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.

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Keywords: dishwater, ketoprak, Escherichia coli, Tembalang

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Section: Kesehatan Lingkungan

In Vol 4, No 3 (2016): MEI

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