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Jurnal Kecap
Jurnal Kecap
Oleh :
ABSTRACT
Soy bean is a fermented vegetable or animal materials to enhance the flavor of food
End the end is a common type of soy sauce on the market is the result of domestic industry,
which uses the basic ingredients of soy sauce that is incompatible with products marketed
even using basic materials that are inappropriate, improper manufacturing processes, the use
of water who does not clean as well as the addition of chemicals dyes and preservatives. The
purpose of this study to determine the presence of Fungus and bacteria Coliform and E. coli
in the production of soy sauce on some outstanding local market Padang. This study is a
descriptive survey of the city of Padang soy sauce production. The study was conducted in
the laboratory of Microbiology at the University of Andalas Padang July to August 2013.
Sampling was done through a survey in seven markets in the city field and earned four brands
of soy sauce production Padang. Of the four brands of soy sauce samples were obtained
observed two genera Aspergillus and Penicillium molds which allegedly include the type of
Aspergillus niger, Aspergillus flavus, Penicillium citrinum and Penecillium chrysogenum, as
well as Coliform bacteria group. Concluded that local production of soy sauce circulating in
the city of Padang is microbiologically have found any bad quality because mold and
bacteria.
SARAN
Bagi pemerintah kota Padang agar lebih
Gambar 2. Bakteri Koliform menggunakan memperhatikan keamanan bahan makanan
medium Endo Agar
baik pada saat proses maupun pada saat
Bakteri Koliform adalah golongan pemasaran, bagi produsen kecap manis agar
bakteri intestinal, yaitu hidup dalam saluran lebih mengutamakan kualitas dan kuantitas
pencernaan manusia. Bakteri Koliform hasil produksi, dan bagi konsumen harus
adalah bakteri indikator keberadaan bakteri lebih teliti dalam membeli kecap manis.
patogenik lain. Penentuan koliform menjadi
indikator pencemaran dikarenakan jumlah
koloninya pasti berkorelasi positif dengan
keberadaan bakteri patogen. Selain itu,
mendeteksi Koliform jauh lebih murah,
cepat, dan sederhana daripada mendeteksi
DAFTAR PUSTAKA
Cahyadi Wisnu. 2009. Kedelai Khasiat dan
Teknologi. Jakarta : Bumi Aksara