STUDI IDENTIFIKASI KEBERADAAN Escherichia coli PADA AIR CUCIAN DAN MAKANAN KETOPRAK DI KAWASAN KAMPUS UNDIP TEMBALANG

Chintya Pangestika; Yusniar Hanani Darundiati; Niki Astorina Yunita Dewanti

doi:10.14710/jkm.v4i3.13513

DOI: https://doi.org/10.14710/jkm.v4i3.13513

STUDI IDENTIFIKASI KEBERADAAN Escherichia coli PADA AIR CUCIAN DAN MAKANAN KETOPRAK DI KAWASAN KAMPUS UNDIP TEMBALANG

*Chintya Pangestika - , Indonesia

Yusniar Hanani Darundiati - , Indonesia

Niki Astorina Yunita Dewanti - , Indonesia

Published: 5 Aug 2016.

BibTex Citation Data :

@article{JKM13513,
    author = {Chintya Pangestika and Yusniar Darundiati and Niki Dewanti},
    title = {STUDI IDENTIFIKASI KEBERADAAN Escherichia coli PADA AIR CUCIAN DAN MAKANAN KETOPRAK DI KAWASAN KAMPUS UNDIP TEMBALANG},
    journal = {Jurnal Kesehatan Masyarakat},
  volume = {4},
    number = {3},
    year = {2016},
    keywords = {dishwater, ketoprak, Escherichia coli, Tembalang},
    abstract = { The dishwater used by ketoprak traders in the area of UNDIP campus Tembalang is not qualified physically. In this situation, it will have an impact on the quality of the food produced. This study aimed to identify the existence of Escherichia coli in dishwater used to wash utensils and the ketoprak food. The type of this study is observational with cross sectional design. The population in this research is 11 dishwater and 11 ketoprak food. The sample in this study used the total population. The analysis applied cross tabulation. The sanitary conditions of the dishwater is not good and positive existence of E.coli in dishwater by 8 as many as (88,9%). Washing techniques that are less good and positive existence of E.coli in dishwater as many as 2 traders (100%). The sanitary conditions of the dishwater is not good and positive existence of E.coli in ketoprak food as many as 9 traders (100%). Washing techniques that are less good and positive existence of E.coli in ketoprak as many as 2 traders (100%).The sanitary conditions of cutlery were poor and positive existence of E. coli in ketoprak food as many as 9 traders (90%). Storage of food which has been treated poorly and positive existence of E. coli in ketoprak food as many as 7 traders (100%). Personal hygiene handlers are less and positive the existence of E. coli in ketoprak food as many as 6 traders (100%). The conclusion of this study is the quality of the dishwater and ketoprak food in the area of UNDIP Campus Tembalang is not eligible. },
   issn = {2356-3346},   pages = {740--748}  doi = {10.14710/jkm.v4i3.13513},
    url = {https://ejournal3.undip.ac.id/index.php/jkm/article/view/13513}
}

Citation Format:

Abstract

The dishwater used by ketoprak traders in the area of UNDIP campus Tembalang is not qualified physically. In this situation, it will have an impact on the quality of the food produced. This study aimed to identify the existence of Escherichia coli in dishwater used to wash utensils and the ketoprak food. The type of this study is observational with cross sectional design. The population in this research is 11 dishwater and 11 ketoprak food. The sample in this study used the total population. The analysis applied cross tabulation. The sanitary conditions of the dishwater is not good and positive existence of E.coli in dishwater by 8 as many as (88,9%). Washing techniques that are less good and positive existence of E.coli in dishwater as many as 2 traders (100%). The sanitary conditions of the dishwater is not good and positive existence of E.coli in ketoprak food as many as 9 traders (100%). Washing techniques that are less good and positive existence of E.coli in ketoprak as many as 2 traders (100%).The sanitary conditions of cutlery were poor and positive existence of E. coli in ketoprak food as many as 9 traders (90%). Storage of food which has been treated poorly and positive existence of E. coli in ketoprak food as many as 7 traders (100%). Personal hygiene handlers are less and positive the existence of E. coli in ketoprak food as many as 6 traders (100%). The conclusion of this study is the quality of the dishwater and ketoprak food in the area of UNDIP Campus Tembalang is not eligible.

Fulltext View|Download

Keywords: dishwater, ketoprak, Escherichia coli, Tembalang

Article Metrics:

Article Info

Section: Kesehatan Lingkungan

In Vol 4, No 3 (2016): MEI

Recent articles

HUBUNGAN PERSEPSI DAN KIE DENGAN KESEDIAAN MOP DI KECAMATAN PADURESO KABUPATEN KEBUMEN TRIWULAN I TAHUN 2016 PENGEMBANGAN SISTEM INFORMASI DOKTER KELUARGA (STUDI KASUS PADA SALAH SATU KLINIK DI KELURAHAN BULUSAN) GAMBARAN PRAKTIK/KEBIASAAN KELUARGA TERKAIT DENGAN KEJADIAN PNEUMONIA PADA BALITA DI UPT PUSKESMAS SIGALUH 2 BANJARNEGARA GAMBARAN KADAR GLUKOSA DARAH SEWAKTU PADA PETUGAS AVIATION SECURITY BANDARA JUWATA TARAKAN DENGAN INDEKS MASSA TUBUH 17-27 kg/m2 HUBUNGAN KEBERAGAMAN JENIS MAKANAN DAN KECUKUPAN GIZI DENGAN INDEKS MASSA TUBUH (IMT) PADA IBU MENYUSUI DI WILAYAH KERJA PUSKESMAS KEDUNGMUNDU KOTA SEMARANG TAHUN 2016 GAMBARAN KEPATUHAN DIET PASIEN GAGAL GINJAL KRONIK YANG MENJALANI HEMODIALISA RAWAT JALAN DI RSUD KAYEN KABUPATEN PATI TAHUN 2015 THE DESCRIPTION OF THE DIETARY PURSUANCE CRONICAL RENAL FAILURE PATIENTS UNDERGOING HEMODIALYSIS OUTP FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN GANGGUAN FUNGSI PARU PADA PEKERJA DI UNIT BOILER INDUSTRI TEKSTIL X KABUPATEN SEMARANG HUBUNGAN POSTUR, DURASI DAN FREKUENSI KERJA DENGAN KELUHAN MUSKULOSKELETAL AKIBAT PENGGUNAAN LAPTOP PADA MAHASISWA FAKULTAS TEKNIK JURUSAN ARSITEKTUR UNIVERSITAS DIPONEGORO HUBUNGAN KARAKTERISTIK INDIVIDU DAN PEMAKAIAN ALAT PELINDUNG DIRI (APD) DENGAN KADAR TIMBAL (Pb) DALAM DARAH PADA PEKERJA PENGECATAN DI INDUSTRI KAROSERI ANALISIS SPASIAL HUBUNGAN KUALITAS LINGKUNGAN DENGAN KEJADIAN DIARE PADA BALITA DI KECAMATAN GENUK KOTA SEMARANG FAKTOR YANG MEMPENGARUHI NIAT KEAKTIFAN LANSIA DALAM MENGIKUTI SENAM LANSIA DI INSTALASI GERIATRI RSUP Dr. KARIADI SEMARANG FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN PERILAKU PENGGUNAAN KONDOM PADA KLIEN WANITA PEKERJA SEKS (WPS) DALAM UPAYA PENCEGAHAN INFEKSI MENULAR SEKSUAL (IMS) DI KELURAHAN BANDUNGAN More recent articles

Last update:

No citation recorded.

Last update:

No citation recorded.

The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Jurnal Kesehatan Masyarakat (JKM, p-ISSN: 2715-5617, e-ISSN:2356-3346) and Faculty of Public Health, Diponegoro University as the publisher of the journal. Copyright encompasses the rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms, and any other similar reproductions, as well as translations.

JKM journal and Faculty of Public Health, Diponegoro University, the Editors and the Advisory Editorial Board make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in the JKM journal are the sole and exclusive responsibility of their respective authors and advertisers.

The Copyright Transfer Form can be downloaded here: [Copyright Transfer Form JKM journal]
The copyright form should be signed originally and send to the Editorial Office in the form of original mail or scanned document to jkm@live.undip.ac.id.