ANALISIS JUMLAH CEMARAN BAKTERI PADA DAGING SAPI YANG DIJUAL DI PASAR TRADISIONAL DAN SUPERMARKET DI KECAMATAN TANDES SURABAYA DENGAN METODE ALT

Needs of beef is increase from year to year because beef as animal protein has a high nutritional percentage that is water, protein, fat and non-soluble protein substances. The high nutritional content in beef causes beef to be easily found in various places with different prices and qualities such as traditional markets and supermarkets.Beef has many benefits but also an excellent medium for bacterial growth due to lack of sanitation when processing beef. The purpose of this study was to determine the amount of bacterial contamination in beef sold in traditional markets and supermarkets using ALT pour plate method. In this study using a descriptive test with Mann Whitney statistics. From the results of the research that has been done can be concluded that the beef in traditional markets are suitable for consumption according the quality requirements of SNI 3932: 2008 are 5 samples. Whereas the beef in a supermarket that is suitable for consumption is 16 samples. In the Mann Whitney statistical test the Sig. 0,000 <0.05 which can be concluded that there is a significant difference in the number of bacterial contamination in beef sold in traditional markets and supermarkets at the Tandes District of Surabaya.
Keyword : beef, ALT, traditional markets, supermarkets