Skripsi

ANALISIS RISIKO CEMARAN BAKTERI ESCHERICHIA COLI (E. COLI) PADA FORMULASI PUDING SEDOT

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Penilaian

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Food will be contaminated with E. coli bacteria if food handlers do not apply sanitary hygiene behavior during food processing. One type of bacteria is E. coli bacteria. E. coli bacteria originate from the dirty behavior of food handlers, which can cause foodborne disease. The growth of E. coli can also be caused by the nutritional content of food ingredients, one of which is high-protein food. The development of the suction pudding product is intended for nutritional therapy to humans. Therefore, before human trials are conducted, it is necessary to know the safety of the product from E. coli bacteria contamination during the processing process. This study aims to analyze the risk of contamination of high-protein pudding at every stage of processing from the purchase of raw materials, making pudding, packaging to storing pudding and analyzing E. coli contamination in the final product of pudding. This research is a qualitative study with a descriptive analytical approach by collecting data by direct observation as well as recording the final results using the CCP (Critical Point Control) form and analyzing E. coli bacterial contamination in the laboratory. The research location in analyzing the risk of E. coli bacteria contamination at each stage of making suction pudding at the residence of one of the research team and analyzing E. coli bacteria contamination in all suction pudding formulations at the Palembang Health Laboratory Center (BBLK Palembang). The results show that the risk of contamination can occur at the stage of purchasing raw materials to the storage stage of suction pudding and the results of microbiological tests in the laboratory on suction pudding formulations A, B, C and D were not found to be contaminated with E. coli bacteria. The conclusion of this study is that at every stage of the sedot pudding processing from the purchase of raw materials to storage has met the CCP (Critical Control Point). Keywords : E. coli bacteria, suction pudding, contamination risk Literature : 103 (2002 – 2023)

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407003924	T148510	T1485102024	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1485102024

Publisher

Indralaya : Prodi Gizi, Fakultas Kesehatan Masyarakat Universitas Sriwijaya., 2024

Collation

xiv, 137 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.070 7

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Gizi
Puding Sedot

Specific Detail Info

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Statement of Responsibility

KA

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