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.
Abstract
Microbial Total Plate Count (TPC) measurement carried out on airline meal in twodifference process, storage and portioning packaging. The research conducted to knowinfluence 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 foodhandler and equipment hygiene on microbial TPC as the indicator. Temperaturemeasurement made with gun thermometer, in other hand simple TPC counting on severaldilutions is the method to measure microbial TPC on meal, hand swab and equipmentswab. The result showed that food temperature has increase on average of 3-fold and16.2-fold for microbial TPC increase on meal. Temperature is significantly influence onmicrobial TPC (R=0.824 and p=0.000). The increase of temperature is also significantlyinfluence on microbial TPC increase (R=0.776 and p=0.000). Furthermore, there is nosignificantly correlation of meal microbial TPC on packaging process with hand swaband equipment swab (p=0.424 and p=0.444). The research suggests intervention as awhole on Hazard Analysis and Critical Control Point (HACCP), to give understanding oftemperature control on food to related stakeholder. In addition, intervention on hygieneand sanitation also be provided to prevent contamination. |
