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All Journal Biogenesis: Jurnal Ilmiah Biologi
Dachi, Milafebriani
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology

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Staphylococcus aureus contamination in traditional Balinese Indonesian stem food: Tum bungkil, Tum pusuh and Tum biu batu Kusumaningsih, Purwaningtyas; Puspaningrum, Dylla Hanggaeni Dyah; Dachi, Milafebriani; Mboru, Adriana Dehi
Biogenesis: Jurnal Ilmiah Biologi Vol 12 No 2 (2024)
Publisher : Department of Biology, Faculty of Sci and Tech, Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/bio.v12i2.55600

Abstract

Tum is a traditional Balinese Indonesian dish made from various parts of the stone banana tree, including the stone banana root bulb (bungkil), stone banana flower (pusuh), and stone banana fruit (biu batu). However, when tum is made by hand without gloves, there is a risk of contamination with Staphylococcus aureus. Although the steaming process may reduce some bacteria, contamination can still occur. S. aureus can survive in ready-to-eat foods prepared under poor hygiene conditions. The toxins produced by S. aureus can lead to skin infections, respiratory problems, and sepsis. This study aims to investigate the presence of S. aureus in processed tum. Purposive sampling was conducted in two districts that sell tum bungkil, pusuh, and biu batu. Six samples were tested using mannitol salt agar (MSA) which is specific media from a dilution level of 10-3. Identification is conducted based on morphology, gram staining and total plate count (TPC) results. The results indicated that the highest level of contamination was found in sample 3 (S3) were 1.7x102CFU/g, which contained tum pusuh. This study implies that it is essential to improve hygiene practices during the preparation of tum pusuh to minimize the risk of contamination.
Co-Authors Dylla Hanggaeni Dyah Puspaningrum Mboru, Adriana Dehi Purwaningtyas Kusumaningsih