Conclusion: fungus contamination especially aspergillus sp can easily happened in peanuts. The contamination of aspergillus flavus in peanuts used as the base for peanut sauce has the value of 100% both derivedfrom the low quality peanuts and also from the low level of hygiene among the street vendors. The vendors are not from Semarang and have low understanding in personal hygiene (8,/.2%0). Results: from 32 surveys, all ofthevendors arefemale, has very low educational level (never have any formal education or only graduated from elementary school). Is by exposing thefungus under ultra violet rays. To measure the ability to produce aJlatoxin
Oleh karena itu, kacang tanah juga merupakan. kacang tanah (first-person possessive kacang tanahku, second-person possessive kacang tanahmu, third-person possessive kacang tanahnya) peanut Malay Noun. Kacang tanah ini mengandung zat-zat yang penting bagi kesehatan tubuh. 100 gr ofpeanuts were acquiredfrom the vendors to be examined for the presence of aspergillus sp and a/latoxin. Kacang tanah dengan nama ilmiah Arachis hypogaea merupakan tanaman polong-polongan yang termasuk anggota family Fabaceae. Method: this research is a cross sectional suryey conducted by interviewing 32 pecel vendors. The base for making the peanut sauce (bumbu pecel) sold by pecel vendors in the cigt of Semarang.
Purpose: this research is aimed to see whether there is a contamination of aspergillus sp in peanuts as This low quality peanut is potential to be contaminated by aspergillus sp. Therefore, peanuts bought as the base for pecel is low in quality. Background: As a small entrepreneur, pecel vendors do not have much capital to run their business.