Microbiological Quality Assessment of Makassar Es Teler as an Indicator of Food Hygiene
DOI:
https://doi.org/10.58184/miki.v4i3.1071Keywords:
total plate count, coliform, es teler, food hygiene, Salmonella sppAbstract
Es teler is a ready-to-consume food product with a potential risk of microbial contamination due to the use of fresh ingredients, ice, and other components that do not undergo a heating process prior to serving. This preliminary descriptive laboratory study aimed to evaluate the microbiological quality of es teler sold in Makassar City based on the Total Plate Count (TPC), Most Probable Number (MPN) of Coliform, and presumptive detection of Salmonella spp. Two es teler samples collected from different selling locations were analyzed using the TPC method, MPN Coliform test, and a series of procedures including enrichment, isolation on Salmonella-Shigella Agar (SSA) medium, and biochemical characterization. The results showed that sample X had a TPC value of 4.5 × 10⁴ CFU/mL and did not meet the microbiological requirements used as the reference standard, whereas sample Y had a TPC value of 2.1 × 10³ CFU/mL and complied with the requirements. Both samples showed MPN Coliform values of <3 APM/100 mL, indicating that they were below the maximum allowable limit. On SSA medium, sample X produced black-colored colonies, while sample Y produced cream-colored colonies. However, biochemical characterization showed that the isolates from both samples did not exhibit characteristics consistent with the typical profile of Salmonella spp.; therefore, the presence of Salmonella was not confirmed. Based on the analyzed parameters, sample Y met the microbiological requirements, whereas sample X showed lower microbiological quality based on its TPC value.
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Copyright (c) 2026 A. Mushawwir Taiyeb, Nur Miftahul Jannah, Alimuddin Ali
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