Uji Cemaran dan Identifikasi Bakteri Staphylococcus aureus pada Bumbu Giling di Pasar Tradisional Kota Samarinda
DOI:
https://doi.org/10.55123/sehatmas.v5i3.8720Keywords:
Total Plate Count, Bacteria, Ground Spice Paste, S. Aureus Contamination, Traditional MarketAbstract
Ground spice paste is a widely consumed food product sold in traditional markets with varying environmental conditions. Differences between wet and dry stalls may affect environmental sanitation and the microbiological safety of the product, including contamination by Staphylococcus aureus. This study aimed to determine the Total Plate Count (TPC) and identify S. aureus in cooked ground spice pastes sold in traditional markets in Samarinda City. A descriptive observational study was conducted using 12 samples consisting of rendang, soup, and rawon spice pastes collected from wet and dry stalls. TPC was determined using the pour plate method on Plate Count Agar (PCA), while S. aureus was identified using Mannitol Salt Agar (MSA) followed by biochemical tests. Environmental sanitation conditions were assessed through direct observation, and the data were analyzed descriptively. The results showed that all samples met acceptable organoleptic criteria; however, several samples exceeded the maximum TPC limit established by SNI 7388:2009 and were contaminated with S. aureus. Samples exceeding the maximum TPC limit were more frequent in wet stalls (83.3%) than in dry stalls (66.7%), with the highest count found in rendang spice paste. Meanwhile, S. aureus was detected more frequently in wet stalls (50.0%) than in dry stalls (33.3%). The higher descriptive proportions of microbiological contamination in wet stalls coincided with poorer sanitation conditions, including standing water, high humidity, and open storage. These findings indicate that cooked ground spice pastes sold in traditional markets are susceptible to microbiological contamination, particularly in stalls with inadequate sanitation.
Downloads
References
Asmaq, N., & Nasution, R. H. (2020). Identifikasi Kontaminasi Bakteri Staphylococcus aureus pada Daging Sapi di Pasar Kota Binjai. Journal of Pharmaceutical and Sciences, 8(4), 2872–2878. https://doi.org/10.36490/journal-jps.com
Astuty, E., Wahyuli, A., & Noya, F. C. (2025). Analisis Mikrobiologis Jajanan Makanan di Kantin Pujasera Universitas Pattimura Ambon. Jurnal SAGO Gizi dan Kesehatan, 6(1), 79–87. https://doi.org/10.30867/gikes.v6i1.1956
Candrawati, T. H., Hasbi, N., & Rosyunita. (2025). Profile of Staphylococcus aureus Originating from Nasal Cavity Swabs of Food Handlers at the University of Mataram Canteen. Jurnal Biologi Tropis, 25(2), 1611–1622. https://doi.org/10.29303/jbt.v25i2.8742
Dinas Kesehatan Provinsi Kalimantan Timur. (2023). Profil Kesehatan Provinsi Kalimantan Timur Tahun 2023.
Fauziah, R., & Suparmi. (2022). Penerapan Hygiene Sanitasi Pengelolaan Makanan dan Pengetahuan Penjamah Makanan. Jambura Health and Sport Journal, 4(1), 11–18. https://doi.org/10.37311/jhsj.v4i1.13469
Fikri, E., & Prameswari, I. (2024). Tinjauan Kondisi Sanitasi Pasar Berdasarkan Pendekatan Permenkes No. 17 Tahun 2020 (Studi: Pasar Margahayu Kecamatan Margaasih Kabupaten Bandung). Jurnal Kesehatan Lingkungan Indonesia, 23(1), 111–118. https://doi.org/10.14710/jkli.23.1.111-118
Gengan, G., Zaini, N. S. M., Saari, N., Hussin, A. S. M., Jaafar, A. H., Hasan, H., Lim, E. J., Abd Al Qadr Imad Wan-Mohtar, W., & Abd Rahim, M. H. (2025). Nutritional and therapeutic benefits of coconut milk and its potential as a plant-based functional yogurt alternative: a review. Food Science and Human Wellness 14(1). Tsinghua University Press. https://doi.org/10.26599/FSHW.2024.9250004
Gunawan, A. T., Widiyanto, T., Bahri, B., & Suryani, L. (2022). Survey Terhadap Keberadaan Bakteri Staphylococcus aureus di Industri Rumah Tangga Makanan Jajanan Cireng Wilayah Kecamatan Baturraden Kabupaten Banyumas Tahun 2022. Buletin Kesehatan Lingkungan Masyarakat, 41(4), 166–172. https://doi.org/10.31983/keslingmas.v41i4.9416
Haurissa, E. R., Yunita, M., & Sulfiana. (2024). Total Plate Count Analysis and Food-Contaminating Bacterial Identification of Smoked Tatihu (Thunnus albacares) Sold in Several Traditional Markets in Ambon, Indonesia. Folia Medica Indonesiana, 60(3), 232–239. https://doi.org/10.20473/fmi.v60i3.62231
Irjayanti, A. (2023). Kondisi Sanitasi, Personal Hygiene dan Cemaran Mikroba pada Ikan Asar di Pasar Tradisional Kota Jayapura. Journal of Public Health, 1(1), 11–21. https://jurnalcenderawasih.id/index.php/cjph/article/view/3
Ismainar, H., Harnani, Y., Sari, N. P., Zaman, K., Hayana, & Hasmaini. (2022). Hygiene dan Sanitasi pada Pedagang Makanan Jajanan Murid Sekolah Dasar di Kota Pekanbaru, Riau. Jurnal Kesehatan Lingkungan Indonesia, 21(1), 27–33. https://doi.org/10.14710/jkli.21.1.27-33
Kaddouri, M., El Alia, O. A., Zine-eddine, Y., Alqahtani, A. S., Bouhrim, M., Galman, A., & Boutoial, K. (2025). Evaluation of Food Safety Practices and Microbiological Quality of Street Foods in Marrakech, Morocco. Food Science and Nutrition, 13(6), e70322. https://doi.org/10.1002/fsn3.70322
Maulina, R., Harlita, T. D., & Kusumawati, N. (2023). Pengaruh Mencuci Tangan Terhadap Angka Kuman pada Telapak Tangan Siswa Sekolah Dasar. Jurnal Analis Laboratorium Medik, 8(1), 82–88. https://doi.org/10.51544/jalm.v8i1.3959
Rahmiati, R., Situmorang, T. S., Simanjuntak, H. A., Karnina, S., & Fadilla, Z. (2024). Karakterisasi Kerusakan Fisik, Proses Pembusukan dan Jamur Pembusuk pada Buah dan Sayur. Journal of Natural Sciences, 5(2), 123–132. https://doi.org/10.34007/jonas.v5i2.617
Rezeki, K. S., Candra, K. P., & Saragih, B. (2024). Karakteristik Rempah dan Tantangannya Dalam Pengembangan Bumbu Basah Instan: Sebuah Review Singkat. Jurnal Teknologi Dan Industri Pertanian Indonesia, 16(2), 102–111. https://doi.org/10.17969/jtipi.v16i2.32203
Sholekhah, N. N., Yulistiani, R., & Priyanto, D. A. (2024). Hubungan Higiene Sanitasi dengan Jumlah Mikroba pada Minuman Es Cincau Hijau. Jurnal Sains dan Teknologi Pangan, 9(4), 7615–7624.
Sijabat, E., Dwi Sayekti, W., & Aring Hepiana Lestari Dyah. (2021). Pengambilan Keputusan dan Pola Pembelian Bumbu Giling pada Rumah Tangga di Kota Bandar Lampung. Jurnal Ilmu Ilmu Agribisnis: Journal of Agribusiness Science, 9(1), 25–32.
Sipayung, I. S., Afriani, & Sulaksna, I. (2022). Pengaruh Lama Penyimpanan pada Suhu Kamar Terhadap Kualitas Fisik dan Mikrobiologi Daging Kambing Diawetkan dengan Substrat Antimikroba Lactobacillus Plantarum BAF 514 yang dikemas Vakum. Jurnal Ilmiah Ilmu-Ilmu Peternakan, 25(1), 48–56.
Viana, G. G. F., Cardozo, M. V., Pereira, J. G., & Rossi, G. A. M. (2025). Antimicrobial Resistant Staphylococcus spp., Escherichia coli, and Salmonella spp. in Food Handlers: A Global Review of Persistence, Transmission, and Mitigation Challenges. Pathogens, 14(5), 1–29. https://doi.org/10.3390/pathogens14050496
Widyananda, A., Pertiwi, S. R. R., & Kusumaningrum, I. (2024). Identifikasi Boraks, Formalin dan Uji Cemaran Mikroba pada Bawang Putih Giling yang Dijual di Pasar Tradisional Kecamatan Bogor Tengah. Jurnal Ilmiah Pangan Halal, 6(1), 75–83. https://doi.org/10.30997/jiph.v6i1.12847
World Health Organization (WHO). (2023). Food Safety: Fact Sheet. World Health Organization (WHO).
Yuniati, F., Anggraini, K., Efriza, & Rismarini. (2025). Factors Associated With Microbial Contamination Food Services in Palembang City, South Sumatra. Epidemiological Journal of Indonesia, 4(1), 12–21. https://doi.org/10.70326/epidjrid.v4i1
Zarwinda, I., & Elfariyanti. (2020). Analisis Rhodamin B pada Cabai Merah Bubuk yang Dijual di Pasar Beureunun dan Pasar Simpang Peut Nagan Raya Provinsi Aceh. Serambi Saintia Jurnal Sains Dan Aplikasi, 8(1), 23–29. https://doi.org/10.32672/jss.v8i1.2044
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Aisyah Mutia Iskandar, Supri Hartini, Sresta Azahra, Tiara Dini Harlita
This work is licensed under a Creative Commons Attribution 4.0 International License.
Hak cipta pada setiap artikel adalah milik penulis.
Penulis mengakui bahwa SEHATMAS (Jurnal Ilmiah Kesehatan Masyarakat) sebagai publisher yang mempublikasikan pertama kali dengan lisensi Creative Commons Attribution 4.0 International License.
Penulis dapat memasukan tulisan secara terpisah, mengatur distribusi non-ekskulif dari naskah yang telah terbit di jurnal ini kedalam versi yang lain, seperti: dikirim ke respository institusi penulis, publikasi kedalam buku, dan lain-lain. Dengan mengakui bahwa naskah telah terbit pertama kali pada SEHATMAS (Jurnal Ilmiah Kesehatan Masyarakat).
