UJI KUALITAS BAKTERIOLOGI PADA SATE AYAM DI KAWASAN WISATA PUNCAK WANAGIRI KABUPATEN BULELENG

Sujatnila, Gede Wijaya (2022) UJI KUALITAS BAKTERIOLOGI PADA SATE AYAM DI KAWASAN WISATA PUNCAK WANAGIRI KABUPATEN BULELENG. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Teknologi Laboratorium Medis 2022.

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Abstract

Chicken satay is one of the foods that people are interested in. The process of making chicken satay is influenced by personal hygiene, and poor environmental sanitation can cause contamination of chicken satay. This study was conducted to determine the bacteriological quality of chicken satay in Puncak Wanagiri Tourism Area, Buleleng Regency. This study used a descriptive study with the sampling location in the Puncak Wanagiri Tourism Area, laboratory examinations were carried out at the Panureksa Utama Laboratory. The research sample size is 10 samples with a sampling technique that is saturated sampling. The parameters analyzed were the total plate number using PCA media with the pour plate method and then incubated at 37oC for 24 hours and the colonies were counted using a colony counter. The results of the total plate number of chicken satay at this location showed that 5 (50%) did not meet the requirements and as many as 5 (50%) met the requirements of BPOM Regulation No. 13 of 2019. The result of the highest total plate number was 3 x 107 and the results were the lowest is 3 x 101. Where is the quality of chicken satay sold in Puncak Wanagiri Tourism Area, Buleleng Regency is still lacking. Keywords: chicken satay, total plate number, Puncak Wanagiri Tourism Area Sate ayam merupakan salah satu makanan yang diminati oleh masyarakat. Proses pembuatan sate ayam dipengaruhi oleh personal hygiene pedagang, dan sanitasi lingkungan yang kurang bersih dapat menyebabkan terjadinya kontaminasi pada sate ayam. Penelitian ini dilakukan bertujuan untuk mengetahui kualitas bakteriologi pada sate ayam di Kawasan Wisata Puncak Wanagiri, Kabupaten Buleleng. Penelitian ini menggunakan penelitian deskriptif dengan lokasi pengambilan sampel di Kawasan Wisata Puncak Wanagiri, pemeriksaan laboratorium dilakukan di Laboratorium Panureksa Utama. Besar sampel penelitian yaitu 10 sampel dengan teknik pengambilan sampel yaitu sampling jenuh. Parameter yang dianalisa yaitu angka lempeng total menggunakan media PCA dengan metode pour plate lalu diinkubasi pada suhu 37oC selama 24 jam dan dihitung koloninya dengan menggunakan colony counter. Hasil angka lempeng total sate ayam di lokasi ini menunjukkan sebanyak 5 (50%) tidak memenuhi syarat dan sebanyak 5 (50%) memenuhi syarat Peraturan BPOM No.13 Tahun 2019. Hasil angka lempeng total tertinggi yaitu 3 x 107 dan hasil yang terendah yaitu 3 x 101. Dimana kualitas dari sate ayam yang dijual di Kawasan Wisata Puncak Wanagiri Kabupaten Buleleng masih kurang. Kata Kunci : sate ayam, angka lempeng total, Kawasan Wisata Puncak Wanagiri

Item Type: Thesis (Diploma)
Uncontrolled Keywords: sate ayam, angka lempeng total, Kawasan Wisata Puncak Wanagiri
Subjects: Q Science > Q Science (General)
Q Science > QR Microbiology
Divisions: Jurusan Analis Kesehatan > Prodi D3
Depositing User: Gede Wijaya Sujatnila
Date Deposited: 24 Aug 2022 05:34
Last Modified: 24 Aug 2022 05:34
URI: http://repository.poltekkes-denpasar.ac.id/id/eprint/9813

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