Identifikasi Cemaran Bakteri Staphylococcus sp. dan Jamur Aspergillus sp. pada Produk Roti untuk Meningkatkan Keamanan Pangan

Authors

  • Angelia Wattimury [email protected]
  • Eunike Andriani Marganingrum Samodra Program Studi Teknologi Rekayasa Pangan, Politeknik Santo Paulus Surakarta
  • Evelyn Ferdian Program Studi Biologi, Fakultas Bioteknologi Universitas Kristen Duta Wacana
  • Tri Yahya Budiarso Program Studi Biologi, Fakultas Bioteknologi Universitas Kristen Duta Wacana
  • Charis Amarantini Program Studi Biologi, Fakultas Bioteknologi Universitas Kristen Duta Wacana

DOI:

https://doi.org/10.59188/jcs.v3i8.838

Keywords:

Roti, Kontaminasi, Staphyloccocus aureus, Aspergillus niger

Abstract

Roti merupakan salah satu produk makanan cepat saji karena sangat mudah didapatkan dan sebagai salah satu bahan makanan pokok yang dikonsumsi secara global. Namun, roti mudah mengalami kerusakan yang dapat disebabkan oleh bakteri dan jamur yang mempengaruhi kesehatan. Penelitian ini bertujuan unutk mengidentifikasi cemaran atau kontaminan bakteri dan jamur pada produk roti. Sampel roti diperoleh dari beberapa kantin sekolah, warung, dan pasar yang berada di Kota Yogyakarta. Dalam mengidentifikasi bakteri dibutuhkan medium Nutrient Agar, Mannitol Salt Agar, dan Baird Parker Agar, sedangkan jamur ditumbuhkan pada medium Malts Extract Agar pada cawan petri. Seleksi koloni bakteri menjadi koloni tunggal dilakukan dengan uji biokimia. Uji konfirmasi bakteri dilakukan dengan API Staph dan uji molukuler dengan gen penanda nuc dan sea menggunakan PCR. Isolat jamur diidentifikasi secara makromorfologi melalui pengamatan bentuk koloni dan mikromorfologi melalui pengamatan sel dengan teknik slide culture. Jenis bakteri yang ditemukan pada sampel yaitu Staphylococcus aureus (teridentifikasi API 52,8%, 97,7%, dan 97,7%). Isolat terduga S. aureus dengan persentase ID 52,8% terdeteksi memiliki gen sea tetapi tidak memiliki gen nuc. Isolat terduga. Jenis jamur yang ditemukan pada sampel yaitu Aspergillus niger.

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Published

2024-08-26

How to Cite

Wattimury, A., Samodra, E. A. M. ., Ferdian, E. ., Budiarso, T. Y. ., & Amarantini, C. . (2024). Identifikasi Cemaran Bakteri Staphylococcus sp. dan Jamur Aspergillus sp. pada Produk Roti untuk Meningkatkan Keamanan Pangan. Journal of Comprehensive Science (JCS), 3(8), 2474–2482. https://doi.org/10.59188/jcs.v3i8.838

Issue

Vol. 3 No. 8 (2024): Journal of Comprehensive Science (JCS)

Section

Articles

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Copyright (c) 2024 Angelia Wattimury, Eunike Andriani Marganingrum Samodra, Evelyn Ferdian, Tri Yahya Budiarso, Charis Amarantini

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