Analisis Higiene Sanitasi dan Pemeriksaan Angka Kuman pada Peralatan Makan di Rumah Makan Padang di Kelurahan Padang Bulan Tahun 2025

Abstract

Restaurants have the potential to cause foodborne illnesses such as diarrhea, nausea and vomiting, stomach cramps, headaches, and dehydration. One of the factors causing contamination of food is the use of unhygienic and bacteria contaminated tableware. This study aims to evaluate the level of cleanliness and the presence of microorganisms on tableware used in Padang Padang restaurants in Padang Bulan Village. The research method used was a descriptive survey involving 10 Padang restaurants and laboratory analysis to measure the level of microbial contamination on tableware. Data collection was carried out using an observation sheet prepared based on the provisions in Permenkes No. 14 of 2021 concerning Business and Product Standards in Health Sector Risk-Based Licensing Organizers. Data were analyzed univariately and presented in the form of frequency distribution tables. The results showed that 60% of Padang restaurants did not meet the sanitary hygiene requirements and 40% of Padang restaurants met the sanitary hygiene requirements. The results showed that 60% of Padang restaurants did not meet the sanitary hygiene requirements and 40% of Padang restaurants met the sanitary hygiene requirements. Laboratory examination results for germ numbers from a total of 30 samples (10 plates, 10 spoons, and 10 glasses) showed the results, namely, on plate samples 7 out of 10 samples (70%) did not meet the requirements with the highest germ count of 1.37 x 10^6 CFU/cm2, on spoon samples 8 out of 10 (80%) did not meet the requirements with the highest germ count of 3.80 x 10^5 CFU/cm2, and glass samples 9 out of 10 samples (90%) did not meet the requirements with the highest germ count of 2.53 x 10^5 CFU/cm2. Based on Permenkes No. 1096/2011, the maximum limit of microbial contamination on cutlery is 0 CFU/cm². All tableware tested showed that most of them still had bacterial counts that exceeded the threshold. Based on this, business owners are advised to improve sanitation facilities and increase the application of hygiene at all stages of food processing.