The Identification of Salmonella SP on Food Preparations (Seasoning and Rakik Chips) in Padang City

Abstract

The research aims to evaluate if the findings of microbiological testing on seasoning samples and rakik chips in Padang City comply with the provisions of SNI 01-4473-1998. Salmnolla sp. identification test in food utilizing the scratch method and a loop needle. The work procedure begins with (a) the sterilization of tools and materials. Glassware such as petri dishes, Erlenmeyer flasks, beakers, measuring cups, and test tubes are wrapped in paper before being sterilized in an oven at 180°C for 2 hours. Non-heat resistant instruments are sanitized with 70% alcohol, whereas metal tools, such as needles, are sterilized by burning them until they become red. (b) Media Creation includes RVS Media, MKTTn Media, BPLS Media, XLD Media, and BPW Creation. The next steps involve sample testing (preparation), sample homogenization, enrichment, isolation and inoculation, and confirmation. Confirmation tests are performed using traditional biochemical testing, as follows: (a) A microscopic examination. (b)Ui IMViC, serological test, and biochemical test using API 20E or RapID ONE kit or kit. Other relevant identification is carried out in accordance with the instructions in the kit. Microbiological testing on seasoning samples and rakik chips with Salmonella sp identification yielded negative results/25 g. The test results obtained using the test settings met the requirements outlined in SNI 01-4473-1998..