Uji Angka Kapang Khamir Dan Identifikasi Aspergillus sp. Pada Jagung Bakar Di Kawasan Wisata Pantai Sanur

Damayanti, Sri and Jirna, I Nyoman and Oka Suyasa, Ida Bagus (2020) Uji Angka Kapang Khamir Dan Identifikasi Aspergillus sp. Pada Jagung Bakar Di Kawasan Wisata Pantai Sanur. Diploma thesis, Jurusan Analis Kesehatan.

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Abstract

THE NUMBER OF MOLD YEAST AND IDENTIFICATION OF Aspergillus sp. ON ROASTED CORN IN THE SANUR COASTAL TOURISM AREA ABSTRACT The background of this research is roasted corn is a food made from sweet corn that is roasted on hot coals and is popular with the public. Roasted corn can be reduced in quality if there were mold, yeast, and the presence of Aspergillus sp. The purpose of this study is to determine the number of mold yeast and identify Aspergillus sp. on roasted corn sold in the Sanur coastal tourism area. This study was descriptive by using proportional random sampling technique. The method used is roasted corn samples were cultured on SDA media, the growing colonies were calculated to determine the value of the number mold and yeast. The result obtained from this study, the number mold and yeast, there were 10 samples of roasted corn that exceeded standard (77%), and 3 samples of roasted corn in normal range (23%), 2 samples of roasted corn showed positive Aspergillus sp. and 11 samples of roasted corn negative Aspergillus sp. The conclusion from this study, based on the high number of mold yeast and the growth of Aspergillus sp. on roasted corn, traders are expected to maintain the sanitation of the environment where they sell because it can affect the growth of fungus in corn. Keyword : Roasted corn, the number of mold yeast, Aspergillus sp.

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Jagung bakar, Angka Kapang Khamir, Aspergillus sp.
Subjects: Q Science > QH Natural history
Divisions: Jurusan Analis Kesehatan > Prodi D3
Depositing User: mrs Sri Damayanti Ni Kadek
Date Deposited: 04 Aug 2020 04:58
Last Modified: 04 Aug 2020 04:58
URI: http://repository.poltekkes-denpasar.ac.id/id/eprint/5442

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