ANALISIS KEBERADAAN SALMONELLA SP. PADA AYAM GORENG DI WARUNG MAKAN WILAYAH KELURAHAN TIMBANGAN

ANJARSARI, ULFA ARUM KARTIKA and Putri, Dini Arista (2019) ANALISIS KEBERADAAN SALMONELLA SP. PADA AYAM GORENG DI WARUNG MAKAN WILAYAH KELURAHAN TIMBANGAN. Undergraduate thesis, Sriwijaya University.

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Abstract

Chicken meat is susceptible to Salmonella sp. This is because of the high protein content in chicken meat. Salmonella sp can be sourced from chicken meat, cooking and eating utensils, water, and food handlers. The purpose of this study was to analyze the existence of Salmonella sp, hygiene and sanitation facilities for the provision of food for fried chicken in a food stall in the Timbangan District. Descriptive research was accompanied by laboratory tests of Salmonella sp bacteriological test on fried chicken from three food stalls (W01, W02, and W03) by purposive sampling. Informants in this study amounted to 9 people,3 food stall owners and 6 workers. Laboratory test results show the absence of Salmonella sp in the sample even though hygiene and sanitation facilities of the three food stalls did not meet the hygiene requirements. The hygiene requirements for implementing food that fulfill the requirements are the selection of food ingredients and food transport while the processing, storage, and serving of food does not meet the requirements. Based on the results it was suggsted that the effort to improve sanitation facilities in food stalls, especially the processing, storage of cooked food, and paying attention to food handlers in the process of serving.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Ayam Goreng, Salmonella sp, Higiene, Sanitasi, Warung Makan
Subjects: R Medicine > RA Public aspects of medicine > RA601-602 Food and food supply in relation to public health
Divisions: 10-Faculty of Public Health > 13201-Public Health (S1)
Depositing User: Users 1154 not found.
Date Deposited: 09 Aug 2019 07:36
Last Modified: 09 Aug 2019 07:36
URI: http://repository.unsri.ac.id/id/eprint/3356

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