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Jurnal

IDENTIFIKASI Salmonella sp. PADA IKAN ASAP DI PASAR TRADISIONAL KOTA KENDARI

BioWallacea : Jurnal Penelitian Biologi (Journal of Biological Research) · Vol. 3 No. 2 (2017)

DOI
10.33772/biowallacea.v3i2.3234
ISSN
2685-6360, 2355-6404
Published
2017-12-09
Publisher
University of Halu Oleo
Language
eng

Abstract

ABSTRAKIkan merupakan salah satu bahan makanan mengandung asam amino esensial yang diperlukan oleh tubuh. Nilai biologisnya mencapai 90% dengan jaringan pengikat sedikit hingga mudah dicerna. Salmonella sp. adalah bakteri batang gram negatif tidak berspora. Pengasapan salah satu cara pengolahan bahan makanan, memberi aroma atau proses pengawetan makanan terutama daging dan ikan. Proses pengasapan pada ikan adalaah proses penggaraman, pengeringan, pemanasan dan pengasapan. Tujuan dari penelitian ini adalah untuk mengidentifikasi Salmonella sp. Pada ikan asap yang Beredar di Pasar tradisional Kota Kendari dengan jenis penelitian deskriptif. Sampel berjumlah 1 gram yang diambil secara Acidental Sampling. Berdasarkan hasil penelitian yang telah dilaksanakan di Laboratorium Mikrobiologi Akademi Analis Kesehatan Kendari dapat disimpulkan bahwa ikan asap yang dijual di Pasar tradisional kota kendari terdapat Salmonella sp. Kata kunci: Ikan asap, Salmonella sp. ABSTRACTFish is one food contains essential amino acids needed by the body.Biological value reached 90% with little connective tissue to be easily digested. Salmonella sp is a gram negative rod bacteria not berspora. Curing one way of food processing, giving aroma or food preservation process, especially meat and fish. The process of curing the fish is the process of salting, dryng, heating and curing. The purpose of this study was to identify Salmonella sp. in smoked fish in the market kendari traditional town with descriptive research. 1 gram sample was taken by Acidental Sampling. Based on the research that has been conducted in the laboratory mikrobiologi academy kendari health analysts concluded that the smoked fish sold traditional market town kendari contained Salmonella sp. Keywords: smoked fish, Salmonella sp.

Collaboration network of the authors

12 authors · 19 co-authorship links

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Institut Agama Islam Negeri Kendari
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Sernita SernitaAffiliation unknown2
Abdul HalimInstitut Agama Islam Negeri Kendari1
Dewi AtikahInstitut Agama Islam Negeri Kendari1
Sucitra Juliana EmsilInstitut Agama Islam Negeri Kendari1
Waode NurcahyanaAffiliation unknown1
Firdayanti FirdayantiAffiliation unknown1
Angriani FusvitaAffiliation unknown1
Bobi AnggriawanAffiliation unknown1
Andri Lina SumarniAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/wallacea/oai, first harvested 31 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">IDENTIFIKASI Salmonella sp. PADA IKAN ASAP DI PASAR TRADISIONAL KOTA KENDARI</dc:title>
	<dc:creator>Susanti, Susanti</dc:creator>
	<dc:creator>Fusvita, Anggriani</dc:creator>
	<dc:creator>janhar, irin aprilin</dc:creator>
	<dc:description xml:lang="en-US">ABSTRAKIkan merupakan salah satu bahan makanan mengandung asam amino esensial yang diperlukan oleh tubuh. Nilai biologisnya mencapai 90% dengan jaringan pengikat sedikit hingga mudah dicerna. Salmonella sp. adalah bakteri batang gram negatif tidak berspora. Pengasapan salah satu cara pengolahan bahan makanan, memberi aroma atau proses pengawetan makanan terutama daging dan ikan. Proses pengasapan pada ikan adalaah proses penggaraman, pengeringan, pemanasan dan pengasapan. Tujuan dari penelitian ini adalah untuk mengidentifikasi Salmonella sp. Pada ikan asap yang Beredar di Pasar tradisional Kota Kendari dengan  jenis penelitian deskriptif. Sampel berjumlah 1 gram yang diambil secara Acidental Sampling. Berdasarkan hasil penelitian yang telah dilaksanakan di Laboratorium Mikrobiologi Akademi Analis Kesehatan Kendari dapat disimpulkan bahwa ikan asap yang dijual di Pasar  tradisional kota kendari terdapat Salmonella sp. Kata kunci : Ikan asap , Salmonella sp. ABSTRACTFish is one food contains essential amino acids needed by the body.Biological value reached 90% with little connective tissue to be easily digested. Salmonella sp is a gram negative rod bacteria not berspora. Curing one way of food processing, giving aroma or food preservation process, especially meat and fish. The process of curing the fish is the process of salting, dryng, heating and curing. The purpose of this study was to identify Salmonella sp. in smoked fish in the market kendari traditional town with descriptive research. 1 gram sample was taken by Acidental Sampling. Based on the research that has been conducted in the laboratory mikrobiologi academy kendari health analysts concluded that the smoked fish sold traditional market town kendari contained Salmonella sp. Keywords : smoked fish, Salmonella sp.</dc:description>
	<dc:publisher xml:lang="en-US">University of Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2017-12-09</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/wallacea/article/view/3234</dc:identifier>
	<dc:identifier>10.33772/biowallacea.v3i2.3234</dc:identifier>
	<dc:source xml:lang="en-US">BioWallacea : Jurnal Penelitian Biologi (Journal of Biological Research); Vol 3, No 2 (2016): Biodiversity in Wallacea</dc:source>
	<dc:source>2685-6360</dc:source>
	<dc:source>2355-6404</dc:source>
	<dc:source>10.33772/biowallacea.v3i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/wallacea/article/view/3234/2455</dc:relation>
	<dc:relation>https://ojs.uho.ac.id/index.php/wallacea/article/downloadSuppFile/3234/159</dc:relation>
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