Electronic Theses and Dissertation

Deteksi bakteri esherichia coli pada ikan kerling (tor tambroides) asap di kabupaten bener meriah abstrak ikan kerling asap merupakan salah satu produk pangan asal ikan yang diawetkan dengan proses pengasapan untuk mencegah kerusakan pada produk olahan ikan akibat kontaminasi mikroorganisme. pengasapan dengan metode tradisional sangat rentan terkontaminasi mikroorganisme pada produk pangan. salah satu mikroorganisme yang dapat mengontaminasi ikan asap adalah bakteri esherichia coli. tujuan dilakukannya penelitian ini adalah mendeteksi keberadaan bakteri esherichia coli pada ikan kerling asap di kabupaten bener meriah. penelitian ini menggunakan metode carter dan metode assosiacion of official analytical and chemistry. sampel sebanyak 8 ekor ikan kerling asap yang diambil secara simple random sampling dari tempat produksi ikan kerling di desa samar kilang. ikan kerling asap diambil sebanyak 5 gram kemudian dimasukkan ke dalam media buffer pepton water (bpw) dan inkubasi pada temperatur 37ºc selama 24 jam. selanjutnya dilakukan penanaman pada media eosin methylene blue agar (emba) dan diinkubasi pada temperatur 37ºc selama 24 jam. setelah terbentuk koloni pada media emba, selanjutnya dilakukan pewarnaan gram. hasil penelitian diperoleh tidak ditemukan koloni bakteri esherichia coli secara makroskopis pada media emba dan secara mikroskopis pada pewarnaan gram. berdasarkan data hasil penelitian disimpulkan bahwa tidak terdeteksi bakteri esherichia coli pada 8 sampel ikan kerling asap di kabupaten bener meriah. kata kunci: esherichia coli, ikan kerling asap, kabupaten bener meriah

DETECTION OF Esherichia coli BACTERIA IN SMOKE KERLING FISH (Tor tambroides) IN BENER MERIAH ABSTRACT Smoked kerling fish is one of the food products from fish that is preserved by the smoking process to prevent damage to fish processed products due to microorganism contamination. Fumigation with traditional methods is very susceptible to contamination of microorganisms in food products. One microorganism that can contaminate smoked fish is Esherichia coli bacteria. The purpose of this study is to detect the presence of Esherichia coli bacteria in smoked kerling fish in Bener Meriah. This study uses the Carter method and the method of Association of Official Analytical and Chemistry. Samples of 8 smoked kerling fish were taken by simple random sampling from the kerling fish production site in Samar Kilang Village. Smoked kerling fish was taken as much as 5 grams and then put into Buffer peptone water (BPW) media and incubated at a temperature of 37ºC for 24 hours. Furthermore, Isolation on Eosin Methylene Blue Agar (EMBA) media and incubated at a temperature of 37º for 24 hours. After forming colonies on EMBA media, Gram staining was performed. The results of this study showed that not found colonies of Esherichia coli bacteria macroscopically on EMBA media and microscopically on Gram stain. Based on the research to the data, It can be concluded that Esherichia coli bacteria was not detected in 8 samples of smoked kerling fish in Bener Meriah. Keywords: Bener Meriah Regency, Esherichia coli, Smoked kerling fish