HUBUNGAN HIGIENE SANITASI PENJAMAH MAKANAN TERHADAP JUMLAH MIKROBA PADA MAKANAN JAJANAN MARTABAK DI LOKASI CFD (CAR FREE DAY) KOTA MALANG (Dikembangkan sebagai Bahan Ajar Materi Peranan Bakteri dalam Kehidupan di SMA Kelas X)
| Main Author: | Malina, Malina |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/42666/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/42666/2/BAB%20I.pdf http://eprints.umm.ac.id/42666/3/BAB%20II.pdf http://eprints.umm.ac.id/42666/4/BAB%20III.pdf http://eprints.umm.ac.id/42666/5/BAB%20IV.pdf http://eprints.umm.ac.id/42666/6/BAB%20V.pdf http://eprints.umm.ac.id/42666/7/LAMPIRAN.pdf http://eprints.umm.ac.id/42666/ |
Daftar Isi:
- Hygiene and sanitation is knowledge related health and disease prevention by applying certain condition which prevented disease. Food toucher, according to Republic Indonesia’s Ministry of Health Decree (2003) is person who directly or indirectly related with food and their tools since preparation, cleaning, processing, transport, and serving. In this research, researched food is martabak street food. This research purpose is finding out about relations between santiation hygiene of food toucher with amount of microba in martabak street food in Car Free Day event of Malang City. This research was done in February 2018 in University of Muhammadiyah Malang Laboratory. Research type used is direct and indirect observational. Research data is analyzed using data normality statistic test and product moment correlation test. Research shows the amount of microba in martabak street food, where the level of microba contamination in martabak is high and didn’t meet SNI (Indonesian National Standard). It because inappropriate hygiene sanitation pattern. For example some food touchers scratching their body and coughing while preparing the food. Most of food touchers didn’t wash their cooking equipment. Most food touchers didn’t wash their hand each time they handle the food and they didn’t also use apron. Research then is generated into teaching material in form of leaflet which will be validated by expert to find out about leaflet appropriateness as teaching material.