ABSTRAK
Pemeriksaan total plate count (TPC) dilakukan terhadap makanan penerbangan pada duaproses yang berbeda, yakni penyimpanan dan pengemasan. Tujuan dari penelitian iniadalah untuk mengetahui pengaruh kenaikan suhu terhadap kenaikan TPC pada makananserta hubungannya dengan kontaminasi TPC pada tangan penjamah dan peralatanmakanan. Pengukuran suhu digunakan termometer tebakan, dan pengukuran TPC padamakanan, tangan penjamah dan peralatan digunakan metode Total Plate Count (TPC)dalam beberapa pengenceran. Suhu makanan mengalami kenaikan rata-rata 3 kali. TotalPlate Count (TPC) mengalami kenaikan rata-rata 16.2 kali. Suhu pada makananberpengaruh kuat dan signifikan terhadap signifikan terhadap TPC makanan (R= 0.824dan p=0.000). Kenaikan suhu makanan juga berpengaruh secara kuat dan signifikanterhadap kenaikan TPC (R= 0.776 dan p=0.000). Total Plate Count (TPC) makanan saatpengemasan tidak memiliki hubungan yang signifikan terhadap TPC tangan penjamahdan TPC peralatan makanan (p=0.424) dan (p=0.444). Disarankan untuk memberikanintervensi mengenai Hazard Analysis and Critical Control Point (HACCP) secaramenyeluruh untuk memberikan pemahaman pengendalian suhu pada makanan padapihak-pihak yang terkait. Selain itu, intervensi mengenai higiene dan sanitasi juga perludiberikan guna mencegah terjadinya kontaminasi.

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ABSTRACT
Microbial Total Plate Count (TPC) measurement carried out on airline meal in two

difference process, storage and portioning packaging. The research conducted to know

influence the increase of temperature on meal microbial total plate count (TPC) increase.

In addition, it also conducted to know the correlation of that contamination with food

handler and equipment hygiene on microbial TPC as the indicator. Temperature

measurement made with gun thermometer, in other hand simple TPC counting on several

dilutions is the method to measure microbial TPC on meal, hand swab and equipment

swab. The result showed that food temperature has increase on average of 3-fold and

16.2-fold for microbial TPC increase on meal. Temperature is significantly influence on

microbial TPC (R=0.824 and p=0.000). The increase of temperature is also significantly

influence on microbial TPC increase (R=0.776 and p=0.000). Furthermore, there is no

significantly correlation of meal microbial TPC on packaging process with hand swab

and equipment swab (p=0.424 and p=0.444). The research suggests intervention as a

whole on Hazard Analysis and Critical Control Point (HACCP), to give understanding of

temperature control on food to related stakeholder. In addition, intervention on hygiene

and sanitation also be provided to prevent contamination.