Analisis Higiene Sanitasi dan Keberadaan Escherichia coli pada Kue Basah yang Dijual di Pasar Pagi Pekong Kecamatan Medan Labuhan

Abstract

Traditional cakes are market snacks that are widely sought after and purchased by the public because they are relatively cheap, taste good and are easy to obtain. However, there are still many sellers who still do not pay attention to sanitation hygiene in food processing so that there is a risk of contamination of Escherichia coli bacteria. The purpose of this study was to analyze the sanitation hygiene and the presence of Escherichia coli in traditional cakes sold at Pekong Morning Market, Medan Labuhan sub-district. This type of research is a descriptive survey to see the sanitation hygiene and determine the presence of Escherichia coli in traditional cakes sold at Pekong Morning Market, Medan Labuhan sub-district. The sample of this study was taken using purposive sampling technique with the criteria of traditional cake traders who process their own traditional cakes totaling 9 traders with a total of 18 traditional cake samples in two sampling times. The data collection method used observation sheets, interviews and laboratory examinations. The results of this study indicate that most of the traders are female, namely 8 people (88,9%). The knowledge of traditional cake traders regarding food sanitation hygiene is the most, namely the sufficient category, as many as 5 traders (55,6%). Aspects of implementing food sanitation hygiene and food handlers, all 9 traders (100%) still do not meet the requirements. Escherichia coli examination carried out on 18 samples, there were 5 do samples that did not meet the requirements for morning collection and there were 7 samples that did not meet the requirements for afternoon collection based on the Regulation of the Minister of Health of the Republic of Indonesia Number 2 of 2023 concerning the Implementation Regulation of Government Regulation Number 66 of 2014, namely <3.6 MPN / gr. It is recommended for traditional cake traders to improve the quality of cake processing by fulfilling the 6 principles of food sanitation hygiene and for the community to be more careful in choosing and buying snack foods for consumption.