isolasi bakteri pencemar pada jajanan tradisional yang dijual pedagang kaki lima di jalan al-falah dan sekitarnya

Abstract

Jajanan kue tradisional memiliki resiko cemaran mikroba yang dapat membahayakan kesehatan, dikarenakan higienis dan sanitasi yang kurang baik. Penelitian ini bertujuan untuk mengetahui jenis bakteri pencemar jajanan tradisional yang dijual pedagang kaki lima di Jl. Al-Falah dan sekitarnya. Metode yang digunakan cawang tuang (Pour Plate) pada media diferensial Plate Count Agar selama 24 jam pada suhu 33-35 oC, media selektif Salmonella Shigella Agar dan media selektif Eosin Methyen Blue Agar. Pengamatan uji ALT meliputi sampel segar dan perlakuan penyimpanan 24 jam, sedangkan uji konfirmasi uji positif pada media SSA dan EMBA dilanjutkan pada media SCA (Simmon Citrate Agar). Hasil penelitian menunjukkan enam kue tidak memenuhi standar cemaran mikroba yaitu P1S1 sebanyak 6,2 × 105 koloni/g, P2S1 sebanyak 10 × 104 koloni/g, P3S1 sebanyak 4,8 × 104 koloni/g, P1S5 sebanyak 5,6 × 104 koloni/g, P2S5 sebanyak 5 × 104 koloni/g dan P3S5 sebanyak 8,6× 104 koloni/g. Sementara terdapat dua sampel dari 15 sampel yang mengandung cemaran bakteri patogen yaitu P1S1 positif Salmonella sp. dan Escherichia coli, sedangkan P3S2 positif Escherichia coli. Simpulan dalam penelitian adalah ditemukan bakteri pencemar Salmonella sp dan Escherichia. coli. pada sampel kue dadar gulung pedagang 1, dan ditemukan bakteri pencemar Escherichia coli pada sampel kue lapis pedagang 3. Traditional cake snacks have a risk of microbial contamination which can endanger health, due to poor hygiene and sanitation. The purpose of this reseacrh is to deter,ine the types of bacteria contaminating traditional snacks which sold on Jl. Al-Falah and its surroundings. The method used is a pour plate on Plate Count Agar differential media for 24 hours at a temperature of 33-35 ℃, Salmonella Shigella Agar selective medium and Eosin Methylen Blue Agar selective medium. ALT test observations include fresh sample and 24 hours storage treatment, while positive test confirmation tests on SSA and EMBA medium are continued on SCA (Simmon Citrate Agar) medium. The result showed that six cakes didn’t meet the standard for microbial contamination, namely P1S1 with 6.2 × 105 colonies/g, P2S1 with 10 × 104 colonies/g, P3S1 with 4.8 × 104 colonies/g, P1S5 with 5.6 × 104 colonies/g, P2S5 as many as 5 × 104 colonies/g and P3S5 as many as 8.6 × 104 colonies/g. Meanwhile, there were two samples out of 15 samples that contained pathogenic bacterial contamination, namely P1S1, which was positive for Salmonella sp. and Escherichia coli, while P3S2 was positive Escherichia coli. The conclusion of the research was that polluting bacteria Salmonella sp. abd Escherichia coli were found in the rolled pancake sample from trader one and the contaminating bacteria Escherichia coli was found in the layered cake sample from trader three.