PENGARUH FAKTOR EKSTRINSIK DAN INSTRINSIK TERHADAP JUMLAH ANGKA KUMAN PADA DAGING AYAM BROILER DI PASAR TRADISIONAL KOTA BANDUNG

JATI, DANTI LESTARIANI (2005) PENGARUH FAKTOR EKSTRINSIK DAN INSTRINSIK TERHADAP JUMLAH ANGKA KUMAN PADA DAGING AYAM BROILER DI PASAR TRADISIONAL KOTA BANDUNG. Undergraduate thesis, Diponegoro University.

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Abstract

Upaya peningkatan gizi masyarakat antara lain dapat diperoleh melalui makanan yang bergizi seperti daging ayam sebagai salah satu sumber protein.Kondisi lingkungan yang tropis dengan kelembaban tinggi dapat mempercepat kerusakan daging ayam selama penyimpanan dan distribusi. Surat Keputusan Dirjen POM Depkes RI No. 03796/B/SK/VII/1989 tentang batasan maksimum cemaran mikroba dalam makanan menyatakan bahwa dalam daging ayam segar maksimum jumlah kuman (Angka Lempeng Total)adalah 106 koloni/gram.Tujuan dari penelitian ini adalah untuk mengetahui pengaruh faktor ekstrinsik dan instrinsik terhadap jumlah angka kuman pada daging ayam broiler di pasar tradisional Kota Bandung. Jenis penelitian yang digunakan adalah observasional dengan pendekatan cross sectional.Populasi penelitian ini sebanyak 36 orang penjual dan sampelnya 26 orang penjual. Hasil pemeriksaan menunjukkan bahwa rata-rata jumlah angka kuman pada daging ayam broiler yang dijual di pasar tradisional Kota Bandung adalah 72,42x106koloni/gram.Angka ini belum memenuhi ketentuan Surat Keputusan Dirjen POM Depkes RI No. 03796/B/SK/VII/1989.Analisis data dilakukan dengan menggunakan uji regresi linier sederhana dan uji regresi berganda.Hasil analisis secara bivariat menunjukkan bahwa suhu (p-value=0,001),kelembaban (p-value=0,001)dan kadar air (p-value=0,009)berpengaruh terhadap jumlah angka kuman pada daging ayam broiler.Sedangkan analisis multivariat menunjukkan bahwa hanya suhu (p-value=0,042)yang berpengaruh terhadap jumlah angka kuman pada daging ayam broiler.Oleh karena hasil pemeriksaan belum sesuai dengan syarat batasan maksimum cemaran mikroba dalam makanan, maka disarankan perlunya pengawasan dan pembinaan dari dinas atau instansi terkait tentang penanganan daging ayam serta perlunya penyuluhan dari lembaga konsumen kepada penjual agar memperhatikan sanitasi dalam penjualan daging dan menyebarluaskan tentang kemungkinan adanya bahaya mikroba dari daging ayam tersebut. Kata Kunci: Faktor ekstrinsik, faktor instrinsik, jumlah angka kuman, daging ayam broiler, pasar tradisional. CORRELATIONS BETWEEN EXTERNAL AND INTERNAL FACTORS TO THE NUMBER OF GERM IN THE BROILER CHICKEN'S MEAT AT BANDUNG TRADITIONAL MARKET Chicken's meat as one of the food material that contain large content of protein can be choose as an alternative effort to increase the quality of nutrition for people.The circumstances of tropical environment with humidity in high level is afford to accelerate the damage of the meat when the saving and distribution process is running.Letter of rule by Dirjen POM Depkes RI No. 03796/B/SK/VII/1989 that explain the requirement of germ contamination's maximum level for the food mention that in the fresh meat of chicken allow to contain 106coloni/gram as maximum level of germ.The aim of this research is to find out the correlations of external and internal factors to the number of germ in the broiler chicken's meat at Bandung traditional market.Type of research that have been used is observational method by cross sectional approaching.The number of research population is 36 seller and 26 seller samples.The examination's result has mention is not enough to fulfilling the requirement of Dirjen POM Depkes RI No. 03796/B/SK/VII/1989 letter of rule.Data analyze based on the simple linier regression test and multiple regression test.The result of the analyze bivariat found out that temperature (p-value=0,001),humidity (p-value=0,001)and water content (p-value=0,009)has correlation to the bacterial number of broiler chicken's meat.The analyze multivariat found out that just temperature (p-value=0,042)has correlation to the bacterial number of broiler chicken's meat.Considering the examination is not match with the contamination maximum level requirement for food, therefore the supervision and training from the government food services for related council will be needed, costumer care council need to activate the socialization to the seller as well in order to make the seller recognize and consider the sanitation method and provocate the possibility of the bacterial danger as well. Keyword : External factor, internal factor, number of germ, broiler chicken's meat, traditional market.

Item Type:Thesis (Undergraduate)
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:28619
Deposited By:admin FKM undip
Deposited On:14 Jul 2011 14:45
Last Modified:14 Jul 2011 14:45

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