CD-ROM
FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN KEBERADAAN BAKTERI ESCHERICHIA COLI PADA BUAH DAN SAMBAL RUJAK DI KECAMATAN MARTAPURA TAHUN 2020
- Bagikan:
KEMENTERIAN KESEHATAN REPUBLIK INDONESIA POLITEKNIK KESEHATAN BANJARMASIN PROGRAM STUDI SANITASI LINGKUNGAN PROGRAM SARJANA TERAPAN KESEHATAN LINGKUNGAN
TAHUN 2020
ABSTRAK
SKRIPSI
RINDU CAHYA SARI
FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN KEBERADAAN BAKTERI ESCHERICHIA COLI PADA BUAH DAN SAMBAL RUJAK DI KECAMATAN MARTAPURA TAHUN 2020
(Rahmawati. S.KM, M.Kes ; Erminawati, S,Pd, M.Pd) xv + 82 Halaman ; 24 tabel ; 6 gambar ; 9 lampiran
Rujak buah adalah jenis olahan makanan jajanan masyarakat Indonesia yang terbuat dari berbagai macam campuran buah, serta rujak paling umum dijumpai. Buah mudah sekali mengalami pembusukan akibat pengaruh aktifitas mikroba dan berpotensi menimbulkan keracunan. Peristiwa KLB atau keracunan rujak tersebut terjadi di Batang pada tanggal 22 Juli 2006 yang mengakibatkan 117 warga mengalami keracunan dan 15 warga mendapatkan perawatan inap. Laporan petugas laboratorium kesehatan bahwa rujak buah tersebut mengandung bakteri Eschericia coli yang menyebabkan keracunan pada warga.
Penelitian ini bertujuan untuk mengetahui faktor-faktor yang berhubungan dengan keberadaan bakteri escherichia coli pada buah dan sambal rujak di Kecamatan Martapura. Jenis penelitian bersifat Analitik dengan desain pendekatan cross sectional study. Populasi dan sampel penelitian menggunakan metode saturation sampling yang berjumlah 13 pedagang rujak buah. Pengumpulan data dengan observasi, lembar check list dan uji laboratorium e.coli .Analisis data yang digunakan menggunakan uji korelasi Spearman rank.
Hasil Penelitian menunjukkan semua sampel buah dan sambal rujak yang diperiksa mengandung e.coli tidak memenuhi syarat. 76,9% kondisi sarana penjaja rujak buah, 76,9% higiene perorangan penjamah makanan rujak buah, 76,9% kondisi kebersihan peralatan rujak buah serta 76,9% cara penanganan buah dan sambal rujak termasuk kategori baik. Hasil uji Spearman menunjukkan hanya faktor kondisi sarana penjaja rujak buah serta cara penanganan buah rujak yang berhubungan dengan keberadaan bakteri e.coli, sedangkan faktor hygiene perorangan, kebersihan peralatan dan penanganan terhadap sambal rujak tidak ada hubungan dengan keberadaan e.coli pada buah dan sambal rujak .
Untuk meningkatkan kualitas bakteriologis dari rujak disarankan kepada pedagang rujak buah menjaga kebersihan tangan selalu mencuci mengunakan sabun dan air bersih sebelum maupun sesudah menjamah makanan. Dinas terkait perlu meningkatkan sosialisasi serta monitoring mengenai hygiene sanitasi makanan kepada pedagang makanan khususnya pedagang rujak buah.
Kata Kunci : Rujak, sambal rujak, bakteri Escherichia Coli.
Kepustakaan : 48 (1998-2019)
MINISTRY OF HEALTH REPUBLIC OF INDONESIA HEALTH POLYTECHNIC BANJARMASIN ENVIRONMENTAL SANITATION STUDY PROGRAM APPLIED UNDERGRADUATE PROGRAM ENVIRONMENTAL HEALTH
YEAR 2020
ABSTRACT
ESSAY
RINDU CAHYA SARI
FACTORS RELATED TO THE EXISTENCE OF ESCHERICHIA COLI BACTERIA IN FRUITS AND CONDIMENT OF RUJAK IN KECAMATAN MARTAPURA YEAR 2020
(Rahmawati, S.KM, M.Kes; Eriminawati, S.Pd, M.Pd)
xv + 82 pages; 24 tables; 6 pictures; 9 attachment
Rujak is a type of processed Indonesian snacks that are made from a variety of mixed fruit. The fruit is very easy to rot due to the influence of microbial activity and potentially cause poisoning. The outbreak or poisoning occurred in Batang on July 22, 2006 which resulted in 117 people being poisoned and 15 residents receiving inpatient treatment. Health laboratory officer reported that rujak contains Eschericia coli bacteria which causes poisoning to residents.
The purpose of this study was to determine the factors associated with the presence of escherichia coli bacteria in fruit and condiment rujak in Kecamatan Martapura. This type of research was Analytical with cross sectional study approach design. The population and sample research used the saturation sampling method, amounting to 13 rujak buah traders. Data collected by observation, checklist sheet and e.coli laboratory test. Data analysis used the rank Spearman correlation test.
The results showed that all samples of fruit and condiment rujak examined containing e.coli were not eligible. 76.9% condition of fruit rujak vendor facilities, 76.9% personal hygiene of food handlers, 76.9% cleaning conditions of rujak equipment and 76.9% how to handle fruit and condiment rujak included in the good category.The results of the Spearman test showed that only the conditions of the rujak seller and how to handle the rujak was related to the presence of e.coli bacteria, while the personal hygiene factors, equipment cleanliness and handling of the condiment rujak had no relationship with the presence of e.coli in fruit and condiment rujak.
To improve the bacteriological quality of rujak, recommended that traders of rujak keep hand hygiene always wash using soap and clean water before or after touching food. The office related need to improve socialization and monitoring of food sanitation hygiene to food traders, especially rujak seller.
Keywords : Rujak, condiment rujak, Escherichia Coli Bacteria. Literature : 48 (1998 – 2019)
Detail Information
| Item Type | |
|---|---|
| Penulis |
RINDU CAHYA SARI - Personal Name
Rahmawati, S.KM, M.Kes - Personal Name Erminawati, S.Pd, M.Pd - Personal Name |
| Student ID | |
| Dosen Pembimbing | |
| Penguji | |
| Kode Prodi PDDIKTI | |
| Edisi | |
| Departement | |
| Kontributor | |
| Bahasa |
Indonesia
|
| Penerbit | Jurusan kesehatan lingkungan : Banjarbaru., 2020 |
| Edisi | |
| Subyek | |
| No Panggil |
KL.09/SKP.2020
|
| Copyright | |
| Doi |