ANALISIS UJI CEMARAN BAKTERI ESCHERICHIA COLI PADA SAUS JAJANAN

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. Samples were purchased at skewered meatball sellers in the neighborhood around public elementary schools in Jambi City, samples were purchased in the range of 09.00-12.00 WIB. If not immediately used, the purchased sample is put in the refrigerator with a temperature of 30C, so that the condition of the sample does not change. When the sample will be used first, it is weighed as much as 10 grams. The results of the TSIA test on black colonies are (-/+), this is in accordance with the results of the carbohydrate fermentation test of black bacterial colonies that cannot taste sucrose. According to Cappuccino, James G. and Sherma Natalie (2014), bacteria that cannot ferment sucrose but can ferment glucose will give a result (-/+) on the TSIA test

Keywords: Escherichia coli, Sauce, Skewered meatballs