EVALUASI BAHAYA MIKROBIOLOGI PADA AYAM GORENG LAOS MELALUI PENERAPAN PRINSIP PRINSIP HACCP (HAZARD ANALYSIS AND CRITICAL CONTROL POINT) DI INSTALASI GIZI RUMAH SAKIT PKU MUHAMMADIYAH SURAKARTA

DEWI, MALIKA LUTFIANA (2015) EVALUASI BAHAYA MIKROBIOLOGI PADA AYAM GORENG LAOS MELALUI PENERAPAN PRINSIP PRINSIP HACCP (HAZARD ANALYSIS AND CRITICAL CONTROL POINT) DI INSTALASI GIZI RUMAH SAKIT PKU MUHAMMADIYAH SURAKARTA. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

NUTRITIONAL SCIENCE DEPARTMENT OF FACULTY OF HEALTH SCIENCE MUHAMMADIYAH UNIVERSITY OF SURAKARTA BACHELOR THESIS ABSTRACT MALIKA LUTFIANA DEWI. J 310 110 067 EVALUATION OF THE MICROBIOLOGICAL HAZARD ON GALANGAL FRIED CHICKEN USING THE PRINCIPLES HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT) AT NUTRITION INSTALLATION OF PKU MUHAMMADIYAH HOSPITAL OF SURAKARTA Introduction: Food is one of the basic human needs to survive, as well as a source of diseases. Most contamination disease can be transmitted into food and drinks through contamination of microbes. Thus, food safety systems, such as HACCP, which can analyze product safety from many potential dangers are needed. Meats are the main source of bacteria that cause infections and intoxications. Galangal fried chicken, which is made from broiler chicken is one of foods that is made at nutrition installation of PKU Muhammadiyah Hospital of Surakarta. So, this menu is vulnerable to get contaminated by physical, biological, or chemical hazards. Objective: The purpose of this research was to evaluate the microbiological hazard on Galangal Fried Chicken using principles of HACCP at the nutrition installation of PKU Muhammadiyah Hospital of Surakarta. Methods: The research was an observational study with cross sectional design. Analysis of microbes used Total Plate Count (TPC). Results: Microbes which were identified were Salmonella, Staphylococcus aureus, Shigella, Campylobacter jejuni, Clostridium perfringens, Achromobacter micrococus, Bacillus cereus. The critical control points of the cooking process were on 1st and 2nd boiling stages. The number of microbes based on TPC analysis were 3,5x104 CFU/gram on raw chicken and and 1,5x104 CFU/gram on galangal fried chicken. Conclusion: Further researchs are needed to be done on the type of microbes present on other products in addition to galangal fried chicken at nutrition installation of PKU Muhammadiyah Hospital of Surakarta, as well as the personnel hygiene and health education for food handlers Kata Kunci : HACCP (hazard analysis critical control point), galangal fried chicken, microbiological hazard, total plate count Bibliography : 45: 1994-2014

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: HACCP (hazard analysis critical control point), galangal fried chicken, microbiological hazard, total plate count
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Ilmu Kesehatan > Gizi
Depositing User: MALIKA LUTFIANA DEWI
Date Deposited: 04 Nov 2015 05:15
Last Modified: 04 Nov 2015 05:15
URI: http://eprints.ums.ac.id/id/eprint/39010

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