HERFINA MUBAROKAH, SEPTI (2014) DETEKSI SALMONELLA sp PADA TELUR YANG DISIMPAN PADA SUHU YANG BERBEDA DAN SUMBANGSIHNYA PADA MATERI MONERA DI KELAS X SMA/MA. Undergraduate Thesis thesis, UIN Raden Fatah Palembang.
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Abstract
Eggs are one of the most complete food ingredients, besides that, these food ingredients are also versatile because they can be used for various purposes. In general, eggs contain the main components consisting of water, protein, fat, carbohydrates, vitamins and minerals. Given from microbiological aspects, food products do not contain pathogenic microbes, which are microbes that can cause interference with humans who consume them. One of the pathogenic bacteria that is often found in broiler eggs is Salmonella sp. Salmonella sp is one of the bacteria that is made a lot of poisoning. This study aims to determine the level of fir Salmonella sp, on broiler eggs taken from petrenakan on Jl. Solok Kemas RT 25 RW 07 Kelurahan Tanah Mas Kecamatan Talang Kelapa Kabupaten Banyuasin Palembang In the first stage, the process of taking and preparing samples is used to detect Salmonella sp, on eggs taken from the farm. Then the eggs used as sample material for 12 days at different temperatures, namely room temperature 20°C, and refrigerator temperature 8°C (Refrigerator door, Frezeer). The results showed that of the 12 samples of race chicken eggs that were not the same as Salmonella sp. This result shows the quality of broiler eggs that are dredged on Jl. Solok Kemas RT 25 RW 07 Kelurahan Tanah Mas Kecamatan Talang Kelapa Kabupaten Banyuasin Palembang, has met the standards
| Item Type: | Thesis (Undergraduate Thesis) |
|---|---|
| Subjects: | ?? L1 ?? |
| Divisions: | Fakultas Ilmu Tarbiyah dan Keguruan > 84205 - Pendidikan Biologi |
| Depositing User: | UPT Perpustakaan Pusat |
| Date Deposited: | 27 Sep 2021 04:35 |
| Last Modified: | 27 Sep 2021 04:35 |
| URI: | http://repository.radenfatah.ac.id/id/eprint/12042 |
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