JULIANA WIRANTI, IRMA (2019) ANALISIS MIKROBIOLOGI PADA PRODUK TERASI DI CV. JASA LAUT MARGALUYU, KECAMATAN KASEMEN, SERANG, BANTEN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

Text ANALISIS MIKROBIOLOGI PADA PRODUK TERASI DI CV. JASA LAUT MARGALUYU, KECAMATAN KASEMEN, SERANG, BANTEN.PDF Restricted to Registered users only Download (3MB)

Abstract

IRMA JULIANA WIRANTI. 2019. Microbiological Analysis on Shrimp paste at CV. Jasa Laut, Margaluyu, Kasemen District, Serang, Banten. Supervised by ARIS MUNANDAR and DINI SURILAYANI. The shrimp paste in one the fishery product is made by fermenting process, in some communities shrimp paste is used as a seasoning flavoring. There are microbes that have to be considered as a cause of safety food problems such as bacteria. Shirmp paste is one of the fishery products whose often missed of safety food from microbial contamination. The research was conducted in July from August 2018 in CV. Jasa Laut, Margaluyu, sub district of Kasemen, Serang, Banten. The purpose sampling of this reseach to determine of safety food in shrimp paste product which is tested by microbiology, namely Total Plate Count with media Plate Count Agar (PCA), media with selective media Coliform using Lactose Broth (LB) media, Echerichia coli using Brilliant Green Lactose Agar (BGLB) media, Staphylococcus aureus using Baird Parker Agar (BPA) media, Salmonella sp using Bismuth Sulphite Agar (BSA) media and Vibro parahaemolyticus using Thiosulfate Citrate Bile Salt Sucrose (TCBS) media. Pathogenic microbes are bacteria that can cause disease. The result showed TPC has produced values 2.22 x 103 and while testing of Coliform, E. coli, Salmonella sp, Stapylococcus aureus, Vibrio parahaemolyticus has expressed a negative value in which all the tests appropriate with the microbial contamination boundaries of fishery products. Keywords: Fermentation, food safety, pathogen

Actions (login required)

View Item