Laporan Praktikum Makanan Minuman PDF

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LAPORAN PRAKTIKUM SANITASI MAKANAN DAN MINUMAN KELOMPOK 2 LABORATORIUM KESEHATAN LINGKUNGAN BAGIAN KESEHATAN LINGKUNGAN FAKULTAS KESEHATAN MASYARAKAT UNIVERSITAS DIPONEGORO SEMARANG 2017 i DAFTAR ISI HALAMAN JUDUL..........................................................................................

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LAPORAN PRAKTIKUM SANITASI MAKANAN DAN MINUMAN

KELOMPOK 2

LABORATORIUM KESEHATAN LINGKUNGAN

BAGIAN KESEHATAN LINGKUNGAN FAKULTAS KESEHATAN MASYARAKAT UNIVERSITAS DIPONEGORO SEMARANG 2017

i

DAFTAR ISI

HALAMAN JUDUL...............................................................................................i HALAMAN PENGESAHAN.................................................................................ii KATA PENGANTAR.............................................................................................iii DAFTAR ISI...........................................................................................................iv DAFTAR TABEL.................................................................................................xiii DAFTAR GAMBAR............................................................................................xiv

PENGENALAN ALAT BAB I PENDAHULUAN A.

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

B.

Tujuan Praktikum.........................................................................................1

C.

Manfaat Praktikum.......................................................................................1

BAB II TINJAUAN PUSTAKA A.

Peralatan Laboratorium................................................................................2

B.

Macam-macam Alat Laboratorium..............................................................2

BAB III HASIL A.

Hasil.............................................................................................................8

BAB IV PENUTUP A.

Kesimpulan................................................................................................15

B.

Saran...........................................................................................................15

DAFTAR PUSTAKA.............................................................................................16 LAMPIRAN...........................................................................................................17

ii

TEKNIK PENGAMBILAN SAMPEL ASEPTIS BAB I PENDAHULUAN A.

Latar Belakang...........................................................................................25

B.

Tujuan.........................................................................................................25

C.

Manfaat Praktikum.....................................................................................25

BAB II TINJAUAN PUSTAKA A.

Teknik Aseptik............................................................................................27

B.

Sterilisasi....................................................................................................27

C.

Flora Normal..............................................................................................28

D.

Dampak Flora Normal Terhadap Kesehatan..............................................29

BAB III METODE PRAKTIKUM A.

Waktu Praktikum........................................................................................31

B.

Tempat Praktikum......................................................................................31

C.

Alat.............................................................................................................31

D.

Bahan..........................................................................................................32

E.

Sampling....................................................................................................31

F.

Skema Kerja...............................................................................................32

BAB IV HASIL DAN PEMBAHASAN A.

Hasil Pengamatan.......................................................................................33

B.

Pembahasan................................................................................................33

BAB V PENUTUP.................................................................................................34 A.

Kesimpulan................................................................................................34

B.

Saran...........................................................................................................34

DAFTAR PUSTAKA.............................................................................................35 LAMPIRAN...........................................................................................................36

iii

ISOLASI DAN INOKULASI MIKROORGANISME BAB I PENDAHULUAN......................................................................................40 A.

Latar Belakang...........................................................................................40

B.

Tujuan.........................................................................................................41

C.

Manfaat......................................................................................................41

BAB II TINJAUAN PUSTAKA............................................................................42 A.

Pengertian Bakteri......................................................................................42

B.

Isolasi dan Inokulasi Bakteri......................................................................42

C.

PCA (Plate Count Agar).............................................................................43

D.

EMBA (Eosin Methylen Blue Agar)..........................................................44

E.

Dampak Terhadap Kesehatan.....................................................................44

BAB III METODE PRAKTIKUM........................................................................45 A.

Waktu Praktikum........................................................................................45

B.

Tempat Praktikum......................................................................................45

C.

Alat.............................................................................................................45

D.

Bahan..........................................................................................................45

E.

Skema Kerja...............................................................................................46

BAB IV HASIL DAN PEMBAHASAN...............................................................48 A.

Hasil Pengamatan.......................................................................................48

B.

Pembahasan................................................................................................49

BAB V PENUTUP.................................................................................................52 A.

Kesimpulan................................................................................................52

B.

Saran...........................................................................................................52

DAFTAR PUSTAKA.............................................................................................53 LAMPIRAN...........................................................................................................54

iv

PENGUJIAN BORAKS BAB I PENDAHULUAN......................................................................................59 A.

Latar Belakang...........................................................................................59

B.

Tujuan.........................................................................................................59

C.

Manfaat......................................................................................................60

BAB II TINJAUAN PUSTAKA............................................................................61 A.

Bahan Tambahan Makanan........................................................................61

B.

Boraks........................................................................................................61

C.

Kegunaan Boraks.......................................................................................61

D.

Peraturan tentang Boraks...........................................................................61

E.

Dampak Boraks Terhadap Kesehatan.........................................................62

F.

Bakso..........................................................................................................62

G.

Penyalahgunaan Boraks.............................................................................62

H.

Metode Pengujian Boraks dalam Makanan................................................63

BAB III METODE PRAKTIKUM........................................................................64 A.

Waktu.........................................................................................................64

B.

Tempat Paktikum........................................................................................64

C.

Alat.............................................................................................................64

D.

Bahan..........................................................................................................64

E.

Skema Kerja...............................................................................................65

BAB IV HASIL DAN PEMBAHASAN...............................................................66 A.

Hasil Pengamatan.......................................................................................66

B.

Pembahasan................................................................................................66

BAB V PENUTUP.................................................................................................69 A.

Kesimpulan................................................................................................69

B.

Saran...........................................................................................................69

v

DAFTAR PUSTAKA.............................................................................................70 LAMPIRAN...........................................................................................................71

PENGUJIAN RHODAMIN B BAB I PENDAHULUAN......................................................................................75 A.

Latar Belakang...........................................................................................75

B.

Tujuan.........................................................................................................76

C.

Manfaat......................................................................................................76

BAB II TINJAUAN PUSTAKA............................................................................77 A.

Pengertian Makanan...................................................................................77

B.

Bahan Tambahan Pangan...........................................................................77

C.

Rhodamin B...............................................................................................78

D.

Peraturan yang Terkait................................................................................79

E.

Dampak Mengonsumsi Rhodamin B.........................................................79

BAB III METODE PRAKTIKUM........................................................................81 A.

Waktu.........................................................................................................81

B.

Tempat Paktikum........................................................................................81

C.

Alat.............................................................................................................81

D.

Bahan..........................................................................................................81

E.

Skema Kerja...............................................................................................82

BAB IV HASIL DAN PEMBAHASAN...............................................................83 A.

Hasil Pengujian..........................................................................................83

B.

Pembahasan................................................................................................83

BAB V PENUTUP.................................................................................................86 A.

Kesimpulan................................................................................................86

B.

Saran...........................................................................................................86

vi

DAFTAR PUSTAKA.............................................................................................87 LAMPIRAN...........................................................................................................89

PENGUJIAN FORMALIN BAB I PENDAHULUAN......................................................................................93 A.

Latar Belakang...........................................................................................93

B.

Tujuan praktikum.......................................................................................94

C.

Manfaat......................................................................................................94

BAB II TINJAUAN PUSTAKA............................................................................95 A.

Pengertian Formalin...................................................................................95

B.

Kegunaan Formalin....................................................................................95

C.

Bahaya Formalin Terhadap Kesehatan.......................................................95

D.

Peraturan Terkait Formalin.........................................................................96

E.

Pengertian Sampel......................................................................................96

BAB III METODE PRAKTIKUM........................................................................97 A.

Waktu.........................................................................................................97

B.

Tempat Paktikum........................................................................................97

C.

Alat.............................................................................................................97

D.

Bahan..........................................................................................................97

E.

Teknik Sampling........................................................................................97

F.

Metode yang Digunakan............................................................................98

G.

Skema Kerja...............................................................................................98

BAB IV HASIL DAN PEMBAHASAN...............................................................99 A.

Hasil Praktikum..........................................................................................99

B.

Pembahasan................................................................................................99

BAB V PENUTUP...............................................................................................101

vii

A.

Kesimpulan..............................................................................................101

B.

Saran.........................................................................................................101

DAFTAR PUSTAKA...........................................................................................102 LAMPIRAN.........................................................................................................103

METODE HITUNG CAWAN BAB I PENDAHULUAN....................................................................................109 A.

Latar Belakang.........................................................................................109

B.

Tujuan.......................................................................................................109

C.

Manfaat.....................................................................................................110

BAB II TINJAUAN PUSTAKA..........................................................................111 A.

Bakteri......................................................................................................111

B.

Definisi Metode Hitung Cawan................................................................111

C.

Cara Menghitung Koloni..........................................................................113

D.

Mikroorganisme Pada Tangan..................................................................116

E.

Peraturan yang Berkaitan Dengan Praktikum..........................................117

F.

Dampak Terhadap Kesehatan dan Lingkungan........................................117

G.

Faktor-faktor yang Mempengaruhi..........................................................118

BAB III METODE PRAKTIKUM......................................................................120 A.

Waktu Praktikum......................................................................................120

B.

Tempat Praktikum....................................................................................120

C.

Alat...........................................................................................................120

D.

Bahan.......................................................