Kholifah, Nadya and Rusminingsih, SKM.,M.Si, Ni Ketut and Sali, SKM., M.Si, I Wayan (2020) LITERATURE REVIEW: HUBUNGAN WAKTU PENYIMPANAN DENGAN RASA DAN TINGKAT CEMARAN BAKTERI COLIFORM PADA MAKANAN TRADISIONAL LAWAR BALI. Diploma thesis, Poltekkes Kemenkes Denpasar.
|
Text (Halaman Depan)
Bagian awal.pdf Download (882kB) | Preview |
|
|
Text (BAB I)
BAB I.pdf Download (260kB) | Preview |
|
Text (BAB II)
BAB II.pdf Restricted to Repository staff only Download (410kB) | Request a copy |
||
Text (BAB III)
BAB III.pdf Restricted to Repository staff only Download (343kB) | Request a copy |
||
Text (BAB IV)
BAB IV.pdf Restricted to Repository staff only Download (472kB) | Request a copy |
||
Text (BAB V)
BAB V.pdf Restricted to Repository staff only Download (149kB) | Request a copy |
||
|
Text (DAFTAR PUSTAKA)
DAFTAR PUSTAKA.pdf Download (367kB) | Preview |
|
Text (LAMPIRAN)
Lampiran.pdf Restricted to Repository staff only Download (787kB) | Request a copy |
||
Text (Pernyatan Publikasi Ilmiah)
Pernyataan persetujuan publikasi nadya kholifah.pdf Restricted to Repository staff only Download (218kB) | Request a copy |
Abstract
LITERATURE REVIEW: RELATIONSHIP TIME STORAGE WITH THE FLAVOR AND LEVEL OF BACTERIA COLIFORM IN TRADITIONAL FOOD LAWAR BALI ABSTRACT Traditional foods generally have weaknesses in terms of safety against biological or microbiological, chemical or physical hazards. This research aims to analyze a scientific paper related to the taste and level of bacterial contamination in traditional food Lawar Bali. The study uses a literature review method which means analysis of criticism of research that analyzes the relationship of storage time with the flavor and levels of the bacteria coliform in traditional food lawar Bali. Testing using the TPC, MPN, and PCR methods are carried out in the food samples. The result is there is a connection between storage time and the flavor and levels of the Coliform bacteria in traditional food Lawar Bali. The conclusion of this study is at times 0, 2 and 4 hours have been ensured that bacteria that develop do not exceed the red Lawar. As many 90% of the respondents like newly-held Lawar and 10% No, while for the Lawar that has been stored in 2 hours as much 65% of respondents did not like it and 35% liked, and at the time save 4 hours as much 85% of respondents disliked and 15% of respondents still like Lawar Bali. Keywords: Coliform, MPN, Lawar Bali
Item Type: | Thesis (Diploma) |
---|---|
Uncontrolled Keywords: | Coliform, MPN, Lawar Bali |
Subjects: | Z Bibliography. Library Science. Information Resources > Z665 Library Science. Information Science |
Divisions: | Jurusan Kesehatan Lingkungan > Prodi D4 |
Depositing User: | Nadya Kholifah |
Date Deposited: | 16 Jun 2020 06:12 |
Last Modified: | 16 Jun 2020 06:12 |
URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/3985 |
Actions (login required)
View Item |