Safety in consuming goat sate viewed from heating aspect and total amount of microbes contamination from sate shops in east jakarta
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Sate,which is one of Indonesian traditional foods, is a kind of small meat slices which are sticked into sharpened bamboo splinters, grilled and then served with peanut flavour or soya sauce. Meat used to make goat sate is not only derived from goat meat but also from sheep meat. The objectives of this research were to know the safety in consuming sate viewed from the heating aspect of the broilling result between half cooked sate and cooked sate, and also to know the level of microbes contamination aspect in raw sate meat, half cooked sate and cooked sate. Parameters measured were the internal temperature in heating process of half cooked sate and the cooked sate and the level of microbes contamination which was viewed from the total plate count (TPC), Coliform, Escherichia coli, Staphylococcus aureus and Salmonella in raw sate meat, half cooked sate and cooked sate. The obtained result showed that the average temperature in heating half cooked sate was 61.68 0C by the average time of 2 (two) minutes and 43 seconds, while the average temperature in heating cooked sate was 77.31 0C by the average times of 5 (five) minutes. The half cooked sate was not safe if viewed from toxoplasmosis aspect. Percentage of TPC, Coliform, E. coli in raw sate was above SNI 01-6366-2000, each as follow : 100%, 93.3%, 3.3%. Besides this fact, the finding of Salmonella in raw sate meat as the raw material of sate was not safe to be broilled. The average amount of microbes contamination of the half cooked sate if compared with infectious dose was not safe for consuming while the cooked sate was safe. The impact of heating sate to decrease the total amount microbe in Coliform was significant (p< 0.05), whereas the impact of heating sate for other microbes were no t significant.
- MT - Animal Science