Pengaruh Fermentasi Nira Siwalan (Borassus flabellifer) terhadap Coliform dan Escherichia coli pada Selada (Lactuca sativa)

Effect of Fermentation of Siwalan Sap (Borassus flabellifer) on Coliform and Escherichia coli in Lettuce (Lactuca sativa)

Selada (Lactuca sativa) mempunyai berbagai manfaat, kandungan serat, vitamin, serta mineral yang biasa dikonsumsi dalam keadaan mentah. Namun kesadaran masyarakat akan kebersihan makanan masih kurang, sehingga menyebabkan munculnya salah satu penyakit yaitu diare. Penanganan kontaminasi sayuran segar dapat dilakukan menggunakan produk seperti nira siwalan yang difermentasi, sehingga diperlukan penelitian untuk mengetahui adanya pengaruh fermentasi nira siwalan (Borassus flabellifer) serta mengetahui konsentrasi  yang optimal dalam menghambat pertumbuhan coliform dan Escherichia coli pada lalapan selada (L. sativa). Metode Most Probable Number (MPN) yang digunakan adalah seri 3 tabung dengan uji praduga (presumtive test), uji penegasan (confirmed test), dan uji pelengkap (completed test). Analisis data dilakukan dengan membandingkan hasil indeks MPN terhadap standar SNI 7388: 2009 tentang batas maksimum cemaran mikroba dalam pangan. Sehingga dapat disimpulkan bahwa pemberian fermentasi nira siwalan (B. flabellifer) dapat mengurangi jumlah coliform dan Escherichia coli pada lalapan selada dengan konsentrasi perlakuan yang paling baik adalah konsentrasi 90% dengan hasil indeks MPN pada uji praduga dan uji penegasan sebesar 17,80 ± 9,36 dan 6,80 ± 4,50. Namun, berdasarkan perbandingan hasil indeks MPN terhadap standar acuan dikatakan tidak memenuhi syarat cemaran mikroba dalam pangan.

              Kata kunci: Metode MPN; nira siwalan; selada (Lactuca sativa)

Lettuce (Lactuca sativa) has various benefits, contains fiber, vitamins and minerals that are usually consumed in raw condition. However, public awareness of food hygiene is still lacking, so that causes foodborne disease case such as diarrhea emerge. Handling of contamination of fresh vegetables can be done using product such as siwalan sap, so research is needed to know the effect of giving the Siwalan sap fermentation (Borassus flabellifer) and to determine the optimal concentration in inhibiting the growth of coliform and Escherichia coli on fresh lettuce (L. sativa). The Most Probable Number method (MPN) used is 3 tube series with a presumptive test, confirmed test, and completed test. Data analysis was carried out by comparing the MPN index result against the SNI 7388: 2009 standard regarding the maximum limit of microbial contamination in food. So it can be concluded that giving siwalan sap fermentation (B. flabellifer) can reduce the amount of coliform and E. coli in lettuce with the best treatment concentration is a concentration of 90% with the MPN index results in the presumptive test and the confirmed test is 17.80 ± 9.36 and 6.80 ± 4.50. However, based on the comparison of the MPN index results against the reference standard, it is said that it does not meet the requirements of microbial contamination in food.

               Key words: MPN Method, Siwalan Sap, Lettuce (Lactuca sativa)