Blowing on the Hot Food Increasing Bacteria Contamination

Penulis

  • Fathimah Fathimah Prodi S1 Ilmu Gizi, Fakultas Ilmu Kesehatan, Universitas Darussalam Gontor
  • Lia Mustika Prodi S1 Ilmu Gizi, Fakultas Ilmu Kesehatan, Universitas Darussalam Gontor
  • Inma Yunita Setyorini Prodi S1 Ilmu Gizi, Fakultas Ilmu Kesehatan, Universitas Darussalam Gontor

DOI:

https://doi.org/10.21111/dnj.v5i2.6539

Kata Kunci:

blowing hot food, microbiology, microorganism.

Abstrak

Blowing hot food and drinks is a culture in society that can cause food contamination with microorganisms. This study aims to determine the difference between the level of microorganism contamination in hot blown and unblown food. This study used a completely randomized design experimental method with blown and non-blown treatments. Each treatment was made twice. The calculation of the level of contamination is calculated by calculating the total number of colonies using the Coloni counter. The results showed that there was a significant difference (p = 0.001) between the samples that were blown (130 colonies 12 hours, 134 colonies 24 hours) and not blown (13 colonies 12 hours & 21 colonies 24 hours), the number of bacterial contamination in the blown samples was more larger than the unblown sample. Conclusion: there is a significant difference in the number of microorganisms between blown and non-blown

Referensi

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Diterbitkan

2021-11-30

Terbitan

Vol 5 No 2 (2021): Darussalam Nutrition Journal

Bagian

Articles

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