ANALISIS CEMARAN MIKROBA Escherichia coli TERHADAP KEAMANAN PANGAN PADA MAKANAN RUJAK BATU-BATU KHAS TANJUNG BENOA

Yulvia, Ni Wayan Adhikaranita (2025) ANALISIS CEMARAN MIKROBA Escherichia coli TERHADAP KEAMANAN PANGAN PADA MAKANAN RUJAK BATU-BATU KHAS TANJUNG BENOA. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2025.

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Abstract

ANALYSIS OF Escherichia coli MICROBA CONTAMINATION AND FOOD SAFETY IN TANJUNG BENOA'S TRADITIONAL STONE RUJAK BATU-BATU FOODS ABSTRACT Tanjung Benoa is one of the tourist attractions that has always been a favorite of tourists because it has a very beautiful beach with water sports, snorkeling and turtle island tours. One of the specialties of the Tanjung Benoa area is Rujak Batu-Batu. The purpose of this study was to determine the food safety of rujak batu-batu sold by traders in the Tanjung Benoa area. Type of observational analytic research with cross sectional design and saturated sampling technique with 15 samples of batu- batu salad traders. Food safety score assessment, TPC, MPN and E.coli testing were carried out, resulting in 11 samples (73.3%) in the vulnerable category, but safe for consumption. Total microbial contamination was less than the maximum limit of 15 samples (100%), coliform bacteria contamination above the maximum was 4 samples (26.7%) and there were 4 samples (26.7%) positive for Escherichia coli bacteria. Based on the results of the Kruskal Wallis test, it is concluded that there is a difference between total microbial contamination and Escherichia coli bacterial contamination with food safety scores based on the Asymp.sig value> 0.05 and there is a difference in coliform bacteria contamination with food safety scores. So it can be concluded that the food safety of rujak batu-batu sold in the Tanjung Benoa area is categorized as vulnerable, but safe for consumption. Keywords : rujak batu-batu, food safety score, total microbial contamination, coliform bacteria contamination, Escherichia coli. ANALISIS CEMARAN MIKROBA Escherichia coli TERHADAP KEAMANAN PANGAN PADA MAKANAN RUJAK BATU-BATU KHAS TANJUNG BENOA ABSTRAK Tanjung Benoa merupakan salah satu tempat wisata yang selalu menjadi idola wisatawan karena memiliki pantai yang sangat indah dengan wahana water sport, snorkling dan wisata ke pulau penyu. Salah satu makanan khas daerah Tanjung Benoa adalah Rujak Batu-Batu. Tujuan penelitian ini yaitu untuk mengetahui keamanan pangan rujak batu-batu yang dijual oleh pedagang di daerah Tanjung Benoa. Jenis penelitian analitik obervasional dengan rancangan cross sectional dan teknik sampling Jenuh dengan 15 sampel pedagang rujak batu-batu. Dilakukan penilaian skor keamanan pangan, pengujian TPC, MPN dan E.coli sehingga mendapatkan hasil yakni, 11 sampel (73,3%) dengan kategori rawan, tetapi aman dikonsumsi. Cemararan total mikroba kurang dari batas maksimum yakni 15 sampel (100%), cemaran bakteri coliform diatas maksimum sebanyak 4 sampel (26,7%) dan terdapat 4 sampel (26,7%) positif mengandung bakteri Escherichia 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 dan terdapat hubungan terhadap cemaran bakteri coliform terhadap skor keamanan pangan. Sehingga dapat disimpulkan bahwa keamanan pangan rujak batu-batu yang dijual di kawasan Tanjung Benoa dikategorikan rawan, tetapi aman dikonsumsi. Kata kunci : rujak batu-batu, skor keamanan pangan, cemaran total mikroba, cemaran bakteri coliform, Escherichia coli.

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