FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN KEBERADAAN BAKTERI ESCHERICHIA COLIPADA MAKANAN PECEL DI PEDAGANG KAKI LIMA (StudiObservasional di KelurahanKedungmundu, Tembalang, Semarang)

PELANG, SALMA LIPA, A2A013018 (2017) FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN KEBERADAAN BAKTERI ESCHERICHIA COLIPADA MAKANAN PECEL DI PEDAGANG KAKI LIMA (StudiObservasional di KelurahanKedungmundu, Tembalang, Semarang). Undergraduate thesis, Universitas Muhammadiyah Semarang.

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Abstract

Latar Belakang : Makanan merupakan hal yang penting bagi kesehatan manusia. Saat ini banyak terjadi penyakit melalui makanan yang disebut Food Borne Disease atau penyakit bawaan makanan seperti diare atau keracunan makanan. Bakteri Escherichia coli atau E.coli dapat menyebabkan gangguan kesehatan yang berupa gangguan pada saluran pencernaan dengan gejala mual, perut mulas, muntah dan diare. Bakteri ini banyak digunakan sebagai indicator sanitasi.Tujuan : Mengetahui hubungan antara perilaku higiene, sanitasi makanan, sanitasi lingkungan, suhu, dan kelembaban dengan keberadaan bakteri E.coli pada makanan pecel di Pedagang Kaki Lima KelurahanKedungmundu, Tembalang, Semarang. Metode : penelitian ini merupakan observasional analitik dengan pendekatan penelitian cross sectional. Populasi dalam penelitian ini yaitu seluruh pedagang pecel yang ada di Kelurahan Kedungmundu Kecamatan Tembalang sebanyak 36 penjualpecel di Pedagang Kaki Lima. Hasil : Dari hasil penelitian menunjukkan perilaku higiene tidak memenuhi syarat menunjukkan keberadaan Escherichia coli sebanyak 24 pedagang pecel seluruhnya, sanitasi makanan yang memenuhi syarat menunjukkan ada bakteri Escherichia coli sebanyak 24 pedagang pecel seluruhnya, dan sanitasi lingkungan yang tidak memenuhi syarat menunjukkan keberadaan bakteri Escherichia coli sebanyak 23 pedagang pecel (95,8%). Dari hasil perhitungan menggunakan uji Chi-Square menyatakan bahwa dari ke lima variabel yang diduga mempunyai hubungan dengan keberadaan bakteri Escherichia coli di Pedagang Kaki Lima Kelurahan Kedungmundu, Tembalang, Semarang, hanya ada tiga variabel yang terbukti mempunyai hubungan yaitu perilaku higiene dengan p-value 0,000<0,05. Sanitasi makanan dengan p-value 0,000<0,05, dan sanitasi lingkungan dengan p-value 0,010<0,05. Simpulan : Ada hubungan antara perilaku higiene, sanitasi makanan, dan sanitasi lingkungan dengan keberadaan bakteri Escherichia coli, Tidak ada hubungan antara suhu dan kelembaban dengan jumlah bakteri Escherichia coli. Kata Kunci :Keberadaan Bakteri Escherichia coli, Perilaku Higiene, Sanitasi Makanan, Sanitasi Lingkungan, Suhu, dan Kelembaban. Background: Food is important for human health. Currently there are many diseases through food called Food Borne Disease or foodborne diseases such as diarrhea or food poisoning. Bacteria Escherichia coli or E.coli can cause health problems in the form of disorders of the digestive tract with symptoms of nausea, stomachache, vomiting and diarrhea. These bacteria are widely used as sanitary indicators.Objective: To know the correlation between hygiene behavior, food sanitation, environmental sanitation, temperature, and humidity with the presence of Escherichia coli bacteria in pecel food at Kedungmundu Village, Tembalang, Semarang. Method: This research is an observational analytic with cross sectional research approach. The population in this research is all pecel traders in Kelurahan Kedungmundu Tembalang Subdistrict as many as 36 sellerspecel in Street Traders. Results: The results show that hygiene behavior is not eligible indicates the presence of Escherichia coli as many as 24 pecel sellers, the eligible food sanitation indicates there are bacteria Escherichia coli as many as 24 pecel sellers, and environmental sanitation that does not meet the requirements of Escherichia coli as many as 23 merchants (95, 8%). From the calculation results using Chi-Square test states that of the five variables that are suspected to have a relationship with the presence of Escherichia coli bacteria in Kedungmundu Village Kelurahan Trader, Tembalang, Semarang, there are only three variables that proved to have a relationship that is hygiene behavior with p-value 0,000 <0.05. Food sanitation with p-value 0,000 <0,05, and environmental sanitation with p-value 0,010 <0,05.Conclusion: There is a relationship between hygiene behavior, food sanitation, and environmental sanitation with the presence of Escherichia coli bacteria. There is no relationship between temperature and humidity with the amount of Escherichia coli bacteria. Keywords: Presence of Escherichia coli Bacteria, Hygiene Behavior, Food Sanitation, Environmental Sanitation, Temperature, and Humidity

Item Type: Thesis (Undergraduate)
Call Number: 108/S1FKM/I/2018
Subjects: R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions: Faculty of Public Health > S1 Public Health
Depositing User: perpus unimus
Date Deposited: 08 Dec 2017 06:41
Last Modified: 31 Jan 2018 01:47
URI: http://repository.unimus.ac.id/id/eprint/1093

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