DETEKSI CEMARAN Escherichia coli PADA SAUS SAMBAL JAJANAN

Abstract

AFood is a basic need for living beings whose function is as a source of energy used for activities and growth and development. Food safety is needed to prevent food from possible biological, chemical, and other contaminants that can interfere with, harm, and endanger human health and do not conflict with the religion, beliefs, and culture of the community so that it is safe for consumption. Escherichia coli is considered an indicator of water and food pollution and also shows a sign of poor sanitation. The quality of jalangkote sauce is required to meet the requirements set out in the Regulation of the Minister of Health of the Republic of Indonesia Number 1096/Menkes/Per/VI/2011 with the number of Escherichia coli in food showing zero (negative), which means there should not be a single colony of Escherichia coli in the food. This study aims to identify Escherichia coli in jalangkote sauce samples sold in Makassar city. The type of research used is laboratory observation with a total of 7 jalangkote sauce samples. Based on identification on Eosin Methylen Blue Agar (EMBA) media, there are no metallic green colonies. It can be concluded that there is no contamination of Escherichia coli bacteria.