MICROBIAL CONTAMINATION IN TRADITIONAL FOOD PROCESSING PEDETAN

Singapurwa, Ni Made Ayu Suardani and Semariyani, Made and Candra, I Putu (2017) MICROBIAL CONTAMINATION IN TRADITIONAL FOOD PROCESSING PEDETAN. In: THE INTERNATIONAL CONFERENCE ON BIOSCIENCES “Advancing Biodiversity for Sustainable Food Security”. Udayana University Press, pp. 135-141. ISBN 9-786022-941491

Preview

Text The International Conference on Biosciences “Advancing Biodiversity for Sustainable Food Security”.pdf Download (583kB) | Preview

Abstract

This study aims to determine the microbial contamination in the processing of the traditional food sardine fish (Sardinella longiceps) pedetan in Jembrana Bali. The sampling was conducted on the three groups of the producer of pedetan. The analysis of the Total Plate Count and the Escherichia coli were carried out by the swab at the washing place, the process of seasoning and drying and the sampling of water used for manufacturing the products. The analysis of the Salmonella, the Vibrio cholerae and the Staphylococcus aureus were performed on the fresh fish and the dried fish. The laboratory analysis showed that the average Total Plate Count was 1.56 x 107 (cfu/ml), Escherichia coli was 0 (cfu/ml), Salmonella was negative (per 25 g), Vibrio cholerae was negative (per 25 g), Staphylococcus aureus was negative (colony/g). The results showed that the sanitation and hygiene in the processing of traditional food pedetan are good enough and for the microbial contamination in the dried fish products is in good agreement with the requirements of the SNI 2721:1: 2009, except for the TPC that was not in accordance with the SNI requirements which is 1.0 x 105 (cfu/ml)

Actions (login required)

View Item