APLIKASI METODE PENCUCIAN TERHADAP PENURUNAN JUMLAH BAKTERI PATOGEN PADA SAYURAN SEGAR SELADA (Lactuca sativa L): SYSTEMATIC REVIEW
Authors: Wiastari Ni Putu , Sujaya I Nengah 
Published: October 2021

ABSTRAK
Selada merupakan sayuran segar yang kerap dikonsumsi mentah. Banyaknya kasus keracunan akibat konsumsi selada, karena memiliki risiko tinggi untuk terkontaminasi bakteri patogen, perlu penanganan yang baik sebelum dikonsumsi. Tujuan penelitian ini untuk mengetahui metode pencucian terhadap penurunan bakteri patogen pada selada selama satu dekade terakhir. Systematic Review digunakan dalam penelitian ini. Pencarian literature pada Google Scholar, PubMed, dan ScienceDirect. Kata kunci yang dimasukkan ke database yaitu “Pencucian Selada” dan “Penurunan Bakteri Patogen”. Didapatkan 20 artikel yang sesuai dengan kriteria inklusi dan telah dilakukan penilaian kualitas artikel. Berdasarkan 20 artikel, metode pencucian selada diterapkan selama satu dekade terakhir yaitu air mengalir, air oksidasi elektrolisis, air ozon, electrolyzed acidic water, klorin, natrium hipoklorit, persulfat, asam asetat, PAA, cuka, SCFA, belimbing wuluh (Averrhoa bilimbi L), serta sabun pencuci sayuran. Hampir semua metode pencucian mampu mengurangi bakteri patogen pada selada. Namun, penurunan tidak signifikan saat dicuci dengan air mengalir. Hasil review menunjukkan kombinasi klorin dan asam sebagai larutan pencuci merupakan metode yang paling efektif, penurunannya mencapai 5 Log CFU/g atau lebih dari 80% E.coli O157:H7 pada selada. Berdasarkan hasil review, direkomendasikan kombinasi asam asetat dan jus lemon sebagai larutan pencuci skala rumah tangga, sedangkan penggunaan kombinasi klorin dan asam direkomendasikan untuk skala industri.
Kata Kunci: metode pencucian, penurunan bakteri patogen, selada, systematic review
ABSTRACT
Lettuce is a fresh vegetable that is often consumed raw. Many food posioning has been reported due to lettuce consumption, lettuce has high risk on pathogenic bacterial contamination, therefore it requires proper handling before it is consumed. The purpose this study is review washing methods for decreasing pathogenic bacteria in lettuce over the past decade. Systematic review was used in this study. Literature search on Google Scholar, PubMed, and ScienceDirect with the keyword "Lettuce Washing" and "Decreasing Pathogenic Bacteria". Twenty articles are found that meet as well as article quality. The methods of washing lettuce applied over the past decade that were running water, electrolyzed oxidizing water, ozone water, elektrolyzed acidic water, chlorine, sodium hypochlorite, persulphate, acetic acid, vinegar, short chain fatty acid, peracetic, starfruit (Averrhoa bilimbi L), and vegetable washing detergen. All washing methods were able to reduce pathogenic bacteria in lettuce. However, insignificant reduction was found in running water. The study found that combination of chlorine and acid as a washing solution was the most effective method, reduced 5 Log CFU/g or more than 80% of E. coli O157:H7 in lettuce. Based on this study, combination of acetic acid and lemon is recomended for washing method in household scale,while combination of chlorine and acid is recommended in industrial scale.
Keywords: washing method, decreasing pathogenic bacteria, lettuce, systematic review