KELIMPAHAN DAN KARAKTERISASI MORFOLOGI BAKTERI COLIFORM PADA KALORA

DOI: https://doi.org/10.30598/biopendixvol8issue2page94-99
Keywords: Coliform, Escherichia, kalora, Lutjanus, morphology characteristics.

Abstract

Background: Kalora is one of the processed fish foods consumed by the people in Maluku. The studies on food safety aspects of this processed food have never been carried out. One of the microbial groups used as an indicator of food safety is Coliform bacteria. This research aims to analyze the number and characteristics of Coliform bacteria in kalora. Methods: This research using three types of fish, i.e. white snapper (Lutjanus sp), scad mackerel (Decapterus sp), and tuna (Thunnus sp) as raw materials of kalora. Analysis of the number of Coliform bacteria used the Most Probable Number (MPN) method by inoculating the sample in lactose broth media, while macroscopic morphological characterization was carried out by streaking a positive tube sample on Eosin methylene blue agar (EMBA) media. Results: The results showed that snapper kalora had the highest MPN value of 9.2 MPN/g, followed by tuna and scad mackerel kalora at 6.2 MPN/g and 3.6 MPN/g, respectively. The characteristics of Coliform bacteria in kalora were varied but dominated by Escherichia and Enterobacter. Conclusion: The third types of kalora has the number of Coliform bacteria below the maximum treshold so it is safe for consumption.

 

Downloads

Download data is not yet available.
Published
2022-05-23
How to Cite
Mahulette, F., Muskita, C., & Melay, S. (2022). KELIMPAHAN DAN KARAKTERISASI MORFOLOGI BAKTERI COLIFORM PADA KALORA. BIOPENDIX: Jurnal Biologi, Pendidikan Dan Terapan, 8(2), 94-99. https://doi.org/10.30598/biopendixvol8issue2page94-99
Issue
Vol 8 No 2 (2022): Biopendix: Jurnal Biologi, Pendidikan & Terapan
Section
Articles

Authors who publish with this Journal agree to the following terms:

  1. Author retain copyright and grant the journal right of first publication with the work simultaneously licensed under a creative commons attribution license that allow others to share the work within an acknowledgement of the work’s authorship and initial publication of this journal.
  2. Authors are able to enter into separate, additional contractual arrangement for the non-exclusive distribution of the journal’s published version of the work (e.g. acknowledgement of its initial publication in this journal).
  3. Authors are permitted and encouraged to post their work online (e.g. in institutional repositories or on their websites) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published works