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IDENTIFIKASI Salmonella sp. Dan Staphylococcus aureus Serta HITUNG JUMLAH TOTAL BAKTERI PADA MARGARIN

Jurnal SainHealth

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Title IDENTIFIKASI Salmonella sp. Dan Staphylococcus aureus Serta HITUNG JUMLAH TOTAL BAKTERI PADA MARGARIN
 
Creator Martanda, Fines Dwi
 
Subject margarine; SNI; Salmonella sp.; Staphylococcus aureus; ALT
 
Description Margarine is a product of emulsion, both semisolid and liquid made from vegetable fats. The composition of margarine includes fats, water, vitamins A and vitamin E as well as other ingredients. At SNI 7388:2009 on the maximum limit of microbial contamination there are some bacteria that are often found in foodstuffs margarine including Salmonella sp. and Staphylococcus aureus. Salmonellasp. bacteria can lead to deman enteric, diarrhea, nausea, stomach cramps. Staphylococcus aureusbacteria are the most frequently used agents to cause skin sepsis, enteric infections, septic and pneumonia. The purpose of research is to know the contamination of Salmonella sp. and Staphylococcus aureus as well as ALT bacteria in margarine. The method used is laboratory experiments. From the results of the identification of 10 samples of Salmonella sp. and Staphylococcus aureus bacteria. As well as the result ALT bacteria meet the quality requirements of margarine.
 
Publisher Faculty of Health Sciences Universitas Maarif Hasyim Latif
 
Contributor —
 
Date 2019-09-07
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
—
 
Format application/pdf
 
Identifier https://e-journal.umaha.ac.id/index.php/sainhealth/article/view/599
10.51804/jsh.v3i2.599.17-21
 
Source Jurnal SainHealth; Vol 3, No 2 (2019): September 2019; 17-21
2549-2586
2548-8333
 
Language eng
 
Relation https://e-journal.umaha.ac.id/index.php/sainhealth/article/view/599/461
 
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