HUBUNGAN HIGIENE SANITASI PENJAMAH MAKANAN DENGAN JUMLAH BAKTERI PADA MINUMAN NIRA AREN DI MOJOKERTO SEBAGAI SUMBER BELAJAR BIOLOGI
| Main Author: | Anggraini, Rista Dewi |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/47809/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/47809/2/BAB%20I.pdf http://eprints.umm.ac.id/47809/3/BAB%20II.pdf http://eprints.umm.ac.id/47809/4/BAB%20III.pdf http://eprints.umm.ac.id/47809/5/BAB%20IV.pdf http://eprints.umm.ac.id/47809/6/BAB%20V.pdf http://eprints.umm.ac.id/47809/7/LAMPIRAN.pdf http://eprints.umm.ac.id/47809/ |
Daftar Isi:
- Palm sap beverage is a beverage made from sap that has sweet taste, clear color and good smell. Many people are interested in this beverage due to its cheap price that is 2000-2500 rupiahs for each cup. The chemical composition of palm sap is very complete namely sucrose, ash, fat level, water and carbohydrate. The sweet taste of palm sap is caused by the quiet high sugar content (more/less 12%) so that it is easily broken and contaminated during retention period. The lack of food handlers in keeping sanitation hygiene can be at risk of causing bacterial contamination of food. The influential factor in bacterial contamination of food is the food handler. The objective of the research was to know the correlation between the food handler sanitation hygiene and the number of bacteria in legen beverage (palm sap). This research was observational research, where the researcher only observed without intervening the variables that would be examined and the approach used was cross-sectional approach. The sampling technique used in this research was simple random sampling technique. The sampling was carried out on 10 food handlers of legen spread over Mojokerto from morning to noon. The data collection method used was observation sheets and the result of the number of bacteria from the laboratory. The data analysis technique used was product moment correlation analysis. The research result showed that there was a correlation between the food handler and the number of bacteria in legen beverage (palm sap). All samples of the legen beverage contained a number of bacteria that exceeded the standard limit of contamination and also the assessment of the sanitation hygiene of food handlers were still very low. Based on the results of the correlation analysis done manually, it showed very strong correlation between the sanitation hygiene of food handlers and the number of bacteria in nira beverage.