VARIASI SERBUK BIJI KELOR (Moringa oleifera) PADA PEMBILASAN TERHADAP PENURUNAN ANGKA KUMAN MANGKUK DI WARUNG SOTO “X” MALIOBORO

2019-11-18

en

Thesis

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Food hygiene and sanitation issues are very important, especially in public places related to many people. Eating utensils swabbing is one of several ways to find out the number of germs found on cutlery. The high number of germs in eating utensils causes various kinds of diseases related to digestion. The aim of this study was to determine the variation of Moringa oleifera seed powder in flushing against the decrease in germicidal bowls in the stall ”X” Malioboro. The type of research used was the design of the One Group Pretest-Posttest with Control Design. Based on data analysis performed by One Way Anova and Post Hoc LSD statistics. The results showed that the addition of variations in Moringa seed powder had a significant effect on the decrease in the number of germs produced. Moringa powder variation of 6.5 g per 5 liters of water could reduce the number of germs by 124.33 colonies/cm2 or equal by 44.11%, a dose of 9.0 g per 5 liters of water can reduce the number of germs 164 colonies/cm2 or equal to 58.35% and a dose of 11.5 g per 5 liters of water can reduce the germ rate of 220.77 colonies / cm2 or 81.17%. Based on the results it can be concluded that there is an effect of the variation of Moringa oleifera seed powder dose on the washing process of the cutlery to decrease the number of germs with a p-value of 0.000. The most effective dose of Moringa seed powder to reduce the number of cutlery germs was 11.5 g per 5 liters of water.