DETERMINATIONOF MINERALCONTAINAND BACTERIA CONTAMINANTON ORGANIC AND NONORGANIC FRESH VEGETABLES UJIKandungan Minerai dan Cemaran Bakterl Pada Sayuran Segar Organlk dan Non-Organlk

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2008
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/27997/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=11060
• Institution: Universitas Gadjah Mada

ABSTRACT The determination of mineral content and bacteria contaminant on fresh vegetable of long bean (Vegan ungulate Wall.), white cabbage (Basic tolerance L.), and lettuce (Lectuca sativa L.) that cultivated by organic and nonorganic system have been done. The mineral content has been analyzed using neutron activation analysis and atomic absorption spectroscopymethod, while bacteria contaminantby total plate count number using Nutrient Agar, Mac ConkeyAgar, Baird Parker medium, and Salmonellausing selective medium. Theresults showed that there are some essential mineral such as Fe, Zn, Ca, Co, and nonessentialmineral Cd. Thereis tendency that fresh vegetable that cultivated by organic system contained Fe, Zn, Ca, Co and Cd mineral less than nonorganic. The Zn mineral content in nonorganic of fresh vegetable were higher than the limit of threshold number from Health Department, Republic of Indonesia (2004), while Cd mineral in organic or nonorganic of fresh vegetable were greater then threshold number from Codex Alimentarius Commision. The measurement of bacteria contaminant on organic and nonorganic of fresh vegetables contained aerob, coli, and Staphylococcusbacteria in organic of fresh vegetables were less compared to nonorganic of fresh vegetables. Keywords:mineral, bacteria aerob, coli, Staphylococcus, Salmonella, organic, and nonorganic vegetable, neutron activation