Authors:

Sixtian Brema Sembiring, I Nengah Kencana Putra, Ni Made Indri Hapsari Arihantana

Abstract:

“The purpose of this study was to determine the microbial contamination on beef rendang and hygiene sanitation practices at Padang restaurant in Kuta subdistrict, Badung regency, Bali. This study used survey method with purposive sampling technique. The sampling determination was conducted at several Padang restaurants in Kuta subdistrict, Badung regency, Bali. The data obtained were presented in the form of tables, pictures, and analyzed descriptively. The variable observed were total microbes, Escherichia coli, and Staphylococcous aureus. The results showed that 90% of beef rendang was suitable with requirements of total microbes for processed meat in Indonesia ( SNI< 5 x 105), 80% of beef rendang was suitable with requirements of Escherichia coli for processed meat in Indonesia and 100% of beef rendang was suitable with requirements of Staphylococcous aureus for processed meat in Indonesia. The amount of 90% of beef rendang was cooked in the morning, 20% of rendang was served over 24 hours. The hygiene and sanitation practices at Padang restaurant in Kuta subdistrict, Badung regency were good enough.”

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PDF:

https://jurnal.harianregional.com/itepa/full-48177

Published

2019-03-29

How To Cite

SEMBIRING, Sixtian Brema; PUTRA, I Nengah Kencana; ARIHANTANA, Ni Made Indri Hapsari. STUDI CEMARAN MIKROBA PADA RENDANG SAPI DI RUMAH MAKAN PADANG DI KECAMATAN KUTA, KABUPATEN BADUNG, BALI.Jurnal Ilmu dan Teknologi Pangan (ITEPA), [S.l.], v. 8, n. 1, p. 75-84, mar. 2019. ISSN 2527-8010. Available at: https://jurnal.harianregional.com/itepa/id-48177. Date accessed: 28 Aug. 2025. doi:https://doi.org/10.24843/itepa.2019.v08.i01.p09.

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Issue

Vol 8 No 1 (2019): Jurnal ITEPA

Section

Articles

Creative Commons License This work is licensed under a Creative Commons Attribution 4.0 International License