Hubungan Metode Pencucian dan Penyimpanan dengan Angka Kuman Peralatan Makan pada Warung Ayam Geprek di Pontianak Timur

Abdul Syukur; Fitriani Fitriani; Yulia Yulia

doi:10.32382/medkes.v20i1.1437

Authors

Abdul Syukur Jurusan Kesehatan Lingkungan, Poltekkes Kemenkes Pontianak https://orcid.org/0009-0001-1570-6474
Fitriani Jurusan Kesehatan Lingkungan, Poltekkes Kemenkes Pontianak
Yulia Jurusan Kesehatan Lingkungan, Poltekkes Kemenkes Pontianak

DOI:

https://doi.org/10.32382/medkes.v20i1.1437

Keywords:

Angka Kuman Udara, Alat Makan, Cara Pencucian, Cara Penyimpanan

Abstract

Unhygienic tableware has the potential to become a medium for the transmission of foodborne diseases, especially due to bacterial contamination. According to Ministry of Health Regulation No. 14 of 2021, the bacterial count on dining utensils must not exceed 1.1 CFU/cm². This study aims to analyze the relationship between washing and storage methods of dining utensils and bacterial counts at food handling facilities (FHFs) in the working area of the Saigon Public Health Center (PHC), Pontianak Timur District. The study was conducted as an observational cross-sectional study involving 30 FHP selected through simple random sampling. Data were collected through observation using a checklist and bacterial counts were measured using bacteriological testing with the Total Plate Count (TPC) method. The data were analyzed using the Chi-Square test at a 95% significance level. The results showed that 53% of respondents had good washing practices, while 47% had poor practices; similarly, 50% of respondents had good storage practices, and 50% had poor practices. Bacterial counts on dining utensils were high in 50% of samples and low in 50%. Statistical tests showed no association between washing practices and bacterial counts (p = 0.066), but there was a significant association between storage practices and bacterial counts (p = 0.027). These findings indicate that improper storage practices of dining utensils can increase the risk of microbiological contamination. It is recommended that TPP managers improve the hygiene of dining utensils, and that health departments strengthen routine supervision and education to prevent foodborne illnesses. These findings highlight the importance of systematic interventions in the form of technical training and regular guidance for food managers on standard procedures for hygienic storage of dining utensils. This includes proper arrangement of utensils (e.g., plates upside down), use of closed rust-proof racks, and maintenance of drawers and storage areas to prevent them from becoming breeding grounds for cockroaches, rats, or other disease vectors. Additionally, health departments should strengthen regular monitoring and develop risk-based education programs tailored to on-site resource capacities. With the implementation of these measures, it is hoped that the incidence of foodborne illnesses can be significantly reduced, alongside increased awareness and compliance with hygiene and sanitation principles in food management environments.

Keywords: Bacterial Count, Dining Utensils, Washing Methods, Storage Methods.

References

R. B. Fitria E, Buku Ajar Sanitasi Makanan dan Minuman. Pekalongan: PT Nasya Expanding Management, 2022.

Dewachefa. G, “Bacteriological quality of food utensils and associated factors among food handlers in Bahir Dar City, Northwest Ethiopia,” BMC Res Notes, 2020.

F. E. Djuhriah N, Hanurawati NY, Kesehatan Alat Makan: Solusi Menurunkan Jumlah Bakteri Pada Alat Makan Dengan Ekstrak Daun Mirabilis Jalapa. , editor. Pangandaran: Penerbit Yayasan Miftahul Huda al-Musri (MHM), 2023.

Kementerian Kesehatan Republik Indonesia, Peraturan Menteri Kesehatan Republik Indonesia Nomor 14 Tahun 2021 Standar Kegiatan usaha dan produk Pada Penyelenggaraan Perizinan Berusaha Berbasis Risiko Sektor Kesehatan. 2021.

Lestari D dan Mardiyah A., “Investigasi Kejadian Luar Biasa Keracunan Makanan di Kabupaten Sleman,” Epidemiol. Kesehat. Indones., 2022.

H. S. Rini, “Analisis Risiko Mikroba Dan Faktor-Faktor Kontaminasi Escherichia Coli Dan Salmonella Pada Nasi Campur Di Rumah Makan Pelabuhan Jayapura,” Universitas Hasanuddin, 2023.

R. P. Kurniasih and N. Nurjazuli, “Hubungan higiene dan sanitasi makanan dengan kontaminasi bakteri Escherichia coli dalam makanan di warung makan sekitar terminal borobudur, Magelang,” J. Kesehat. Masy., vol. 3, no. 1, pp. 549–558, 2015.

S. Supriadi and E. Chandra, “Angka Kuman Pada Alat Makan di Kantin SDN No.47 Telanaipura Kota Jambi,” J. Ilm. Univ. Batanghari Jambi, vol. 19, no. 2, p. 432, 2019, doi: 10.33087/jiubj.v19i2.691.

Tempo.co., “Viral Video Pegawai Restoran Mencuci Peralatan Masak di Toilet, Ini Kata Pakar.”

Antara Kalbar, “Puluhan siswa SDN 30 Pontianak Utara diduga keracunan setelah konsumsi pentol bakso,” kalbar.antaranews.com, 2018. [Online]. Available: https://kalbar.antaranews.com/berita/366749/puluhan-siswa-sdn-30-pontianak-utara-diduga-keracunan-setelah-konsumsi-pentol-bakso

beritasatu, “52 Warga Ketapang Kalbar Keracunan Usai Santap Makanan di Hajatan,” 2023. [Online]. Available: https://www.beritasatu.com/nusantara/1043930/52-warga-ketapang-kalbar-keracunan-usai-santap-makanan-di-hajatan

“Higiene Sanitasi Pangan Siap Saji.” [Online]. Available: https://tpm.kemkes.go.id/rbi/web/

Direktorat Jenderal PP&PL, Pedoman Teknis Laboratorium Mikrobiologi Makanan dan Minuman. Jakarta, 2006.

A. R. ( Sapei, L., & Aziz, Buku Petunjuk Praktikum Dasar Mikrobiologi Pangan. Graha Ilmu, 2021.

T. SARI, “Efektivitas Penggunaan Sabun Cuci Piring Dalam Menurunkan Angka Kuman Pada Alat Makan Di Kantin Stikes Muhammadiyah Samarinda,” 2016.

N. Amaliyah, Penyehatan makanan dan minuman-A. Deepublish, 2017.

E. T. Adhitya, “Hubungan Hygiene Sanitasi Dengan Angka Kuman Peralatan Makan Pada Pedagang Bakso Di Kecamatan Kawedanan Kabupaten Magetan,” 2022.

N. Febrian, “Faktor–Faktor Yang Mempengaruhi Angka Kuman Pada Peralatan Makan Di Rumah Makan Di Wilayah Kabupaten Magetan,” 2019, STIKES BHAKTI HUSADA MULIA MADIUN.

E. Agustina, “Efektivitas Desinfeksi Dengan Kaporit Terhadap Lama Waktu Penurunan Angka Kuman Piring Di Rumah Makan Jambon Resto Desa Trihanggo Gamping Yogyakarta,” 2020, Poltekkes Kemenkes Yogykarta.

World Health Organization (WHO), “Guidelines on Sanitation and Health,” WHO. [Online]. Available: https://www.who.int/publications/i/item/9789241514705

L. E. Wurdiana Shinta, “Gambaran Higiene Sanitasi Dengan Keberadaan Angka Kuman Pada Peralatan Makan Di Lembaga Pemasyarakatan Narkotika Kelas Ii A Sungguminasa Kabupaten Gowa,” J. Edudikara, vol. 2, no. 2, pp. 3–5, 2021.

Yulia, “Higiene Sanitasi Makanan, Minuman Dan Sarana Sanitasi Terhadap Angka Kuman Peralatan Makan Dan Minum Pada Kantin Poltekkes Tahun 2016,” J. Vokasi Kesehat., 2016.

Dyah Suryani, Piki Paslini, and Suyitno, “Hubungan Higiene Sanitasi dengan Angka Kuman pada Piring di Warung Makan, Wirogunan, Kota Yogyakarta,” SEHATMAS J. Ilm. Kesehat. Masy., vol. 1, no. 3, pp. 404–417, 2022, doi: 10.55123/sehatmas.v1i3.686.

N. A. Maunah and L. Ulfa, “Hubungan Antara Personal Hygiene, Fasilitas Sanitasi dan Teknik Penyimpanan Peralatan Makan dengan Kebersihan Peralatan Makan di Kantin dan Makanan Jajanan,” J. Untuk Masy. Sehat, vol. 4, no. 2, pp. 112–119, 2020, doi: 10.52643/jukmas.v4i2.918.

WHO, “Food safety.” [Online]. Available: https://www.who.int/news-room/fact-sheets/detail/food-safety#:~:text=The 2015 WHO report on,- and middle-income countries.

N. D. Lelieveld HLM, Holah J, Hygiene in food processing: principles and practice, 2nd ed. Cambridge: Woodhead Publishing, 2013.

W. H. O. (WHO) Food and Agriculture Organization of the United Nations (FAO), “Risk-based food inspection manual,” Rome: FAO and WHO. [Online]. Available: https://www.fao.org/documents/card/en/c/d3cf7d46-7f10-51aa-bf4c-89c2d7c7ecde