Hubungan Higiene, Fasilitas dan Sanitasi Lingkungan dengan Kualitas Mikrobilogi Serta Identifikasi Eschericia Coli O157: H7 Pada Sate Languan

*Sang Gede Purnama -  Program Studi Ilmu Kesehatan Masyarakat Fakultas Kedokteran Universitas Udayana, Bali, Indonesia
Made Subrata -  Program Studi Ilmu Kesehatan Masyarakat Fakultas Kedokteran Universitas Udayana, Bali, Indonesia
Received: 2 Feb 2019; Revised: 14 Sep 2019; Accepted: 19 Sep 2019; Available online: 2 Oct 2019.
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Abstract

Latar belakang: Proses pembuatan sate languan yang dari bahan baku ikan rentan mengalami kontaminasi secara mikrobiologi akibat kontaminasi alat luluh yang kurang dibersihkan dan penjamah makanan. Oleh sebab itu, perlu dilakukan identifikasi cemaran dan faktor risikonya.

Metode: penelitian ini menggunakan metode campuran (mixed methode) dengan rancangan penelitian sequential explanatory design yakni menggabungkan dua bentuk penelitian yakni kuantitatif dan kualitatif dimana pada tahap pertama mengambil data kuantitatif selanjutnya data kualitatif. Pendekatan kuantitatif juga dilakukan dengan observasi secara langsung oleh peneliti.  Jumlah sampel seluruh pedagang Sate Languan di Pantai Lebih dan sekitarnya sebanyak 19 rumah makan dan 19 sampel Sate Languan.  Variabel yang diteliti higiene penjamah makanan, kepemilikan alat luluh, ketersediaan fasilitas sanitasi,  sanitasi lingkungan, lama kerja dan pendidikan. Pemeriksaan mikrobiologi dengan identifikasi Eschericia coli O157:H7 dengan pembiakan pada media eosin methylene blue agar (EMBA), identifikasi  E. coli O157:H7 dilanjutkan dengan penumbuhan isolate bakteri di media selektif sorbitol MacConkey agar (SMAC) dilanjutkan dengan uji konfirmasi dengan lateks O157.

Hasil: variabel yang berhubungan dengan kontaminasi Eschericia colipada sate languan yakni higiene penjamah makanan, sarana fasilitas sanitasi dan kepemilikan alat luluh. Higiene penjamah makanan yang termasuk kategori kurang baik sebanyak (79%), kategori fasilitas sanitasi tidak memadai sebanyak (53%), kategori sanitasi lingkungan kurang bersih sebanyak (47%). Dari 19 sampel yang dilakukan pemeriksaan coliform dan E. coli diketahui 15 warung makanterkontaminasi E. coli rata-rata 5 x 106 cfu/gram hanya  4 warung yang E. coli masih dalam batas aman. Hasil uji lanjutan diketahui bahwa negatif Eschericia coli O157:H7.

Simpulan : ada hubungan higiene penjamah makanan, sarana fasilitas sanitasi dan kepemilikan alat luluhdengan kontaminasi E. coli. Ditemukan cemaran E. coli pada makanan Sate Languan namun tidak terbukti jenis E. coliO157:H7.

 

ABSTRACT

Title: The Relationship of Hygiene, Facilities and Environmental Sanitation with The Identification of Eschericia Coli O157: H7 at Languan Satay.

Background: The process of processing satay from raw material from chopped fish is susceptible to microbiological contamination due to unclean contamination of equipment and food handlers. Therefore, it is necessary to identify contaminants and risk factors.

Method: This study uses (mixed method) a sequential explanatory design that combines two forms of research, namely quantitative and qualitative, where in the first stage, the quantitative data is then taken from qualitative data. The quantitative approach is also carried out by direct observation by the researcher. The total sample of all satay traders in Lebih Beach and surrounding areas are 19 restaurants and 19 samples of Languan Satay. The variables studied were food handler hygiene, ownership of meat crusher, availability of sanitation facilities, environmental sanitation, length of work and education. Microbiological examination with identification of Escherichia coli O157: H7 with culture on eosin methylene blue agar (EMBA) media, identification of E. coli O157: H7 followed by growth of bacterial isolates in selective Sorbitol Mac Conkey agar (SMAC) followed by confirmation test with O157 latex.

Results: variables related to Escherichia coli contamination in satay is food handler hygiene, sanitation facilities and ownership of meat crusher. Food handler hygiene included in the poor category (79%), inadequate sanitation facilities category (53%) and less clean environmental sanitation category (47%). Of the 19 samples that were examined for coliform and E. coli, it was found that 15 stalls contaminated with E. coli averaged 5 x 106 cfu / gram, only 4 stalls which were still within safe limits. The results of the follow-up test revealed that negative Eschericia coli O157: H7.

Conclusion:There is a relationship between food handler hygiene, sanitation facilities and ownership of tool with E. coli contamination.It was found E. coli contamination in Languan Satay but it was not proven to be E. coli O157: H7.

 

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Keywords
mikrobiologis; sate languan; kawasan wisata

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