Hubungan Skor Keamanan Pangan dengan Mutu Mikrobiologis Lawar Plek Babi di Daerah Pariwisata Sukawati Kabupaten Gianyar

Authors

  • Ade Jihan Maeda Bleszynsky Poltekkes Kemenkes Denpasar
  • I Gusti Putu Sudita Puryana Poltekkes Kemenkes Denpasar
  • Anak Agung Nanak Antaraini Poltekkes Kemenkes Denpasar

DOI:

https://doi.org/10.37160/nutriasik.v1i2.1536

Keywords:

Lawar Plek Babi, Skor Keamanan Pangan, Mutu Mikrobiologis, Escherichia Coli, Salmonella Spp

Abstract

Background: *Lawar plek babi* is a traditional Balinese dish containing animal-based ingredients and fresh blood; it is generally served without further heating, making it susceptible to microbiological contamination. Implementing hygiene and sanitation practices during preparation, distribution, and serving is crucial for ensuring food safety. Objective: This study aimed to determine the microbiological quality of *lawar plek babi*, assess its Food Safety Score (SKP), and analyze the relationship between the SKP (and its components) and *Escherichia coli* contamination. Methods: An observational analytic study with a cross-sectional design was conducted. The sample consisted of 16 *lawar plek babi* vendors in the Sukawati tourism area, Gianyar Regency, selected using total sampling. SKP assessment was performed via observation using a form covering ingredient selection and storage (PPB), food handler hygiene (HGP), food processing (PBM), and food distribution and serving (DPM). Microbiological analysis included Total Plate Count (TPC), *E. coli*, and *Salmonella* spp. Relationships were analyzed using Kendall’s Tau test with a significance level of 0.05. Results: All samples (100%) failed to meet TPC standards, 6 samples (37.5%) failed to meet *E. coli* standards, and all samples tested negative for *Salmonella* spp. Fourteen vendors (87.5%) fell into the "vulnerable but safe for consumption" SKP category. HGP (p=0.017) and DPM (p=0.005) were significantly associated with *E. coli* contamination. Conclusion: The microbiological quality of *lawar plek babi* requires attention, particularly regarding food handler hygiene and food distribution and serving practices.

References

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Published

2026-08-31

How to Cite

Ade Jihan Maeda Bleszynsky, I Gusti Putu Sudita Puryana, & Anak Agung Nanak Antaraini. (2026). Hubungan Skor Keamanan Pangan dengan Mutu Mikrobiologis Lawar Plek Babi di Daerah Pariwisata Sukawati Kabupaten Gianyar. NUTRIASIK: Jurnal Terapan Gizi Dan Pangan Fungsional Kesehatan, 1(2), 9–15. https://doi.org/10.37160/nutriasik.v1i2.1536

Issue

Vol. 1 No. 2 (2026): Agustus

Section

Articles

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Copyright (c) 2026 Ade Jihan Maeda Bleszynsky, I Gusti Putu Sudita Puryana, Anak Agung Nanak Antaraini

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