THE EXAMINATON OF Salmonella sp. AND Escherichia coli CONTENT ON FISH-PASTE IN KLAMPIS MARKET OF BANGKALAN MADURA AS BIOLOGY LEARNING RESOURCE

Authors

  • L Wahdiniati
  • Yuni Pantiwati
  • Roimil Latifa

DOI:

https://doi.org/10.22219/jpbi.v2i2.3765

Abstract

Recently, the necessity of foods has been fulfilled by using various methods without considering hygiene level and sanitation during its processing. One of food processing which is assumed as unhygienic cuisine is fish-paste. Fish-paste is commonly made from side product of boiling fish or shrimp. It has a thick viscosity with salty-sweet or sweet-spicy taste and can be used as food seasoning. The study is descriptive qualitative and aimed identify the content of Salmonella sp. and Escherichia coli in fish-paste in Klampis market of Bangkalan Madura; moreover, to assess if the paste is safe to consume and fulfilling the requirement of food-safety-standard based on SNI. The results research were used to compose biology learning resource as practical guidance. This research employed spread-plate method. As many as 7 samples were assessed by three multiplications. The results were compared to Indonesia National Standard 2009 of maximum level of microbe contamination on fish and fish-product including Mollusca, Crustaceae, Echinodermata which were processed. The research results showed that there were no finding neither Salmonella sp nor Escherichia coli on the paste tested. These results were utilized as biology learning resource.

Downloads

Download data is not yet available.

Downloads

Published

2017-01-09

Issue

Vol. 2 No. 2 (2016): JULY

Section

ICT and Learning Media

License

Authors who publish with JPBI (Jurnal Pendidikan Biologi Indonesia) agree to the following terms:

  1. For all articles published in JPBI, copyright is retained by the authors. Authors give permission to the publisher to announce the work with conditions. When the manuscript is accepted for publication, the authors agree to automatic transfer of the publishing right to the publisher.
  2. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  3. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  4. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.