Uji Kelayakan Konsumsi Ikan Salmon (Oncorhynchus Masou) Mentah Pada Restoran Kuliner Jepang Di Daerah Jakarta Selatan

Aidi, Bianca Havika (2018) Uji Kelayakan Konsumsi Ikan Salmon (Oncorhynchus Masou) Mentah Pada Restoran Kuliner Jepang Di Daerah Jakarta Selatan. S1 thesis, Universitas Kristen Indonesia.

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Abstract

Seiring dengan perkembangan zaman, makanan Jepang berbahan dasar ikan salmon mentah yaitu sushi dan sashimi sudah banyak dikonsumsi di Indonesia, termasuk di provinsi DKI Jakarta, khususnya Jakarta Selatan. Banyak kasus penyakit bawaan makanan terjadi karena mengonsumsi makanan yang terkontaminasi. Salah satu penyebab utamanya adalah makanan yang mentah atau tanpa dimasak. Bakteri yang paling sering mengontaminasi dan menyebabkan penyakit adalah bakteri coliform, yaitu bakteri flora normal pada sistem pencernaan manusia maupun hewan. Dalam penelitian ini, penulis akan membuktikan adanya bakteri coliform pada sampel sajian. Sampel yang digunakan dalam penelitian ini adalah ikan salmon mentah dalam sajian sushi ataupun sashimi dari 15 restoran yang ada di daerah Jakarta Selatan dan dibiakkan pada media Thioglikolat, ditanam pada media agar EMB, dan dilakukan uji Biokimia di Laboratorium Mikrobiologi Fakultas Kedokteran Universitas Kristen Indonesia. Dalam penelitian ini, diperoleh hasil 100% kontaminasi bakteri coliform. 27% kontaminasi bakteri E. coli. 80% kontaminasi bakteri Enterobacter. 13% kontaminasi bakteri Klebsiella, dan 13% kontaminasi bakteri Proteus sehingga dapat disimpulkan bahwa sampel tersebut tidak layak dijadikan sajian. Kata kunci: sushi, sashimi, salmon, bakteri coliform As the result of globalization, we can find Japanese food such as sushi and sashimi made of raw salmon in many regions in Indonesia, including in South Jakarta. There are many cases of food-borne illness occurred due to the consumption of contaminated food. One of the main causes is the raw, uncooked food. Bacteria that often contaminate and causing illness is coliform, a microbiota bacteria living both in human and animal intestine. Through this research, I will prove the existence of coliform bacteria in food sample. I will use sample of raw salmon that served in sushi or sashimi from 15 restaurants within South Jakarta, bred in Thioglycollate medium, planted in EMB agar medium, and Biochemistry-tested in Microbiology Laboratorium, Faculty of Medicine, Universitas Kristen Indonesia. In this research, I obtain results of 100% contamination of coliform bacteria, 27% contamination of E.coli bacteria, 80% contamination of Enterobacter bacteria, 13% contamination of Klebsiella bacteria, and 13% contamination of Proteus bacteria. Thus, I come into conclusion that those samples are not potable to be served. Keywords: sushi, sashimi, salmon, coliform bacteria

Item Type: Thesis (S1)
Subjects: SCIENCE > Microbiology > Bacteria
MEDICINE > Public aspects of medicine > Public health. Hygiene. Preventive medicine
Divisions: FAKULTAS KEDOKTERAN > Pendidikan Dokter
Depositing User: Ms Sari Mentari Simanjuntak
Date Deposited: 20 Jan 2020 04:04
Last Modified: 20 Jan 2020 04:04
URI: http://repository.uki.ac.id/id/eprint/1125

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