Kualitas Mikrobiologi Dekke Naniura berdasarkan Angka Lempeng Total, Coliform Total, Keberadaan Escherichia coli dan Salmonella

Abstract

Dekke naniura is one of the traditional food batakness, form of goldfish who added acid and seasoning, then allowed to tender without cooking. For that to know the microbiological quality of food to qualify as a healthy food. The purpose of this reaseacrh was to determine of total plate count, total coliforms, the presence of Escherichia coli and Salmonella in dekke naniura. The samples were taken from four different locations in the city of Medan, Simpang Pos, Amplas, Tanjung Sari and homemade (recipe and hygienic awake) as a control. The data obtained in this research were analyzed descriptively and compared with the requirements specified in the National Standardization of Indonesia (SNI). The results showed the value of total plate count of all samples was 2.5 x 103 colonies /g and still meet the standard. The value of total coliform Simpang Pos and control meet SNI with value <3.0 MPN/g while from Tanjung Sari and Amplas does not meet SNI with value 3.0 MPN /g. The existence of Escherichia coli and Salmonella was not found so that it meet standard.