Mu`az, DiahNoorariyani (2016) Cemaran Bakteri Staphylococcus Aureus Pada Bakso Daging Sapi Dan Alat Sajinya Pada Penjual Menetap Dan Berkeliling Di Kota Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Bakso merupakan produk olahan dengan bahan utama daging sapi yang beresiko terkontaminasi bakteri. Staphylococcus aureus merupakan salah satu bakteri yang dapat mencemari makanan dengan menghasilkan toksin. Kontaminasi dapat berasal dari peralatan dan lingkungan saat menyajikan makanan. Tujuan penelitian ini untuk mengetahui cemaran Staphylococcus aureus pada bakso daging sapi dan alat sajinya pada penjual menetap dan berkeliling di Kota Malang. Penelitian observational ini menggunakan rancangan penelitian deskriptif analitik pendekatan cross sectional. Sampel diambil secara purposive random sampling dari 5 wilayah kecamatan di Kota Malang. Setiap kecamatan diambil 4 sampel bakso daging sapi dan 80 sampel alat saji (garpu, sendok, mangkok, dan penjepit) pada penjual bakso keliling dan menetap di Kota Malang. Cemaran Staphylococcus aureus diuji menggunakan media Mannitol Salt Agar (MSA). Ditemukan semua sampel bakso daging sapi pada pedagang keliling dan menetap melebihi batas maksimum cemaran Staphylococcus aureus yang ditetapkan oleh Standar Nasional Indonesia (SNI). Cemaran Staphylococcus aureus dapat dipengaruhi oleh lingkungan dan kebersihan dari penjamah makanan. Hasil uji statistik Mann Whitney (α=5%) menunjukkan p value 0,88 (bakso daging sapi) dan p value 0,695 (alat sajinya). Kesimpulan dari penelitian ini tidak ada perbedaan cemaran bakteri Staphylococcus aureus pada bakso daging sapi dan alat sajinya pada penjual menetap maupun berkeliling di Kota Malang.
English Abstract
Meatball is a special dish which is originally made from beef as the main ingredient in which has high risk for being contaminated by bacteria. Staphylococcus aureus is one of bacteria which may contaminate dishes by producing toxin. Contamination may happen due to the serving utensils and environment where the dish is served. This study aimed at investigating the contamination of Staphylococcus aureus in the meatball and the serving utensils of static and mobile hawkers units in Malang. This observational study exerted descriptive –analytic research with cross sectional approach. The sample was obtained by having purposive random sampling of five sub-districts in Malang. Four meatballs and eighty serving utensils (fork, spoon, bowl, and food twezer) were taken as the sample for each region of static and mobile hawkers units. The contaminating of Staphylococcus aureus was tested using Mannitol Salt Agar (MSA) media. It was found that the Staphylococcus aureus contamination of the meatballs of static hawkers units and mobile hawkers units have overwhelmed the maximum limit which was determined by Standar Nasional Indonesia (SNI). Staphylococcus aureus contamination was influenced by the environment cleanness and the people who had the dish. The result of statistic test of Mann Whitney (α=5%) showed that p value 0,88 (meatball) and p value 0,695 (serving utensils). The researcher comes with the conclusion that there is no difference of Staphylococcus aureus bacteria contamination of meatball and serving utensils of static or mobile hawkers units in Malang.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2016/467/ 051606318 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Kustati |
| Date Deposited: | 02 Sep 2016 10:43 |
| Last Modified: | 02 Sep 2016 10:43 |
| URI: | http://repository.ub.ac.id/id/eprint/126163 |
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