KUALITAS MIKROBIOLOGIS MAKANAN YANG DIJUAL DI LINGKUNGAN SEKOLAH DASAR DI MARGOAGUNG SEYEGAN KABUPATEN SLEMAN

Cuti Winarti, Warniningsih

Jurnal

Others

Kesehatan Masyarakat

1829-734X

Quality Food, E coli Bacteria

Litbang STIKes Surya Global Yogyakarta

2012

ABSTRACT
Backgroud: The high frequency of low food poisoning describes our appreciation of food safety.
And have long known that food can cause illness. In his book, food poisoning and food hygiene,
Betty C Hobbys say less than 2000 BC are known functions of food safety practices and unhygienic
can cause the spread of diseases caused by certain microbial toxins. According to scientists, who
became a star in the field of food poisoning microbes are pathogenic, the case can reach 80-90 per
cent. Until now frequently encountered cases - cases of poisoning or onset of illness due to
consumption of food safety is not guaranteed. Most school children do not realize how to choose
healthy foods. Therefore, in an effort to prevent the recurrence of toxicity need to do research on
food quality and analyze the causes of food poisoning are sold in the primary schools in the area
Margoagung, Seyegan Sleman district. While as
Objective: To get an idea of the food vendors’s level knowledge about hand hygiene as food
handlers in elementary school environment in the area Margoagung, Seyegan Sleman district, and
to know the microbiological quality of foods sold in elementary school environment in the area
Margoagung, Seyegan Sleman district.
Method: The method uses method that recomanded by Health laboratory Department Indonesia.
The collecting data uses questioner and interview. The sampel is donein BBTKL Laboratory in
Yogyakarta.
Result: Proved that the tempura snacks sold in school Margoagung, Seyegan, Sleman E Coli
bacteria content reaches 3750 CFU / g, as well as food in elementary Gentan E Coli bacteria
content reaches 3750 CFU and SD Ngino II reaches 3750 CFU, bacterial content E Coli is very
high, so the food is not suitable for consumption. The food does not meet the health requirements,
E.Coli bacteria exceed the quality standards recommended by Kepmenkes RI
No.942/Menkes/SK/VII/2003. Bacteria E Coli in food are 100. In addition to the bacteriological
quality of the food factor is also influenced by the level of knowledge of food handlers on food
sanitation aspects. As per the results of the study showed that pngetahuan scores less than 55,
which means the level of knowledge of food handlers in the ugly category.
Keywords: Quality Food, E coli Bacteria.
 

cuti_winarti_vol_8_juli_2012.pdf