Article Sidebar

Submitted
17 January 2025
Accepted
14 May 2025
Published
14 May 2025
Download
Statistic
Read Counter : 18

Main Article Content

Abstract

Highlights:
1. This study is the first to analyze the microbiological quality of sagu lempeng in traditional markets around Ambon, Indonesia, providing a new reference for the food safety assessment of regional traditional foods.
2. The research identified Klebsiella pneumoniae ssp. pneumoniae and Staphylococcus arlettae as bacterial contaminants, highlighting potential risks from both environmental and human-related sources.
3. The findings emphasize the role of packaging materials and market hygiene in bacterial contamination, offering practical recommendations for safer food handling and storage.


Abstract
Maluku Province in Indonesia is known for its diverse traditional foods, including sagu lempeng, which is widely consumed across different social groups. However, poor hygiene during its preparation, packaging, and sale in traditional markets can serve as a medium for microbial contamination, posing potential health risks. In Ambon City, the capital of Maluku, no research had been conducted concerning the total plate count (TPC) analysis and identification of food-contaminating bacteria in sagu lempeng, which are crucial for ensuring its microbiological safety. Therefore, this study aimed to assess the microbiological quality of sagu lempeng according to Indonesian National Standards (INS 7388:2009) and to identify any presence of food-contaminating bacteria. This research employed a quantitative descriptive methodology with a true experimental laboratory approach. The samples used were sagu lempeng collected from three traditional markets in Ambon, Indonesia. The TPC analysis was conducted to estimate the number of bacterial colonies per gram of samples, while Gram staining and biochemical testing were carried out for macroscopic and microscopic bacterial identification. The results showed that the highest TPC was found in sagu lempeng from Waiheru Market at 8.1 × 10⁵ CFU/g, while the lowest was from Mardika Market at 5.95 × 10³ CFU/g. The identified bacteria included Klebsiella pneumoniae ssp. pneumoniae and Staphylococcus arlettae. Although bacterial contamination was detected, the TPC of sagu lempeng from all sampled markets remained under the maximum allowable limit set by Indonesian National Standards (1 × 10⁶ CFU/g). In conclusion, sagu lempeng sold in traditional markets around Ambon complies with microbiological safety standards and is considered safe for consumption.

Keywords

Contamination human and health hygiene sagu lempeng total plate count

Article Details

License

Copyright (c) 2025 Folia Medica Indonesiana

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

  • Folia Medica Indonesiana is a scientific peer-reviewed article which freely available to be accessed, downloaded, and used for research purposes. Folia Medica Indonesiana (p-ISSN: 2541-1012; e-ISSN: 2528-2018) is licensed under a Creative Commons Attribution 4.0 International License. Manuscripts submitted to Folia Medica Indonesiana are published under the terms of the Creative Commons License. The terms of the license are:

    Attribution ” You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.

    NonCommercial ” You may not use the material for commercial purposes.

    ShareAlike ” If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.

    No additional restrictions ” You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.

    You  are free to :

    Share ” copy and redistribute the material in any medium or format.

    Adapt ” remix, transform, and build upon the material.

How to Cite
Dilya Maghfirah Taher, Melda Yunita, Yuniasih Mulyani Jubeliene Taihuttu, & Siti Nur Azizah. (2025). Assessment and Identification of Bacteria in Sagu Lempeng Sold in Ambon City, Indonesia. Folia Medica Indonesiana, 61(1). Retrieved from https://e-journal.unair.ac.id/FMI/article/view/68647
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. Adnyana GABS, Gunam IBW, Anggreni AAMD (2016). Determining the optimal temperature and carbon source for the growth of isolate SBJ8 in biodesulfurization of dibenzothiophene. Jurnal Rekayasa dan Manajemen Agroindustri 4(4), pp 43–48. Available at: https://ojs.unud.ac.id/index.ph p/jtip/article/view/25644.
  2. Afiah ASN, Soesanty S, Nur A (2021). Potential for Escherichia coli bacterial contamination in culinary food at Bahari Berkesan Market, Ternate City. Science Education and Learning Journal 1(1). doi: 10.54339/scedule.v1i1.144.
  3. Al-Nasiry BSA-N (2020). Detection of bacterial contamination in filled and dried biscuit products of young children. Annals of Tropical Medicine and Public Health 23(16). doi: 10.36295/ASRO.2020.2 31602.
  4. Ambarwati A (2018). Celebrating Indonesia’s diversity through writing electronic books: non-textbook materials based on staple food diversity. Kongres Bahasa Indonesia XI, pp 1-14. Available at: https://repositori.kemdikbud.go.id/10399/1/dok umen_makalah_1540351523.pdf.
  5. Asy’ari A, Sofiati T, Wahab I, Sidin J (2020). Content test of Escherichia and Salmonella sp. bacteria on fish sago in Dehigila Village, Morotai Island Regency. Musamus Fisheries and Marine Journal, pp 148–164. doi: 10.35724/mfmj.v2i2.274 1.
  6. Botanri S, Prasetyo LB, Kartono AP, Syahbuddin H (2022). Spatial distribution and sago palm (Metroxylon spp.) potential at the Seram Island, Maluku. Journal of Science and Technology 3(1), 55–67. Available at: https://download.garuda.kemd ikbud.go.id/article.php?article=3209540&val=28257&title=Penyebaran Spasial dan Potensi Tanaman Sagu Metroxylon spp di Pulau Seram Maluku.
  7. Cakranegara JJS (2022). Diversity of staple foods in the history of food policy in Indonesia. Handep: Jurnal Sejarah dan Budaya 6(1), 17–40. doi: 10.33652/handep.v6i1.283.
  8. Candra IP, Singapurwa NMAS, Suariani L (2022). Traditional snack food processing in the Kusuma Dewi Group in Jembrana Regency, Bali. PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat 7(2), pp 324–331. doi: 10.33084/penga bdianmu.v7i2.2576.
  9. Cox NA, Richardson LJ, Cosby DE, Berrang ME, Wilson JL, Harrison MA (2017). A four‐quadrant sequential streak technique to evaluate C ampylobacter selective broths for suppressing background flora in broiler carcass rinses. Journal of Food Safety. doi: 10.1111/jfs.12311.
  10. Haurissa ER, Yunita M, Sulfiana S (2024). Total plate count analysis and food-contaminating bacterial identification of smoked tatihu (Thunnus albacares) sold in several traditional markets in Ambon, Indonesia.Folia Medica Indonesiana 60(3), pp 232–239. doi: 10.20473/fmi.v60i3.62231.
  11. Hayanti N, Purwanto R, W Kadir A (2014). Community preference for sago-based food (Metroxylon Sagu Rottb) as an alternative carbohydrate source in Luwu and North Luwu Districts, South Sulawesi. Jurnal Penelitian Sosial dan Ekonomi Kehutanan 11(1), pp 82–90. doi: 10.20886/jsek.2014.11.1.82-90.
  12. van Hoeven LR, Janssen MP, Roes KCB, Koffijberg H (2015). Aiming for a representative sample: Simulating random versus purposive strategies for hospital selection. BMC Medical Research Methodology 15(1), pp 90. doi: 10.1186/s12874-015-0089-8.
  13. Ihsan H, Prabawa IDGP, Harsono D, Nintasari N, Apriani R, Nurcahyo AB (2019). Testing of physical properties and microbial contamination of capsule shell made from starch sago rumbia (Metroxylon sagu Rottb) and carrageenan. Jurnal Riset Industri Hasil Hutan 11(1), pp 13. doi: 10.24111/jrihh.v11i1.4802.
  14. Indonesian Food and Drug Authority (2019). BPOM regulation No. 32 of 2019 concerning traditional food safety and quality requirements. Available at: https://peraturan.bpk.go.id/Details/285067/peraturan-bpom-no-32-tahun-2019.
  15. Jamilatun M, Safitri EN (2023). Analysis of total plate count (TPC) in pukis cakes sold in traditional markets. Ulil Albab : Jurnal Ilmiah Multidisiplin 2(4), 1443–1448. doi: 10.56799/jim.v2i4.1437.
  16. Latumahina Y, Timisela NR, Luhukay JM (2021). Marketing margin analysis of sago products (sago bioindustry case study) in Waraka Village, Central Maluku Regency. Agrilan : Jurnal Agribisnis Kepulauan 9(1), pp 32. doi: 10.30598/agrilan.v9i1.1019.
  17. Manaf FA, Achmadi UF (2020). Exploratory study of risk factors in traditional markets in 2018 (A study at Bantar Gebang Market, Bekasi City). Jurnal Nasional Kesehatan Lingkungan Global 1(2). doi: 10.7454/jnklg.v1i2.1030.
  18. Marsaoly M, Mahmud M (2020). Making sago lempeng with tuna fish bone flour (Thunnus albacores) substitution. Global Health Science 5(1), pp 28–33. doi: 10.33846/ghs5107.
  19. Ni’matuzahroh N, Fitriani N, Nuswantara EN, Affandi M, Prasongsuk S (2022). Isolation and characterization of schmutzdecke in slow sand filter for treating domestic wastewater. Journal of Ecological Engineering 23(11), pp 76–88. doi: 10.12911/22998993/153460.
  20. Pramardika D, Gansalangi F (2020). Analysis of the glycemic index and nutritional content of sago porn. Jurnal Ilmiah Sesebanua 4(2), pp 64–68. doi: 10.54484/jis.v4i2.362.
  21. Purba YSBS (2025). Analysis of hygiene and sanitation of snacks at Pagaruyung Petisah Tengah Culinary Medan Petisah Sub-district Medan City in 2024 (thesis). Universitas Sumatera Utara. Available at: https://repositori.usu.ac.id/handle/12 3456789/100058.
  22. Sari CDM, Syakbanah NL, Putri MSA, Aniriani GW (2023). Evaluation of hygiene and sanitation management at the Canteen Kiosk of Sma Negeri 1 Mantup. Jurnal Kesehatan Tambusai 4(4), 5701–5714. doi: 10.31004/jkt.v4i4.17763.
  23. Sarungallo ZL, Santoso B, Istalaksana P, Unenor YIM (2007). Evaluation the changes of water content, texture, and taste of Lempeng Sago Packaged in plastic during storage. Jurnal Agroteknologi 1(2), pp 102–111. Available at: https://www.researchgate.net/ publication/270703171_EVALUASI_PERUBAHAN_KADAR_AIR_TEKSTUR_DAN_RASA_SAGU_LEMPENG_DALAM_BERBAGAI_KEMASAN_PLASTIK_SELAMA_PENYIMPANAN_Evaluation_the_Changes_of_Water_Content_Texture_and_Taste_of_Lempeng_Sago_Packaged_in_Plast.
  24. Sermaf NJFH (2023). Sago marketing strategy in increasing market potential from the perspective of syariah business management. Amal: Jurnal Ekonomi Syariah 4(2). doi: 10.33477/eksy.v4i02 .4017.
  25. Siahaya TE, Sahureka M, Seite D (2021). Sago production analysis (Case study in Hatunuru Village, East Taniwel District, West Seram Regency). Makila: Jurnal Penelitian Kehutanan 15(1), 58–69. doi: 10.30598/makila.v15i1.3322.
  26. Suroto A, Suwandojo DPEH (2023). Bibliometric analysis of sago utilization in food processing. Jurnal Inovasi Penelitian 3(8), pp 7455–7466. doi: 10.47492/jip.v3i8.2481.
  27. Tivani I (2018). Total plate count testing on temu ireng jamu gendong in Tanjung Village, Brebes Regency. Parapemikir : Jurnal Ilmiah Farmasi 7(1), 215–218. doi: 10.30591/pjif.v7i1.751.
  28. Tuhumury JJ, Kotarumalos AF, Latuconsina N (2023). Community economic empowerment policy in Waeheru Village, Ambon City. Journal of Governance and Local Politics (JGLP) 5(1), 51–58. doi: 10.47650/jglp.v5i1.666.
  29. Wibowo F, Khasanah AU, Putra FIFS (2022). Analysis of the impact of the presence of modern markets on the marketing performance of traditional markets based on the perspective of traders and consumers in Wonogiri Regency. Benefit: Jurnal Manajemen dan Bisnis 7(1), 53–65. doi: 10.23917/benefit.v7i1.16057.
  30. Wiratna G, Rahmawati, Linda R (2019). Total microbial plate count in tea drinks in Pontianak City. Jurnal Protobiont 8(2). doi: 10.26418/protobiont.v8i2.33968.