QIMAROTURRAHMAWATI, QIMAROTURRAHMAWATI (2005) STUDI TENTANG PENINGKATAN JUMLAH ANGKA KUMAN PADA MAKANAN CADANGAN PASIEN DI RUMAH SAKIT ROEMANI MUHAMMMADIYAH SEMARANG. Undergraduate thesis, Diponegoro University.
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Abstract
Rumah Sakit sebagai institusi pelayanan kesehatan harus memperhatikan aspek higiene sanitasi makanan. Makanan yang sehat dan aman baik dari segi kuatitas maupun kuantitas merupakan salah satu faktor yang penting untuk meningkatkan derajat kesehatan. Pasien yang sedang dirawat di rumah sakit sangat rentan terhadap berbagai penyakit yang ditularkan melalui makanan terutama yang disebabkan oleh mikroba pathogen. Selang waktu 3,5 jam antara makanan setelah matang pada proses distribusi awal sampai makanan setelah disimpan pada distribusi akhir akan berpengaruh terhadap peningkatan jumlah angka kuman. Tujuan penelitian ini adalah untuk mengetahui peningkatan jumlah angka kuman dan mengetahui perbedaan rata-rata jumlah angka kuman diantara beberapa lama waktu penyimpanan (0 jam, 1 jam, 2 jam, 3 jam dan 3,5 jam)pada makanan cadangan pasien di Rumah Sakit Roemani Muhammadiyah Semarang. Jenis penelitian ini adalah observasional dengan pendekatan cross sectional. Sampel penelitian diambil secara purposive dengan jumlah sampel sebanyak 30 sampel. Hasil pemeriksaan laboratorium berdasarkan Kep.Dirjen POM No.03726/B/SK/VII/1989, menunjukkan bahwa 30 sampel mempunyai jumlah angka kuman di bawah batas maximum.Hasil uji laboratorium kemudian diuji dengan uji Kruskal Wallis dengan alpha 5 % menunjukkan tidak ada perbedaan rata-rata jumlah angka kuman di antara beberapa lama waktu penyimpanan (0 jam, 1 jam, 2 jam, 3 jam dan 3,5 jam) dengan p value = 0,400. Terjadi peningkatan jumlah angka kuman pada lama penyimpanan (1 jam, 3 jam dan 3,5 jam) tetapi tidak terjadi peningkatan jumlah angka kuman pada lama penyimpanan 2 jam pada makanan cadangan pasien di Rumah Sakit Roemani Muhammadiyah Semarang. Kata Kunci: Lama Penyimpanan, Jumlah Angka Kuman, Makanan Cadangan Pasien, Rumah Sakit STUDY OF THE INCREASE OF BACTERIA TOTAL AMOUNT FOUND IN THE PATIENT'S RESERVE FOODS IN ROEMANI MUHAMMADIYAH HOSPITAL SEMARANG Hospital is a medical service institution must concern about the aspect of food sanitation hygiene. The safe and healthy foods deal with the quality or quantity is one of the important factors to increase the healthy degree. The hospitalized patient will be easy to have any disease which is contangious through the food especially the food that is caused by pathogen microbe. During 3,5 hours as between the well-cooked foods in the early distribution process up to the preserved food in the last distribution will impact the increase of bacteria total amount. The purpose of research is to know the increase of bacteria total amount and the differences of bacteria total amount rate found in some preserved places ( 0 hour, 1 hour, 2 hour, 3 hour and 3,5 hour) contained in the reserve foods in Roemani Muhammadiyah Hospital Semarang. The type of this research is observasional based on the cross sectional approach. The sample of the research is taken by purposive method with the total amount is 30 samples. The result of laboratory observation based on Kep.Dirjen POM No. 03726/B/SK/VII/1989 shows that 30 samples have bacteria amount under the maximum limitation. The result of laboratory examination was examined then by Kruskall Wallis test with alpha = 5% shows that there is no differences of bacteria amount rate between the range preserved time (0 hour, 1 hour, 2 hour, 3 hour,and 3,5 hour) by p value = 0,400. To increase of bacteria total amount of preserved time (1 hour, 3 hour ang 3,5 hour), but it doesn't find the improvement of bacteria amount for 2 hour in the reserve foods for patient in Roemani Muhammadiyah Hospital Semaarang. Keyword : Preserved Duration, Bacteria Total Amount, Patient's Reserve Food, Hospital
Item Type: | Thesis (Undergraduate) |
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Subjects: | R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine |
Divisions: | Faculty of Public Health > Department of Public Health |
ID Code: | 28488 |
Deposited By: | INVALID USER |
Deposited On: | 23 Jun 2011 14:25 |
Last Modified: | 23 Jun 2011 14:25 |
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