Electronic Theses and Dissertation

ABSTRAK
Sate matang merupakan pangan asal hewan yang menggunakan daging sapi sebagai bahan bakunya. Daging sapi mudah terkontaminasi bakteri, salah satunya bakteri Staphylococcus sp. Penelitian ini bertujuan untuk mengetahui hubungan penerapan protokol kesehatan terhadap kontaminasi Staphylococcus sp. pada sate matang yang dijual di Kota Banda Aceh. Rancangan yang digunakan dalam penelitian ini adalah penelitian survei dengan metode cross sectional menggunakan pemilihan sampel secara simple random sampling dari 15 populasi pedagang sate matang dipilih delapan pedagang dengan tiga kali pengulangan, deteksi Staphylococcus sp. pada daging sate matang serta kuisioner dan wawancara untuk mendapatkan informasi. Pengamatan dilakukan berdasarkan morfologi koloni Staphylococcus sp. yang ditanam pada media Mannitol Salt Agar (MSA), hasil penelitian dianalisis secara deskriptif dan data responden dianalisis menggunakan uji Fisher’s dan uji Odd Ratio (OR). Hasil pengamatan disimpulkan bahwa pengetahuan penjual terhadap protokol kesehatan, penggunaan masker saat penyajian sate matang, menerapkan physical distancing antar pembeli, penggunaan daging yang langsung diolah dan penggunaan daging yang direbus berpengaruh terhadap kontaminasi Staphylococcus sp. pada sate matang di Kota Banda Aceh.

Kata kunci: Keracunan makanan, protokol kesehatan, Staphylococcus sp. dan sate matang

ABSTRACT

Satay matang is as foodstuffs from animals that use beef as ingredients. Beef is easily contaminated with bacteria, one of wich is Staphylococcus sp. This study aims to know the relationship between the application of health protocols to Staphylococcus sp. on satay matang in the Banda Aceh. The design used in this study was a survey research with cross sectional using simple random sampling method of selecting samples from 15 populations of satay matang merchant, eight merchants were selected with three repetitions, detection of Staphylococcus sp. on satay matang meat as well as questionnaires and interviews to obtain information. Observations were made based on the colony morphology of Staphylococcus sp. which was grown on Mannitol Salt Agar (MSA) media, the results of the study were analysed descriptively and the respondent's data were analysed using the Fisher’s test and Odds Ratio test (OR). The results of the observation concluded that the seller’s knowledge of health protocols, use mask when serving satay matang, implement physical distancing between buyers, direct use of processed meat and use of boiled meat has an effect on contamination of Staphylococcus sp. on sate matang in Banda Aceh

Keywords: Foodborne disease, health protocol, Staphylococcus sp. and satay matang

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