Andriyanto, Tarissa Ayuni (2026) Identifikasi Penyalahgunaan Formalin, Total Mikroba Dan Cemaran Escherichia coli Pada Tahu Putih Di Empat Pasar Tradisional Wilayah Cabang Timur PD Pasar Surya Surabaya. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Tofu vendors typically sell their products in open-air settings, creating a risk of bacterial contamination—such as by *Escherichia coli*—while the misuse of formalin remains a frequent issue. This study aimed to identify formalin misuse, Total Plate Count (TPC) levels, and *Escherichia coli* contamination, as well as their relationship with the vendors' hygiene and sanitation conditions. An exploratory, descriptive, cross-sectional survey design was employed, involving observations and interviews with 23 white tofu vendors. Laboratory analyses included qualitative testing for formalin, Total Plate Count (TPC) testing, and *Escherichia coli* contamination testing using the Most Probable Number (MPN) method. The relationship between sanitation conditions and levels of bacterial and *E. coli* contamination was analyzed using the chi-square test at a 5% significance level. Test results showed that 100% of the samples (23 out of 23) were free from formalin. A total of 8.69% (2 out of 23 samples) exceeded the TPC quality standards set by SNI 01-3142-1998 (ranging from 1.0 x 10⁶ to 1.2 x 10⁶ colonies/g). Additionally, 39% (9 out of 23 samples) tested positive for *Escherichia coli* contamination (ranging from 3.6 to 28 MPN/g). A significant relationship (p < 0.05) was found between hygiene and sanitation conditions and the Total Plate Count (TPC); however, no significant relationship (p > 0.05) was observed between hygiene and sanitation conditions and *Escherichia coli* contamination in the white tofu.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > T Technology (General) T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368 Food processing and manufacture |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Ms Tarissa Ayuni Andriyanto | ||||||||
| Date Deposited: | 23 Jul 2026 08:57 | ||||||||
| Last Modified: | 23 Jul 2026 08:57 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/57639 |
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