Fish proccessed product that content the highest level of Stahpylococcus aureus were at Tugu narket (1,07 x 102 colony/ml) and Gudang Lelang market (1,12 x 102 colony/ml).

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Published

2020-01-13

How to Cite

Sartika, D., Hidayati, S., & Fitriani, H. (2020). Kajian Cemaran Bakteri Patogen Pada Produk Olahan Ikan. Jurnal Penelitian Pertanian Terapan, 19(2), 108-114. https://doi.org/10.25181/jppt.v19i2.1406

Issue

Vol. 19 No. 2 (2019)

Section

Artikel

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