HUBUNGAN ANTARA HIGIENE DAN SANITASI PENGOLAHAN MINUMAN MILK SHAKE POWDER BERBAGAI RASA DENGAN ANGKA KUMAN YANG DIJAJAKAN DI SEPANJANG JALAN KEBONHARJO TANJUNG MAS SEMARANG - UDiNus Repository

DAFTAR ISI

Halaman
HALAMAN JUDUL.............................................................................................. i
HALAMAN HAK CIPTA ..................................................................................... ii
HALAMAN PERSETUJUAN ..............................................................................iii
HALAMAN PENGESAHAN .............................................................................. iv
HALAMAN PERNYATAAN KEASLIAN LAPORAN ILMIAH ............................... v
HALAMAN PERNYATAAN PERSETUJUAN .................................................... vi
HALAMAN PRIWAYAT HIDUP.........................................................................vii
HALAMAN MOTTO DAN PERSEMBAHAN ..................................................... viii
HALAMAN PRAKATA ...................................................................................... ix
ABSTRAK ........................................................................................................ xi
DAFTAR ISI..................................................................................................... xiii
DAFTAR TABEL ..............................................................................................xvi
DAFTAR GAMBAR......................................................................................... xvii
DAFTAR LAMPIRAN ..................................................................................... xviii
BAB I PENDAHULUAN .................................................................................... 1
A. Latar Belakang .............................................................................................. 1
B. Perumusan Masalah ................................................................................... 11
C. Tujuan Penelitian ........................................................................................ 11

D. Manfaat Penelitian ...................................................................................... 12
E. Keaslian Penelitian...................................................................................... 13
F. Ruang Lingkup Penelitian............................................................................ 16
BAB II TINJAUAN PUSTAKA ......................................................................... 17
A. Higiene dan Sanitasi Pengolahan Makanan Dan Minuman ......................... 17
B. Jenis Bakteri Yang Ada Dalam Makanan Dan Minuman ............................. 43
C. Angka Kuman ............................................................................................. 48
D. Faktor – Faktor Yang Berhubungan Dengan Praktik Higiene dan sanitasi
Pengolahan Makanan dan Minuman ........................................................... 57
E. Kerangka Teori ........................................................................................... 59
BAB III METODE PENELITIAN ...................................................................... 60
A. Kerangka Konsep........................................................................................ 60
B. Hipotesis ..................................................................................................... 60
C. Jenis Penelitian ........................................................................................... 61
D. Variabel Penelitian ...................................................................................... 61
E. Definisi Operasional .................................................................................... 62
F. Populasi Dan Sampel .................................................................................. 63
G. Pengumpulan Data ..................................................................................... 63
H. Prosedur Pemeriksaan Angka Kuman ........................................................ 69

I. Pengolahan Data .......................................................................................... 74
J. Analisis Data................................................................................................ 75

BAB IV HASIL PENELITIAN ........................................................................... 77
A. Gambaran Umum Lokasi Penelitian ............................................................ 77
B. Hasil Penelitian ........................................................................................... 78
BAB V PEMBAHASAN ................................................................................... 93
A. Karakteristik Penjual Minuman Milk Shake Powder Berbagai Rasa............. 93
B. Higiene Penjual Minuman Milk Shake Powder Berbagai Rasa .................. 101
C. Sanitasi Pengolahan Minuman Milk Shake Powder Berbagai Rasa ......... 105
D. Hubungan Antara Higiene Penjual Dengan Angka Kuman Pada Minuman
Milk Shake Powder Berbagai Rasa ........................................................... 108
E. Hubungan Antara Sanitasi Pengolahan Dengan Angka Kuman Pada
Minuman Milk Shake Powder Berbagai Rasa ........................................... 113
F. Keterbatasan Penelitian ............................................................................ 116
BAB VI SIMPULAN DAN SARAN ................................................................. 118
A. Simpulan ................................................................................................... 118
B. Saran ........................................................................................................ 119
DAFTAR PUSTAKA
LAMPIRAN

DAFTAR TABEL

Tabel 1.1 Keaslian Penelitian ......................................................................... 13
Tabel 3.1 Definisi Operasional ....................................................................... 62
Tabel 3.2 Hasil Uji Normalitas ........................................................................ 64
Tabel 3.3 Hasil Uji Validitas Kuesioner Pada Higiene Penjual ........................ 65
Tabel 3.4 Hasil Uji Validitas Kuesioner Pada Sanitasi Pengolahan ................ 67
Tabel 3.5 Hasil Uji Reliabilitas ........................................................................ 68
Tabel 4.1 Distribusi Responden Berdasarkan Jenis Kelamin.......................... 78
Tabel 4.2 Distribusi Responden Berdasarkan Umur ....................................... 79
Tabel 4.3 Distribusi Responden Berdasarkan Tingkat Pendidikan.................. 80
Tabel 4.4 Distribusi Responden Berdasarkan Lama Berjualan Minuman Milk
Shake Powder ............................................................................... 80
Tabel 4.5 Distribusi Frekuensi Jawaban Responden Berdasarkan Observasi
Higiene Penjual Minuman Milk Shake Powder Berbagai Rasa ...... 81
Tabel 4.6 Distribusi Frekuensi Jawaban Responden Berdasarkan Pernyataan
Sanitasi Pengolahan Minuman Milk Shake Powder Berbagai Rasa
...................................................................................................... 84
Tabel 4.7 Distribusi Frekuensi Berdasarkan Higiene Penjual ......................... 87

Tabel 4.8 Distribusi Frekuensi Berdasarkan Sanitasi Pengolahan .................. 88
Tabel 4.9 Distribusi Frekuensi Berdasarkan Angka Kuman Pada Minuman Milk
Shake Powder ............................................................................... 89
Tabel 4.10 Tabulasi Silang Higiene Penjual Dengan Angka Kuman Pada
Minuman Milk Shake Powder Berbagai Rasa ................................ 90
Tabel 4.11 Tabulasi Silang Sanitasi Pengolahan Dengan Angka Kuman Pada
Minuman Milk Shake Powder Berbagai Rasa ................................ 92

DAFTAR GAMBAR

Gambar 2.2 Kerangka Teori .............................................................................. 59
Gambar 3.1 Kerangka Konsep........................................................................... 60

DAFTAR LAMPIRAN

Lampiran 1. Kuesioner Penelitian
Lampiran 2. Hasil Output SPSS
Lampiran 3. Hasil Pemeriksaan Angka Kuman
Lampiran 4. Surat Balasan Dari Kesbangpolinmas Kota Semarang

Lampiran 5. Rekapitulasi Data Responden
Lampiran 6. Dokumentasi