
Pengujian Salmonella
Authored by mahfudin fedo
Professional Development
3rd Grade
Used 3+ times

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15 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 5 pts
Metode Standar yang digunakan untuk Pengujian Salmonella sp di BPPMHKP Ternate adalah :
SNI ISO 4833-1:2015
SNI ISO 6579:2015
SNI 2346:2015
SNI ISO 9308:2014 Amandemen 2016
2.
MULTIPLE CHOICE QUESTION
20 sec • 5 pts
Berikut adalah sifat dari bakteri Salmonella, kecuali :
Tumbuh pada suasana aerob dan anerob fakultatif
Memberikan hasil negatif pada reaksi indol
Memberikan hasil Negatif pada reaksi fermentasi manitol dan sorbitol
Memberikan hasil negatif pada urease
3.
MULTIPLE CHOICE QUESTION
20 sec • 5 pts
Salah satu Sumber bakteri Salmonella dalam kehidupan sehari - hari adalah :
Daging Ikan yang dimasak dengan sempurna
Mencuci tangan setelah buang air
Daging hewan yang tidak dimasak dengan sempurna
Cara mengolah makanan yang aseptis
4.
MULTIPLE CHOICE QUESTION
20 sec • 5 pts
Standar keberterimaan Salmonella sesuai Kep BKIPM nomor 96 Tahun 2020 adalah
< 3 APM/g
5 x 105 CFU/g
0 Koloni/100ml
Negatif
5.
MULTIPLE CHOICE QUESTION
20 sec • 5 pts
Tahap Pra-pengayaan pada pengujian Salmonella menggunakan media :
Buffer Peptone Water
Butterfield Phosphate Buffer
Rappaport-Vassiliadis
Muller-Kauffmann tetrationet/novobiocin
6.
MULTIPLE CHOICE QUESTION
20 sec • 5 pts
Suhu dan waktu inkubasi Media Rappaport-Vassiliadis (RVS) yang digunakan pada Tahapan pengayaan pada pengujian Salmonella sp adalah :
Suhu 37 0C ± 1 0C selama 24 jam ± 3 jam
suhu 41, 5 0C ± 1 0C selama 24 jam ± 3 jam
pada suhu 40 0C ± 1 0C selama 24 jam ± 3 jam
pada suhu 35 0C ± 1 0C selama 24 jam ± 3 jam
7.
MULTIPLE CHOICE QUESTION
20 sec • 5 pts
Salah satu media selektif yang digunakan pada pengujian Salmonella sp adalah :
Xylose lysine deoxycholate agar
Levine eosin methyline blue
Lauryl (Tryptose) Broth
Plate Count Agar
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