Bacteriological test of some cooked grinding seasonings in The Pasar Raya Padang

Fifendy, Mades (2015) Bacteriological test of some cooked grinding seasonings in The Pasar Raya Padang. In: Education, mathematics, Science and Technology for Human and natural Resources, 22 Oktober 2015, Padang.

Preview

Text 02 - 2015 - Seminar Icomset.pdf Download (2MB) | Preview

Abstract

The modern life makes the habit patterns changing for using natural products from direct processing by self to fast processing product in the market, but it also can be served quickly, safety, and healthy. The busyness housewife who works as a career woman caused lack of time to grind seasoning by themselves. In the Pasar Raya, a market in Padang city, was found the quality of some natural products that processing to be grinding seasonings that could not be cleaning and hygienic for public consumption category. This study aimed to test bacteriological some cooked grinding seasonings that sell in Pasar Raya Padang. This research was observed from June to July 2014 in the Laboratory of Microbiology Department of Biology, Faculty of Mathematics and Natural Sciences, State University of Padang. This study was observed on four samples of cooked grinding seasonings (onion, galangal, garlic and ginger) from different points of market, with using the descriptive methods to observed there is or not the bacteria Escherichia coli and Coliform. Most Probable Number (MPN) method was used for sample processing in laboratory with combine 5:1:1. The results counting of bacterial colonies in the total sample of some cooked grinding seasonings that sell in Pasar Raya Padang was found variation of total bacteria in each sample

Actions (login required)

View Item