Batoni, Erliana Indah Putri (2025) HUBUNGAN KARAKTERISTIK PEDAGANG, HIGIENE SANITASI DENGAN TINGKAT PENCEMARAN IKAN BANYAR (Rastrelliger kanagurta) ASAP DI WILAYAH PANTAI KENJERAN, KOTA SURABAYA. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Smoked banyar fish is a traditional souvenir product from Surabaya, produced using smoking methods that often lack proper hygiene and sanitation, posing risks of chemical and microbiological contamination. This study aimed to examine vendor characteristics, organoleptic quality, lead (Pb) content, bacterial contamination, and the presence of Staphylococcus aureus, as well as analyze the relationship between hygiene-sanitation practices and contamination. A cross-sectional survey was conducted on 12 vendors using purposive sampling and Chi-square analysis. Sampling was done once without repetition. Most vendors were female (83%), aged 19–33 years (50%), had elementary education (42%), and had been selling for 1–5 years (34%). Personal hygiene was rated good (8%), fair (59%), and poor (33%). Sanitation levels varied. Laboratory results showed 50% of samples exceeded total plate count limits, 17% contained high Pb, and 17% were positive for S. aureus. Significant correlations were found between personal hygiene and sales sanitation with Pb contamination (p = 0.043 and p = 0.027) and between all hygiene-sanitation aspects with total bacterial count (p ≤ 0.05). No significant link was found with S. aureus or organoleptic quality. Keywords: Hygiene, sanitation, lead (Pb), Staphylococcus aureus, total plate count, smoked banyar fish.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Erliana Indah Putri Erliana | ||||||||||||
| Date Deposited: | 20 Jun 2025 06:42 | ||||||||||||
| Last Modified: | 20 Jun 2025 06:42 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/38812 |
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