KEBERADAAN ANGKA KUMAN IKAN BAWAL BAKAR DAN PERALATAN MAKAN BAKAR

Dyah Suryani

Abstract

Masalah penelitian adalah faktor apakah yang berhubungan dengan jumlah angka kuman pada ikan bawal bakar dan jumlah angka kuman peralatan makan di kawasan wisata Pantai Depok. Tujuan penelitian untuk mengetahui faktor yang berhubungan dengan jumlah angka kuman pada ikan bawal bakar dan jumlah angka kuman peralatan makan. Metode penelitian observasional analitik, dengan desain cross sectional, menggunakan total sampling. Populasi penelitian adalah semua rumah makan yang ditemukan di kawasan wisata Pantai Bantul. Total jumlah populasi adalah 43 rumah makan dan hanya 31 yang memenuhi kriteria inklusi dan eksklusi. Alat penelitian menggunakan tes laboratorium dan check list penelitian. Analisis data menggunakan chi square. Hasil penelitian menunjukkan faktor yang berhubungan dengan jumlah angka kuman pada ikan bawal bakar adalah perilaku penjamah makanan (p=0,0001) dan pengolahan makanan (p=0,0001). Faktor yang berhubungan dengan jumlah angka kuman peralatan makan adalah fasilitas sanitasi (p=0,004) dan pencucian alat makan (p=0,037). Simpulan penelitian, ada hubungan yang signifikan antara perilaku penjamah dan pengolahan makanan dengan jumlah angka kuman pada ikan bawal bakar. Ada hubungan fasilitas sanitasi dan pencucian peralatan makan dengan jumlah angka kuman peralatan makan

The research problem was whether the factors related to the number of microorganism of bawal grilled fish and grilled feeding equipment in the tourist area of Depok Beach. Purpose research was to determine the factors related to the number of microorganism of bawal grilled fish and grilled feeding equipment. Observational study method by cross-sectional design, using total sampling. Population research were all restaurants that found in the Beaches area of Bantul. Total number of population were 43 restourant and only 31 who include inclusion and exclusion criteria. Instrument research were laboratory tests and research check list. Data analysis by chi square. The results showed that factors related to the number of microorganism on bawal grilled fish were the behavior of food handlers (p=0.0001) and food processing (p=0.0001). Factors related to the number of microorganism on grilled feeding equipment were sanitary facilities (p=0.004) and washing utensils (p=0.037). The conclusions, there were relationship between behavior of food handlers and food processing with the number of microorganism on bawal grilled fish. There were relationship between sanitary facilities and washing utensils with the number of microorganism on grilled feeding equipment.

Full Text:

PDF

References

Andik, S., Annisa D. 2012. konsumsi Ikan dan Hasil Pertanian terhadap Kadar Hg Darah. Jurnal Kemas, 7 (2): 110-116

Bartono, P.H., Ruffiono, E.M. 2005. Food Product Management di Hotel dan Restoran. Andi Offset. Yogyakarta. Hal. 292.

Bertolini, Massimo. 2006. FMECA approach to product traceability in the food industry. Food Control, 17(2): 137145

Blengini, Gian Andrea. 2009. The life cycle of rice: LCA of alternative agri-food chain management systems in Vercelli (Italy). Journal of Environmental Management, 90(3): 15121522

Costa, A.I.A. 2006. New insights into consumer-led food product development. Trends in Food Science & Technology, 17(8): 457465

Depkes RI. 2004. Kumpulan Modul Kursus Higiene Sanitasi Makanan dan Minuman. Direktorat Jenderal Pemberantasan Penyakit Menular dan Penyehatan Lingkungan Pemukiman. Jakarta.

Dimitris, Folinas. 2006. Traceability data management for food chains. British Food Journal, 108(8): 622 633

Mangina, Eleni. 2005. The changing role of information technology in food and beverage logistics management: beverage network optimisation using intelligent agent technology. Journal of Food Engineering, 70(3): 403420

McMeekin, T.A. 2006 Information systems in food safety management. International Journal of Food Microbiology, 122(3): 181194

Purba, M.S. 2008. Angka Kuman Peralatan Makan Setelah Dicuci pada Rumah Makan Dikota Solok. Tesis. Pascasarjana Fakultas Kedokteran. Universitas Gadjah Mada

Regattieri, A. 2007. Traceability of food products: General framework and experimental evidence. Journal of Food Engineering, 81(2): 347356

Roy, Poritosh. 2009. A review of life cycle assessment (LCA) on some food products. Journal of Food Engineering, 90(1): 110

Wagacha, J.M. 2008. Mycotoxin problem in Africa: Current status, implications to food safety and health and possible management strategies. International Journal of Food Microbiology, 124(1): 112

Weiss, Jochen. 2006. Functional Materials in Food Nanotechnology. Journal of Food Science, 71(9): R107R116

Refbacks

  • There are currently no refbacks.