creators_name: NOVIA RIZKY,  0914051063
creators_id: noviarizky@gmail.com
type: other
datestamp: 2017-03-01 07:58:16
lastmod: 2017-03-01 07:58:16
metadata_visibility: show
title: EVALUASI SANITASI KANTIN DAN KANDUNGAN SALMONELLA sp.
PADA BAKSO KUAH DI KANTIN UNIVERSITAS LAMPUNG
ispublished: pub
subjects: R1
subjects: S1
full_text_status: restricted
abstract: Penelitian ini bertujuan untuk mengevaluasi sanitasi kantin dan kandungan
Salmonella sp. pada bakso kuah di kantin Universitas Lampung. Metode yang
digunakan dalam penelitian ini adalah metode survei berupa wawancara dengan
pemilik kantin dan observasi kantin untuk mengetahui kondisi sanitasi kantin.
Analisis laboratorium Mikrobiologi untuk mengetahui kandungan Salmonella sp.
juga dilakukan sebagai data pendukung. Enam kantin dipilih secara “purposive
sampling” dan penelitian dilakukan sebanyak 3 kali ulangan. Hasil penelitian
menunjukkan bahwa sanitasi kantin secara umum masih kurang baik terutama
lingkungan kantin, peralatan, serta higiene pedagang, dan kondisi kantin yang
terbuka. Lingkungan dan peralatan yang kurang bersih, tidak ada wastafel, lantai
masih tanah, masih menggunakan air pencucian yang tergenang, serta perilaku
pedagang yang kurang higienis. Kondisi ini dapat mempengaruhi kualitas bakso
yang tersedia di kantin. Namun demikian, pengujian terhadap dugaan Salmonella
sp. hasilnya negatif untuk semua kantin.
Kata kunci : bakso, kantin Universitas Lampung, Salmonella sp., sanitasi

abstract

This study was aimed to evaluate canteen sanitary and Salmonella sp. content of
meatball meal in the canteen at Lampung University. The method used in this
research was survey method in the form of interviews owner canteen and
observation to determine the sanitary condition of the canteen. As supproting
data, the Salmonella sp. content of meatball meal was also performed in
Microbilogy laboraoty. Six canteens samples were chosen by “purposive
sampling” and the evaluation research was done with 3 replications. The results
showed that in general, sanitary condition of canteens were not good, especially
the environement, the utensils (production equiptments), and canteens open
condition. There were less clean, no sink, land floor, using the stagnant washing
water, as well as the behavior of producers were less hygienic. This conditions
might affect the quality of the meatball meals avaliable in the canteens.
Nevertheles, the Salmonella sp. presumptive test showed that all samples had
negative for Salmonella sp. test for all canteen.
Keywords: Lampung University canteens, meatballs, Salmonella sp., sanitation
date: 2016-12-29
date_type: published
publisher: FAKULTAS PERTANIAN
place_of_pub: UNIVERSITAS LAMPUNG
citation:   NOVIA RIZKY, 0914051063  (2016) EVALUASI SANITASI KANTIN DAN KANDUNGAN SALMONELLA sp. PADA BAKSO KUAH DI KANTIN UNIVERSITAS LAMPUNG.  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
document_url: http://digilib.unila.ac.id/25864/1/ABSTRAK%20%28ABSTRACT%29.pdf
document_url: http://digilib.unila.ac.id/25864/2/SKRIPSI%20FULL.pdf
document_url: http://digilib.unila.ac.id/25864/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf