HIGIENITAS PERALATAN MAKAN BERDASARKAN KEBERADAAN SALMONELLA SP. DI WARUNG MAKAN KOTA BANDA ACEH

Nelly Marissa, Aya Yuriestia Arifin

HIGIENITAS PERALATAN MAKAN BERDASARKAN KEBERADAAN SALMONELLA SP. DI WARUNG MAKAN KOTA BANDA ACEH

Abstract


ABSTRAK

Warung makan merupakan tempat umum yang terjadi transaksi jual beli makanan setiap hari. Higienitas peralatan makan merupakan salah satu cara mencegah penyebaran Salmonella sp. Penelitian ini bertujuan untuk melihat higienitas berdasarkan keberadaan Salmonella sp. pada peralatan makan di warung makan Kota Banda Aceh. Metode penelitian studi potong lintang dengan klaster sampling. Sampel berjumlah 98 usapan peralatan makan dari 98 warung makan di Kota Banda Aceh yang diambil pada Juni-September 2012. Dilakukan usapan peralatan makan untuk mengetahui keberadaan Salmonella sp.. Wawancara dilakukan mengenai sumber air utama, jenis alat makan, jenis bahan pencuci alat makan, teknik prosedur pencucian alat makan, dan tempat penyimpanan alat. Hasil penelitian didapatkan bahwa 24,49% warung makan masih terdeteksi Salmonella sp. pada peralatan makannya, sumber air utama yang digunakan adalah air ledeng/PDAM, jenis bahan pencuci alat makan adalah sabun cair pencuci piring, mencuci peralatan makan dengan air tidak mengalir, dan menyimpan peralatan makan di tempat terbuka. Salmonella sp. merupakan agen penyebab gastroenteritis sehingga diperlukan tindakan pencegahan agar bakteri tidak mencemari makanan.

Kata kunci : Salmonella sp., alat makan, warung makan

ABSTRACT

Food stalls is a public sale and purchase foods transactions every day. Tableware hygiene is one way to prevent the spread of Salmonella sp.. This study was aimed to overview hygiene based on the presence of Salmonella sp. in tableware food stalls  in Banda Aceh. Cross sectional study used cluster sampling with 98 food stalls. Ninety-eight swabs tableware samples from 98  food stalls in Banda Aceh taken in June-September 2012. Tableware swabs to determine the presence of Salmonella sp.. Interview conducted on primary water source, the type of cutlery, the type of material washing utensils, cutlery washing procedure techniques, and storage devices. Results showed that 24,48% of food stalls still detected Salmonella sp. in their tableware, the main source of water used was tap water / PDAM, types of cutlery washing materials are liquid dishwashing soap, tableware washing with water which not flowing, and storing tableware in the open place. Salmonella sp. is a causative agent of gastroenteritis that necessary precautions so that bacteria do not contaminate food.

Key words: Salmonella sp., tableware, food stalls


Keywords


Salmonella sp., alat makan, warung makan

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SEL Jurnal Penelitian Kesehatan (p-ISSN: 2580-8699, e-ISSN: 2580-8923 ) is one of the journals published by Badan Penelitian dan Pengembangan Kesehatan (National Institute of Health Research andDevelopment), Ministryof Health of the Republic of Indonesia.

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