Widi, Maulia (2022) Studi Cemaran Mikrobilogi Sambal Petis dan Kondisi Sanitasi Pedagang Gorengan di Kecamatan Tambaksari Kota Surabaya. Undergraduate thesis, UPN "VETERAN" JAWA TIMUR.
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Abstract
Sambal petis is a mixture of cayenne pepper, salt, sweet soy sauce, and petis. The presence of pathogenic bacteria and damage to the sambal petis can cause various types of diseases. Pollution due to bacteria can be caused by improper sanitation and hygiene principles. This study aimed to determine the contamination of pathogenic microbes such as Escherichia coli and Salmonella sp to sambal petis from fried food sellers in Tambaksari District, Surabaya City. This research is descriptive, the population of this research is all fried food sellers in Tambaksari District. Based on the results of interviews with 26 fried food sellers, it is known that the sanitation of the processing process is quite good with an average value of 2, but the sanitation of the processing process and equipment is poor with an average value of 3. The results show that the sambal petis contains a total of 4.29 microbes. x 105 col/gr. This is not by the requirements of SNI 2718 regarding shrimp paste in 2013 with a maximum ALT of 5 x 103 colonies/gram. A total of 13 (50%) samples were positive for E. coli bacteria, and 12 (46%) samples were positive for Salmonella sp. Physical observation of sambal petis showed no significant difference between the 26 samples. There is a significant relationship between sanitation and hygiene of fried food vendors with total bacteria, Escherichia coli contamination, and Salmonella sp contamination in sambal petis.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | T Technology > TP Chemical technology | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Maulia Widi Widi | ||||||||||||
| Date Deposited: | 02 Jun 2022 00:56 | ||||||||||||
| Last Modified: | 02 Jun 2022 00:56 | ||||||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/6481 |
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