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All Journal Journal of Innovative and Creativity Jurnal Sains dan Teknologi
Artika Rindiani
Universitas Negeri Medan
Agriculture, Biological Sciences & Forestry Chemistry Civil Engineering, Building, Construction & Architecture Education Languange, Linguistic, Communication & Media Mathematics Physics Social Sciences Transportation Other

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Identification of Microbial Contamination in Street Food Around Universitas Negeri Medan Larasati Arum Utami; Idramsa Idramsa; Artika Rindiani; Najwa Liliana; Nita Maya Sari Pane; Santaro Marito Nadeak
Journal of Innovative and Creativity Vol. 5 No. 2 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i2.2647

Abstract

Street food remains a popular choice for students due to its affordability and convenience. Its rapid preparation and service contribute to its ongoing popularity. The university, including Universitas Negeri Medan, is often surrounded by numerous street vendors offering a diverse range of foods, predominantly made from meat and flour. However, the open exposure of these foods and insufficient sanitation practices pose a heightened risk of contamination by harmful microorganisms. This study examines bacterial contamination in processed meat-based street foods sold near Universitas Negeri Medan, with a focus on items such as meatballs, grilled meatballs, and batagor. Microbiological examination involved isolating bacteria using selective and differential culture media, particularly Eosin Methylene Blue Agar (EMBA). Subsequent identification was carried out using Gram staining to determine cell morphology and SIM (Sulfide Indole Motility) medium for motility assessment in the microbiology lab at Universitas Negeri Medan. Findings revealed contamination predominantly in grilled meatballs, with bacteria belonging to the Enterobacteriaceae family detected. These isolates were characterized as Gram-negative, rod-shaped, and motile microorganisms. The presence of such bacteria raises serious concerns about food safety. It emphasizes the need for improved hygienic practices and rigorous food safety control measures in street food vending areas around the university. Implementing these measures is essential to safeguard student health and maintain the standard of street food quality on campus.
Pengaruh Pemberian Teh Hitam Terhadap Pertumbuhan Scoby Dan Mutu Fermentasi Kombucha Artika Rindiani; Gita Syahri Ramadhani; Najwa Liliana; Nita Maya Sari Pane; Zihan Zahriani Batubara; Adelia Febriyossa; Ahmad Shafwan S Pulungan
Jurnal Sains Dan Teknologi | E-ISSN : 3063-9980 Vol. 1 No. 4 (2025): April - Juni
Publisher : GLOBAL SCIENTS PUBLISHER

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Abstract

Kombucha is a fermented beverage that has been gaining popularity due to its health benefits, such as its antioxidant and probiotic content. One of the main ingredients in making kombucha is tea, and the type of tea used significantly affects the quality of the final product. This study aimed to determine the effect of using black tea on the growth of SCOBY (Symbiotic Culture of Bacteria and Yeast) and the organoleptic quality of kombucha. The research was conducted experimentally at the Microbiology Laboratory of Universitas Negeri Medan in April–May 2025. Kombucha was fermented for six days with a black tea solution to which sugar and a starter culture were added. The parameters observed included SCOBY growth (thickness and diameter) and organoleptic quality (taste, aroma, and color), which were assessed by ten panelists. The results showed an increase in SCOBY thickness from 0.5 cm to 0.8 cm and diameter from 12 cm to 15 cm. Organoleptic tests indicated that black tea kombucha tends to have a sour taste, a moderately strong aroma, and a yellowish-brown to brown color. Based on the research results, it can be concluded that black tea positively influences SCOBY growth and produces kombucha with good sensory quality that is acceptable to the panelists.
Co-Authors Adelia Febriyossa Ahmad Shafwan S Pulungan Gita Syahri Ramadhani Idramsa Idramsa Larasati Arum Utami Najwa Liliana Najwa Liliana Nita Maya Sari Pane Nita Maya Sari Pane Santaro Marito Nadeak Zihan Zahriani Batubara