Bakteriologis Makanan Jajanan Pada Warung Sari Laut Di Kecamatan Somba Opu Kabupaten Gowa
Abstrak: One source
oftransmission of the disease and the causes of food poisoning is food and
drinks that do not meet hygiene requirements. Hygiene of foods and beverages
among others influenced by the hygiene of cookware and cutlery that used in the
food supply process. The purpose of this study was to determine the description
of bacteriological quality on the Sari Laut stalls in Somba Opu District, Gowa
Regency. This research is quantitative with Descriptive observational approach.
The population consists of all Sari Laut Stalls in Somba Opu District, Gowa
Regency. The sample consists of two stalls select edusing purposive sampling
technique, with sampling technique by purchase. The results showed that both of
two stalls were studied contained 14 samples of food. Food samples qualified
ISO 73882009 about Limit of Microbial Contaminationin Food as many as 12
samples, which are cucumber samples A and B, bean A and B, cabbage A and B,
rice A and B, basil A and B, and chickenfried A and B. Samples that did not
qualify, there are two, namely chili sauce A and B. Expected to conduct
examinations and continuous guidance to the
merchant to feel responsible for the quality of food served to avoid the
diseaseas a result of street food and improve personal hygiene and environmental
sanitation around the location of the business.
Keywords: Total Microbe,
Street Food, ISO 7388.2009
Penulis: Muhammad Fais
Satrianegara, Husnul Hatimah
Kode Jurnal: jpkesmasdd160391
