PERHITUNGAN ANGKA KUMAN DAN INDENTIFIKASI BAKTERI DARI ALAT MAKAN PADA RESTORAN, WARUNG MAKAN PERMANEN SEDERHANA, DAN PEDAGANG MAKANAN KAKI LIMA DI KOTA MANADO

Authors

  • Nabilla Alhabsyi

DOI:

https://doi.org/10.35799/pha.5.2016.12317

Abstract

PERHITUNGAN ANGKA KUMAN DAN INDENTIFIKASI BAKTERI DARI ALAT MAKAN PADA RESTORAN, WARUNG MAKAN PERMANEN SEDERHANA, DAN PEDAGANG MAKANAN KAKI LIMA DI KOTA MANADO

 

Nabilla Alhabsyi1), Feky R. Mantiri1), Febby E. F. Kandou1)

1)Program Studi Biologi Fakultas Matematika dan Ilmu Pengetahuan Alam

Universitas Sam Ratulangi Manado

ABSTRACT

A research about determination of bacteria number and identification of bacteria from food utensils in restaurant, small food stall and street food vendors has done. The research aimed to find out general description about sanitation hygiene of food management on food utensils in three types caterer at Manado City and then to indentified bacteria and determined of bacteria number on the food utensils. The study has conducted on sterilization of equipment, making a medium, isolation procedure, observation of bacterial colonies, and identification of isolates. Based on testing showed that the highest cell growth of bacterial colonies was isolate boulevart 3 with amount of cell colonies 226,66 and was followed by isolate boulevart 2 with amount of cell colonies 156 whereas the lowest cell growth of bacterial colonies was isolate Kampung Kodo 10,66. The Biochemical testing and staining of gram bacteria has observed are negative and positive Gram bacteria which are E. coli, Klebsiella sp, Neisseria sp, Basillus sp, Staphylococcus sp, dan Staphylococcus aureus.

Keywords : Bacteria, Food Tools

 

ABSTRAK

Telah dilakukan penelitian tentang perhitungan angka kuman dan identifikasi bakteri dari alat makan pada restoran, warung makan permanen sederhana dan pedagang makanan kaki lima di Kota Manado. Adapun tujuan penelitian ini untuk mengetahui gambaran umum keadaan higiene sanitasi pengelolaan makanan pada peralatan makan di tiga tipe penyedia makanan di Kota Manado serta mengidentifikasi bakteri dan menghitung angka kuman pada peralatan makan tersebut. Penelitian yang dilakukan meliputi sterilisasi alat, pembuatan medium, prosedur isolasi, pengamatan koloni bakteri, dan identifikasi isolat. Berdasarkan pengujian menunjukkan bahwa pertumbuhan sel koloni bakteri paling tinggi yaitu isolat boulevart 3 dengan jumlah sel koloni 226,66 serta diikuti oleh isolat boulevart 2 dengan jumlah sel koloni 156 sedangkan pertumbuhan sel koloni bakteri yang paling rendah yaitu isolat Kampung Kodo 10,66. Untuk pengujian biokimia dan pewarnaan gram bakteri yang berhasil diamati adalah bakteri Gram negatif dan bakteri Gram positif diantaranya adalah  E. coli, Klebsiella sp, Neisseria sp, Basillus sp, Staphylococcus sp, dan Staphylococcus aureus.

 

Kata Kunci: Bakteri, Alat Makan

 

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Published

2016-05-10

How to Cite

Alhabsyi, N. (2016). PERHITUNGAN ANGKA KUMAN DAN INDENTIFIKASI BAKTERI DARI ALAT MAKAN PADA RESTORAN, WARUNG MAKAN PERMANEN SEDERHANA, DAN PEDAGANG MAKANAN KAKI LIMA DI KOTA MANADO. PHARMACON, 5(2). https://doi.org/10.35799/pha.5.2016.12317

Issue

Vol. 5 No. 2 (2016): Pharmacon

Section

Articles

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