Main Article Content
Tofu is consumed by public in Kediri City. The occurence of bacteria on the tofu is due to the less attention of the food sellers In Bandar Kediri city. This study aims to identify the contamination of Salmonella sp in roasted food tofu market Bandar in Kediri City. This was a descriptive research by random sampling that are around the 30 tofu sellers Bandar in Kediri. Samples were examined bacteriologically to determine their food tofu. All samples were collected and inoculated in Sellenit Broth (SB). Positive sample on SB media cultured on Salmonella Shigella Agar (SSA) as selective media for Salmonella sp. Biochemical identification for Salmonella sp cultured from bacterial isolates from SSA to Methyl Red - Voges Proskauer (MR-VP), Indol, Klinger Iron Agar (KIA), Indol, and Simmon’s Citrat Agar (SCA). The result showed samples were of positively contaminated with Salmonella typhy were isolated from 16 (53,33%%) and negatif sample Salmonella sp from 14 (46,66%%) of 30 samples tofu food. Conclusion: Most of food tofu sold in market Bandar Kediri city contained bacteria Salmonella sp which not in accordance with SNI 7388.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Publishing your paper with Jurnal Teknologi Laboratorium (JTL) means that the author or authors retain the copyright in the paper. JTL granted an exclusive reuse license by the author(s), but the author(s) are able to put the paper onto a website, distribute it to colleagues, give it to students, use it in your thesis etc, even commercially. The author(s) can reuse the figures and tables and other information contained in their paper published by JTL in future papers or work without having to ask anyone for permission, provided that the figures, tables or other information that is included in the new paper or work properly references the published paper as the source of the figures, tables or other information, and the new paper or work is not direct at private monetary gain or commercial advantage.
JTL journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge. This journal is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License. This license lets others remix, transform, and build upon the material for any purpose, even commercially.
JTL journal Open Access articles are distributed under this Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA). Articles can be read and shared for All purposes under the following conditions:
- BY: You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- SA: If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.
. Notoatmodjo, S. 2012. Metodologi Penelitian Kesehatan. Jakarta: Rineka Cipta.
. Fardiaz, S. 2002. Mikrobiologi Pangan. PT Gramedia Pustaka Utama, Jakarta.
. Cappucino, S., M & Sherman, N. 2012. Microbiology: A Laboratory Manual. 4th Ed. Addison-Wesley Publishing Company.
. Anonimous. 2017. The Oxoid Manual 8thEdition Compiled By E. Y. Bridson. Published by OXOID Limited, Wade Road, Basingstoke, Hampshire, RG24 8PW, England.
. World Health Organization. 2005. Penyakit Bawaan Makanan Fokus Pendidikan Kesehatan, EGC, Jakarta
. Adam, M, dan Montarjemi,Y. 2004. Dasar- dasar Keamanan Makanan untuk Petugas Kesehatan. EGC: Jakarta
. Naria, E. 2005. Higiene Sanitasi Makanan Dan Minuman Jajanan Di Kompleks. J. USU. vol 25(2), pp 118-126
. Supardi,I dan Sukamto.2005. Mikrobiologi Dalam Pengolahan dan Keamanan Pangan. Edisi Pertama: Alumni Bandung.
. Mirawati, M,. Lestari, E,. & Djajaningrat, H. 2014. Identifikasi Salmonella Pada Jajanan Yang Dijual Di Kantin Dan Luar Kantin Sekolah Dasar. Jurnal Ilmu dan Teknologi Kesehatan. 1 (2): 141-147.
. Rima, R, A., Darniati, & Ismail. 2017. Isolasi Dan Identifikasi Salmonella Sp Pada Ayam Bakar Di Rumah Makan Kecamatan Syiah Kuala Kota Banda Aceh . JIMVET. 01(3): 265-274.
. Muhammad, Y, A., Gusti, D, dan Isnaini. 2016. Deteksi Cemaran Bakteri Salmonella sp. Pada Ikan Teri (Stolephorus spp.) Hasil Perikanan Di Perairan Sungsang Kabupaten Banyuasin Sumatera Selatan. MASPARI JOURNAL., vol 8 (1), pp 25-30.
. Tri, Y,.B & Maria, J,.X,.B. 2009. Deteksi Cemaran Salmonella Sp Pada Daging Ayam Yang Dijual Di Pasar Tradisional Di Wilayah Kota Yogyakarta. Prosiding Seminar Nasional Penelitian, Pendidikan dan Penerapan MIPA. 245-250.
. Kooranel,.T & Daniel,Y,.C,.F. 1991. Microbial study of Tofu. Journal of Food Protection. 54 (3): 212-216.