TINGKAT PENERAPAN SANITASI DAN HIGIENE PADA PRODUK PERIKANAN SEGAR DI PASAR TRADISIONAL KABUPATEN BANTUL

INTAN PRATIWI, Prof. Dr. Ir. Ustadi M.P.

2013 | Skripsi | TEKNOLOGI HASIL PERIKANAN

tingkat penerapan sanitasi dan higiene pada produk perikanan Pasar tradisional merupakan salah satu rantai akhir dari distribusi dan pemasaran produk perikanan segar ke konsumen. Sanitasi dan higiene adalah faktor utama yang harus diterapkan pada pemasaran ikan segar agar dapat dikonsumsi dengan aman. Penelitian bertujuan untuk mengetahui segar di Pasar Tradisional yang dikelola Pemerintah Desa dan Pemerintah Daerah di Kabupaten Bantul. Penelitian menggunakan metode survey. Pengambilan sampel menggunakan metode simple random sampling. Penelitian dianalisis dengan metode deskriptif. edagang masih kurang memperhatikan kebersihan pribadi, Berdasarkan survei di 15 pasar tradisional Kabupaten Bantul, didapatkan kondisi sanitasi yang diterapkan oleh pedagang ikan, sebagai berikut: menggunakan air sumur tanpa penambahan klorin, kebersihan serta kondisi permukaan yang kontak dengan ikan masih kurang diperhatikan, p fasilitas sanitasi dan cuci tangan di beberapa pasar belum tersedia, perlengkapan dan peralatan pedagang kurang memadai, pedagang belum menerapkan prosedur pembersihan permukaan yang kontak dengan makanan secara baik dan benar, jarak sumber air dengan saluran limbah cukup baik (minimal 10 meter), p edagang menyimpan bahan kim ia di tempat yang aman dan jauh dari ikan, pedagang belum memperhatikan kesehatan pribadinya, belum diterapkan pencegahan hama di area pasar. ingkat penerapan sanitasi dan higiene pedagang ikan di pasar kabupaten dan T pasar desa belum memenuhi standar (tidak mencapai total rata -rata indikator yaitu sebesar 5 = sangat baik). Namun demikian, kondisi penerapan sanitasi dan h igiene pasar kabupaten masih cukup baik jika dibandingkan dengan pasar desa. P asar kabupaten memiliki total rata-rata indikator sebesar 2,46 (kurang baik), sedangkan pasar desa memiliki total rata-rata indikator sebesar 2,07 (kurang baik). Berdasarkan hasil uji TPC (Total Plate Count) terhadap 4 pasar tradisional di Kabupaten Bantul yaitu pasar Imogiri, Pleret, Bantengan, dan Kepek diketahui kandungan mikrobia pada ikan dan udang melebihi 5,0x10 5 cfu/ml dan tidak memenuhi SNI (Standar Nasional Indonesia). Berdasarkan hasil uji t, sampel udang dan nila di pasar Pleret berbeda nyata, sampel nila di pasar Bantengan juga berbeda nyata. Hal tersebut menunjukkan bahwa nilai TPC di kedua pasar tersebut jauh melebihi standar TPC 5,0x10 5 cfu/ml (5.7 log cfu/ml). Sampel nila dan udang yang dijual di pasar tradisional Kabupaten Bantul tidak memenuhi persyaratan yang ditetapkan oleh SNI (Standar Nasional Indonesia).

Sanitation The traditional market is one of the final chain from marketing and distribution of fresh fish products to consumers. and hygiene are the main factors to be applied to the marketing of fresh fish that can be consumed safety. The aim of research was to determine the level of implementation sanitation and hygiene on fresh fish products in Traditional Markets that managed by Village Government and Local Government District in Bantul. Study used survey method. Sampling using simple random sampling. Study analyzed with descriptive method. using Based on survey from 15 of traditional market in Bantul District, obtained sanitary conditions that applied by fish merchant, as follows : well water without addition of chlorine, conditions in contact with the surface of the fish is still less attention, merchant still less attention to personal hygiene, sanitation and hand -washing facilities in some markets are not yet available, merchant still less attention to personal hygiene, sanitation and hand washing facilities in some markets not yet available, the most merchant do not apply the cleaning procedure contact with the fish that is go od, distance the water source with sewer line is enough (minimal 10 metre), merchant stored chemicals in a safe place and away from fish, merchant does not attention to their personal healthy, has not been applied pest prevention in the market area. Based on the Level of implementation sanitation and hygiene fish merchant in district market and village market not yet fulfilled standard (not achieve an average total indicator that is 5 = very good). Anyway, the implementation of sanitation and hygiene conditions of the district market is still good if compared with village market. District market has average total indicator 2,46 (less good) whereas village market has average total indicator 2,07 (less good). test results of TPC (Total Plate Count) of the 4 traditional markets in the Bantul district, they were Imogiri market, Pleret market, Bantengan market, and Kepek market known microbial content in red tilapia and shrimp exceeds 5.0 x10 5 cfu / ml and did not fulfilled the requirements of Indonesian National Standard (SNI). Based on t-test results, the sample shrimp and red tilapia in the Pleret market significantly different real, the sample red tilapia in the market Bantengan also significantly different real. It shows that the value of TPC in both markets far exceeds of the TPC standar 5.0 x10 5 cfu/ml (5.7 log cfu/ml). Sample of red tilapia and shrimp that sold in traditional markets of Bantul district does not fulfilled the requirements set by the SNI (Indonesian National Standard).

Kata Kunci : higiene, ikan segar, pasar tradisional, pemasaran, sanitasi