<![CDATA[Indonesia is a country with rich diversity in the food sector, where small and medium enterprise (SME) tofu businesses grow rapidly. Tofu is highly popular due to its high nutritional value and affordability; however, manual processing and heavy water use make it susceptible to microbiological contamination, particularly by pathogenic Escherichia coli. This descriptive observational study aimed to determine the presence and microbiological quality of E. coli contamination in tofu, tofu soaking water, and factory water sources. The research was conducted from September 2023 - July 2024 across two tofu factories located in Kapanewon, Kasihan, Bantul Regency, Special Region of Yogyakarta. A total of 6 samples (comprising 2 samples tofu, 2 samples soaking water, and 2 samples water source samples) were evaluated using the Most Probable Number (MPN) method, morphological characterization, and biochemical testing. The results revealed that MPN values across all samples ranged from 6.8 to 120. All 6 samples (100%) exceeded the microbial contamination limit mandated by BPOM Regulation No. 13 of 2019 (<3 MPN/100 mL [atau g], SNI ISO 7251). Furthermore, morphological and biochemical tests confirmed that all 6 samples (100%) tested positive for E. coli. Consequently, the tofu processing, water sources, and sanitation practices at these production facilities do not meet the required microbiological hygiene standards, posing potential health risks to consumers.]]>
