Hubungan antara Higiene Sanitasi Lingkungan Warung dan Praktek Pengolahan Mie Ayam dengan Angka Kuman. ( ENVIRONMENTAL SANITATION AND HYGYENE OF STALE AND CHICKEN NOODLES PROCESSING PRACTICE IN RELATION WITH MICROORGANISM NUMBER)

Rahayu, Ni Putu Sri (2007) Hubungan antara Higiene Sanitasi Lingkungan Warung dan Praktek Pengolahan Mie Ayam dengan Angka Kuman. ( ENVIRONMENTAL SANITATION AND HYGYENE OF STALE AND CHICKEN NOODLES PROCESSING PRACTICE IN RELATION WITH MICROORGANISM NUMBER). Masters thesis, program Pascasarjana Universitas Diponegoro.

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Abstract

Chicken Noodles is a favorite food for all society in all level of age. Beside the price is a cheap, chicken noodle is easy to product. Most chicken noodles consumed by School children. 90% prevalence of disease caused by microbiology transfer from contaminated food. The diseases caused by the bacteria such as typhus, amoeba dysentriae / bacteria and intoxication of others bacteria. The research was done in order to determine the relation between stale environmental sanitation and hygiene and chicken noodles processing practice and microorganism number. The research was done in Purwodadi town (2007), It was a cross sectional with analytic survey method through 35 respondents. Independent variable derived of water sanitation, equipment sanitation, and handle hygiene, processing and washing. The dependent variable was microorganism number. Chi square used for determining the relation of stale environment sanitation and hygiene and chicken noodles processing with the microorganism number. To determine, the relationship between the condition of stale environment sanitation, hygiene, chicken noodles processing practice and microorganism number was used a multiple logistic regression. Result showed that there was correlation between food processing, sanitation and microorganism number (p<0,001). The research showed that there was relation between condition of stale environmental sanitation and hygiene, processing practice of chicken noodles and microorganism number. Mie Ayam merupakan makanan yang sangat disukai oleh semua lapisan masyarakat dari berbagai golongan umur. Selain harganya murah, mie ayam ini mudah didapat. Kebanyakan mie ayam ini dikonsumsi oleh anak-anak sekolah. 90% kejadian penyakit disebabkan oleh makanan berasal dari kontaminasi mikrobiologi. Penyakit yang ditimbulkan antara lain penyakit tipus, disentri amuba / bakteri dan intoksikasi bakteri lainnya. Penelitian dilakukan untuk mengetahui hubungan kondisi higiene sanitasi lingkungan warung dan praktek pengolahan mie ayam dengan angka kuman. Penelitian dilakukan di kota Purwodadi dengan menggunakan rancangan cross sectional dengan metode survei analitik terhadap 35 responden. Variabel penelitian terdiri variabel bebas yang meliputi sanitasi air, sanitasi peralatan, higiene penjamah, cara pengolahan serta cara pencucian dan variabel terikat adalah angka kuman. Chi square digunakan untuk mengetahui hubungan antara kondisi higiene sanitasi lingkungan warung dan praktek pengolahan mie ayam dengan angka kuman. Untuk menentukan hubungan antara kondisi higiene sanitasi lingkungan warung dan praktek pengolahan mie ayam yang berhubungan dengan angka kuman digunakan analisis regresi logistik ganda. Hasil analisa bivariat : Sanitasi air dengan angka kuman dengan nilai p= 1,000, cara pengolahan dengan angka kuman dengan nilai p = 0,001, cara pencucian dengan angka kuman dengan nilai p = 0,045, hygiene penjamah dengan angka kuman dengan nilai p = 0,036 dan sanitasi peralatan dengan angka kuman dengan nilai p = 0,001. Hasil penelitian menunjukkan bahwa ada hubungan antara kondisi higiene sanitasi lingkungan warung dan praktek pengolahan mie ayam dengan angka kuman.

Item Type:Thesis (Masters)
Subjects:G Geography. Anthropology. Recreation > GE Environmental Sciences
Divisions:Postgraduate Program > Master Program in Environmental Science
ID Code:18389
Deposited By:Mr UPT Perpus 2
Deposited On:02 Aug 2010 08:08
Last Modified:02 Aug 2010 08:08

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