Analisa Cemaran Bakteri Staphylococcus Aureus pada Soto Banjar yang Dijual Dibeberapa Tempat di Kota Bandung - Asep Edi Sukmayadi; Faradiba Faradiba (Universitas Malahayati, 2024)
ABSTRACT Soto Banjar, an Indonesian culinary delight, is a traditional dish from South Kalimantan, predominantly served by the Banjar ethnic group. It is typically enjoyed with ketupat or rice and comprises various ingredients such as rice vermicelli, boiled eggs, free-range chicken, garnished with fried shallots, and accompanied by potato cakes, making it a complete and enticing dish to savor. Knowing the level of contamination of Staphylococcus aureus bacteria in Soto Banjar sold in several places in Bandung City, as well as assessing whether the food meets microbiological consumption standards according to the regulations of the Indonesian National Agency of Drug and Food Control Number HK.00.06.1.52.4011 of 2009. A quantitative descriptive approach was employed, conducted in June 2022. Two samples of Soto Banjar were taken for this study. The methodology involved bacterial isolation, gram staining, the use of selective media, and total plate count testing. It was found that in the tested Soto Banjar, Staphylococcus aureus bacteria were present based on total plate count testing, with sample A yielding 11 x 102 colonies/g and sample B yielding 20.5 x 102 colonies/g. Both sample A and sample B did not meet microbiological requirements according to the regulations of the Indonesian National Agency of Drug and Food Control Number HK.00.06.1.52.4011 of 2009. Keywords: Contamination, Staphylococcus Aureus Bacteria, Soto Banjar ABSTRAK Soto Banjar, sebuah kuliner Indonesia, adalah makanan tradisional dari Kalimantan Selatan, terutama disajikan oleh etnis Banjar (Umbi-umbian 2021). Makanan ini disantap dengan ketupat atau nasi dan berisi berbagai bahan seperti bihun, telur rebus, ayam kampung, taburan bawang goreng, serta perkedel, menjadikannya sebuah sajian lengkap yang menarik untuk dinikmati (Muin 2020). Mengetahui tingkat cemaran bakteri Staphylococcus aureus pada Soto Banjar yang dijual di beberapa tempat di Kota Bandung, serta menilai apakah makanan tersebut memenuhi standar konsumsi secara mikrobiologis sesuai dengan peraturan Badan POM RI Nomor HK.00.06.1.52.4011 tahun 2009. Pendekatan kuantitatif deskriptif dan dilaksanakan pada bulan Juni 2022. Dua sampel Soto Banjar diambil untuk penelitian ini. Pendekatan metodologi meliputi isolasi bakteri, pengecatan gram, penggunaan media selektif, dan pengujian angka lempeng total. Menunjukkan bahwa dalam Soto Banjar yang diuji, terdapat keberadaan bakteri Staphylococcus aureus berdasarkan pengujian angka lempeng total, dengan sampel A menghasilkan 11 x 102 koloni/g dan sampel B menghasilkan 20,5 x 102 koloni/g. Sampel A maupun sampel B tidak memenuhi persyaratan secara mikrobiologis sesuai dengan aturan Badan POM RI Nomor HK.00.06.1.52.4011 tahun 2009. Kata Kunci: Cemaran, Bakteri Staphylococcus Aureus, Soto Banjar