Main Article Content
Meatball is a very popular food in Indonesia. Almost all levels of society like this food. Even though they have undergone food processing, meatballs are not completely safe from microbial contamination. The high protein content in meatballs can act as a substrate for the growth of microorganisms. The research has been carried out at the Padang Industrial Research and Standardization Center on 15 October-14 November 2019. Meatball samples are household and industrial production which is determined on purposive sampling in Padang City. The results showed that the sample of homemade meatballs contains the results of Escherichia Coli contamination at 4 APM/gram. The results of testing for Salmonella bacterial contamination were not found. Meanwhile, the meatball samples produced by the manufacturer showed that there was Escherichia Coli bacteria contamination of> 2,400 APM/gram and the results of testing Salmonella Sp. bacteria contamination on meatball samples were not found Salmonella Sp. bacteria. Based on the two test parameters, it can be concluded that the factory-produced packaged meat meatball samples and home-produced packaged meatballs are not suitable for consumption because one of the test parameters, namely the analysis of Escherichia Coli contamination on meatballs, does not meet SNI 3818: 2014 concerning meatballs.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
 Cahyadi W. (2008) Analisis dan Aspek Kesehatan Bahan Tambahan Pangan. Bumi Aksara, Jakarta: 7–36.
 Dona S. (2016) Survei Cemaran Escherichia Coli, Salmonella Sp dan Total Mikroba pada Produk Olahan Daging Bakso dan Sosis Sapi di Pasar Tradisional Kota Bandar Lampung. Skripsi: 1–75.
 Fauziah RR. (2014) Kajian Keamanan Pangan Bakso dan Cilok Yang Berdar di Lingkungan Universitas Jember Ditinjau dari Kandungan Boraks, Formalin dan TPC. J. Agroteknologi. 8, 1: 67–73.
 Firahmi N, Dharmawati S, Aldrin M. (2015) Sifat Fisik dan Organoleptik Bakso yang Dibuat dari Daging Sapi dengan Lama Pelayuan Berbeda. J. Al Ulum Sains dan Teknol. 1, 1: 39–45.
 Handayani T, Wahyudi I. Uji Ph, Kadar Air Dan Mutu Mikrobiologi Bakso Di Kota Padang, J. Katalisator. 3, 1: 61–70.
 Melliawati R. (2009) Escherichia Coli Dalam Kehidupan Manusia. Escherichia Coli 4, 1: 10–14.
 Siagian A. (2002) Mikroba Patogen Pada Makanan dan Sumber Pencemarannya,” no. Tabel 1: 1–18.
 Sofiana E. (2012) Hubungan Higiene Dan Sanitasi Dengan Kontaminasi Escherichia Coli Pada Jajanan Di Sekolah Dasar Kecamatan Tapos Depok. Skripsi: 1–111.
 Susanna D, Hartono B. (2003) Pemantauan Kualitas Makanan Ketoprak Dan Gado-gado Di Lingkungan Kampus UI Depok, Melalui Pemeriksaan Bakteriologis. MAKARA J. 7, 1: 21–28.