Errina Septiyasari, Eko Naning Sofyanita

Gambaran Bakteri Escherichia Coli Pada Jajanan Gorengan Di Sepanjang Jalan Tlogosari Raya Semarang

Introduction

Gambaran bakteri escherichia coli pada jajanan gorengan di sepanjang jalan tlogosari raya semarang. Penelitian mengkaji kontaminasi Escherichia coli pada jajanan gorengan di Jalan Tlogosari Raya Semarang. Ditemukan 14.29% sampel tercemar, melanggar standar Kemenkes. Higiene pedagang perlu ditingkatkan.

Abstract

Gorengan merupakan makanan yang digoreng menggunakan minyak. Lokasi pedagang gorengan di sepanjang Jalan Tlogosari Raya Semarang yang berada di pinggir jalan dan kurangnya perhatian pedagang terhadap kebersihan dapat menimbulkan kontaminasi kuman terhadap gorengan. Salah satu bakteri yang potensial mencemari makanan adalah Escherichia coli. E coli merupakan flora normal berbentuk batang gram negatif di dalam saluran pencernaan hewan dan manusia. Bakteri E coli dapat berasifat patogen jika jumlah bakteri dalam saluran pencernaan meningkat atau berada di luar usus. Penelitian ini merupakan penelitian observasional dengan kriteria penelitian deskriptif melalui pendekatan cross sectional. Hasil Penelitian yang didapat Dari 7 sampel yang diperiksa, sebanyak 1 sampel (14,29%) tercemar bakteri Escherichia coli, dan 6 sampel (75%) lainnya tidak tecemar bakteri Escherichia coli. Satu sampel tersebut tidak sesuai dengan Peraturan Menteri Kesehatan Republik Indonesia No. 1096/Menkes/Per/VI/2011 karena mengandung bakteri Escherichia coli > 0/gram sampel makanan. Dari hasil observasi didapatkan sebanyak 1 sampel (14,29%) pedagang gorengan yang mempunyai kriteria tingkan hygiene dan sanitasi yang baik. Sedangkan 6 sampel (85,71%) lainnya memiliki kriteria tingkat hygiene dan sanitasi yang sedang.

Review

This study investigates the presence of *Escherichia coli* in fried street snacks (gorengan) sold along Tlogosari Raya Street, Semarang, a topic of significant public health relevance given the widespread consumption of such foods and the potential for microbial contamination in open street environments. Employing an observational, descriptive, cross-sectional design, the research aimed to characterize the extent of *E. coli* contamination and correlate it with vendor hygiene practices. The findings revealed that out of seven samples analyzed, one (14.29%) was contaminated with *E. coli* exceeding the permissible limit set by the Indonesian Ministry of Health, while the remaining six samples were deemed free from contamination. Concurrently, the study observed that a majority of vendors (85.71%) exhibited only moderate hygiene and sanitation standards, with only one vendor meeting good criteria. While the study successfully identifies a concerning instance of *E. coli* contamination that violates national food safety standards, a critical limitation lies in the exceptionally small sample size (n=7). This significantly restricts the generalizability of the findings and the statistical power to draw robust conclusions about the overall food safety situation in the area. Although the detection of even one non-compliant sample is a valid public health concern, it is challenging to extrapolate this to the broader street food landscape without a more comprehensive sampling strategy. Furthermore, a minor numerical discrepancy in the abstract regarding the percentage of non-contaminated samples suggests a need for meticulous data presentation. Future research would benefit from a substantially larger sample size and potentially more granular quantitative microbial analysis, beyond simple presence/absence, to provide a more nuanced understanding of contamination levels. Despite its limitations, this study serves as a valuable preliminary alert regarding food safety risks associated with street-fried snacks in the specified area. The correlation between observed moderate hygiene practices and the potential for *E. coli* contamination underscores the urgent need for public health interventions, including educational programs for vendors on proper food handling, sanitation, and hygiene. The findings provide a strong impetus for local authorities to implement stricter monitoring and enforcement of food safety regulations. Moving forward, this research could be expanded to include a broader geographical scope, a larger sample pool, and an investigation into specific sources of contamination (e.g., raw ingredients, water, cross-contamination during preparation) to develop targeted and effective food safety strategies.

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