INTERNASIONAL CONFERENCE ON
MULTIDISCIPLINARY APPROACHES IN HEALTH SCIENCE
VOLUME 2 .
ISSN 3032-4408 (Onlin.
https://ejournal.
poltekkes-denpasar.
id/index.
php/icmahs Microbial Contamination of Languan Satay Lilit In Goa Lawah Tourism Area Klungkung Bali Ni Putu Kaniya Tunjung Sari1.
Badrut Tamam 2*.
Anak Agung Nanak Antarini 3 Department of Nutrition.
Poltekkes Kemenkes Denpasar.
Indonesia Department of Nutrition.
Poltekkes Kemenkes Denpasar.
Indonesia Department of Nutrition.
Poltekkes Kemenkes Denpasar.
Indonesia Corresponding author : badruttamambali@gmail.
Article history Posted :
Reviewed :
Received :
2024-12-12
2024-10-29
2024-10-03
ABSTRACT
Bali is famous for its traditional culinary tourism.
One of the culinary is satay lilit languan.
Diarrhea is one of the diseases that often occurs in tourist areas.
Based on data from the Bali Provincial Health Office in 2021, diarrhea cases in Bali Province amounted to 118,174 cases.
The purpose of this study was to determine the food safety of satay lilit languan sold by satay lilit languan traders in the Goa Lawah Tourism Area.
The type of research used is observational analysis with cross-sectional design and Non Probability Sampling technique with a total of 16 Then an assessment of food safety scores.
TPC.
MPN, and Escherichia coli testing was carried out.
Based on the results of the food safety score, 10 samples .
5%) were in the vulnerable category, but safe for consumption, then 2 samples .
5%) were in the vulnerable category, not safe for consumption.
Based on the TPC test, 5 samples .
3%) had total microbial contamination >1 x104 or more than the maximum limit, then the MPN coliform test results were 9 samples .
3%) had the number of coliform contamination >3/gram or more than the maximum limit, and the Escherichia coli bacteria test results were 2 samples .
5%) positive for Escherichia coli After the Mann-Whitney statistical test, there was no difference between total microbial contamination based on the food safety score .
-valu.
91 or >0.
05, while there was a difference between MPN coliform bacterial contamination and Escherichia coli bacterial contamination with a food safety score .
-valu.
<0.
It can be concluded that the food safety of languan satay sold in the Goa Lawah Tourism Area is categorized as vulnerable, but safe for consumption.
Keywords: Satay lilit, food safety score, microbes, coliform.
Escherchia coli.
Introduction Ni Putu Kaniya Tunjung Sari et all : Microbial Contamination of Languan Satay Lilit In Goa Lawah Tourism Area Klungkung Bali INTERNASIONAL CONFERENCE ON MULTIDISCIPLINARY APPROACHES IN HEALTH SCIENCE VOLUME 2 .
ISSN 3032-4408 (Onlin.
https://ejournal.
poltekkes-denpasar.
id/index.
php/icmahs Bali is a leading tourist destination in Indonesia.
Bali's tourist attractions include nature, cultural traditions, nature, artwork, and culinary.
One of the traditional culinary choices of tourists is satay lilit laguan.
Satay lilit languan is a type of processed fish specialty originating from the Klungkung area of Bali.
Satay lilit languan is unique in its ingredients and method of The main ingredients of satay lilit languan are sea fish, base even and coconut while for the method of making it, the fish is mashed and mixed with base even seasoning or Balinese spices and then added coconut then glued or wrapped by hand on a bamboo / coconut leaf skewer until the lump of satay dough covers the bamboo / coconut leaf skewer after which it is burned until it is cooked and has a fragrant aroma typical of spices (Parwanayoni, 2.
One of the things that is of particular concern in local culinary or traditional food is the lack of food safety.
Based on data from the Bali Provincial Health Office in 2021, diarrhea cases in Bali Province amounted to 118,174 cases (Bali Provincial Health Office.
Food safety can be assessed using the Food Safety Score (SKP).
The number of cases of food poisoning, one of which is diarrhea cases in tourists, is still a problem and a topic that continues to be discussed (Pathiassana and Izharrido, 2.
The making of languan satay is thought to have a risk of microorganism contamination from the method of manufacture, the tools used, the storage temperature and the materials used are not The type of research used is observational analytic.
This study used a crosectional design where all research subjects were observed at the same time in one observation without any intervention.
This research was conducted in Goa Lawah Klungkung Tourism Area and Panureksa Utama Laboratory (Jl.
Genitri No.
Tonja.
East Denpasar Kec.
) from December 2023 to February 2024.
The population used was 16 satay lilit languan traders who sell around the Goa Lawah Tourism Area.
Klungkung Regency.
The sample used is satay lilit languan which is around the Lawah Cave Tourism Area.
Klungkung Regency.
The sample size was obtained as many as 16 samples which were the entire population used as samples and in accordance with the sample This study uses Non Probability Sampling technique, then to determine the sample using Saturated Sampling Technique.
The data collected consists of primary data and secondary data.
The analysis used in this study was univariate analysis which was analyzed descriptively and bivariate analysis using the Mann-Whitney test.
This research has received ethical approval with Number DP.
xII.
25 / 0806 / 2023
Results and Discussions Characteristics of Languan Satay Lilit Trader The sample characteristics are divided into two, namely data on the characteristics of the respondent's identity and data on the characteristics of languan satay production.
The distribution of sample identity characteristics data consists of gender, age, latest education, length of work, history of attending food safety training which has been described in Table 1.
Research Method Table 1 Data Distribution of Identity Characteristics of Languan Satay Traders in the Goa Lawah Tourism Area Klungkung Trader characteristics Presentase (%) Ni Putu Kaniya Tunjung Sari et all : Microbial Contamination of Languan Satay Lilit In Goa Lawah Tourism Area Klungkung Bali INTERNASIONAL CONFERENCE ON MULTIDISCIPLINARY APPROACHES IN HEALTH SCIENCE VOLUME 2 .
ISSN 3032-4408 (Onlin.
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php/icmahs Gender Male Female Amount Age (Yea.
Amount Last Education Junior high school senior high school Bachelor's Degree Amount Length of Service 1-5 year 6-10 year >10 year Amount History of attending food safety training Never Amount Based on the data in Table 1, it is known that most of the traders, namely 11 people .
8%), are female, as many as 7 people .
8%) are in the age category of 42-52 years, for the last level of education, namely the SMA / SMK level as many as 8 people .
0%), for the long duration of working as a languan satay lilit trader the longest is> 10 years there are 10 people .
5%), and for a history of attending food safety training as many as 16 people .
%) traders have never attended training.
Food Safety Score Food safety score is a medium used in describing the quality and quality of food.
There are 4 categories, namely the good category with a score Ou 0.
9703 or 97.
03%-100%, the moderate category with a score of 0.
9702 or 93.
32- 97.
02%, prone but safe for consumption with a score of 0.
621709331 or 62.
31%, and prone not safe for consumption with a score <0.
6217 or <62.
Table 2: Distribution of Languan Satay Lilit Food Safety Score Food Safety Score Presentase (%) Good Medium Prone, but safe to consume Prone, not safe for consumption Jumlah Based on Table 2, it is known that there are 10 samples .
5%) in the vulnerable category, but safe for consumption, then 2 samples .
5%) are in the vulnerable category, not safe for consumption.
Ni Putu Kaniya Tunjung Sari et all : Microbial Contamination of Languan Satay Lilit In Goa Lawah Tourism Area Klungkung Bali INTERNASIONAL CONFERENCE ON MULTIDISCIPLINARY APPROACHES IN HEALTH SCIENCE VOLUME 2 .
ISSN 3032-4408 (Onlin.
https://ejournal.
poltekkes-denpasar.
id/index.
php/icmahs Microbial contamination of languan skewers Total microbial contamination of languan satay is calculated by conducting Total Plate Count (TPC) testing which allows all microbes in the sample to be counted and then categorized based on predetermined standards (BPOM, 2.
Based on the standards of the Food and Drug Monitoring Agency (BPOM) regulation No.
13 of 2019 concerning the Maximum Limit of Bacterial Contamination, it has been stated that the maximum limit of total bacterial contamination in fish and fishery products including molluscs, crustaceans, fried or grilled echinoderms .
ven or coa.
is 104 colonies/gram.
Laboratory testing using the MPN method was carried out to determine the presence or absence of coliform bacteria contamination in languan satay lilit samples.
In the MPN method, three tests were carried out, namely the presumptive test, the reinforcing test, and the complementary test.
Then, for EMBA media is done to determine the presence or absence of Escherichia coli.
Table 3.
Microbial contamination of Languan Satay Lilit Uji Mikroba TPC Value Kategori <1 x104 CFU/Gram >1 x104 CFU/Gram Amount Presentase (%) KDescription: <1x104 CFU/Gram within the maximum limit of total bacteria, >1x104 CFU/Gram exceeding <3/Gram MPN Coliform >3/Gram Amount Negatif Escherichia coli Positif Amount maximum limit, <3/Gram maximum limit of coliform, >3/Gram exceeding the maximum limit of coliform, negative result = no Escherichia coli identified, positive result = Escherichia coli identified Based on Table 3, it is known that there coliform contamination < 3 / gram.
So, it can be are 5 samples .
3%) have total microbial said that most of the Languan satay samples are contamination (TPC) > 1 x104 or exceed the still above the maximum limit of contamination, maximum limit, then 11 samples .
8%) have which means they do not meet the food safety total microbial contamination (TPC) < 1 x104 or still meet the requirements of the total After knowing the samples with coliform bacterial distribution of food ingredients.
contamination >3/gram with the MPN coliform It is known that the results of method, it will be continued using EMBA media.
laboratory testing with the MPN coliform From EMBA media, 2 samples .
5%) were method are with the results of 9 samples positive for Escherichia coli bacteria and 14 .
3%) having the number of coliform other samples .
5%) were negative for contamination> 3 / gram, then for the results of Escherichia coli.
7 samples .
8%) having the number of Total microbial contamination based on food safety score The results showed that of the 5 samples with microbial contamination > 1 x 104 colonies/gram, there were 1 sample .
3%) that had a good food safety score, as many as 1 sample .
3%) had a moderate safety score, and as many as 3 samples .
8%) had a vulnerable safety score, but were safe Ni Putu Kaniya Tunjung Sari et all : Microbial Contamination of Languan Satay Lilit In Goa Lawah Tourism Area Klungkung Bali INTERNASIONAL CONFERENCE ON MULTIDISCIPLINARY APPROACHES IN HEALTH SCIENCE VOLUME 2 .
ISSN 3032-4408 (Onlin.
https://ejournal.
poltekkes-denpasar.
id/index.
php/icmahs for consumption.
Then of the 11 samples with microbial contamination <1x 104 colonies/gram, there were 2 samples .
5%) that had a moderate safety score, 7 samples .
8%) had a vulnerable safety score, but were safe to consume and 2 samples .
5%) had a vulnerable safety score, not safe to Table 4.
Total Plate Count (TPC) Based on Food Safety Score (FSS) Score
Food safety Good
Medium
Prone, but safe to consume Prone, not safe for Amount
TPC Microbial Contamination <1x104 >1x104 Amount
12,5 1
43,8 3 18,8
12,5 0
Judging from the results of the MannWhitney statistical test, the results .
-valu.
91 or> 0.
05 or it can be concluded that there is no significant difference between total microbial contamination (TPC) and food safety score results, meaning that the high TPC value in the sample is not influenced by food safety The absence of differences in the total microbial contamination test on the safety score can be caused by the different results of the total bacterial contamination test in each Although based on statistical results there is no difference, it is important to maintain and pay attention to food safety from bacterial, viral, parasitic, or toxic contamination in food that can pose a risk of foodborne Foodborne disease can be prevented by the application of hygiene and sanitation so that food safety will be better maintained.
From the results of observations, there are traders when finished winding languan satay wrapped around languan not immediately baked / .
-valu.
0,91 burned so that it should be put back into the freezer with a temperature of <0o C to prevent microbial growth, because the temperature factor can be one of the things that affect microbial growth.
Microbes such as Escherchia coli.
Salmonella spp.
and Lactobacillus spp are classified as mesophile microbes, which are microbes that can grow optimally at room temperature or room temperature between 20oC- 45oC (Richter.
Carlos and Beber, 2.
Furthermore, the cooked satay lilit languan should be placed in a closed place that can prevent contamination from dust or insects or disease-carrying animals.
According to the guidelines for food storage based on (Ministry of Health, 2.
AuEnvironmental Health Quality Standards and Health Requirements for Water.
Air.
Soil.
Food.
Facilities and Buildings, and Vectors and Disease-Carrying AnimalsAy food storage should avoid contamination from insects, rats, bacteria, or other animals.
MPN Coliform bacterial contamination based on food safety score The results showed that of the 9 samples with coliform bacteria contamination > 3/gram, there were 7 samples .
8%) that had a vulnerable safety score, but were safe for consumption, then 2 samples .
5%) had a vulnerable safety score, not safe for consumption.
Then of the 7 samples with coliform bacteria contamination <3/gram that there were 1 sample .
3%) that had a good safety score.
Ni Putu Kaniya Tunjung Sari et all : Microbial Contamination of Languan Satay Lilit In Goa Lawah Tourism Area Klungkung Bali INTERNASIONAL CONFERENCE ON MULTIDISCIPLINARY APPROACHES IN HEALTH SCIENCE VOLUME 2 .
ISSN 3032-4408 (Onlin.
https://ejournal.
poltekkes-denpasar.
id/index.
php/icmahs as many as 3 samples .
8%) had a moderate safety score, and as many as 3 samples .
8%) had a vulnerable safety score, but were safe for consumption.
Table 5.
MPN Coliform Based on Food Safety Score Coliform MPN Score -valu.
<3/gram >3/gram Amount
Food safety Good
Medium
0,01
Prone, but safe to consume Prone, not safe for consumption Amount Judging from the results of the Mann-Whitney statistical test, the results .
-valu.
01 or <0.
05 or it can be concluded that there is a difference between the contamination of MPN coliform bacteria and the results of the food safety score, which means that the high value in the sample is influenced by the food safety These results are supported by observations that the traders did not use gloves when wrapping the satay, stirring the satay mixture did not use a spoon or when taking the satay did not use tongs or plastic gloves, did not wash their hands with soap, then put the wrapped satay in an open place which is certainly a lot of dust and insects that can contaminate it (Ministry of Health, 2.
Food safety scores and microbial contamination are interrelated because an increased or high safety score will certainly be followed by a decreased microbial contamination rate so that food safety in the sample will be good and safe for Therefore, consistency in the application of food safety is the key to food safety so it is necessary to increase awareness and knowledge of food handlers and processors (Abduh et al.
, 2.
Escherichia coli contamination based on food safety score The results showed that of the 14 samples with Escherichia coli contamination with negative results, there were 1 sample .
3%) that had a good safety score, as many as 3 samples .
8%) that had a moderate safety score, as many as 10 samples .
5%).
Then from 2 samples with Escherichia coli contamination with positive results, there were 2 samples .
5%) that had a vulnerable safety score, not safe for consumption.
Table 6.
Escherichia coli by Food Safety score Cemaran Escherichia coli Score -valu.
Positif
Negative Amount
Food safety Good
Medium
0,02
Prone, but safe to consume Prone, not safe for consumption 2 12,5 Amount
2 12,5
Based on the results of the Mannthat there is a difference between the results of Whitney statistical analysis test, the result .
the Escherichia coli contamination test and the valu.
02 or <0.
05 or it can be concluded results of the food safety score, which means Ni Putu Kaniya Tunjung Sari et all : Microbial Contamination of Languan Satay Lilit In Goa Lawah Tourism Area Klungkung Bali INTERNASIONAL CONFERENCE ON MULTIDISCIPLINARY APPROACHES IN HEALTH SCIENCE VOLUME 2 .
ISSN 3032-4408 (Onlin.
https://ejournal.
poltekkes-denpasar.
id/index.
php/icmahs that the high value in the sample is influenced by the food safety score.
The difference is due to the application of hygiene and sanitation during production to food distribution which can affect the growth of Escherichia coli bacteria in food.
Because, the higher the level of contamination of coliform bacteria, the higher the presence of pathogenic bacteria that live in human and animal feces, namely Escherichia coli bacteria that enter the digestive tract in large quantities will be very dangerous to health (Estrada-Garcia and Tarr, 2.
Conclusion Based on the results of the food safety score and total microbial test.
MPN coliform and Escherichia coli, it shows that the results of satay lilit sold by traders in the Goa Lawah Tourism Area are vulnerable, but safe for For this reason, it is necessary to increase knowledge and skills in maintaining sanitary hygiene of food handlers.
Acknowledgement The author would like to thank the languan satay lilit traders in the Lawah Cave Tourism Area and all parties involved in this Conflic of Interest The authors declare that they have no conflict of interest.
Reference