DAFTAR ISI - repository.unissula.ac.idrepository.unissula.ac.id/2408/2/daftar isi_1.pdfvii 2.4....

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vi DAFTAR ISI HALAMAN JUDUL........................................................................................ i HALAMAN PENGESAHAN.......................................................................... ii SURAT PERNYATAAN................................................................................. iii PRAKATA ...................................................................................................... iv DAFTAR ISI .................................................................................................... vi DAFTAR SINGKATAN ................................................................................. ix DAFTAR TABEL ........................................................................................... x DAFTAR GAMBAR ...................................................................................... xi DAFTAR LAMPIRAN .................................................................................... xii INTISARI......................................................................................................... xiii BAB I PENDAHULUAN… ....................................................................... 1 1.1. Latar Belakang.......................................................................... 1 1.2. Rumusan Masalah .................................................................... 3 1.3. Tujuan Penelitian ...................................................................... 4 1.3.1 Tujuan Umum…........................................................... 4 1.3.2 Tujuan Khusus… .......................................................... 4 1.4. Manfaat Penelitian…................................................................ 4 1.4.1 Manfaat Teori ............................................................... 4 1.4.2 Manfaat Praktis ............................................................. 4 BAB II TINJAUAN PUSTAKA… .............................................................. 5 2.1. Bakteri Eschericha coli ............................................................ 5 2.1.1. Morfologi dan Sifat Eschericha coli ............................ 6 2.1.2. Pemeriksaan Bahan Makanan secara Bakteriologis ..... 10 2.1.3. Pengukuran Eschericha coli ........................................ 11 2.2. Perilaku Penjamah Makanan .................................................... 21 2.3. Hubungan antara Perilaku Penjamah Makanan dengan Keberadaan E. coli yang Terkandung dalam Makanan ............ 28

Transcript of DAFTAR ISI - repository.unissula.ac.idrepository.unissula.ac.id/2408/2/daftar isi_1.pdfvii 2.4....

Page 1: DAFTAR ISI - repository.unissula.ac.idrepository.unissula.ac.id/2408/2/daftar isi_1.pdfvii 2.4. Faktor-faktor yang dapat mempengaruhi Keberadaan Eschericha coli..... 28

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DAFTAR ISI

HALAMAN JUDUL........................................................................................ i

HALAMAN PENGESAHAN.......................................................................... ii

SURAT PERNYATAAN................................................................................. iii

PRAKATA ...................................................................................................... iv

DAFTAR ISI.................................................................................................... vi

DAFTAR SINGKATAN ................................................................................. ix

DAFTAR TABEL ........................................................................................... x

DAFTAR GAMBAR ...................................................................................... xi

DAFTAR LAMPIRAN.................................................................................... xii

INTISARI......................................................................................................... xiii

BAB I PENDAHULUAN…....................................................................... 1

1.1. Latar Belakang.......................................................................... 1

1.2. Rumusan Masalah .................................................................... 3

1.3. Tujuan Penelitian...................................................................... 4

1.3.1 Tujuan Umum…........................................................... 4

1.3.2 Tujuan Khusus….......................................................... 4

1.4. Manfaat Penelitian…................................................................ 4

1.4.1 Manfaat Teori ............................................................... 4

1.4.2 Manfaat Praktis ............................................................. 4

BAB II TINJAUAN PUSTAKA….............................................................. 5

2.1. Bakteri Eschericha coli ............................................................ 5

2.1.1. Morfologi dan Sifat Eschericha coli ............................ 6

2.1.2. Pemeriksaan Bahan Makanan secara Bakteriologis ..... 10

2.1.3. Pengukuran Eschericha coli ........................................ 11

2.2. Perilaku Penjamah Makanan .................................................... 21

2.3. Hubungan antara Perilaku Penjamah Makanan dengan

Keberadaan E. coli yang Terkandung dalam Makanan............ 28

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2.4. Faktor-faktor yang dapat mempengaruhi Keberadaan

Eschericha coli ........................................................................ 28

2.4.1. Faktor Intrinsik ............................................................. 29

2.4.2. Faktor Ekstrinsik........................................................... 30

2.4.3. Faktor Pengolahan ........................................................ 31

2.5. Kerangka Teori ......................................................................... 32

2.6. Kerangka Konsep ..................................................................... 33

2.7. Hipotesis ................................................................................... 33

BAB III METODE PENELITIAN ................................................................ 34

3.1. Jenis Penelitian dan Rancangan Penelitian ............................ 34

3.2. Variabel dan Definisi Operasional ......................................... 34

3.2.1. Variabel Penelitian .................................................... 34

3.2.2. Definisi Operasional................................................... 34

3.3. Populasi Dan Sampel ............................................................. 36

3.3.1 Populasi Penelitian ..................................................... 36

3.3.2 Sampel ........................................................................ 36

3.4. Instrumen dan Bahan Penelitian............................................. 37

3.4.1 Pemeriksaan Bakteriologi Makanan........................... 37

3.4.2 Pemeriksaan Gram ..................................................... 38

3.4.3. Pemeriksaan Biokimia (IMViC MU)......................... 38

3.5. Alur dan Cara Penelitian ........................................................ 39

3.5.1. Alur Penelitian............................................................ 39

3.5.2. Cara penelitian............................................................ 41

3.6. Observasional......................................................................... 47

3.7. Tempat dan Waktu Penelitian ................................................ 48

3.8. Uji Validitas dan Reliabilitas ................................................. 48

3.9. Analisis Hasil ......................................................................... 50

BAB IV HASIL DAN PEMBAHASAN ......................................................... 51

4.1 Hasil Penelitian ..................................................................... 51

4.2 Pembahasan ........................................................................... 54

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BAB V KESIMPULAN DAN SARAN........................................................ 58

5.1. Kesimpulan ............................................................................ 58

5.2. Saran....................................................................................... 58

DAFTAR PUSTAKA ...................................................................................... 60

LAMPIRAN .................................................................................................... 63