?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=IDENTIFIKASI+BAKTERI+ESCHERICHIA+COLI+PADA+SOSIS%0D%0ABERMEREK+DAN+TIDAK+BERMEREK+DI+KOTA+BANDAR+LAMPUNG&rft.creator=Ani+Purwati%2C+1418011018&rft.subject=610+Ilmu+kedokteran%2C+ilmu+pengobatan+dan+ilmu+kesehatan&rft.description=Latar+Belakang+%3A+Makanan+yang+baik+adalah+makanan+yang+mengandung+gizi%0D%0Aoptimal.+Peranan+makanan+sering+sekali+sebagai+penyebab+atau+pembawa+bakteri%0D%0Ayang+dapat+mengganggu+kesehatan.+Kejadian+tersebut+seharusnya+dapat+dicegah%0D%0Adengan+cara+pengelolahan+atau+penyimpanan+makanan+yang+baik+dan+lebih%0D%0Amemperhatikan+kebersihan.+Sosis+merupakan+salah+satu+bentuk+makanan+siap%0D%0Asantap+yang+memiliki+nilai+gizi+tinggi.+Sosis+berasal+dari+olahan+daging+yang%0D%0Abanyak+dijual+dan+dikonsumsi+oleh+sebagian+besar+masyarakat+Indonesia.+Bentuk%0D%0Aolahan+daging+sangat+mudah+tercemar+khususnya+oleh+bakteri+Escherichia+coli.%0D%0ATujuan+dilakukan+penelitian+ini+adalah+mengidentifikasi+ada+atau+tidak+bakteri%0D%0AEscherichia+coli+pada+Sosis+yang+bermerek+dan+tidak+bermerek+yang+di+Kota%0D%0ABandar+Lampung.%0D%0AMetode+Penelitian%3A+Penelitian+ini+menggunakan+metode+deskriptif+observasional%0D%0Adengan+pendekatan+cross+sectional+menggunakan+cara+pengambilan+sampel+secara%0D%0Arandom+sederhana.%0D%0AHasil+Penelitian%3A+Dari+hasil+penelitian+didapatkan+hasil+ditemukan+bakteri%0D%0AEscherichia+coli+pada+enam+sampel+(50%25)+sosis+bermerek+dan+ditemukan+bakteri%0D%0Alain+pada+sampel+lainnya.+Sedangkan+pada+sampel+sosis+tidak+bermerek%0D%0Adidapatkan+sepuluh+sampel+(84%25)+yang+teridentifikasi+bakteri+Escherichia+coli+dan%0D%0Asatu+sampel+yang+tidak+teridentifikasi+bakteri.%0D%0ASimpulan%3A+Terdapat+kontaminasi+bakteri+Escherichia+coli+baik+pada+sosis%0D%0Abermerek+maupun+tidak+bermerek+yang+diteliti.%0D%0AKata+kunci%3A+Escherichia+coli%2C+Makanan%2C+Sosis%0D%0A%0D%0ABackground%3A+Great+food+is+contains+optimal+nutrition.+Food+is+often+become%0D%0Acause+or+bacterial+media+that+can+damage+the+healthy.+This+case+can+be+prevented%0D%0Awith+good+management+or+storage+and+more+attaention+to+cleanliness.+Sausage+is%0D%0Aone+of+restructured+meat+with+high+nutrition.+Sausage+from+restructured+meat%0D%0Awhich+is+vend+dan+consumed+by+Indonesian+people.+Restructured+meat+easier+to%0D%0Acontamination+with+bacterial%2C+especially+Escherichia+coli.+The+purpose+of+this%0D%0Aresearch+is+to+identify+Escherichia+coli+in+branded+and+unbranded+sausage+in%0D%0ABandar+Lampung+city.%0D%0AMethods%3A+This+research+used+descriptive+observational+method+with+cross%0D%0Asectional+approach+using+simple+random+sampling+method.%0D%0AResults%3A+From+the+results+of+research+results+found+Escherichia+coli+bacteria+in+six%0D%0Asamples+(50%25)+of+branded+sausages+and+found+other+bacteria+in+other+samples.%0D%0AWhile+in+unbranded+sausage+samples+found+ten+samples+(84%25)+of+Escherichia+coli%0D%0Abacteria+and+one+unidentified+bacterial+sample+were+identified.%0D%0AConclusion%3A+There+is+contamination+of+Escherichia+coli+bacteria+in+branded+and%0D%0Aunbranded+sausages+studied.%0D%0AKeywords%3A+Escherichia+coli%2C+Food%2CSausage&rft.publisher=Fakultas+Kedokteran+&rft.date=2019-01-30&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F58366%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F58366%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F58366%2F3%2FSKRIPSI%2520TANPA%2520PEMBAHASAN.pdf&rft.identifier=++Ani+Purwati%2C+1418011018++(2019)+IDENTIFIKASI+BAKTERI+ESCHERICHIA+COLI+PADA+SOSIS+BERMEREK+DAN+TIDAK+BERMEREK+DI+KOTA+BANDAR+LAMPUNG.++Fakultas+Kedokteran+%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F58366%2F