Tofu is one of the products that are often consumed in the community because the price is cheap and easy to obtain. Tofu has high protein and water content and pH is close neutral. This makes tofu a suitable medium for growing pathogen microbial in food. The presence of pathogen microbial in tofu can cause health problems for those who consume them. Objectives This research was conducted to observe the microbial content in tofu snacks in three Medan city markets. Method This research was conducted by conducting laboratory tests and the results obtained in the form of a description of microbial content in the sample of tofu. The content of coliform microbes in tofu samples was tested using the Most Probable Number (MPN) method and biochemical identification. The tofu sample was selected using total sampling method from three markets in the city of Medan. Results A total of 15 tofu samples from three markets were analyzed in this study. From the MPN test, almost all samples had MPN levels exceeding the limits set in the Regulation of the Badan Pengawas Obat dan Makanan No. 13 of 2019, which is below 3 MPN / g. Five samples of tofu (33.3%) of E.coli bacteria, 9 samples (60%) of Klebsiella sp and 1 sample (6.7%) contained Enterobacter sp. Conclusions Bacteria found in this study were Escherichia coli, Klebsiella sp and Enterobacter sp. The presence of microbial content in the tofu sample that exceeds the threshold must be a concern of various parties in the supervision of snacks being sold.
Key words: coliform, identification, most probable number, tofu