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All Journal Jurnal Riset Kesehatan
Fahmi Abdul Hamid
Poltekkes Kemenkes Ternate
Health Professions

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PERILAKU KEAMANAN PANGAN DENGAN KUALITAS IKAN ASAP DI PASAR KOTA TERNATE Fahmi Abdul Hamid
Jurnal Riset Kesehatan Vol 7, No 1 (2018): MEI 2018
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (201.48 KB) | DOI: 10.31983/jrk.v7i1.3276

Abstract

Fish is one of food comodity which is perishable, because of it high nutrient content such as protein (18-30%) and water (70-80%), as are their effects as a good media to multiply the rotten bactery. The aim of this study is to recognize the association of food safety behaviour with the Cakalang Smoked Fish in Ternate’s market. This is a quantitative study with the correlational approach. The research was conducted in Ternate’s city on November until December 2017. Total sample of this study are 30 samples with Simple Random Sampling method. Food safety behaviour was evaluated using the reliable and valid checklist while smoked fish quality was evaluated using the SNI 01-2332.1-2006 method.This study showed that the average of food sanitation behaviour was 2,7083 with the deviation standart ±3,55200. Based on microbiologically asessment, data showed that 25 samples was categorized negatively or was not contamined by Escherichia Coli  bactery and 5 samples was categorized positively or was contamined by Escherichia Coli  bactery. The average score of contamination is 4,5333 APM/g with the deviation standart ±2,28619 APM/g. The correlation method of statistic result showed a positive correlation between food safety behaviour and the smoked fish quality at p 0,01 less than α 0,05  and the correlation score is 0,507**. This study conclude a correlation between food safety behaviour and the smoked fish quality. It suggest to make a food safety training and to continue the research about the hygiene of equipment that was used by the cakalang smoked fish seller microbiologically.Key word : Behaviour, Food Safety, Smoked Fish Quality
EFFECT EXTRACT FRUIT PALA (NUTMEG) AS AN ALTERNATIVE PRESERVATION FOR QUALITY OF CAKALANG FUFU FISH Fahmi Abdul Hamid
Jurnal Riset Kesehatan Vol 9, No 1 (2020): MAY 2020
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (289.78 KB) | DOI: 10.31983/jrk.v9i1.5650

Abstract

Nutmeg flesh becomes limba during the harvest season. To increase the benefits and economic value, nutmeg which is antibacterial in nature can be processed and developed into alternative preservatives. The purpose of this study was to determine the effect of nutmeg extract as an alternative employee to the quality of fufu cakalang fish (smoked cakalang fish). This type of quantitative research is a randomized block design. The total sample is 9 units, consisting of 3 treatments and 3 blocks, with a simple random sampling technique.test E Coli with SNI method and organoleptic test with score method. Data were analyzed with the help of a computer. Fufu cakalang fish scores were organoleptically 1000 grams of nutmeg extract and 500 grams were 8 and the control group score was 7. The average growth of E Coli in the control group was 4.6667 ± 2.08167 and the treatment of 500 grams of the average contamination or growth of microbes E Coli. 0.6667  ± 1,15470.growth E Coli occurred on the sixth day and increased on the ninth day of storage. One way ANOVA statistical test, between the treatment groups of 1000 grams, 500 grams and the control group showed that there were differences in the growth of microbiology E coli with a calculated F value of 10.118 significant at p 0.012 less than 0.05. It was concluded that the administration of nutmeg extract can provide differences in the growth of E Coli.
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