Microbial Contamination of Languan Satay Lilit In Goa Lawah Tourism Area Klungkung Bali
DOI:
https://doi.org/10.33992/icmahs.v2i1.3698Keywords:
Satay lilit, food safety score, microbes, coliform, Escherchia coliAbstract
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 samples. 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 (62.5%) were in the vulnerable category, but safe for consumption, then 2 samples (12.5%) were in the vulnerable category, not safe for consumption. Based on the TPC test, 5 samples (31.3%) had total microbial contamination >1 x104 or more than the maximum limit, then the MPN coliform test results were 9 samples (56.3%) had the number of coliform contamination >3/gram or more than the maximum limit, and the Escherichia coli bacteria test results were 2 samples (12.5%) positive for Escherichia coli bacteria. After the Mann-Whitney statistical test, there was no difference between total microbial contamination based on the food safety score (p-value) of 0.91 or >0.05, while there was a difference between MPN coliform bacterial contamination and Escherichia coli bacterial contamination with a food safety score (p-value) <0.05. 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.
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