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All Journal Jurnal Matematika Buletin Udayana Mengabdi Jurnal Master Pariwisata (JUMPA) Jurnal Teknologi Pertanian Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Udayana Journal of Social Sciences and Humanities (UJoSSH) Jurnal Gastronomi Indonesia Jurnal Ilmiah Teknologi Pertanian Agrotechno Itepa : Jurnal Ilmu dan Teknologi Pangan
Luh Putu Trisna Darmayanti
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences

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Studi Higiene dan Sanitasi Melalui Keberadaan Escherichia coli dan Staphylococcus aureus Pada Pangan Tradisional Sate Babi di Obyek Wisata Sangeh Gusti Ayu Virga Dewi Mahayani; Luh Putu Trisna Darmayanti; Komang Ayu Nocianitri
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 4 (2025): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2025.v14.i04.p08

Abstract

Abstract Pork satay is a traditional Balinese dish made from small pieces of pork, seasoned with Balinese spices, skewered with bamboo sticks, and grilled over charcoal. The use of traditional cooking equipment and processing methods makes pork satay susceptible to microbial contamination. This study aimed to evaluate hygiene and sanitation practices, as well as the presence of Escherichia coli and Staphylococcus aureus in traditional pork satay sold at Sangeh Tourist Attraction. The study employed surveys, interviews, and total sampling of eight stalls selling pork satay with and without peanut sauce. Data were analyzed quantitatively and presented descriptively. Observed variables included total microbes, coliforms, E. coli, and S. aureus. Survey results showed that 75% of raw materials were processed directly by producers, while 25% were not. About 75% of vendors prepared satay in the morning, and 25% the night before. All grilled satay was stored in open areas for 1–4 hours. Personal hygiene was poor: 100% of vendors handled satay without gloves, and 87.5% did not use masks or aprons. Findings revealed that 100% of peanut-sauce pork satay sold in the morning and evening exceeded the permissible total microbial count. For satay without peanut sauce, 25% of morning samples met the standard, while all evening samples failed to meet the limit of >1 × 10⁶ Colony/g for heat-treated meat. All samples with and without sauce tested positive for coliforms and exceeded the E. coli limit of >1 × 10² Colony/g for cooked food. However, all samples complied with the permissible level of S. aureus contamination <1 × 10⁴ Colony/g Keywords: hygiene sanitation, Escherichia coli, Staphylococcus aureus, pork satay. Abstrak Sate babi merupakan pangan tradisional Bali terbuat dari daging babi yang dipotong kecil-kecil kemudian dibumbui dengan bumbu khas Bali, lalu ditusuk dengan bambu dan dibakar dengan arang api. Peralatan memasak dan proses pengolahan sate babi yang masih tradisional membuat sate babi rentan terkontaminsi mikroba. Penelitian ini bertujuan untuk mengetahui penerapan higiene sanitasi serta keberadaan Escherichia coli dan Staphylococcus aureus pada pangan tradisional sate babi di Obyek Wisata Sangeh. Penelitian ini menggunakan teknik survei, wawancara, dan Total Sampling dengan sampel 8 warung penjual sate babi bumbu dan tanpa bumbu kacang. Hasil pengamatan dianalisis secara kuantitatif data ditabulasi dan dijelaskan secara deskriptif. Variabel yang diamati adalah total mikroba, koliform, E. coli dan S. aureus. Hasil survei menunjukkan 75% bahan baku langsung diolah oleh produsen dan 25% bahan baku tidak langsung diolah. 75% produsen mengolah bahan baku sate babi di pagi hari dan 25% diolah pada malam sebelum penjualan. 100% sate babi yang sudah dibakar disimpan di ruang terbuka kisaran 1-4 jam. Personal higiene pedagang sate babi masih kurang baik karena 100% pedagang sate babi mengambil sate tanpa menggunakan sarung tangan dan 87,5% pedagang tidak menggunakan kelengkapan masker serta celemek. Hasil penelitian menunjukkan sebanyak 100% sampel sate babi dengan bumbu kacang dijual pagi dan sore hari tidak memenuhi syarat total mikroba. Sampel sate babi tanpa bumbu sebanyak 25% yang dijual pada pagi hari memenuhi syarat total mikroba dan 100% sate babi dijual pada sore hari tidak memenuhi persyaratan total mikroba daging dengan perlakuan panas yaitu lebih besar dari 1 x 106 koloni/g. Sampel sate babi bumbu dan tanpa bumbu 100% positif mengandung koliform dan tidak memenuhi pesyaratan E. coli dalam makanan olahan dengan perlakuan panas yaitu lebih besar dari 1 x 102 koloni/g sementara 100% sampel sate babi memenuhi persyaratan cemaran S.aureus daging dengan perlakuan panas yaitu <1 x 104 koloni/g. Kata kunci: higiene sanitasi, Escherichia coli, Staphylococcus aureus, sate babi.
Co-Authors AAGN Anom Jambe Agus Selamet Duniaji Amelia Rovina Anak Agung Istri Sri Wiadnyani Anisha Nathania Saraswati Astria Kezia br Sinuhaji Ayu Anggarawati Ayu Melinda Savitri Betari Nurrachmah Kusuma Putri Brogina Mayank Dini Cassey Tiffany Desak Nyoman Anggreni Bhaskara Dewa Gede Sayang Putra Dhimas Ridwan Thoyibi Dinda Riska Andini Ega Amelinda Eka N Kencana Eka N. Kencana Eka N. Kencana Emily C. Sitohang Emilya Grasiana Dede Emilya Grasiana Dede Ezra Agitian Felicia Alessandra Jessie Siswanto G.P. Ganda Putra Gusti Ayu Kadek Diah Puspawati Gusti Ayu Virga Dewi Mahayani Hana Kusuma Brahmasari Hidayanti Sukmaningrum I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Gusti Ayu Agung Mirah Widiastiti I Gusti Ngurah Sujana Kusuma I Kadek Ariyasa I Kadek Dede Pranata I Ketut Suter I KOMANG GDE SUKARSA I Made Sugitha I Nengah Kencana Putra I Nyoman Yana Putra Swija I Putu Suparthana I Wayan Rai Widarta I Wayan Wisma Pradnyana Putra I.A.R.P. Pudja I.K. Suter Ida Ayu Ketut Dewi Anggraini IDG. Mayun Permana Ika Septiana Jimmy Fernando Pangaribuan KOMANG AYU NOCIANITRI Kristina Wulandari Laura J. Christy Dante Lucia Amitasya Sinaga Lusia Septryani Sidebang Mariya Ulfa Michelle Anabelle Christantio Mirah P Handayani N. L. Ari Yusasasrini Ni Luh Ari Yusasrini Ni Luh Ari Yusasrini Ni Luh Putu Suciptawati Ni Made Indri Hapsari Arihantana Ni Made Indri Hapsari Arihantana Ni Made Susi Kartika Ni Made Wartini Ni Made Weresni Ni Nyoman Tribuana Komalasari Ni Putu Ulfi Widhiastiti Ni Wayan Wisaniyasa Ni Wayan Wisanyasa Nicholas Wilbert P.T. Ina Puti Fauziyyah Putu Ari Sandhi Wipradnyadewi Putu Risma Dewi Ratna Newita Pratama Risti Komariah Sayi Hatiningsih Sayi Hatiningsih Thanastasya Yolanda