CEMARAN SALMONELLA SP PADA NASI GORENG DI WILAYAH SUNGAI BESAR
BANJARBARU 2014
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Institusion
Sekolah Tinggi Ilmu Kesehatan Borneo Lestari
Author
Peni, PE
Erfan Roebiakto, ER
Iswiyanti Novita, IN
Erfan Roebiakto, ER
Iswiyanti Novita, IN
Subject
D3 TLM, AAK Borneo Lestari
Datestamp
2019-07-24 02:26:33
Abstract :
Cemaran Salmonella sp pada Nasi Goreng di Wilayah Sungai Besar Banjarbaru 2014 Contamination Salmonella sp on Fried Rice at District Sungai Besar Banjarbaru 2014 Peni(1), Erfan Roebiakto(2), Iswiyanti Novita(2) 1) Akademi Analis Kesehatan Borneo Lestari Banjarbaru 2) Jurusan Analis Politeknik Kesehatan Kemenkes Banjarmasin Akademi Analis Kesehatan Borneo Lestari Jl.Kelapa Sawit 8 Bumi Berkat No.1 RT.02/01 Banjarbaru, Kalimantan Selatan Email: peni546@yahoo.co.id ABSTRACT Food is a source of energy for humans, and can also be a medium for the spread of disease is one of the society foods favored by relatively low prices is fried rice. Fried rice is rice cooked with sauce, soy sauce, meat, eggs, chili fries, and a variety of vegetables are added in fried rice like tomato, cucumber, cabbage, mustard greens, the materials and the processing of fried rice which is not hygienic provide opportunities that the fried rice can be contaminated by Salmonella sp. The purpose of this study was to determine the presence of contamination with Salmonella sp fried rice contaminating at district Sungai Besar Banjarbaru. Researchers taking this type of research uses descriptive survey and describe the design contamination of Salmonella sp on fried rice. The population in this study was the fried rice being sold at district Sungai Besar Banjarbaru. Fried rice samples were taken in total sampling. Of the 10 samples of fried rice sold in the areas Sungai Besar Banjarbaru contained 7 samples (70%) were positive contaminated with Salmonella. For the seller to pay more attention to hygiene tools that will be used in processing fried rice. For the community to provide information in choosing the fried rice is more hygienic. For further research in order to do research on the species Salmonella sp and other bacteria that contaminate the fried rice. Keywords: Fried Rice, Salmonella sp
Cemaran Salmonella sp pada Nasi Goreng di Wilayah Sungai Besar Banjarbaru 2014 Contamination Salmonella sp on Fried Rice at District Sungai Besar Banjarbaru 2014 Peni(1), Erfan Roebiakto(2), Iswiyanti Novita(2) 1) Akademi Analis Kesehatan Borneo Lestari Banjarbaru 2) Jurusan Analis Politeknik Kesehatan Kemenkes Banjarmasin Akademi Analis Kesehatan Borneo Lestari Jl.Kelapa Sawit 8 Bumi Berkat No.1 RT.02/01 Banjarbaru, Kalimantan Selatan Email: peni546@yahoo.co.id ABSTRACT Food is a source of energy for humans, and can also be a medium for the spread of disease is one of the society foods favored by relatively low prices is fried rice. Fried rice is rice cooked with sauce, soy sauce, meat, eggs, chili fries, and a variety of vegetables are added in fried rice like tomato, cucumber, cabbage, mustard greens, the materials and the processing of fried rice which is not hygienic provide opportunities that the fried rice can be contaminated by Salmonella sp. The purpose of this study was to determine the presence of contamination with Salmonella sp fried rice contaminating at district Sungai Besar Banjarbaru. Researchers taking this type of research uses descriptive survey and describe the design contamination of Salmonella sp on fried rice. The population in this study was the fried rice being sold at district Sungai Besar Banjarbaru. Fried rice samples were taken in total sampling. Of the 10 samples of fried rice sold in the areas Sungai Besar Banjarbaru contained 7 samples (70%) were positive contaminated with Salmonella. For the seller to pay more attention to hygiene tools that will be used in processing fried rice. For the community to provide information in choosing the fried rice is more hygienic. For further research in order to do research on the species Salmonella sp and other bacteria that contaminate the fried rice. Keywords: Fried Rice, Salmonella sp
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