KONTAMINASI BAXTERI PADA IKAN ASAP DI SENTRA INDUSTRI PENGASAPAN IKAN DAN YANG DIJUAL DI PASAR KOTA SEMARANG

Abstract

A presence of pathogenic microbe in smoke fish can cause health problems. Staphylococcus aureus often contaminate in smoke fish and cause food poisoning. The Objectives of this studi is to know about the description of microbiological quality of smoke fish in Semarang and hygiene practices in producer and seller level. The method of the research was cross sectional survey. Sample was smoke fish that was taken from producer and seller by purposive sampling, respectively 10 and 22 samples. The respondent was total producers and seller as much as 69 persons. Data was collected by interviewing and laboratory test. Then analysis was done by statistic descriptive. The result showed that Microbiology quality on producer level was still safe because sir siting process of fish. But In seller level, contamination of Staphylococcus aureus was 14,4% above maximum standard. Moreover 40% samples contaminated by microbe above maximum standard. Hygiene practices of more than 50% producer and seller was included in the less hygiene category. But by descriptive analysis, there was not association between practices and microbiology contaminated. Fish is a food that have potential cause food poisoning problem although after through smoke process. It is important to apply hygiene practices as along producing smoked Elsa until selling to the consumer. Kehadiran bakteri patogen di dalam ikan asap dapat menimbulkan gangguan kesehean. Salah satu bakteri yang dicurigai terdapat di dalam ikan asap adalah Staphylococcus aureus. Penelitian ini bertujuan menggambarkan kualitas bakter:ologis ikan asap di Semarang dan praktik higiene pads produsen dan penjual. Metode yang digunakan adalah survei cross sectional. Sampel pada penelitian itli adalah ikan asap yang didapat dail produsen ikan serta penjual ikan masing-masing sebanyak 10 dan 22 ikan asap. Responden penelitian sebanyak 69 orang yang ditentukan benlasvlcan total produsen dan penjual. Data dikumpulkan dengan wawancara dan pemeriksaan laboratorium, kemudian dianalisis secara deskriptif. Kualitas bakteriologi di tingkat produsen masih dalam kondisi aman karena adanya proses pengasapan. Di tingkat pedagang kontaminari Staphylococcus aureus 14,4% di atas batas maksimum. Sedangkan di tingkat penjual terdapat 40% sampel yang mengandung total bakteri di atas batas maksimum. Praktik higiene produsen dan penjual lebih dari 50% termasuk dalam kriteria kilning. Nam= secara deslcriptif tidalc terlihat jelas keterkaitan antara praktik dan kandungan mikmbiologinya. Disimpulkan ikan laut merupakan bahan pangan yang potensial menimbulkan permasalahan keracunan malcanan meskipun setelah melalui proses pengasapan. Perlu penerapan praktik-praktik higiene dalam proses pembuatannnya hingga pemasa¬rannya.