Penulis / NIM
ABDUL SALAM BUTOLO / 811416028
Program Studi
S1 - KESEHATAN MASYARAKAT
Pembimbing 1 / NIDN
Dr. IRWAN, SKM., M.Kes / 0007087205
Pembimbing 2 / NIDN
EKAWATY PRASETYA, S.Si, M.Kes / 0027028105
Abstrak
ABSTRAK
Abdul Salam Butolo, 811416028. 2020. Analisis Kontaminasi Total Bakteri dan Kapang/Jamur Pada Ikan Cakalang (Katsuwonus pelamis) di Unit Pengolahan Ikan Asap. Skripsi. Pembimbing I Dr. Irwan, S.KM., M.Kes. dan Pembimbing II Ekawaty Prasetya, S.Si., M.Kes. Jurusan Kesehatan Masyarakat, Fakultas Olahraga dan Kesehatan, Universitas Negeri Gorontalo.
Ikan asap merupakan salah satu produk olahan yang digemari konsumen. Produk ikan cakalang asap bisa mengalami kerusakan disebabkan oleh pertumbuhan mikroba karena kondisi penyimpanan yang tidak tepat serta cara pengolahan yang kurang memperhatikan hygiene sanitasi. Rumusan masalah apakah terdapat kontaminasi Total bakteri dan kapang/jamur pada Ikan Cakalang (Katsuwonus pelamis) Fufu di Unit Pengolahan Ikan Asap. Tujuan penelitian ini menganalisis kontaminasi total bakteri dan kapang/jamur pada Ikan Cakalang (Katsuwonus pelamis) Fufu di Unit Pengolahan Ikan Asap.
Penelitan menggunakan metode eksperimental laboratoris, populasi adalah semua unit pengolahan ikan asap di gorontalo, dengan penentuan sampel menggunakan teknik purposive sampling. Hasil dianalisis secara deskriptif dan disajikan dalam bentuk tabel dan di narasikan.
Hasil penelitian ini menunjukan bahwa terdapat kontaminasi total bakteri dan kapang/jamur pada ikan cakalang (Katsuwonus pelamis) fufu, dan keseluruhan tidak memenuhi SNI 2725:2013 tentang cemaran mikroba pada pengasapan ikan asap panas. Pada bakteri paling banyak terdapat pada sampel A dari UPI X yaitu sebanyak 3.858.000 ( 3,8 x 106 ) dan paling rendah terdapat pada sampel B dari UPI Z yakni sebanyak 864.000 (8,6 x 105). Serta kapang/jamur paling banyak terdapat pada sampel A dari UPI X yaitu sebanyak 244 ( 2,4 x 102 ) dan paling rendah terdapat pada sampel B dari UPI Y yakni sebanyak 136 (1,4 x 102).
Berdasarkan hasil penelitian di atas maka saran yang dapat di berikan kepada masyarakat agar kiranya menyimpan serta mengolah kembali dengan cara di panaskan ikan yang dibeli, serta untuk unit pengolahan ikan asap agar kiranya memperhatikan hygiene sanitasi lingkungan pengolahan serta pekerja.
Kata Kunci : Ikan Cakalang; Kontaminasi; Bakteri; Kapang/Jamur; UPI
ABSTRACT
Abdul Salam Butolo, 811416028. 2020. The Analysis of Total Contamination of Bacteria and Fungi on Jackfish (Katsuwonus pelamis) at Smoked Fish Management Unit, Skripsi. The principal supervisor is Dr. Irwan, S.KM., M.Kes, and the co supervisor is Ekawaty Prasetya, S.Si, M.Kes. Department of Public Health, Faculty of Sports and Health, State University of Gorontalo.
Smoked fish is one of the processed food favored by costumers. The smoked jackfish product can be damaged caused by the growth of microbes due to inappropriate storing condition as well as the process that does not pay more attention to sanitation and hygiene. The problem statement of this research is whether or not there is contamination of bacteria and fungi on smoked jackfish at the Smoked Fish Management Unit. It aims to know the total bacteria and fungi on smoked jackfish at the Smoked Fish Management Unit.
It uses an experimental laboratory method. The population is all smoked fish management units in Gorontalo. The samples are determined by purposive sampling technique. The result is analyzed descriptively and presented in table as well as being narrated.
Findings reveal that there is contamination of bacteria and fungi on smoked jackfish. However, the total contamination has not exceeded the Indonesian National Standard 2725:2013 about the microbes contamination on hot smoked fish. The bacteria contamination is mostly on sample A from Smoked Fish Management Unit X. namely 3.858.000 (3,8 x 10���º) and lowest one in on sample B from Smoked Fish Management Unit 2, namely 864.000 (8.6 x 10���°). Meanwhile, the fungi contamination is mostly on sample A from Smoked Fish Management Unit X. namely, 244 (2,4 x 10%), and the lowest one is on sample B from Smoked Fish Management Unit Y, namely 136 (1.4 x 10').
Based on findings, it is suggested that the socialization should be done to the community about the way to store and to reprocess the smoked fish, which is by recooking the fish. The Smoked Fish Management Units should pay attention to the hygiene and environment sanitation, and the workers..
Keywords: Jackfish, Contamination, Bacteria, Fungi, Smoked Fish Management Units.
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