Hubungan Higiene dan Sanitasi Pedagang Kaki Lima Dengan Tingkat Cemaran Mikrobiologis Bumbu Pecel Siap Saji di Kecamatan Gubeng Kota Surabaya

Ananta, Salsabila Syandana (2026) Hubungan Higiene dan Sanitasi Pedagang Kaki Lima Dengan Tingkat Cemaran Mikrobiologis Bumbu Pecel Siap Saji di Kecamatan Gubeng Kota Surabaya. Undergraduate thesis, UPN Veteran Jawa Timur.

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Abstract

Ready-to-eat pecel sauce is susceptible to microbiological contamination when its handling and preparation do not comply with food hygiene and sanitation principles. This study aimed to identify the hygiene and sanitation practices of food vendors, determine the level of microbiological contamination in ready-to-eat pecel sauce, and analyze the association between vendors’ hygiene and sanitation practices and the level of microbiological contamination in ready-to-eat pecel sauce sold by street vendors in Gubeng District, Surabaya City. This study employed an observational design involving field surveys and laboratory examinations. Observations were conducted using observation sheets, while interviews were carried out using structured questionnaires. Escherichia coli was examined using the Most Probable Number (MPN) method, Staphylococcus aureus using the spread plate method, and Total Plate Count (TPC) using the pour plate method. Samples were selected using purposive sampling, yielding 13 pecel sauce samples collected from 13 street vendors. Univariate analysis was performed using frequency distribution tables, while bivariate analysis was conducted using the Pearson product-moment correlation test. The results showed that 46% of vendors demonstrated poor personal hygiene practices, 46% demonstrated poor equipment sanitation practices, 77% demonstrated moderate serving sanitation practices, and 85% demonstrated poor facility and environmental sanitation practices. Regarding knowledge, 85% of vendors had a moderate level of personal hygiene knowledge, while 54% had a moderate level of food sanitation knowledge. Laboratory examinations showed that 77% of samples were contaminated with Escherichia coli, while none of the samples were contaminated with Staphylococcus aureus. Furthermore, 85% of the samples had TPC values exceeding the maximum permissible limit stipulated by SNI 7388:2009. Correlation analysis demonstrated significant associations between personal hygiene practices, equipment sanitation, serving sanitation, and facility and environmental sanitation and the level of Escherichia coli contamination, with the strongest association observed for personal hygiene practices (r = −0.859; p < 0.001). Food sanitation knowledge was significantly associated with the level of Escherichia coli contamination (p = 0.035), whereas personal hygiene knowledge was not significantly associated with contamination levels (p = 0.613). Neither hygiene and sanitation practices nor knowledge was significantly associated with TPC values (p > 0.05). The association between hygiene and sanitation practices and knowledge and Staphylococcus aureus contamination could not be statistically determined because all samples yielded homogeneous results (<10 CFU/g). Keywords: pecel sauce, Escherichia coli, Staphylococcus aureus, Total Plate Count, food hygiene and sanitation, street vendors

Item Type:

Thesis (Undergraduate)

Contributors:

Contribution	Contributors	NIDN/NIDK	Email
Thesis advisor	Pratiwi, Yunita Satya	NIDN0702067102	yunita.satya.tp@upnjatim.ac.id
Thesis advisor	Putra, Andre Yusuf Trisna	NIDN0017128905	andreyusuf.tp@upnjatim.ac.id

Subjects:

T Technology > T Technology (General)

Divisions:

Faculty of Engineering > Departement of Food Engineering

Depositing User:

Ms Salsabila Syandana

Date Deposited:

02 Sep 2026 02:37

Last Modified:

02 Sep 2026 03:02

URI:

https://repository.upnjatim.ac.id/id/eprint/59784