IDENTIFICATION OF SALMONELLA, SHIGELLA AND E. COLI IN SIE BALU, PROCESSING FOOD OF MEAT IN ACEH
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Sie balu merupakan salah satu produk tradisional Aceh yang diolah dari bahan pangan asal hewan yaitu daging. Sie balu diproses dengan penambahan bumbu dan dikeringkan. Proses pengolahan yang lama dan pengeringan di bawah sinar matahari langsung dapat menyebabkan produk daging terkontaminasi mikroba. Penelitian ini bertujuan mengetahui keberadaan Salmonella, Shigella dan E. coli pada sie balu. Sie balu dibuat dari 5 kg daging sapi segar, dijemur hingga kering. Salmonella, Shigella dan E. coli diidentifikasi menggunakan uji bakteriologis dan biokimia. Data dianalisis secara deskriptif. Hasil penelitian menunjukkan sie balu terkontaminasi oleh Salmonella, Shigella dan E. coli. Disarankan pengolahan sie balu sebaiknya memperhatikan proses higiene dan sanitasi dalam setiap tahapan pengolahan dan metode pengeringan sie balu menggunakan peralatan yang tertutup.
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