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Pada simpul lingkungan terdapat beberapa media yang dapat menjaditransmisi penularan penyakit, salah satunya melalui makanan. Bola-boladaging dengan bahan utama daging sapi merupakan salah satu makananyang dibuat di Instalasi Gizi Rumah Sakit Umum Pusat (RSUP) dr.Mohammad Hoesin Palembang. Bahan pangan hewani merupakan sumberutama bakteri penyebab infeksi dan intoksikasi termasuk Salmonella sp.dan Escherichia coli. Bola-bola daging rentan mengalami kontaminasi olehbahaya fisik, biologi, maupun kimia. Tujuan dari penelitian ini ialah analisisbahaya dan titik kendali kritis terhadap proses pengolahan bola-bola da-ging. Penelitian ini merupakan penelitian deskriptif kualitatif. Sumber infor-masi terdiri atas enam orang informan. Penelitian dilakukan dengan metodewawancara mendalam dan observasi. Instrumen yang digunakan ialah per-alatan pengujian angka paling mungkin Escherichia coli dan Salmonella sp.,pedoman wawancara mendalam, checklists, dan kamera. Hasil penelitianmenunjukkan bahwa titik kendali kritis dalam proses pengolahan bola-boladaging terletak pada tahap penerimaan daging giling, penyimpanan bahanmakanan basah, pengadonan dan pembentukan adonan, perebusan,penirisan, serta penyajian. Meskipun hasil penelitian menunjukkan bahwasecara fisik bola-bola daging dinilai baik dan kandungan Escherichia colidan Salmonella sp. pada bola-bola daging ialah negatif, yang menjadi titiktekan adalah potensi bahaya biologi berupa bakteri patogen dan bahayakimia nitrit nitrat.In the knot environment there are some medias that could transmit disease,one of them is food. Meatballs with beef as main ingredient is one of foodthat is made in The Installation Nutrition RSUP dr. Mohammad HoesinPalembang. Meats are the main source of bacteria that cause infections andintoxications, such as Salmonella and Escherichia coli. Meatballs are so vulnerable to get contaminated by physical, biological, or chemical hazards.The purpose of this research is hazard analysis and critical control point atmeatballs making. This research is descriptive qualitative research.Sources of information consists of six informants. Methods of research con-ducted is in-depth interview and observation. The instrument used is the testequipment NER Escherichia coli and Salmonella, in-depth interview guide-lines, checklists, and camera. The results showed that the critical controlpoints in meatballs making is acceptance of minced beef, wet food storage,kneading and forming the dough, boiling, draining, and presentation.Although based on the observation and interviews indicated that physicallymeatballs were good and E. coli and Salmonella in meatballs were nega-tive, the stress point is the potential dangers of biological pathogens andchemicals nitrite nitrate. |
