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3. METHODOLOGY
3.1 Time and place of study
The research study was conducted in Darmaga, Bogor. Samples were collected from three ready-to-eat RTE food outlets. The research was carried out from January
to March 2009 in the SEAFAST South East-Asia Food and Agriculture Studies laboratory, Bogor Agricultural University.
3.2 Types of samples
The samples analyzed were utensils washing water, tea towels, food preparation tables, and hand of food handlers . All samples were collected randomly.
3.3 Sampling plan
Sampling was repeated three times for all four samples from the three ready-to- eat food outlets. This gave a total of 36 samples being analyzed.
That is, 3 repeats x 4 types of samples x 3 food outlets = 36 samples. Statistical analysis to see if there were significant differences amongst the three RTE food outlets;
Completely Randomized Design was used.
3.4 Criteria for selecting the ready-to-eat food outlets
Two criteria were used to select the food outlets. The first criterion was based on size of the outlet in terms of how many people it would be able to cater for when full.
Three different sizes were selected: the smallest having a capacity to hold about 6 to 8 people; medium size about 12 to 14 people; and largest size having to more than 20
people. The layout of each RTE food outlets are given in Figure 1 of Appendix. The second criterion was based on the type of foods sold in each outlet. Outlet I
and outlet II sold many different types of RTE foods including chicken, beef, fish, sausage, egg egg products, vegetables, meat ball noodles mie bakso all served
with rice, however the difference was the sales of breadbuns and cakes and other pastries, and the drink varieties and frozen goods by outlet I. Outlet II sold the same
variety of cooked foods but it sold sweetened or unsweetened tea prepared upon order as well as boiled water provided I jugs on the tables. Unlike outlets I and II, outlet III sold
only one type of product called Soto which could be served in two forms soto ayam
34 chicken or soto daging beef. Both forms served with santen coconut cream or
bening clearplain. Soto os a soup type of dish where pieces of chicken or meat are put
in liquid containing coconut cream or water with added flavor from selected spices, sauces, and vegetables. Outlet served sweetenedunsweetened tea upon order and also
sold fruit and jelly mixture locally called es campur.
3.5 Sampling method 3.5.1 Collecting sample
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