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| dc.description.abstract | Tujuan penelitian ini yaitu untuk menganalisa jumlah total mikrobia, Bacillus cereus dan
Staphilococcus aureus pada proses produksi tahu GAMA Yogyakarta. Metode yang digunakan
dalam penelitian ini yaitu dengan menganalisis jumlah total mikrobia, Bacillus cereus, dan
Staphylococcus aureus pada tiap tahapan proses pembuatan tahu yaitu dari mulai bahan kedelai
mentah, air, bubur kedelai, bubur masak, sari kedelai, kecutan, dan gumpalan tahu. Hasil analisis
terhadap jumlah total mikrobia pada tiap tahapan proses pembuatan tahu secara berturut-turut
pada sampel kedelai, air, bubur kedelai, bubur masak, sari kedelai, kecutan, dan gumpalan tahu
yaitu: 2x103 CFU/ml; 5x102 CFU/ml; 1,4x105 CFU/ml; 5,5x103 CFU/ml; 1,5x104 CFU/ml; 6,0x102
CFU/ml; dan 1,3x104 CFU/ml. Sedangkan jumlah Bacillus cereus berturut-turut yaitu: < 102
CFU/ml; < 102 CFU/ml; 3,9x102 CFU/ml; 9,1x102 CFU/ml; 3,4x102 CFU/ml; 3,3x102 CFU/ml;
dan 3,9x102 CFU/ml. Hasil analisis terhadap jumlah Staphylococcus aureus pada tiap tahapan
proses pembuatan tahu berturut-turut yaitu: 103 CFU/ml; 2x102 CFU/ml; 9,8x104 CFU/ml; 4,0x102
CFU/ml; 4,8x104 CFU/ml; 7,0x102 CFU/ml; dan 2,2x103 CFU/ml. | in_ID |
