STUDI KANDUNGAN BAKTERI Salmonella sp PADA SATE KAMBING YANG DIJUAL DI KECAMATAN BUMIAYU KABUPATEN BREBES TAHUN 2014

Abstract

Salmonellosis caused gastroenteristis (acute indigestion), the cause is Salmonella choleraesuis
dan Salmonella enteriditis. Salmonellosis occur after an incubation time of 5-72 hours after eating food
containing Salmonella. Symptoms are abdominal pain, diarrhea, nausea and headache. The
purpose of this study was to determine the presence or absence of Salmonella in goat satay
sold in District of Bumiayu Subprovince of Brebes Year 2014.
Research methodology that is used is descriptive, data that have been collected will be
compared with the exist standard.
Based on the results obtained, hygiene sanitation management satay at 6 places ranging from the
selection of foodstuffs, foodstuff storage, food processing, transporting and serving food that the food
was good with a score of 88.05%. Based on the examination of 6 samples in the laboratory goat satay
can be seen that 4 samples did not meet the standards because of the positive Salmonella while
2 negative samples that meet the standards set are negative (zero).
The conclusion of this research is the sanitation management of satay in six place with a score
that is already a good 88.05%, and 6 samples of goat satay can be seen that 4 samples did not meet the
standards because of the positive Salmonella while the 2 sample negative Salmonella so as to meet the
standards that have been determined under National Agency for Drugs and Food Control
Number.HK.00.06.1.52.4011, 2009 about the determining contamination maximum limination of microba
and chemistry on the food that is negative (zero). Suggestions can be given that the goat satay be
consumed should be completely cooked and when preparing food should refer to aspects of food
sanitation hygiene to prevent contamination.