Uji Mikroorganisme pada Cabai (Capsicum annuum) Bakso yang Disajikan di Tempat Penjualan Bakso di Kecamatan Padang Timur

Raja Nona Millani, Netti Suharti, Asterina Asterina

Abstract


Abstrak

Bakso merupakan salah satu kuliner yang favorit bagi sebagian besar kalangan. Penikmat bakso selalu mencampurkan cabai sebagai penambah rasa pedas. Pada beberapa tempat penjualan bakso banyak kemungkinan terjadinya kontaminasi pada cabai yang disajikan diantaranya tempat cabai bakso yang kurang bersih. Tujuan penelitian ini adalah memeriksa mikroorganisme pada cabai bakso yang disajikan di tempat penjualan bakso di Kecamatan Padang Timur. Penelitian deskriptif ini dilakukan di Laboratorium Mikrobiologi Fakultas Kedokteran Universitas Andalas dari  Oktober 2013 sampai  Desember 2014. Jumlah sampel adalah 20 yang diambil dari tempat penjualan bakso di Kecamatan Padang Timur. Hasil penelitian menunjukkan sebagian besar sampel (90%) mengandung bakteri yaitu Klebsiella sp, Enterobacter sp, Proteus sp, Bacillus sp,Streptococcus sp dan sisanya 10% mengandung candida. Diharapkan konsumen berhati-hati dalam mengkonsumsi cabai bakso yan disajikan ditempat penjualan bakso.

Kata kunci: cabai, bakso, bakteri

 

Abstract

Meatball is  a favorite culinary food among citizens. People use spicy chili as a dipping sauce to enhance flavour. In most of the meatballs selling stalls, there are high possibilites of the chili served getting contaminated for example, due to the lack of cleanliness of the chili serving containers. The objective of this study was to identity the presence of the microorganisms in dipping sauce served in meatballs selling stalls in Padang Timur District. This research was conducted in the Laboratory of Microbiology, Faculty of Medicine, University of Andalas from October 2013 to December 2014 using descriptive method. A total of 20 samples were taken from the meatball stalls in Padang Timur District. Based on the results, The result showed that 90% of the samples contain bacteria such as Klebsiella sp, Enterobacter sp, Proteus sp, Bacillus sp, Streptococcus sp and the remaining 10% contain candida. Therefore, consumers are advised to be more cautious in consuming foods from meatball stalls.

Keywords : chili, meatball, bacteria

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Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

 

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