Penjual makanan di wilayah Darmaga, Bogor terbiasa untuk menyimpan nasi selama lebih dari 2 jam dan tidak melakukan pemanasan ulang nasi.
Sebanyak 67% responden masih menyimpan nasi lebih dari 2 jam dengan 30,0%
responden menyimpan nasi selama lebih dari 2 jam pada keranjang (± 26-30°C) dan 36,7% responden menyimpan nasi pada termos nasi (± 50°C) selama lebih dari 2 jam. Praktek penyimpanan yang tidak tepat ini telah menimbulkan kontaminasi terhadap sampel nasi.
Hasil analisis sampel nasi putih di wilayah Darmaga, Bogor menunjukkan kandungan Bacillus spp. pada nasi bervariasi mulai dari 1,0 log cfu/g hingga 4,9 log cfu/g, dengan 10 dari 40 sampel (25%) memiliki status satisfactory, 8 dari 40 sampel (20,0%) tergolong dalam status unsatisfactory, dan 2 dari 40 sampel (5,0%) berada dalam status potentially hazardous, dan sisanya berada dalam status marginal.
Sementara itu, analisis angka lempeng total (ALT) pada nasi bervariasi mulai dari 2,6 log cfu/g hingga 8,6 log cfu/g, dengan 82,5% sampel tergolong dalam status unsatisfactory dan hanya 7,5% yang berada dalam status satisfactory. Berdasarkan hasil analisis cemaran Bacillus spp. dan total mikroba, praktek penanganan nasi di tingkat penjual makanan di wilayah Darmaga, Bogor harus diperbaiki.
Pemanasan dengan menggunakan oven microwave selama 60 detik mampu menurunkan jumlah sel vegetatif Bacillus spp. dari 5,0 log cfu/g hingga 0,1 log cfu/g. Namun, untuk total mikroba hanya menurunkan dari 5,0 log cfu/g hingga 1,3 log cfu/g. Sementara itu, pemanasan dengan menggunakan oven microwave selama 4 menit ternyata belum mampu menginaktivasi spora B.
cereus ATCC 10876 secara sempurna.
53 B. SARAN
Saran untuk penelitian selanjutnya adalah penelitian lebih lanjut dengan menggunakan suspensi spora atau jumah sampel yang lebih besar untuk mengetahui waktu inaktivasi spora B. cereus secara sempurna, penelitian mengenai suhu pusat bahan saat pemanasan dengan oven microwave dan hubungannya dengan jumlah sel vegetatif dan spora B. cereus. Penelitian dapat juga dilakukan dengan bahan yang memiliki dimensi berbeda dan jenis bakteri yang berbeda.
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60 Lampiran 1. Tabulasi data jawaban responden (n = 30)
Parameter n %
61 Lampiran 2. Hubungan jenis tempat penyimpanan nasi dengan lama penyimpanan
nasi (n = 30)
Jenis tempat penyimpanan nasi
Lama penyimpanan
< 2 jam % 2-6 jam % > 6 jam %
Keranjang (± 26-30°C) 1 3,3% 2 6,7% 7 23,3%
Termos plastik (± 50°C) 3 10,0% 5 16,7% 6 20,0%
Magic com (± 75°C) 2 6,7% 3 10,0% 1 3,3%
62 Lampiran 3. Cemaran Bacillus spp. dalam sampel nasi putih
Sampel logcfu/g Sampel log cfu/g
1 1,3 21 1,7
2 2,0 22 1,3
3 3,4 23 2,0
4 1,7 24 2,3
5 2,6 25 2,8
6 2,0 26 1,7
7 2,0 27 2,0
8 3,2 28 2,0
9 2,6 29 3,7
10 2,0 30 2,2
11 3,0 31 4,9
12 2,0 32 3,0
13 3,3 33 0,0
14 1,7 34 2,4
15 2,0 35 3,2
16 1,3 36 3,1
17 2,0 37 2,5
18 1,5 38 1,0
19 2,7 39 2,8
20 2,0 40 4,0
Rata-rata
±SD 2,3 ± 0,9
63 Lampiran 4. Ketentuan FSANZ untuk penentuan kualitas mikrobiologi pangan ready
to eat (FSANZ, 2001)
Tes
Kualitas Mikrobiologi (CFU per gram)
Satisfactory Marginal Unsatisfactory Potentially Hazardous
64 Lampiran 5. Jumlah total mikroba dalam sampel nasi putih
Sampel log cfu/g Sampel log cfu/g
1 4,0 21 5,4
2 5,4 22 7,1
3 5,1 23 5,4
4 5,4 24 5,9
5 8,6 25 5,8
6 6,1 26 6,1
7 6,5 27 7,8
8 5,4 28 8,0
9 6,1 29 6,3
10 6,0 30 7,0
11 5,2 31 5,1
12 5,4 32 5,8
13 4,2 33 4,0
14 5,5 34 3,3
15 5,4 35 5,0
16 5,2 36 5,6
17 6,2 37 3,3
18 7,3 38 2,6
19 6,4 39 6,1
20 6,2 40 4,0
rata-rata
± SD 5,6 ± 1,3
65 Lampiran 6. Data jumlah sel vegetatif Bacillus spp. dalam nasi putih selama
pemanasan dengan oven microwave
Waktu pemanasan (detik)
Jumlah ulangan
Rata-rata
(log cfu/g) SD
0 5 5,0 0,6
15 5 3,0 0,7
30 5 0,6 0,6
60 5 0,1 0,3
66 Lampiran 7. ANOVA jumlah sel vegetatif Bacillus spp. dalam nasi putih selama
pemanasan dengan oven microwave Oneway
[DataSet0]
Descriptives Log cfu/g
N Mean
Std.
Deviation Std. Error
95% Confidence Interval for Mean
Minimum Maximum Lower Bound Upper Bound
0 5 5.020 .6301 .2818 4.238 5.802 4.4 5.7
15 5 2.980 .7463 .3338 2.053 3.907 1.7 3.6
30 5 .580 .5586 .2498 -.114 1.274 .0 1.2
60 5 .140 .3130 .1400 -.249 .529 .0 .7
Total 20 2.180 2.0849 .4662 1.204 3.156 .0 5.7
Test of Homogeneity of Variances
Log cfu/g
Levene Statistic df1 df2 Sig.
1.259 3 16 .322
ANOVA
Log cfu/g
Sum of Squares df Mean Square F Sig.
Between Groups 77.136 3 25.712 75.402 .000
Within Groups 5.456 16 .341
Total 82.592 19
67 Lampiran 8. Uji lanjut Duncan jumlah sel vegetatif Bacillus spp. dalam nasi putih
selama pemanasan dengan oven microwave Post Hoc Tests
Homogeneous Subsets
Log cfu/g Duncana
waktu N
Subset for alpha = 0.05
1 2 3
60 5 .140 c
30 5 .580 c
15 5 2.980 b
0 5 5.020 a
Sig. .251 1.000 1.000
Means for groups in homogeneous subsets are displayed.
a. Uses Harmonic Mean Sample Size = 5,000.
68 Lampiran 9. Regresi linier jumlah sel vegetatif Bacillus spp. dalam nasi putih selama
pemanasan dengan oven microwave Regression
[DataSet0]
Model Summary
Model R R Square Adjusted R Square
Std. Error of the Estimate
1 .878a .772 .759 1.0239
a. Predictors: (Constant), waktu
Coefficientsa
Model
Unstandardized Coefficients
Standardized Coefficients
t Sig.
B Std. Error Beta
1 (Constant) 4.292 .355 12.101 .000
waktu -.080 .010 -.878 -7.796 .000
a. Dependent Variable: log cfu/g
69 Lampiran 10. Data jumlah total mikroba dalam nasi putih selama pemanasan dengan
oven microwave
Waktu pemanasan (detik)
Jumlah ulangan
Rata-rata
(log cfu/g) SD
0 8 5,0 1,0
15 8 2,8 1,7
30 8 1,7 1,3
60 8 1,3 1,4
70 Lampiran 11. ANOVA jumlah total mikroba dalam nasi putih selama pemanasan
dengan oven microwave Oneway
[DataSet0]
Descriptives Log cfu/g
N Mean
Std.
Deviation Std. Error
95% Confidence Interval for Mean
Minimum Maximum Lower Bound Upper Bound
0 8 5.038 .9546 .3375 4.239 5.836 4.0 7.2
15 8 2.850 1.7230 .6092 1.410 4.290 .0 5.9
30 8 1.675 1.2725 .4499 .611 2.739 .0 3.2
60 8 1.288 1.3953 .4933 .121 2.454 .0 3.0
Total 32 2.713 1.9705 .3483 2.002 3.423 .0 7.2
Test of Homogeneity of Variances
Log cfu/g
Levene Statistic df1 df2 Sig.
1.445 3 28 .251
ANOVA
Log cfu/g
Sum of Squares df Mean Square F Sig.
Between Groups 68.252 3 22.751 12.222 .000
Within Groups 52.123 28 1.862
Total 120.375 31
71 Lampiran 12. Uji lanjut Duncan jumlah total mikroba dalam nasi putih selama
pemanasan dengan oven microwave Post Hoc Tests
Homogeneous Subsets
Log cfu/g Duncana
waktu N
Subset for alpha = 0.05
1 2 3
60 8 1.288c
30 8 1.675 bc 1.675 bc
15 8 2.850 b
0 8 5.038 a
Sig. .575 .096 1.000
Means for groups in homogeneous subsets are displayed.
a. Uses Harmonic Mean Sample Size = 8,000.
72 Lampiran 13. Regresi linier jumlah total mikroba dalam nasi putih selama pemanasan
dengan oven microwave
Regression
[DataSet0]
Model Summary
Model R R Square Adjusted R Square
Std. Error of the Estimate
1 .666a .443 .424 1.4949
a. Predictors: (Constant), waktu
Coefficientsa
Model
Unstandardized Coefficients
Standardized Coefficients
t Sig.
B Std. Error Beta
1 (Constant) 4.240 .409 10.357 .000
waktu -.058 .012 -.666 -4.885 .000
a. Dependent Variable: Log cfu/g
73 Lampiran 14. Data jumlah spora Bacillus cereus ATCC 10876 dalam nasi putih
selama pemanasan dengan oven microwave
Waktu pemanasan (menit)
Jumlah ulangan
Rata-rata
(log cfu/g) SD
0 3 4,5 1,6
2 3 4,6 1,2
3 3 3,9 1,6
4 3 0,8 0,9
74 Lampiran 15. ANOVA jumlah spora Bacillus cereus ATCC 10876 dalam nasi putih
selama pemanasan dengan oven microwave Oneway
[DataSet0]
Descriptives Log cfu/g
N Mean
Std.
Deviation Std. Error
95% Confidence Interval for Mean
Minimum Maximum Lower Bound Upper Bound
0 3 4.4667 1.59478 .92075 .5050 8.4283 3.40 6.30
2 3 4.5667 1.20554 .69602 1.5719 7.5614 3.30 5.70
3 3 3.9333 1.60104 .92436 -.0439 7.9105 2.30 5.50
4 3 .8000 .85440 .49329 -1.3224 2.9224 .00 1.70
Total 12 3.4417 1.98149 .57201 2.1827 4.7006 .00 6.30
Test of Homogeneity of Variances
Log cfu/g
Levene Statistic df1 df2 Sig.
.546 3 8 .665
ANOVA
Log cfu/g
Sum of Squares df Mean Square F Sig.
Between Groups 28.609 3 9.536 5.233 .027
Within Groups 14.580 8 1.823
Total 43.189 11
75 Lampiran 16. Uji lanjut Duncan jumlah spora Bacillus cereus ATCC 10876 dalam
nasi putih selama pemanasan dengan oven microwave Post Hoc Tests
Homogeneous Subsets
cfu Duncana
waktu N
Subset for alpha = 0.05
1 2
4 3 .8000 b
3 3 3.9333 a
0 3 4.4667 a
2 3 4.5667 a
Sig. 1.000 .596
Means for groups in homogeneous subsets are displayed.
a. Uses Harmonic Mean Sample Size = 3,000.
76 Lampiran 17. Regresi linier jumlah spora Bacillus cereus ATCC 10876 dalam nasi
putih selama pemanasan dengan oven microwave
Linear
Model Summary
R R Square Adjusted R Square
Std. Error of the Estimate
.610 .372 .309 1.647
The independent variable is waktu.
Coefficients
Unstandardized Coefficients
Standardized Coefficients
t Sig.
B Std. Error Beta
waktu -.782 .322 -.610 -2.432 .035
(Constant) 5.201 .866 6.007 .000