STUDI KEAMANAN PANGAN DARI ASPEK MIKROBIOLOGI PADA SEROMBOTAN DI KECAMATAN KLUNGKUNG

Maranggi, Cokorda Agung Windu (2025) STUDI KEAMANAN PANGAN DARI ASPEK MIKROBIOLOGI PADA SEROMBOTAN DI KECAMATAN KLUNGKUNG. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2025.

	Text HALAMAN DEPAN.pdf Download (733kB)
	Text BAB I PENDAHULUAN.pdf Download (219kB)
	Text BAB II TINJAUAN PUSTAKA.pdf Download (395kB)
	Text BAB III KERANGKA KONSEP.pdf Download (212kB)
	Text BAB IV METODE PENELITIAN.pdf Download (317kB)
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Abstract

yang bahannya terdiri dari sayuran daun, sayuran buah, kacang-kacangan, dan berbagai produk pertanian untuk bumbu. Pedagang serombotan biasanya menjual serombotan tidak menggunakan sarung tangan dalam mengambil isian serombotan yang dapat berpeluang adanya kontaminasi makanan pada aspek mikrobiologi. Sehingga diperlukan perhatian khusus mengenai keamanan pangan untuk mencegah terjadinya foodborne disease. Penelitian ini bertujuan untuk mengetahui keamanan pangan dari aspek mikrobiologi pada serombotan di Kecamatan Klungkung. Jenis penelitian yang digunakan adalah analitik observasional dengan rancangan cross-sectional dan Teknik sampling purposive dengan jumlah 16 sampel serombotan. Dilakukan penilaian skor keamanan pangan, pengujian TPC, dan E.coli sehingga mendapatkan hasil yakni, 12 sampel (85,7%) dengan kategori rawan, tetapi aman dikonsumsi. Cemaran total mikroba diatas batas maksimum yakni semua sampel , cemaran bakteri coliform diatas maksimum sebanyak 5 sampel (35,7%) yang dinyatakan positif mengandung bakteri E.coli. Berdasarkan hasil uji kruskal wallis disimpulkan terdapat hubungan antara cemaran total mikroba dan cemaran bakteri Escherichia coli dengan skor keamanan pangan berdasarkan nilai Asymp.sig > 0,05. Sehingga dapat disimpulkan bahwa keamanan pangan serombotan di Kecamatan Klungkung dikategorikan rawan, tetapi aman dikonsumsi. Kata kunci : serombotan, skor keamanan pangan, cemaran total mikroba, cemaran bakteri coliform, Escherichia coli Serombotan Klungkung is a form of traditional Balinese culinary delights whose ingredients consist of leaf vegetables, fruit vegetables, nuts and various agricultural products for seasoning. Serombotan traders usually sell serombotan without using gloves when taking the serombotan filling, which could potentially lead to food contamination from a microbiological aspect. So special attention is needed regarding food safety to prevent foodborne disease. This research aims to determine food safety from a microbiological aspect in Serombotan in Klungkung District. The type of research used was observational analytics with a cross-sectional design and purposive sampling technique with a total of 16 random samples. Food safety scores, TPC and E.coli assessments were carried out to obtain results, namely, 12 samples (85.7%) in the vulnerable category, but safe for consumption. Total microbial contamination was above the maximum limit, namely all samples, coliform bacterial contamination above the maximum was 5 samples (35.7%) which were declared positive for containing E.coli bacteria. Based on the results of the Kruskal Wallis test, it was concluded that there was a relationship between total microbial contamination and Escherichia coli bacterial contamination with a food safety score based on Asymp.sig value > 0.05. So it can be concluded that serombotan food safety in Klungkung District is categorized as vulnerable, but safe for consumption. Keywords: serombotan, food safety score, total microbial contamination, coliform bacteria contamination, Escherichia coli

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