DAFTAR ISI

BAB I
PENDAHULUAN
A. LATAR BELAKANG ....................................................................................... 1
B. TUJUAN ........................................................................................................... 2
C. MANFAAT PENELITIAN ............................................................................... 2
BAB II
TINJAUAN PUSTAKA
A. TINJAUAN TEORI AIR DAN MAKANAN ................................................... 3
B. PERSYARATAN SANITASI RUMAH MAKAN / RESTORAN .................. 5
C. UPAYA PROGRAM PENGAMANAN MAKANAN ..................................... 7
D. METODE TPC (HITUNG CAWAN) ............................................................... 8
E. METODE MPN ................................................................................................. 9
BAB III
PELAKSANAAN PRAKTIKUM
A. TEMPAT DAN WAKTU PENELITIAN ......................................................... 14
B. POPULASI DAN SAMPEL ............................................................................. 14
C. TEKHNIK PENGUMPULAN DATA .............................................................. 14
D. INSTRUMEN PENELITIAN ........................................................................... 15
E. PROSEDUR KERJA ......................................................................................... 16
1. UJI KUALITAS AIR .................................................................................. 16
2. UJI KUALITAS MAKANAN .................................................................... 22
3. UJI SWAB ALAT MAKAN ....................................................................... 29
4. UJI SWAB TANGAN ................................................................................. 33
5. UJI SWAB RECTAL .................................................................................. 37
BAB IV
HASIL DAN PEMBAHASAN
1. HASIL ............................................................................................................... 40
A. HASIL PENGAMATAN MIKROBIOLOGI AIR ...................................... 40
B. HASIL PENGAMATAN MIKROBIOLOGI MAKANAN ........................ 43
C. HASIL PENGAMATAN SWAB RECTAL ............................................... 47
D. HASIL PENGAMATAN SWAB TANGAN .............................................. 48
E. HASIL PENGAMATAN SWAB ALAT MAKAN .................................... 50
2. PEMBAHASAN ............................................................................................... 52
BAB V
KESIMPULAN DAN SARAN
A. KESIMPULAN ................................................................................................. 55
B. SARAN ............................................................................................................. 55
DAFTAR PUSTAKA
LAMPIRAN