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“Pengaruh Perendaman Kemangi Pada Larutan Garam Terhadap Angka Lempeng Total Bakteri”
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ABSTRAK
“Pengaruh Perendaman Kemangi Pada Larutan Garam Terhadap Angka
Lempeng Total Bakteri”
Peneliti : Melinda
Pembimbing : Ratih Dewi Dwiyanti; Ahmad Muhlisin
Pencemaran sayur kemangi oleh bakteri dapat terjadi selama proses
budidaya di lahan pertanian, proses penyimpanan dan penjualan di pasar.
Kontaminasi bakteri dengan angka lempeng total lebih dari 1 x 10-6 CFU/ml
dapat menyebabkan Food Borne Disease. Diperlukan upaya untuk menghindari
kontaminasi agar tidak menimbulkan penyakit, salah satunya yaitu dengan
melakukan perendaman kemangi pada air garam. Tujuan penelitian untuk
mengetahui pengaruh perendaman kemangi pada larutan garam konsentrasi 5%,
10%, 15% dengan waktu 10 menit, 20 menit, dan 30 menit. Jenis penelitian
adalah eksperimen dengan rancangan Posttest With Control Group. Sampel
penelitian yang digunakan adalah kemangi segar. Hasil penelitian menunjukkan
nilai angka lempeng total bakteri setelah direndam pada konsentrasi 5% dengan
waktu 10 menit yaitu 3,6 x 10-5 CFU/ml; 5% 20 menit yaitu 6,1 x 10-4 CFU/ml;
5% 30 menit yaitu 3,5 x 10-4 CFU/ml; 10% 10 menit yaitu 2,0 x 10-5 CFU/ml;
10% 20 menit yaitu 5,5 x 10-4 CFU/ml; 10% 30 menit yaitu 2,9 x 10-4 CFU/ml;
15% 10 menit yaitu 1,5 x 10-5 CFU/ml; 15% 20 menit yaitu 3,8 x 10-4 CFU/ml
dan 15% 30 menit yaitu 2,0 x 10-3 CFU/ml. Berdasarkan hasil uji regresi yang
dilakukan didapatkan pengaruh perendaman kemangi pada larutan garam
terhadap angka lempeng total bakteri sebesar 72,5%. Dapat disimpulkan bahwa
larutan garam berpengaruh dalam menurunkan angka lempeng total bakteri
pada kemangi. Bagi peneliti selanjutnya, disarankan melakukan penelitian
menggunakan campuran antara garam dengan buah belimbing wuluh untuk
perendaman ikan atau daging.
Kata Kunci : Kemangi, Angka Lempeng Total Bakteri, Garam
ix
ABSTRACT
“Effect Of Soaking Basil In Salt Solution On Total Bacterial Plate Numbers”
Author : Melinda
Advisor : Ratih Dewi Dwiyanti; Ahmad Muhlisin
Contamination of basil vegetables by bacteria can occur during the
cultivation process on agricultural land, the storage process and sales in the
market. Bacterial contamination with a total plate number of more than 1 x 10-6
CFU/ml can cause Food Borne Disease. Efforts are needed to avoid contamination
so as not to cause disease, one of which is by soaking basil in salt water. The aim
of the research was to determine the effect of soaking basil in a salt solution of
5%, 10%, 15% concentration for 10 minutes, 20 minutes and 30 minutes. This
type of research is an experiment with a Posttest With Control Group design. The
research sample used was fresh basil. The results of the research showed that the
value of the total bacterial plate after soaking at a concentration of 5% for 10
minutes was 3,6 x 10-5 CFU/ml; 5% 20 minutes, namely 6,1 x 10-4 CFU/ml; 5%
30 minutes, namely 3,5 x 10-4 CFU/ml; 10% 10 minutes, namely 2,0 x 10-5
CFU/ml; 10% 20 minutes, namely 5,5 x 10-4 CFU/ml; 10% 30 minutes, namely
2,9 x 10-4 CFU/ml; 15% 10 minutes, namely 1,5 x 10-5 CFU/ml; 15% 20 minutes,
namely 3,8 x 10-4 CFU/ml and 15% 30 minutes, namely 2,0 x 10-3 CFU/ml. Based
on the results of the regression test carried out, it was found that the effect of
soaking basil in a salt solution on the total bacterial plate number was 72,5%. It
can be concluded that the salt solution has an effect in reducing the total bacterial
plate number on basil. For future researchers, it is recommended to conduct
research using a mixture of salt and star fruit for soaking fish or meat.
Keywords : Basil, Total Bacterial Plate Number, Salt
Detail Information
| Item Type | |
|---|---|
| Penulis |
Melinda - Personal Name
Dra. Ratih Dewi Dwiyanti, M. Kes - Personal Name H. Ahmad Muhlisin - Personal Name |
| Student ID | |
| Dosen Pembimbing | |
| Penguji | |
| Kode Prodi PDDIKTI | |
| Edisi | |
| Departement | |
| Kontributor | |
| Bahasa |
Indonesia
|
| Penerbit | Jurusan Analis Kesehatan : Banjarbaru., 2024 |
| Edisi | |
| Subyek | |
| No Panggil |
SKP TLM 025/2024
|
| Copyright | |
| Doi |