Relation Of Restaurant Hygiene And Sanitation With The Bacteriological Quality On Restaurant In The Port Of Tanjung Perak Surabaya In 2020

Abstract

Outbreak of food poisoning in Indonesia for the period 2000-2015, the results of research using a systematic and quantitative study approach stated that outbreaks were increasing every year. 60% of food poisoning is thought to be caused by bacteria, without being proven by laboratory test results that the cause of the outbreak is bacteria. The highest causative pathogenic bacteria in food poisoning cases include Escherichia coli, Bacillus cereus, Staphylococcus sp., Salmonella. The purpose of this study was to determine the relationship of hygiene, food sanitation and restaurant sanitation with the bacteriological quality of restaurants in the port of Tirtonadi Surabaya in 2020. This research is analytical descriptive research and reviewed from time aspect is cross sectional. Number of sample is total population that is 17 restaurant in the Tirtonadi port of Surakarta. This research conducts in observasionally and laboratory test method with using Exact Fisher test. Research result of restaurant hygiene and sanitation is 82%. For microbe E.Coli existence is positive in 2 restaurant obtain microbe E.Coli. This show that there is correlation between hygiene, food sanitation and restaurant sanitation to quality of food bacteriological with each P= 0,022. The Conclusion is correlation between hygiene, restaurant sanitation and food sanitation is axist toward quality of food bacteriological. Management of food hygiene by restaurant must need sanitation and food-processing done in the way of good.