Second International Conference on Cullinary, Fashion, Beauty, and Tourism (ICCFBT) 2019
Faculty of Tourism and Hospitality, Universitas Negeri Padang, September 9th – 10th 2019
Sari Mustika1, Ranggi Rahimul Insan1, Anni Faridah1
1 Jurusan Ilmu Kesejahteraan Keluarga, Fakultas Pariwisata dan Perhotelan, Universitas Negeri Padang
Padang, 25132, Indonesia Email : sari.mustika@fpp.unp.ac.id
Abstract
Soybean is a food that has many benefits. One of the benefits is as an ingredient in making soy milk drinks. This drink is made with finely ground soybeans, added with water and filtered, which then produces a white liquid that resembles milk. But if the manufacturing process is not good and clean, it can be contaminated by several pathogenic bacteria such as; Escherichia coli, Salmonella sp., Staphylococcus aureus, and Bacillus cereus. The existence of these pathogenic bacteria to food products can cause various diseases in people who consume these products. Therefore the safety of a food product consumed can be determined from the amount of pathogenic bacteria contained in a food product. Based on this, this study aims to analyze and find out the contamination of pathogenic bacteria Escherichia coli, Salmonella sp., Which is found in soy milk snacks in Padang City. This research is a type of descriptive research using a qualitative approach in the form of observation, interviews and laboratory tests. Samples were taken by purposive sampling method, as many as 9 samples in several markets in Padang City. The results showed that the samples tested positive for Escherichia coli, Salmonella sp., and had a higher value than the maximum threshold required in SNI.
Keywords: Escherichia coli, Salmonella sp, Soybean Milk