Isolasi dan Identifikasi Bakteri Clostridium Botulinum pada Minyak Jelantah

  • Asti Hanipah Universitas Islam Negeri Sumatera Utara
  • Kartika Manalu Universitas Islam Negeri Sumatera Utara
  • Rizki Amelia Nasution Universitas Islam Negeri Sumatera Utara

Abstract

The aims of this study were to determine whether Clostridium botulinum bacteria were present in used cooking oil, and to look at the characteristics of Clostridium botulinum bacteria in used cooking oil. In this study, isolation of bacteria from used cooking oil using blood agar media, identification of bacteria using gram staining and biochemical tests such as gelatin test, triple sugar iron agar (TSIA) test, simon citrate test, and motility test were carried out. The results of the study obtained 2 out of 3 samples containing Clostridium botulinum bacteria. These bacteria are more common in used cooking oil, which has a more blackish brown color, lots of crumbs left over from food, and temperatures around 30-55℃. In conclusion, there is Clostridium botulinum bacteria found in used cooking oil. Clostridium botulinum colonies are grey, alpha hemolytic, circular to irregular in shape with scalloped edges or rhizoids, and flat to raised surfaces.

 Keywords: Clostridium botulinum, Isolation, Identification, Cooking Oil

References

Anwar, E., N. 2020. “Pemeriksaan Bilangan Peroksida pada Minyak Goreng yang Sudah Dipakai Beberapa Kali oleh Penjual Gorengan di Simpang Empat Pagar Dewa Kota Bengkulu.” Jurnal Ilmiah Pharmacy 7(1): 45–58.

Badan Standardisasi Nasional. 2016. Minyak goreng SNI 3741:2013. http://lib. kemenperin.go.id/neo/detail.p hp?id=231088

Bergey’s Manual of Systematic Bacteriology. 2009. Edisi II Volume III.

Boing, A., Dase, H., Dede, R.A., Eko, H.P., Elvira, S., Feri, K., Nur, W., & Purwiyatno, H. 2019. Landasan Teknik Pangan. Bogor: IPB Press.

Derman, Yagğur, Miia Lindström, Katja Selby, and Hannu Korkeala. 2011. “Growth of Group II Clostridium Botulinum Strains at Extreme Temperatures.” Journal of food protection 74(11): 1797–1804.

Fatma, F., Indah, N., Umar, H.A.H., Mila, S., Seri, A.M., Niken, B.A., Nila, P.S., dan Ichsan. 2021. Sanitasi Makanan dan Minuman. Medan: yayasan kita menulis.

Gabriela, I. 2018. 100+ MPASI Hits Instagram Pilihan Mommy. Jakarta Selatan: Visimedia Pustaka.

Kurniasih, E. 2020. Merancang Energi Masa Depan Dengan Biodiesel. Yogyakarta: ANDI.

Leboffe, Michael, J., dan Burton, E.P. 2011. A Photographic Atlas for the Microbiology Laboratory. Amerika: Morton Publishing.

Murwani, S., Dahliatul, Q., dan Indah, A.A. 2017. Penyakit Bakterial pada Ternak Hewan Besar dan Unggas. Malang: UB Press.

Setiarto, H.B., dan Marni. 2021. Pengantar Kuliah Mikrobiologi Klinis. Jawa Barat: Guepedia.

Susilawaty, Andi, Hasbi, I., & Ugi, N, T. 2017. “Pemanfaatan Minyak Jelantah dengan Tambahan Ekstrak Daun Cengkeh (Zyzygium Aromaticum) sebagai Sabun Antiseptik dalam Menurukan Jumlah Kuman pada Telapak Tangan.” HIGIENE: Jurnal Kesehatan Lingkungan 3(1): 15–21.

Toelle, Neliyani, N., & Rumlaklak, Y, Y. 2015. “Karakteristik Bakteri yang di Isolasi dari Darah Rusa Timor (Cervus Timorensis) di Kota Kupang.” Jurnal Kajian Veteriner 3(1): 71–75.
Published
2023-05-16
Abstract viewed = 485 times
PDF downloaded = 684 times