A UJI MIKROBIOLOGIS KELAYAKAN MINUMAN ES JERUK PERAS PINGGIR JALAN PONTIANAK TENGGARA

Marizca Okta Syafani; Mahyarudin; Muhammad In’am Ilmiawan

doi:10.24903/kujkm.v8i2.1526

Authors

Marizca Okta Syafani Universitas Tanjungpura
Mahyarudin Universitas Tanjungpura Pontianak
Muhammad In’am Ilmiawan Universitas Tanjungpura Pontianak

DOI:

https://doi.org/10.24903/kujkm.v8i2.1526

Keywords:

iced orange squash; Coliform; Escherichia coli; hygiene; sanitation

Abstract

Background: Squash orange squash is a natural drink with the ingredients consist of ice and oranges that are sold in many places such as eatery and vendor. Iced orange squash might not be safe for consumption because bad quality oranges, unclean water, unhygienic sellers, and unstandarlized environmental sanitation of the beverage processing. These could cause indigestion with the symptoms of nausea, stomachache, vomitting and diarrhea. The bacteria often used as the indicator that causes contamination in the beverage is Coliform, for example Escherichia coli.

Objectives: To find out about the food safety of iced orange squash in Southeast Pontianak.

Research Metodes: This research is descriptive with cross-sectional approach. This research uses bacterial quantification method with Most Probable Number (MPN) as the technique and purposive sampling as the sampling method.

Results: This research indicates that 16 samples of Squeezed Orange ice exceed the maximum microbial limit that is with the value range of 20 MPN/100 ml - >1100 MPN/ 100 ml contaminated with Coliform (100%) and Escherichia coli (100%).

Conclusion: The tested iced orange squash drinks are not safe to consume and unstandardized according to Permenkes 2010, National Standard of Indonesia and World Health Organization.

Downloads

Download data is not yet available.

References

Agustina, T. (2005). Pentingnya higiene penjamah makanan tradisional. In: Proceeding Seminar Nasional Memebangun Citra Pangan Tradisonal.
Ardiarini, O., & Gunanti, R. (2005). Preferensi minuman jajanan dan tingkat pengetahuan tentang pola jajan pada siswa sekolah dasar (studi pada SDN Dukuh Menanggal II/425 Gayungan Surabaya). Surabaya: The Indonesian Journal of Public Health, 2(1), 10–16.
Bahar, E. (2005). Uji Bakteriologis Terhadap Minuman Segar Air Tebu yang Beredar Di Pasar Raya Padang. Majalah Kedokteran Andalas, 29(2).
Batt, C. (2014). Encyclopedia of food microbiology (2nd ed.). Elsevier. https://www.elsevier.com/books/encyclopedia-of-foodmicrobiogy/batt/9780- 12-384730-0
Cappucino, J., & Sherman, N. (2014). Microbiology: a laboratory manual. USA Pearson.
Cruess, W. V. (1958). Commercial fruit and vegetable products. McGraw-Hill Book Company, Incorporated.
Depkes RI. (2003). Keputusan Menteri Kesehatan RI Nomor 942/Menkes /sk/VII/2003 tentang pedoman persyaratan higiene sanitasi makanan jajanan. Depkes RI.
Fatonah, S. (2005). Higiene dan sanitasi makanan. Semarang : UNNES.
Gainey, P. L., & Lord, T. H. (1950). Microbiology of water and sewage. Englewood Cliffs: Prentice-HaliIne.
Hermastuti, F. (2006). Faktor Risiko Kontaminasi Escherichia Coli Di Rumah Makan Kecamatan Semarang Tengah Kota Semarang. Diponegoro University.
Isnawati, I. (2012). Hubungan Higiene Sanitasi Keberadaan Bakteri Coliform Dalam Es Jeruk Di Warung Makan Kelurahan Tembalang Semarang. Jurnal Kesehatan Masyarakat Universitas Diponegoro, 1(2), 18849.
Jawelz, Melnick, R., & Adelberg. (2015). Mikrobiologi kedokteran. EGC.
Karsinah, L., HM, S., & Mardiastuti, H. W. (2014). Buku Ajar Mikrobiologi Kedokteran revisi FKUI. Binarupa Aksara Publisher.
Kepmenkes RI. (2010). Surat keputusan menteri kesehatan nomor 492/menkes/PER/IV/2010 tentang persyaratan kuaalitas air minum. Kepmenkes.
Kurniawan, M., & Isbandrio, B. (2006). Deteksi Bakteri Coliform Dalam Es Jeruk yang Dijual Di Warung Sekitar Kampus Undip Pleburan. Tim Karya Tulis Ilmiah Mahasiswa Fakultas Kedokteran Universitas Diponegoro Semarang.
Kyle, Gressam, J., & Collum, C. (1956). Small canning facilities technical aids branch office of industrial resources. Washington : International Cooperation Administration.
Michigan. (2007). Water Science Center Fecal indicator bacteria and sanitary water Quality. http://mi.water.usgs.gov/h2oqual/BactHOWeb.html
Naria, E. (2015). Higiene Sanitasi Makanan dan Minuman Jajanan di Kompleks USU, Medan. Higiene Sanitasi Makanan Dan Minuman Jajanan.
New York State Department of Health. (2011). Coliform bacteria in drinking water supplies. https://www.health.ny.gov/environmental/water/drinking/docs/coliform_bacteria.pdf
Neygren, B., Schilling, K., Blanton, E., & Mintz, E. (2012). Foodborne outbreaks of shigellosis. USA : Epidemiology and Infection, 1–9.
Nugroho, A. (2006). Bioindikator kualitas air. Universitas Trisakti. Jakarta.
Pracaya. (2003). Jeruk manis: varietas budidaya dan pasca panen. Penabar Swadaya.
Riyadi, S. (2006). HUBUNGAN KONDISI HIGIENE DAN SANITASI DENGAN KEBERADAAN E. coli PADA ES BUAH YANG DIJUAL DI JL. PROF. SOEDHARTO, SH KOTA SEMARANG TAHUN 2006. Diponegoro University.
Sumartono. (1985). Jeruk. Penerbit Restu.
WHO. (2006). Penyakit bawaan makanan: fokus pendidikan kesehatan. EGC.
Widyati, R. (2002). Higiene dan sanitasi umum dan perhotelan. PT Gramedia Widiarsana Indonesia.