THE IDENTIFICATION OF Escherichia coli BACTERIA IN SKEWERED MEATBALLS IN CENTRAL GORONTALO CITY

Yulistriyani Ubino; Laras Puspita   Taib; Rahmawanto Taidi

doi:10.47918/jhts.v6i2.2155

Yulistriyani Ubino universitas bina mandiri, indonesiia
Laras Puspita Taib Bina Mandiri University of Gorontalo
Rahmawanto Taidi Bina Mandiri University of Gorontalo

DOI: https://doi.org/10.47918/jhts.v6i2.2155

Keywords: Identification, Escherichia Coli Bacteria, Skewered Meatballs

Abstract

Skewered meatballs are a type of snack food made from flour and meat, formed into balls and then boiled. Meatballs are a gel product made from protein derived from meat, including beef, chicken, fish, or shrimp. The quality of meatballs can vary significantly due to differences in raw materials and additional ingredients used, the proportion of meat to flour, and the manufacturing process.The aim is to identify Escherichia coli bacteria in skewered meatball snacks in the Central City of Gorontalo. This research method uses a qualitative descriptive approach. It is a type of descriptive research.The study's results identified Escherichia coli bacteria in skewered meatballs in the Central City of Gorontalo, where 2 out of 5 samples tested positive for Escherichia coli. The study concludes that the skewered meatballs sold in the Central City of Gorontalo contain Escherichia Coli. The skewered meatballs sold in the Central City of Gorontalo still lack cleanliness and hygiene such as the selling area, and the containers or tools used are not given suffuient attention.

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