UJI CEMARAN BAKTERI ESCHERICHIA COLI PADA SAUS JAJANAN BAKSO TUSUK DI SEKOLAH DASAR DI KECAMATAN KOTA JAMBI

Abstract

The sauce is made in the form of a paste consisting of a mixture of fruit with the addition of chili peppers to add a spicy taste, The principle of processing in order to obtain good processed results is the quality of raw materials, free from physical, mechanical and microbial damage, Damage to tomato sauce occurs due to microbial activity during storage caused by the sauce is less acidic or the pH is still high,  The moisture content is relatively high or more than 40% indicated that the sauce is still diluted, or the packaging is less sterile so that the container and sauce are contaminated with microbes, The research method used is the laboratory experiment method. The type of research used is descriptive research with a qualitative approach and relevant literature studies. It was found that of the 5 samples tested in this study, the total number of colonies exceeded the threshold and 1 sample was obtained not exceeding the threshold. Based on the decision of the Director General of POM No. 03726/B/SK/VII/89 that it does not exceed the maximum threshold of bacteria in food is 10⁴ CFU/gram. Sample 3 is the sample with the least number of colonies, which is 1.1 x 10⁴ CFU/gram. And sample 4 is the sample with the highest number of colonies, namely 8.9 x 10³.

Keywords: Escherichia coli, Sauce, Skewered meatballs