Maulidya, Hawanda Ayu (2026) Identifikasi Penggunaan Formalin Dan Cemaran Escherichia Coli Pada Sosis dan Tempura di Sekolah Dasar Negeri Wilayah Kecamatan Krian. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Sausages and tempura are commonly sold as snacks around public elementary schools (SDN) in Krian District and have the potential to be contaminated by microorganisms due to food handling practices, equipment conditions, and the facilities and environmental conditions of vending areas, which may serve as sources of contamination. These conditions may also increase the risk of using hazardous food additives, highlighting the need for food safety testing. This study aimed to determine the presence of formaldehyde, Escherichia coli contamination, and Total Plate Count (TPC), as well as to analyze the relationship between vendors’ hygiene and sanitation practices and the level of bacterial contamination in sausages and tempura. The study employed a descriptive method with a survey approach and used saturated sampling. Formaldehyde was analyzed qualitatively and quantitatively using UV-Vis spectrophotometry, while microbiological analyses included TPC using the spread plate method and Escherichia coli using the Most Probable Number (MPN) method. The results showed that all samples tested negative for formaldehyde in both qualitative and quantitative analyses. The Escherichia coli analysis showed that all samples had counts of <3 MPN/g. Meanwhile, the TPC results indicated that most samples did not meet the established standard. The analysis of the relationship between hygiene and sanitation variables showed that personal hygiene and equipment sanitation were not significantly associated with bacterial contamination levels, whereas the facilities and environmental conditions of the vending areas were significantly associated with bacterial contamination levels. Based on these findings, the facilities and environmental conditions of the vending areas are important aspects that need to be addressed to maintain the microbiological safety of sausages and tempura sold around public elementary schools in Krian District.
| 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: | Hawanda Ayu Maulidya | ||||||||
| Date Deposited: | 01 Sep 2026 07:28 | ||||||||
| Last Modified: | 01 Sep 2026 07:29 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/59662 |
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