Kajian Pembuatan Maizena dari Jagung Kuning dan Sintas Mutan Cronobacter spp. (Enterobacter Sakazakii) selama Pembuatan Maizena
Sulistyanti, Sarah Tiara
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Cronobacter spp. (previously known as Enterobacter sakazakii) is an emerging pathogen that can cause diseases with high mortality for several infant groups. This bacteria has been isolated from various sources, such as foods, clinical sources, and environments. Not only isolated from powdered infant formulas and weaning foods, but Cronobacter spp. also has been isolated from other foods such as maizena. The main objective of this research is to analyze survival of Cronobacter spp. mutant (Green Fluorescent Ptotein inserted-Cronobacter spp.) during maizena production. This research consists of three main steps, i.e maizena production from yellow maize, determination of the best detection method of Cronobacter spp. mutant and survival analysis of Cronobacter spp. mutant during maize steeping and maizena drying. Yield of maizena production was 48.90% (whole kernelbased). The producted maizena was like commercial maizena in parameters of moisture content, density, and starch granule structure.While it was different from commercial maizena in whiteness. The best growth media of mutant inoculums was BHI supplemented with 100 μg/ml ampicillin. Selective counting method of mutant was counting in TSA supplemented with 100 μg/ml ampicillin by surface plathing method observed under UV light. Survival analysis during maizena production showed that both in the end of steeping and drying stage, Cronobacter spp.mutant was not detected.