KONTAMINASI KAPANG Aspergillas sp DAN AFLATOKSIN PADA KACANG TANAH SEBAGAI BAHAN DASAR BUMBU PECEL YANG DIJUAL PEDAGANG KELILING DI KOTA SEMARANG
Abstract: As a small
entrepreneur, pecel vendors do not have much capital to run their business.
Therefore, peanuts bought as the base for pecel is low in quality. This low
quality peanut is potential to be contaminated by aspergillus sp. Purpose: this
research is aimed to see whether there is a contamination of aspergillus sp in
peanuts as the base for making the peanut sauce (bumbu pecel) sold by pecel
vendors in the cigt of Semarang. Method: this research is a cross sectional
suryey conducted by interviewing 32 pecel vendors. 100 gr ofpeanuts were
acquiredfrom the vendors to be examined for the presence of aspergillus sp and
a/latoxin. To measure the ability to produce aJlatoxin is by exposing thefungus
under ultra violet rays. Results: from 32 surveys, all ofthevendors arefemale,
has very low educational level (never have any formal education or only
graduated from elementary school). The vendors are not from Semarang and have
low understanding in personal hygiene (8,/.2%0). The contamination of aspergillus
flavus in peanuts used as the base for peanut sauce has the value of 100% both
derivedfrom the low quality peanuts and also from the low level of hygiene
among the street vendors. Conclusion: fungus contamination especially
aspergillus sp can easily happened in peanuts. There should be an improvement
in the level of hygiene and food handling among pecel street vendors in
Semarang.
Penulis: Martini, Pujianto,
Cindy Kusumawardhani
Kode Jurnal: jpkesmasdd050003
