Microbiological and Chemical Contamination Analysis of Cilok in the Southern Alun-alun of Kraton Yogyakarta
DOI:
https://doi.org/10.21776/ub.ijhn.2024.011.01.1Keywords:
Microbiological contamination, chemical contamination, cilok, food safetyAbstract
Many street food vendors lack an understanding of food safety standards, resulting in cases of poisoning due to microbiological and chemical contamination. One popular snack sold is aci dicolok (cilok). This study aims to analyze microbiological contamination and hazardous chemical additives in cilok and the sauce sold in the Southern Alun-alun of Kraton Yogyakarta. The parameters of this study included calculating the total number of bacteria and salmonella using Plate Count Agar (PCA) and Salmonella Shigella Agar (SSA) media and qualitatively analyzing the content of formaldehyde, borax, and rhodamine B using Easy test brand test kits on cilok and sauce samples from 10 sellers. The results were then compared with the standards of The Indonesian Food and Drug Authority (BPOM) and the Indonesian National Standard (SNI). The results showed that 40% of cilok and 100% of sauce samples exceeded the total bacteria limit of SNI and BPOM (1 x 105 CFU/g). For the total Salmonella content, 10% cilok and 0% sauce samples exceeded the SNI and BPOM salmonella limit (0 CFU/g). The analysis of hazardous chemical additives revealed that 10 samples were negative for formaldehyde and borax, but 10% of the sauce tested positive for rhodamine B. The study results indicate that cilok and sauce are subject to microbiological and chemical contamination, so education and supervision by the authorities are needed for cilok sellers.
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