DOI: https://doi.org/10.14710/jnc.v12i4.41171

PAPARAN MIKROBA PADA BUBUR BAYI SEHAT DI KOTA SEMARANG

Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Indonesia

Received: 23 Sep 2023; Published: 1 Dec 2023.

Citation Format:
Abstract
ABSTRACT

Background: Healthy Baby Porridge is a term usually used for ready-to-eat complementary food products sold on the roadside. These products were great in demand and were chosen by consumers for cheap and practical reasons. However, the safety of these products was not recognized yet.

Objectives: This study aimed to determine the total microbial value of Healthy Baby Porridges based on storage condition and to detect Escherichia coli and Salmonella bacteria.

Methods: This study was quantitative descriptive research. The samples tested consisted of porridges and steamed rice. The total microbial value was assessed by using Total Plate Count (TPC), and the presences of Escherichia coli and Salmonella were identified. The TPC was performed for three conditions: (1) soon after samples were purchased at room temperature (26.5 - 27 °C), and after stored for six hours: (2) at room temperature, and (3) in the refrigerator (5°C). Escherichia coli and Salmonella was identified immediately after samples were purchased.

Results: The TPC value soon after purchase ranged from 1.7 x 102 to 2.7 x 104. After six hours stored, it was between 1.4 x 103 to 1.9 x 107 at room temperature and between 4.8 x 102 to 1.3 x 106 in the refrigerator. The samples contained no Escherichia coli and Salmonella.

Conclusion: The total microbial value of Healthy Baby Porridges had already exceeded the maximum limit of 1 x 102 soon after purchase and increased with storage time, especially at room temperature. Escherichia coli and Salmonella were not found. Consuming products with total microbial value above the threshold can potentially pose a health risk.

 

Keywords: Healthy Baby Porridges; complementary food; Total Plate Count; Salmonella; Escherichia coli


ABSTRAK

Latar belakang: Bubur Bayi Sehat merupakan istilah yang biasa digunakan untuk produk Makanan Pendamping ASI siap santap yang dijual oleh pedagang kaki lima di pinggir jalan.  Bubur Bayi Sehat diminati karena alasan praktis dan murah. Akan tetapi, belum diketahui bagaimana keamanan pangan produk tersebut dari cemaran mikrobiologis. 

Tujuan: Penelitian ini bertujuan untuk menganalisis total mikroba Bubur Bayi Sehat pada beberapa kondisi penyimpanan, serta mengetahui keberadaan bakteri Escherichia coli dan Salmonella.

Metode: Penelitian ini merupakan penelitian deskriptif kuantitatif. Sampel yang diuji berupa bubur dan nasi tim. Total mikroba diukur dengan metode Angka Lempeng Total (ALT), dan keberadaan Escherichia coli dan Salmonella diidentifikasi. Uji ALT dilakukan pada tiga kondisi yaitu (1) saat awal produk dibeli pada suhu ruang 26,5 – 27 °C, dan setelah produk disimpan enam jam: (2) di suhu ruang dan (3) di kulkas suhu 5°C. Identifikasi Escherichia coli dan Salmonella dilakukan segera setelah pembelian.

Hasil: Nilai ALT saat awal produk dibeli berkisar antara 1,7 x 102 – 2,7 x 104. Setelah enam jam disimpan, nilainya berkisar antara 1,4 x 103 – 1,9 x 107 pada suhu ruang, dan antara 4,8 x 102 – 1,3 x 106 di kulkas. Sampel negatif mengandung Escherichia coli dan Salmonella.

Simpulan: Nilai ALT mikroba pada Bubur Bayi Sehat sejak awal sudah melebihi batas maksimum 1 x 102 dan meningkat seiring lama penyimpanan, terutama pada suhu ruang. Escherichia coli dan Salmonella tidak ditemukan. Mengonsumsi produk dengan total mikroba di atas ambang batas dapat berpotensi menimbulkan risiko kesehatan.

Kata Kunci: Bubur Bayi Sehat; MPASI; Angka Lempeng Total mikroba, Salmonella; Escherichia coli


 

Fulltext View|Download
Keywords: Bubur Bayi Sehat; MPASI; Angka Lempeng Total mikroba, Salmonella; Escherichia coli

Article Metrics:

Article Info
Section: Articles
Language : ID
Recent articles
DIET RENDAH PROTEIN TERHADAP STATUS KESEHATAN PASIEN PENYAKIT GINJAL KRONIS (PGK): KAJIAN PUSTAKA INSTRUMEN SOSIO-EKOLOGI TERVALIDASI DAN RELIABEL DALAM MENGUKUR PERILAKU MAKAN REMAJA URBAN PROGRAM INOVASI ABANG MESI MENINGKATKAN CAPAIAN KEBERHASILAN PEMBERIAN ASI EKSKLUSIF PADA IBU MENYUSUI DI WILAYAH UPTD PUSKESMAS MARGA JAYA KOTA BEKASI TAHUN 2022 More recent articles
  1. Sasube LM, Luntungan AH. Asupan gizi pada 1000 hari pertama kehidupan. J Ilmu dan Teknol Pangan. 2017; 5(2): 1–5
  2. Kementerian Kesehatan Republik Indonesia. Buku saku hasil studi Survei Status Gizi Indonesia (SSGI) tingkat nasional, provinsi, dan kabupaten/ kota tahun 2021. Jakarta: Kementerian Kesehatan Republik Indonesia; 2021. 21 p
  3. Stewart CP, Iannotti L, Dewey KG, Michaelsen KF, Onyango AW. Contextualising complementary feeding in a broader framework for stunting prevention. Matern Child Nutr. 2013; 9(S2): 27–45. https://doi.org/10.1111/mcn.12088
  4. Gizaw Z, Woldu W, Bitew BD. Child feeding practices and diarrheal disease among children less than two years of age of the nomadic people in Hadaleala District, Afar Region, Northeast Ethiopia. Int Breastfeed J. 2017; 12(1): 1–10. https://doi.org/10.1186/s13006-017-0115-z
  5. Rahman MJ, Nizame FA, Nuruzzaman M, Akand F, Islam MA, Parvez SM, et al. Toward a scalable and sustainable intervention for complementary food safety. Food Nutr Bull. 2016 Jun; 37(2): 186–201. https://doi.org/10.1177/0379572116631641
  6. Prasetyo R, Siagian TH. Determinan penyakit berbasis lingkungan pada anak balita di Indonesia. J Kependud Indones. 2017 Des; 12: 93–104
  7. George CM, Perin J, Neiswender de Calani KJ, Norman WR, Perry H, Davis TP Jr, et al. Risk factors for diarrhea in children under five years of age residing in peri-urban communities in Cochabamba, Bolivia. Am J Trop Med Hyg. 2014 Dec; 91(6):1190-6. https://doi.org/10.4269/ajtmh.14-0057
  8. Takanashi K, Chonan Y, Quyen DT, Khan NC, Poudel KC, Jimba M. Survey of food-hygiene practices at home and childhood diarrhoea in Hanoi, Viet Nam. J Health Popul Nutr. 2009 Oct; 27(5): 602–11. https://doi.org/10.3329/jhpn.v27i5.3636
  9. Taulo S, Wetlesen A, Abrahamsen RK, Narvhus JA, Mkakosya R. Quantification and variability of Escherichia coli and Staphylococcus aureus cross-contamination during serving and consumption of cooked thick porridge in Lungwena rural households, Malawi. Food Control. 2009; 20(12): 1158–66. https://doi.org/10.1016/j.foodcont.2009.03.009
  10. Carrasco E, Morales-Rueda A, García-Gimeno RM. Cross-contamination and recontamination by Salmonella in foods: A review. Food Res Int. 2012; 45(2): 545–56. https://doi.org/10.1016/j.foodres.2011.11.004
  11. Vitiana DN, Martini, Hestiningsih R. Gambaran kejadian diare balita 6-24 bulan dan kontaminasi bakteri Escherichia coli pada penyajian MPASI lokal di Kelurahan Tandang, Semarang. J Kesehat Masy. 2017; 5(4):307–15. . https://doi.org/10.14710/jkm.v5i4.18368
  12. Dhafin AA. Analisis cemaran bakteri Escherichia coli pada bubur bayi home industry di Kota Malang dengan Metode TPC dan MPN. Skripsi. Malang: UIN Maulana Malik Ibrahim; 2017
  13. Anggraeni EM, Herawati DMD, Rusmil VK, Hafsah T. Perbedaan status gizi bayi usia 6-9 bulan yang diberi MPASI buatan pabrik dan rumah. J Gizi Klin Indones. 2020; 16(3): 106-13. https://doi.org/10.22146/ijcn.43358
  14. Odeyemi OA. Public health implications of microbial food safety and foodborne diseases in developing countries. Food Nutr Res. 2016; 60(1): 29819. https://doi.org/10.3402/fnr.v60.29819
  15. Islam MA, Ahmed T, Faruque AS, Rahman S, Das SK, Ahmed D, et al. Microbiological quality of complementary foods and its association with diarrhoeal morbidity and nutritional status of Bangladeshi children. Eur J Clin Nutr. 2012; 66(11): 1242–6. https://doi.org/10.1038/ejcn.2012.94
  16. Andrade AA, Paiva AD, Machado ABF. Microbiology of street food: understanding risks to improve safety. J Appl Microbiol. 2023; 134(8): 1-11. https://doi.org/10.1093/jambio/lxad167
  17. Yusmiyati, Sari PD, Elvizahro L, Sulistyo OH, Rosyida L. Waiting time, temperature, storage conditions, and total plate count of inpatients food at Universitas Gadjah Mada Academic Hospital. Acad Hosp J. 2019; 2(1): 19–26
  18. Muyanja C, Nayiga L, Brenda N, Nasinyama G. Practices, knowledge and risk factors of street food vendors in Uganda. Food Control. 2011; 22 (10):1551–8. https://doi.org/10.1016/j.foodcont.2011.01.016
  19. Rane S. Street vended food in developing world: hazard analyses. Indian J Microbiol. 2011; 51(1): 100–6. https://doi.org/10.1007/s12088-011-0154-x
  20. Jamilatun M. Analisis cemaran mikroba angka lempeng total ( ALT ) pada kue jajanan pasar. J Ilm Multidisiplin. 2022; 1(5): 1243–8
  21. Allan M, Atuhaire C, Nathan M, Ejobi F, Cumber SN. Bacterial contamination of Ugandan paper currency notes possessed by food vendors around mulago hospital complex, Uganda. Pan Afr Med J. 2018; 31: 143. https://doi.org/10.11604/pamj.2018.31.143.16738
  22. Nethathe B, Matsheketsheke PA, Mashau ME, Ramashia SE. Microbial safety of ready-to-eat food sold by retailers in Thohoyandou, Limpopo province, South Africa. Cogent Food Agric. 2023; 9(1): 1-13. https://doi.org/10.1080/23311932.2023.2185965
  23. Putri AM, Kurnia P. Identifikasi keberadaan bakteri Coliform dan total mikroba dalam Es Dung-Dung di sekitar kampus Universitas Muhammadiyah Surakarta. Media Gizi Indones. 2018; 13(1): 41-8. https://doi.org/10.20473/mgi.v13i1.41-48
  24. Yunita A, Wulandari I, Fridintya A. Gambaran waktu tunggu, suhu, dan total bakteri makanan cair di RSUP Dr. Kariadi Semarang. Medica Hosp J Clin Med. 2014; 2(2):110–4. https://doi.org/10.36408/mhjcm.v2i2.102
  25. Nardin N, Hajar S. Gambaran mikroba patogen pada gorengan yang dijual di sekitar Jalan Abdul Kadir Kota Makassar. J Media Laboran. 2020; 10(2): 1–5
  26. Food Standards Australia New Zealand. Safe food Australia: a guide to the food safety standards. 4th Edition. Canberra: FSANZ; 2023. 193-200 p
  27. Abrar M. Pengembangan model untuk memprediksi pengaruh suhu penyimpanan terhadap laju pertumbuhan bakteri pada susu segar. J Med Vet. 2013; 7(2): 109–12. https://doi.org/10.21157/j.med.vet..v7i2.2945
  28. Nurhayati E, Salim M, Syari JP, Irine R. Cemaran mikroba pada suhu dingin dalam kulkas rumah tangga. J Vokasi Kesehat. 2022; 8(1): 59–63. https://doi.org/10.30602/jvk.v8i1.1176
  29. Zokou R, Mouafo HT, Klang JM, Simo NB, Mouokeu RS, Womeni HM. Microbiological quality of Egusi pudding, a traditional cake of cucurbitaceae sold in the City of Yaoundé, Cameroon. J Food Qual. 2022; 2022: 4236921. https://doi.org/10.1155/2022/4236921
  30. Lestari LA, Harmayani E, Utami T, Sari PM, Nurviani S. Dasar-dasar mikrobiologi makanan di bidang gizi dan kesehatan. Yogyakarta: Gajah Mada University Press; 2018. 15-16 p
  31. Dewanti R, Hariyadi. Mikrobiologi keamanan pangan. Bogor: IPB Press; 2021. 97 p
  32. USDA Food Safety and Inspection Service. Slow Cooker and Food Safety. 2013. Available from: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/slow-cookers-and-food-safety

Last update:

No citation recorded.

Last update:

No citation recorded.