The Appropriateness On Consumption Of Es Krim Pot According To The Storage Places And Different Variant Of Topping Sold Around Muhammadiyah University Of Surakarta Campus With Mpn Method

Satria Mukti, Taufiq (2016) The Appropriateness On Consumption Of Es Krim Pot According To The Storage Places And Different Variant Of Topping Sold Around Muhammadiyah University Of Surakarta Campus With Mpn Method. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Ice Cream is dairy milk product which is a bit solid and tasty because of the various ingredients mixed in the making process. The presentation of Ice Cream itself is more creative and innovative, one of them is “Es Krim Pot”. This research is aimed to find out about the appropriateness of es krim pot which is sold around UMS Campus using MPN method. The testing held in Microbiology Laboratory of Biology, School of Teacher Training and Education-UMS with two process, they are, Presumptive Test with LB and Confirmed Test with BGLB. The appropriateness on consumption of es krim pot will be found by comparing the amount of MPN fecal coliform bacteria with the provision by BPOM RI Number HK 00.06.1.52.401.2009 that the maximum limit is 3 MPN/ml. Samples used are from 3 different seller (P1,P2, and P3) with 2 different sampling time, they are 11.00 (W1) and 15.00 (W2). The result obtained consecutively, are P1W1 = 0,42 MPN/ml; P1W2 = 11 MPN/ml; P2W1 = 0,44 MPN/ml; P2W2 = 2,9 MPN/ml; P3W1 = 0,03 MPN/ml; P3W2 = 2,1 MPN/ml. From the result, it can be concluded that every seller are appropriate on consuming because according to the provision by BPOM on 2009 the amount of MPN fecal coliform are under 3 MPN/ml except on P1W2, in the amount of 11 MPN/ml, stated as inappropriate.

Item Type:	Karya ilmiah (Skripsi)
Additional Information:	Hasil penelitian yang diperoleh diharapkan mampu memberikan informasi kepada pedagang es krim pot di sekitar Kampus Universitas Muhammadiyah Surakarta untuk lebih meningkatkan kualitas penjualan yang meliputi selalu menjaga kebersihan alat, bahan, menggunakan alat sesuai standar Badan POM RI Nomor HK 00.06.1.52.401 Tahun 2009 tentang tempat penyimpanan es krim, penggunaan wadah makanan, penggunaan toping, serta perilaku pedagang dengan selalu mencuci tangan ketika hendak menyajikan es krim pot, sehingga terkesan sebagai es krim yang higenis dan layak untuk dikonsumsi bagi semua kalangan masyarakat. Selain itu diharapkan bahwa hasil penelitian ini mampu memberikan informasikan kepada seluruh masyarakat bahwa ditengah maraknya es krim pot ada beberapa point penting yang harus diperhatikan agar terhindar dari gangguan sistem pencernaan akibat koliform fekal yang sudah mencemari es krim pot karena berbagai faktor.
Uncontrolled Keywords:	Ice Cream, MPN Method, Fecal Coliform.
Subjects:	Q Science > QR Microbiology > QR180 Immunology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	TAUFIQ SATRIA MUKTI
Date Deposited:	10 Feb 2016 09:00
Last Modified:	10 Feb 2016 09:00
URI:	http://eprints.ums.ac.id/id/eprint/41075

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