Dewi, Diva Regita and Titis Sari Kusuma, S.Gz., M.P. and Adelya Desi Kurniawati, STP., MP., M.Sc. (2023) Analisis Perbedaan Jumlah Mikroba pada Makanan Berbahan Dasar Daging Sapi Setelah Proses Pencucian dan Pengolahan di Rumah Sakit Universitas Brawijaya. Sarjana thesis, Universitas Brawijaya.
Abstract
Food borne disease adalah penyakit yang disebabkan karena mengkonsumsi makanan yang terkontaminasi mikroba atau racun. Di Indonesia, kasus foodborne diseases mencapai 128 kasus kejadian luar biasa dan pada tahun 2011 sebanyak 18.144 orang terkena foodborne diseases. Daging sapi merupakan salah satu bahan makanan di rumah sakit yang mudah rusak dan mudah terkontaminasi bakteri. Mikroba pada bahan makanan seharusnya dapat dihilangkan dengan proses pengolahan yang tepat. Penelitian ini bertujuan untuk mengetahui ada atau tidaknya perbedaan jumlah mikroba pada makanan berbahan dasar daging sapi setelah proses pencucian dan pengolahan serta menentukan Critical Control Point pada proses pengolahan di Instalasi Gizi Rumah Sakit Universitas Brawijaya. Sampel yang digunakan dalam penelitian ini adalah daging sapi mentah sebelum dicuci (A), daging sapi mentah sudah dicuci (B), menu daging bumbu merah (C) dan menu daging bumbu rujak (D). Masing-masing sampel diuji bakteri dengan metode TPC (Total Plate Count). Pengujian dilakukan sebanyak 2 kali pada masing-masing sampel. Sehingga, jumlah sampel dari penelitian ini adalah 8 sampel. Dari hasil uji Kruskal Wallis didapatkan nilai p=0.165 yang berarti tidak ada perbedaan antara perlakuan sesudah pencucian dan pengolahan terhadap jumlah mikroba pada makanan berbahan dasar daging sapi. Meskipun tidak berbeda signifikan, tetapi terdapat penurunan pada sampel setelah dicuci dan diolah. CCP pada proses pengolahan adalah pada proses perebusan daging, pemasakan, holding time, penyajian menu olahan dan proses distribusi kepada pasien.
English Abstract
Food borne disease is a disease caused by consuming food contaminated with microbes or toxins. In Indonesia, cases of foodborne diseases reached 128 cases of extraordinary events and in 2011 as many as 18,144 people were affected by foodborne diseases. Beef is a food ingredient in hospitals that is easily damaged and easily contaminated by bacteria. Microbes in foodstuffs should be removed by proper processing. This study aims to determine whether or not there are differences in the number of microbes in beef-based foods after washing and processing and to determine Critical Control Points in the processing at the Nutrition Installation of Brawijaya University Hospital. The samples used in this study were raw beef before washing (A), raw beef that had been washed (B), red spiced beef menu (C) and salad seasoning beef menu (D). Each sample was tested for bacteria using the TPC (Total Plate Count) method. The test was carried out 2 times on each sample. Thus, the number of samples from this study were 8 samples. From the results of the Kruskal Wallis test, the value of p = 0.165 was obtained, which means that there was no difference between the treatment after washing and processing of the microbial count in beef-based foods. Although not significantly different, there was a decrease in the samples after washing and processing. CCP in the processing process is in the process of boiling meat, cooking, holding time, serving processed menus and distribution processes to patients.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523160062 |
| Uncontrolled Keywords: | TPC, CCP, pengolahan, pencucian, olahan daging sapi,TPC, CCP, processing, washing, processed beef |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Ilmu Kesehatan > Ilmu Gizi, Fakultas Ilmu Kesehatan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 21 Sep 2023 06:19 |
| Last Modified: | 21 Sep 2023 06:19 |
| URI: | http://repository.ub.ac.id/id/eprint/203141 |
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