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Journal : JMLS: Journal of Medical Laboratory and Science

DESCRIPTION OF TOTAL PLATE COUNT OF BINGKA CAKE SOLD IN SAMARINDA CITY Andira, Ayu; Harlita, Tiara Dini; Anggrieni, Nurul
Journal of Medical Laboratory and Science Vol 3 No 2 (2023): JMLS: Journal of Medical Laboratory and Science
Publisher : Jurusan Teknologi Laboratorium Medis, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/medlabscience.v3i2.1574

Abstract

Background: Bingka cake is a type of wet cake made from a mixture of flour, eggs, brown sugar and coconut milk. Wet cakes are generally prone to health risks because sometimes the handling is not hygienic and can cause the possibility of this cake being contaminated with bacteria. Bacterial contamination in food can be a medium for a disease, this disease is commonly called foodborne disease. The purpose of this study was to determine the Total Plate Number (ALT) of Bingka cakes sold in Samarinda City. Methods: The type of research used in this research is descriptive. The examination carried out was the total plate number using the pour plate method on 15 samples of brown sugar cakes sold in Samarinda City. 10 grams of brown sugar cake sample was taken, then dilution was carried out with 3 levels and a total of 45 treatments. Then the sample that has been diluted is poured into a petri dish as much as 1 ml. After that, pour 15-20 ml of PCA media into the petri dish containing the diluted sample. Then incubated in the incubator for 48 hours and then counted the colonies using a colony counter. After the calculations were carried out, it was continued with univariate data analysis. Results: The results showed that of the 15 samples examined, the results met the quality standard requirements of SNI 01-4309-1996, namely (1 × 106) CFU/g with a percentage of 100% Fulfillment. The highest germ count was found in samples with code N, namely (5.3×104 CFU/g) and the lowest germ numbers in samples with codes F and L, namely (8×101 CFU/g). Conclusion: In this study it can be concluded that Bingka cake sellers use good quality raw materials. The presence of bacterial colony growth that occurs in these samples can be contaminated during post-processing. In addition, the environment around when selling is too close to exposure to dust, roads where vehicles pass and trash cans.
Co-Authors Abin, Rais Afif, M Nur Ahmania, Santri Aisyah aksal, aksal Alfitra, Muh. Amiluddin Amiluddin, Amiluddin Ananta, Putri Anggi, Anggita Muslihani Anggrieni, Nurul Anis Fitriyani Annisa Arfah, Muhammad Ariyani, Amra Asniwati Ayuni, Putri B, Muthmainna Bahtiar Danang Wahyu Muhammad Dandung, Mariadi Darwis M, Muhammad Dwiyanti, Wiwi Eliza Fitri Erlangga Erlangga Erniati Erniati Fauzan, Muh. Miftah Febrianti, Azila Firdayanti Gustiana, Yuyun hamer, wellfarina Hariadi Syam, Hariadi Hasanuddin Hasibuan, M. Daud Ibrahim Hery Widijanto Hoerniasih, Nia Indriyani Makmun, Indriyani Isril " Kamsinar, Kamsinar Khairunisa Adnan, Khadijah Krisna, Bayu laili wahyunita, laili Lestari, Cahaya Indah Liliandrian, Andi Lilis karlina, Lilis Listi, Iqro Suryati Magfirah Mahdaliana, Mahdaliana Manalu, Rista Irawati Mariani Mariani Martin Martin Mualimin Mualimin Muliani Muliani, Muliani Muliyani, Mariani Musdalifah, Uci Muthmainnah, Nurillah Muti’ah, Try Hadirah NASUTION, MARDIAH HASANAH Nur Hikma, Nur Nurhafida Nurmasita, Endah Nurpadillah Oktaviani, Dhea Pamungkas, Catur Esty Pratiwi, Alifiah Purjianto Purniawan, Didin Putri, Nadila R., Mantasiah Rahmat Hidayat Ramadhani, Nadea Zahra Ray Suryadi, Ray Razak, Rosdianti Rizkia Amilia Rum, Muh Sakinah, Norma Salsabilah, Mutiara Saragih, Nabilah Hafizhah Sari, Ayu Monika Sari, Cinantya Meyta Septian Rachman, Vicky Sinaga, Sinta Sukmawati Sukmawati Sulfiati Sutarjo Sutarjo Suwondo Suwondo Syafi’i, Wan Syairal Fahmy Dalimunthe Syam, Haerul Syarifah, Wardatus Syilfia Hasti Tahir, Nurbiah Tiara Dini Harlita Tri Hidayati Triadi, Defri Usman, Yusnita Wa Ode Suarni, Wa Ode WAHYUNI Yogiswari, Almanda Triandini Yuppy Triwidatin Zamri, Wiedya Alfitrya