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Abstrak :
Beef cattle is a source of protein that needed in fulfilling community nutrition. However, beef cattle can be contaminated by pathogenic bacteria such as Salmonella sp. due to the handling process in slaughterhouses. This study aims to know the Salmonella contamination on beef tenderloin and cube roll in X Slaughterhouse. Method. This study was conducted on March-July 2018, using cross-sectional design study in which primary data were taken by taking 9 tenderloin samples, 9 cube roll samples, 30 hand swabs, and 30 knife swabs. Results. Research shows that there is no significant relationship between bacteriological quality of the hand and tenderloin and cube roll because it has the p-value 1,0, and p-value =1,0, but has the value OR=1,33 and 1,733. Also, there is no significant relationship between the bacteriological quality of the knife and tenderloin and cube roll, with p-value=0,709 and p-value 0,464 but has the value OR=1,5 and OR=2,222. Conclusion. To handle this matter, monitoring workers personal hygiene and their knifes hygiene are needed. As for the next research, suggested that it ll be better to increase the sample size to get more reliable results.

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Latar Belakang. Daging sapi merupakan sumber protein yang dibutuhkan dalam pemenuhan gizi masyarakat. Namun, daging dapat terkontaminasi bakteri patogen seperti Salmonella sp. akibat proses handling di Rumah Potong Hewan. Penelitian ini bertujuan untuk mengetahui kontaminasi Salmonella pada tenderloin dan lamusir sapi di RPH X. Metode. Penelitian ini dilakukan pada bulan Maret-Juli tahun 2018 dengan desain studi cross-sectiona menggunakan data primer yang diambil dengan pengambilan 9 sampel tenderloin, 9 sampel lamusir, 30 swab tangan dan 30 swab pisau pekerja Data dianalisis secara univariate dengan distribusi frekuensi dan bivariate dengan fishers exact. Hasil. Tidak terdapat hubungan yang signifikan antara kualitas bakteriologis tangan dengan tenderloin dan lamusir dengan p-value=1,0 dan p-value=1,0, namun memiliki OR=1.33 dan OR=1,733. Selain itu, tidak terdapat hubungan yang signifkan antara kualitas bakteriologis pisau dengan tenderloin dan lamusir dengan p-value 0,709 dan p-value 0,464, namun memiliki OR=1,5 dan OR=2,222. Kesimpulan. Langkah yang perlu dilakukan diantaranya adalah melakukan monitoring personal hygiene pekerja serta higienitas pisau yang digunakan pekerja untuk memproses pemotongan sapi walaupun kedua variabel tersebut bukan merupakan faktor yang signifikan dalam kontaminasi Salmonella pada tenderloin dan lamusir di RPH X. Sedangkan penelitian selanjutnya disarankan untuk memperbesar ukuran sampel, agar didapatkan hasil yang lebih.

Abstrak :
[Salmonella sp adalah bakteri patogen yang sering menginfeksi manusia melalui makanan dan menyebabkan gastroenteritis. Penelitian ini bertujuan untuk menganalisa hubungan Salmonella sp dalam makanan jajanan dengan kejadian gastroenteritis pada anak-anak SD di Kelurahan Beji Timur Kota Depok. Merupakan studi cross sectional pada 120 anak SD, 21 orang penjamah makanan dan 46 jenis makanan. Uji chi-square menunjukkan Salmonella sp dalam makanan jajanan mempunyai hubungan yang signifikant (P=0,005) dan berisiko menyebabkan gastroenteritis pada anak-anak SD dengan OR: 7,857 (95% CI: 2,067–29,862). Variabel personel higiene penjamah makanan dan fasilitas sumber air bersih merupakan variabel yang ikut berpengaruh. Disarankan untuk dilakukan peningkatan personel higiene anak-anak, penjamah makanan dan penyediaan fasilitas santasi yang memenuhi syarat;Salmonella sp is a bacterial pathogen that frequently affects humans throughout food, and causes gastroenteritis. This study aimed to analyze the relationship of Salmonella sp in snacks food with the incidence of gastroenteritis in children in the village primary school East Beji Depok City. This study a cross-sectional study on 120 primary school children, 21 food handlers and 46 kinds of food. Chisquare test showed Salmonella sp in snacks food has signifikant relationship (P = 0.005) and the risk of causing gastroenteritis in primary school children with OR: 7.857 (95% CI: 2.067 to 29.862). Variable personnel hygiene of food handlers and facilities clean water source is a variable that take effect. Personel hygiene and source clean water facilities It was advised to improvie children’s personel hygiene, food handlers and provision of eligible sanitation facilities;Salmonella sp is a bacterial pathogen that frequently affects humans throughout food, and causes gastroenteritis. This study aimed to analyze the relationship of Salmonella sp in snacks food with the incidence of gastroenteritis in children in the village primary school East Beji Depok City. This study a cross-sectional study on 120 primary school children, 21 food handlers and 46 kinds of food. Chisquare test showed Salmonella sp in snacks food has signifikant relationship (P = 0.005) and the risk of causing gastroenteritis in primary school children with OR: 7.857 (95% CI: 2.067 to 29.862). Variable personnel hygiene of food handlers and facilities clean water source is a variable that take effect. Personel hygiene and source clean water facilities It was advised to improvie children’s personel hygiene, food handlers and provision of eligible sanitation facilities, Salmonella sp is a bacterial pathogen that frequently affects humans throughout food, and causes gastroenteritis. This study aimed to analyze the relationship of Salmonella sp in snacks food with the incidence of gastroenteritis in children in the village primary school East Beji Depok City. This study a cross-sectional study on 120 primary school children, 21 food handlers and 46 kinds of food. Chisquare test showed Salmonella sp in snacks food has signifikant relationship (P = 0.005) and the risk of causing gastroenteritis in primary school children with OR: 7.857 (95% CI: 2.067 to 29.862). Variable personnel hygiene of food handlers and facilities clean water source is a variable that take effect. Personel hygiene and source clean water facilities It was advised to improvie children’s personel hygiene, food handlers and provision of eligible sanitation facilities]

Abstrak :
ABSTRAK
Nama : HasanahProgram Studi : Ilmu Kesehatan MasyarakatJudul : Uji Kontaminasi Salmonella sp. Pada Makanan di Tempat PengelolaanMakanan TPM Wilayah Kerja Kantor Kesehatan Pelabuhan diJakarta Tahun 2018Pembimbing : Dr. Dra. Dewi Susanna, M.KesXviii 139 halaman, 35 tabel, 12 gambar, 8 lampiranPelabuhan laut merupakan pintu gerbang masuknya mobilitas barang dan manusia sehingga berpotensiterjadinya transmisi penyebaran penyakit terutama melalui makanan. Salmonella merupakan bakteripatogen yang dapat menyebabkan penyakit akibat bawaan makanan foodborne diseases . Penelitian inibertujuan untuk menggambarkan kontaminasi bakteri Salmonella sp. pada makanan dan mendapatkaninformasi mendalam higiene sanitasi pengolahan makanan oleh penjamah makanan serta gambaran titiktitikkritis proses pengolahan makanan di Tempat Pengelolaan Makanan TPM wilayah kerja KantorKesehatan Pelabuhan di Jakarta. Penelitian ini menggunakan metode kuantitatif dan kualitatif denganpendekatan cross sectional dan Rapid Assessment Procedure RAP serta pendekatan sistem HazardAnalysis Critical Control Point HACCP yang dilaksanakan pada bulan April ndash; Mei 2018. Sampel dalampenelitian ini sebanyak 72 TPM, penjamah makanan serta satu jenis makanan pada tiap TPM. Analisisdata menggunakan univariat dan berbentuk teks narasi serta diagram alir untuk HACCP. Hasil penelitianmenunjukkan bahwa dari 72 sampel makanan yang diperiksa tidak teridentifikasi keberadaan bakteriSalmonella sp. Proses pengolahan makanan oleh penjamah makanan mulai pemilihan bahan baku,penyimpanan, pemasakan yang matang dan penyajian yang singkat menyebabkan bakteri tidakberkembang dan tumbuh. Titik kritis yang paling penting pada pemasakan, penyimpanan dan pemasakanulang. Dibutuhkan pelatihan untuk penjamah makanan dalam menangani proses pengolahan makanansesuai standar permenkes selama penanganan dan penyajian di TPM wilayah kerja KKP untuk mencegahkontaminasi mikroba pada makanan.Kata kunci: Foodborne diseases, Salmonella sp., penjamah makanan, kontaminasi, HACCP

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ABSTRACT
Name HasanahStudy Program Public Health ScienceTitle Salmonella sp. contamination test on food at the foodmanufacturing factory in the working area of The Port HealthOffice in Jakarta, 2018Counsellor Dr. Dra. Dewi Susanna, M.KesXviii 139 pages, 35 tables, 12 pictures, 8 attachmentsSeaport is the gateway for mobility of goods and people so that there is a high potentialfor transmission and spread of disease especially through food. Salmonella is apathogenic bacteria that can cause foodborne diseases. This study aims to describe thecontamination of Salmonella sp. bacteria on food and get in depth information onhygiene sanitation of food processing by food handlers and description of critical pointsof food processing in small scale of food manufacturing factory TPM working area ofa Port Health Office. This research uses quantitative and qualitative method with crosssectional approach and Rapid Assessment Procedure RAP and Hazard AnalysisCritical Control Point HACCP system approach conducted in April May 2018. Thetotal samples are 72 food places, food handlers and one food type in each TPM. Thedata is analyzed using univariat analysist and narrative text form as well as flowchart forHACCP. Salmonella bacteria laboratory test results are negative on all types of foodsamples tested. Food processing by food handlers the selection of raw materials,storage, ripening and short serving causes the bacteria does not develop and grow. Themost critical point is in the cooking, storage and reheating process. It needs training forfood handlers at TPM working area of KKP in food processing handling and servingthe food according to the standard of Minister of Health Regulation to preventmicrobial contamination on food.Key words Foodborne diseases, Salmonella sp., food handlers, contamination, HACCP

Abstrak :
Film bionanokomposit kitosan/Na-MMT/glutaraldehid (GLA) telah berhasil disintesis dengan metode solvent casting. Selain itu, uji aktivitas antimikroba dengan bakteri S. aureus dan Salmonella juga telah dilakukan. Terdapat tiga tahapan dalam melakukan sintesis. Tahapan pertama adalah Sintesis serbuk Bionanokompoit dengan metode presipitasi lalu tahapan selanjutnya serbuk bionanokomposit digunakan untuk pembuatan Film berbasis kitosan sehingga terbentuk Film Bionanokomposit Na-MMT/Kitosan/GLA. Selain itu juga dilakukan variasi penambahan material pada permbuatan serbuk bionanokomposit yaitu penambahan kitosan (0,5; 1; 2; 3 ;4 gram), variasi penambahan Na-MMT (0,5; 1; 2; 3 ;4 gram) terhadap 10 mL GLA dan variasi Na-MMT berbanding kitosan terhadap GLA masing-masing yaitu; (0,5:2,5); (1:2); (1,5:1,5); (2:1); (2,5:0,5) gram. Karakterisasi yang dilakukan berupa FTIR, XRD, TEM, uji kelarutan dalam air dan uji aktivitas antibakteri. Karakterisasi FTIR memberikan indikasi interaksi GLA dengan kitosan ditunjukkan adanya puncak pada bilangan gelombang 1613 cm-1 dan interaksi Kitosan dengan Na-MMT oleh munculnya regangan (C=N) pada bilang gelombang 1613 cm-1. Selain itu, karakterisasi XRD pada serbuk bionanokomposit menunjukkan pergeseran nilai basal spacing pada Na-MMT. Hal ini mengindikasikan bahwa GLA telah berhasil melakukan interkalasi terhadap Na-MMT dan menjadikan sifat hidrofilik dari Na-MMT menjadi organofilik. Sebagai pendukung data pada karakterisasi XRD, karakterisasi TEM memperlihatkan layer Na-MMT yang telah terinterkalasi. Uji kelarutan dalam air yang telah dilakukan memperlihatkan penyusutan bionanokomposit terkecil sebesar 9,19 % dari berat semula yaitu kitosan film dengan persen kelarutan dalam air yaitu sebesar 23,44%. Selain itu, uji aktivitas antibakteri memberikan nilai zona hambat paling besar yaitu 15,5 mm pada bakteri Salmonellla sp dan 8,5 mm pada bakteri S aureus setelah inkubasi 48 jam. ......In this study, the solvent casting method was used to successfully produce a chitosan/Na-MMT/glutaraldehyde (GLA) bionanocomposite film. Antimicrobial activity studies also performed. The microorganisms Staphylococcus aureus and Salmonella were also tested. In the synthesis, there are three steps. The initial stage is to make bionanocomposite powder using the precipitation method, followed by bionanocomposite preparation. Then the next step is the bionanocomposite powder used to manufacture chitosan-based films to form a Na-MMT/chitosan/GLA bionanocomposite film. In addition, variations in the addition of materials to the manufacture of bionanocomposite powders were carried out, namely the addition of chitosan (0.5; 1; 2; 3 ;4 grams), variations in the addition of Na-MMT (0.5; 1; 2; 3 ;4 grams) to 10 mL of GLA and variation of Na-MMT versus chitosan to GLA, respectively; (0,5:2,5); (1:2); (1,5:1,5); (2:1); (2.5:0.5) grams. Characterization carried out in the form of FTIR, XRD, TEM, water solubility test and antibacterial activity test. The FTIR characterization gave an indication of the interaction of GLA with chitosan indicated by the peak at wave number 1613 cm-1 and the interaction of Chitosan with Na-MMT by the appearance of streching (C=N) at wave number 1613 cm-1. In addition, the XRD characterization of the bionanocomposite powder showed a shift in the basal spacing value of Na-MMT. This indicates that GLA has successfully intercalated Na-MMT and made the hydrophilic nature of Na-MMT organophilic. To support the data on XRD characterization, TEM characterization shows the intercalated Na-MMT layer. The water solubility test that has been carried out shows the smallest shrinkage of the bionanocomposite of 9.19% from its initial weight, namely chitosan film with a percent solubility in water of 23.44%. In addition, the antibacterial activity test gave the greatest inhibition zone value, namely 15.5 mm for Salmonella sp and 8.5 mm for S aureus after 48 hours of incubation.