Yulistiani, Ratna and Saputro, Erwan Adi and Anggraeni, Riski Ayu (2020) GAMBARAN KARAKTERISTIK DAN ANALISIS HIGIENE SANITASI PEDAGANG TERHADAP KONTAMINASI MIKROBA SATE KERANG. In: Seminar Nasional Teknologi Pangan 2020: Pemanfaatan Sumberdaya Lokal Sebagai Sumber Pangan Fungsional, 10 Oktober 2020, Surabaya.
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Abstract
The purpose of this study was to determine the characteristics of the shellfish satay traders (age, gender, education level, selling experience), the hygienic and sanitary conditions of the traders and the level of microbial contamination of the shellfish satay sold by street vendors, street vendors walking and restaurants in Surabaya city. This research is a descriptive study with a survey method, data collection was carried out by observation and interviews with 40 traders and microbiological examination of the shellfish satay. Overall, the characteristics of the shellfish satay traders are as follows: male sex is more than female with the highest age range of 41-55 years, the highest education level is junior high school, and the most long experience in selling is 1-10 years. All the shellfish satay samples tested had microbial counts above 5.00 Log CFU/gr, exceeding the maximum limit of microbial contamination in processed food which has been established based on BPOM Regulation No.13 of 2019. The worst hygiene and sanitation conditions for traders are street vendors compared to street vendors walking and restaurants, which affect the level of microbial contamination of the shellfish satay.The average level of microbial contamination of shellfish satay sold by street vendors (7.18 Log CFU / gr), street vendors walking (6.39 Log CFU/gr ) and restaurants (5,58 Log CFU / gr). Keywords : characteristics of traders, sanitation hygiene, microbial contamination, shellfish satay
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Conference/Seminar > Seminar Nasional Teknologi Pangan 2020: Pemanfaatan Sumberdaya Lokal Sebagai Sumber Pangan Fungsional |
| Depositing User: | Fatchullah Fatchullah |
| Date Deposited: | 14 Apr 2021 04:39 |
| Last Modified: | 14 Apr 2021 04:39 |
| URI: | http://repository.upnjatim.ac.id/id/eprint/1629 |
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