English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Meatballs are snacks that are sold by street vendors in the school area and some public places in Yogyakarta city. Based on the materials used and the traditional producing process, it is possible that the hearty snacks can be contaminated by enterotoxin-producing  Staphylococcus  bacteria. This study aims to detect the presence of enterotoxin-producing  Staphylococcus  on skewers meatballs. Skewed meatball samples were taken from ten different locations in Yogyakarta city. The samples were grown on the  Staphylococcus  sp test standard medium, Baird Parker Agar (BPA). The colony candidates were then selected into Mannitol Salt Agar (MSA), carbohydrate fermentation medium, gram staining and then confirmed using the API Staph. Molecular characterization by detecting  nuc  genes and  sea  genes as encode enterotoxin A producers. The result of this research showed that the total bacteria ranged from 1.7x10 4  - 2.0x10 9  CFU/g. Identification results using API Staph were found as  S. aureus ,  S. cohni ,  S. xylosus ,  S. lentus ,  S. warneri,  and  S. sciuri  while  nuc  and  sea  genes were only found in  S. aureus .

DetectionStaphylococcus aureusProducing Enterotoxin A on the Skewers Meatballs Product in Yogyakarta City Indonesia