D.F. Ferdinan, R. Kawuri, I.B.M. Suaskara, A.M. Deshmukh, I.K. Muksin,
Abstract
Intestinal satay and gizzard liver satay are foods that have a high protein content. The intestine and liver require a good handling process because they can be a medium for microbial growth. This study aims to determine the total contamination of bacteria, Coliform, Escherichia coli, and Staphylococcus aureus in intestinal satay and gizzard liver satay in Denpasar City, Bali and knowing the comparison of total bacterial contamination, Coliform, Escherichia coli, and Staphylococcus aureus according to BPOM and SNI Regulations. The sample is tested by platting method by pour plate and streak plate. The parameters tested are Total Plate Number, Coliform, E. coli, and S. aureus. Samples of intestinal satay and gizzard liver satay were tested for Total Plate Number using Nutrient Agar media, detection of Coliform and E. coli bacteria using the MPN (Most Probable Number) method, and S. aureus examination using MSA (Mannitol Salt Agar) selective media. TPC test results on intestinal satay and gizzard liver satay obtained the highest average of 42.5 x 106 CFU/g in DU3 and 82.6 x 106 CFU/g in DT3, respectively. Testing the number of S. aureus bacteria contamination in intestinal satay and gizzard liver satay obtained the highest average of 120.77 x 103 CFU/ g in DB2 and 120.08 x 103 CFU/g in DS1, respectively. Coliform contamination testing on intestinal satay and gizzard liver satay obtained the highest average of ïâ³18.98 x 103 MPN / g. Testing of E. coli contamination on intestinal satay and gizzard liver satay obtained the highest average of 12.97 x 103 MPN/g in DU3 and 75.46 x 102 MPN/g in DB3, respectively. Testing of Coliform, E. coli, and S. aureus intestinal satay and gizzard liver satay contamination at all sites exceeded the maximum limit. Total bacterial test results from intestinal satay and gizzard liver satay in as many as 26 and 14 locations that meet the maximum limit requirements.