scholarly journals Hubungan Sumber Air Minum dengan Kandungan Total Coliform dalam Air Minum Rumah Tangga

2019 ◽  
Vol 14 (2) ◽  
pp. 18
Author(s):  
Lia Arsyina ◽  
Bambang Wispriyono ◽  
Iqbal Ardiansyah ◽  
Laura Dwi Pratiwi
Keyword(s):  
Total Coliform ◽  
Plate Count ◽  
Cross Sectional ◽  
Total Plate Count

Latar Belakang: Air minum dapat secara langsung mempengaruhi kesehatan manusia, sehingga harus terjamin kualitasnya. Di Indonesia, air minum harus memenuhi syarat yang telah ditetapkan pada Permenkes No. 492/2010 Tentang Persyaratan Kualitas Air Minum. Pada peraturan tersebut disebutkan bahwa tidak boleh ditemukan total coliform dalam air minum karena keberadaannya menandakan telah terjadi kontaminasi, sehingga tidak aman untuk diminum. Tujuan: Untuk mengetahui hubungan sumber air minum dengan kandungan total coliform dalam air minum rumah tangga. Metode: Desain penelitian ini adalah cross sectional yang dilakukan di Kecamatan Bojongsari pada bulan Agustus 2019. Jumlah sampel pada penelitian ini adalah 110 rumah tangga. Metode pengumpulan data yang digunakan adalah wawancara menggunakan kuesioner dan uji laboratorium sampel air minum dengan teknik Total Plate Count (TPC). Hasil: Hasil dari penelitian ini menunjukkan bahwa 92,7% dari seluruh sampel air minum rumah tangga yang diuji positif mengandung total coliform dengan kisaran 1-300 CFU/100 mL. Hasil uji statistik menunjukkan tidak terdapat perbedaan proporsi kandungan total coliform pada sumber air minum yang berasal dari air sumur dan air isi ulang/kemasan (p = 0,720) dengan nilai OR = 1,541 [CI 95%: 0,350-6,790]. Kesimpulan: Hampir seluruh air minum rumah tangga yang menjadi sampel tidak memenuhi syarat mikrobiologis dan tidak dapat dinyatakan air minum yang berasal dari sumur atau air minum yang berasal dari DAMIU/kemasan lebih baik kualitasnya

Pengaruh Suhu Penyimpanan terhadap Organoleptik, Derajat Keasaman dan Pertumbuhan Bakteri Coliform pada Susu Pasteurisasi

2016 ◽  
Vol 10 (1) ◽  
pp. 13-23 ◽  
Author(s):  
Agustina Arianita Cahyaningtyas ◽  
Wiwik Pudjiastuti ◽  
Ilham Ramdhan
Keyword(s):  
Storage Temperature ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Pasteurized Milk ◽  
Initial Analysis ◽  
Total Plate Count ◽  
Plate Count Method ◽  
Pathogenic Microbes ◽  
Total Coliform Bacteria

One attempt to reduce the number of pathogenic microbes in milk is through the pasteurization process. This research aims to determine the effect of storage temperature on the organoleptic, acidity (pH) and growth of coliform bacteria in pasteurized milk. Pasteurized milk is stored at the varies of temperature  4°C (observed for 14 days), 10°C-15°C (observed for 14 days) and 25°C-27°C (observed for 22 hours), as well as also conducted an initial analysis pasteurized milk. The parameters were observed among other organoleptic (smell, taste, color, texture), pH and total coliform bacteria. Testing acidity using pH paper, while the growth of coliform bacteria testing done using Total Plate Count method based on ISO 2897 in 2008. The results of this study indicate that storage at 4°C for 14 days, organoleptic pasteurized milk is still good until the day ke- 8, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 3100x101 CFU / ml. Storage at 10°C-15°C for 14 days, organoleptic pasteurized milk is still good until the 6th day, the pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 5729x101 CFU / ml. Storage at 25°C-27°C for 22 days, organoleptic pasteurized milk is still good until the 9th, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 4.3 x106 CFU / ml.ABSTRAKSalah satu usaha untuk mengurangi jumlah mikroba patogen pada susu adalah melalui proses pasteurisasi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan terhadap organoleptik, derajat keasaman (pH) dan pertumbuhan bakteri Coliform pada susu pasteurisasi. Susu pasteurisasi disimpan pada suhu yang bervariasi yaitu suhu 4°C (diamati selama 14 hari), suhu 10°C-15°C (diamati selama 14 hari) dan suhu 25°C-27°C (diamati selama 22 jam), serta dilakukan pula analisa awal susu pasteurisasi. Parameter yang diamati antara lain organoleptik (bau, rasa, warna, tekstur), pH dan jumlah bakteri Coliform. Pengujian derajat keasaman menggunakan kertas pH, sedangkan pengujian pertumbuhan bakteri Coliform dilakukan dengan menggunakan metode Total Plate Count berdasarkan SNI 2897 Tahun 2008. Hasil penelitian ini menunjukkan bahwa penyimpanan pada suhu 4°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai dengan hari ke-8, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 3100x101 Cfu/ml. Penyimpanan pada suhu 10°C-15°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai hari ke-6, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 5729x101 Cfu/ml. Penyimpanan pada suhu 25°C-27°C selama 22 hari, organoleptik susu pasteurisasi masih baik sampai jam ke-9, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 4,3 x106 Cfu/ml.Kata kunci : bakteri coliform, derajat keasaman, suhu penyimpanan, organoleptik, susu pasteurisasi

STATUS JUMLAH KUMAN TOTAL PADA SELADA (Lactusa sativa) DI TINGKAT PEDAGANG

2017 ◽  
Vol 1 (1) ◽  
pp. 19-23
Author(s):  
Nur Ramadhani
Keyword(s):  
Plate Count ◽  
Cross Sectional ◽  
Total Plate Count

AbstrakKonsumsi selada mentah sangat rentan terhadap kontaminasi bakteri patogen, karena rendahnyamutu mikrobiologis sayuran segar yang ada di Indonesia. Penelitian ini bertujuan untukmenggambarkan status jumlah kuman total (Total Plate Count) pada selada di tingkat pedagang.Metode yang digunakan dalam penelitian ini adalah survey dan pemeriksaan laboratorium denganpendekatan cross sectional. Populasi dalam penelitian ini adalah seluruh selada yang dijual di pasarinduk tradisional dan pasar swalayan di Kota Semarang. Sampel selada berjumlah 32. Hasilpenelitian menunjukkan bahwa dari 32 sampel selada diperoleh jumlah kuman total pada seluruhselada yang diperiksa melebihi batas standar cemaran (lebih dari 103 koloni/ml) tertinggi sebesar1,51 x 107 koloni/ml dan terendah sebesar 4,16 x 105 koloni/ml. Dibutuhkan penanganan seladayang baik selama penjualan oleh pedagang dengan lebih memperhatikan sanitasi, higiene dankesehatan pedagang.Kata kunci: selada, jumlah kuman total, pedagang

scholarly journals Food Handlers Personal Hygiene in The Cafeteria of SDN Model and its impacts on Total Plate Count (TPC) in Food

2019 ◽  
Vol 11 (3) ◽  
pp. 252
Author(s):  
Upi - Almasari ◽  
Corie Indria Prasasti
Keyword(s):  
Storage Temperature ◽  
Food Samples ◽  
Personal Hygiene ◽  
Plate Count ◽  
Food Handler ◽  
Food Handlers ◽  
Microbiological Contamination ◽  
Storage Duration ◽  
Cross Sectional ◽  
Total Plate Count

Canteen has an important role to provide of nutritious and safe food for students during school hours with relatively affordable prices. The results of Food and Drugs Monitoring (BPOM) inspection in 2013 by taking a sample of School Children Confectionary (PJAS) found that 80.79% of the samples confirmed as free from microbiological contamination. These results decrease in 2014, whereas PJAS samples confirmed as free from microbiological contamination is was 76.18%. This study aimed to analyze the implementation of personal hygiene food handlers in the cafeteria of SDN Model to figures Total Plate Count (TPC) in food. This was a descriptive study using cross sectional design. Samples were taken with total sampling where the sample size in this study was the total population of cafeteria booth at SDN Model, there are 5 booths canteen, 5 food handlers, and 5 food samples were taken from each canteen booth. All food samples were tested for bacteriological quality using Total Plate Count (TPC) parameter. The use of Personal Protective Equipment (PPE) such as mask, gloves, headgear, and apron is important to minimize contamination of microorganism from food handlers to food produced. In addition, the selection of ingredients, storage duration, and storage temperature are required to be considered. Suggestion for the cafeteria supervisor of SDN Model and food handler: for the cafeteria supervisor SDN Model to impose regulation and education for food handlers to use PPE during food processing. It is suggested to food handlers to get used to in using PPE during processing the food

scholarly journals Cemaran Bakteri dan Residu Antibiotika Daging Babi di Pasar Tradisional Kecamatan Abiansemal dan Kuta Kabupaten Badung

2021 ◽  
pp. 137
Author(s):  
I Made Arthawan ◽  
Hapsari Mahatmi ◽  
I Nengah Kerta Besung
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Plate Count ◽  
Cross Sectional ◽  
Total Plate Count ◽  
Escherchia Coli

Penelitian ini bertujuan untuk mengetahui tingkat cemaran bakteri dan residu antibiotik daging babi, serta memberi gambaran penanganan daging yang dijual di pasar tradisional di Kecamatan Abiansemal dan Kuta, Badung. Penelitian ini merupakan studi cross-sectional menggunakan kuisioner dan pengujian cemaran bakteri dan residu antibiotik daging babi. Data kuisioner dan sampel daging dikumpulkan dari 26 penjual dari 8 pasar tradisional, selanjutnya data dianalisis secara deskriptif.  Uji cemaran bakteri dilakukan dengan menghitung nilai Total Plate Count, Coliform, Escherichia coli, Salmonella sp, Staphylococcus aureus, dan Campylobacter sp. Uji residu antibiotik dilakukan dengan metode tapis secara bioassay terhadap antibiotik tetrasiklin dan penisilin. Hasil menunjukkan nilai rerata Total Plate Count 3,7 x 105 dengan kisaran 7,3 x 103 - 1,5 x 106 koloni/gram. Rerata Coliform dan Escherchia coli adalah 1,3 x 105 dan 2,1 x 104 dengan kisaran 1,1 x 103 - 4,4 x 105 koloni/gram dan 4,5 x 101 - 9,7 x 104 koloni/gram. Cemaran Staphylococus aureus adalah negatif hingga 2 x 101 koloni/gram.  Cemaran Salmonella sp dan Campylobacter sp. adalah negatif. Residu antibiotik tetrasiklin dan penisilin masing-masing sebesar 15,38% dan 11,54% dari seluruh sampel daging babi. Tingkat pemahaman dan kesadaran masyarakat terhadap penanganan dan sanitasi daging adalah 50% responden kategori cukup dan 50% kategori kurang paham dan kurang sadar tentang sanitasi. Faktor yang mempengaruhi tingkat cemaran bakteri yaitu tindakan praktik higiene dan sanitasi penjual daging babi yaitu 7,7% kategori baik, 80,8% kategori cukup dan 11,5% dengan kategori kurang. Disimpulkan bahwa daging babi di pasar tradisional Kecamatan Abiansemal dan Kuta Kabupaten Badung tercemar bakteri dan mengandung residu antibiotik, serta dilihat dari aspek kesehatan masyarakat veteriner tidak layak untuk dikonsumsi.

scholarly journals Bacterial Analysis of Different Types of Milk (Pasteurized, Unpasteurized and Raw Milk) Consumed in Kathmandu Valley

2018 ◽  
Vol 4 ◽  
pp. 32-38 ◽  
Author(s):  
Sarda Acharya ◽  
Nabin Kishor Bimali ◽  
Soni Shrestha ◽  
Binod Lekhak
Keyword(s):  
Raw Milk ◽  
Total Coliform ◽  
Plate Count ◽  
Kathmandu Valley ◽  
E Coli ◽  
Coliform Count ◽  
Total Plate Count ◽  
Standard Guideline ◽  
Different Types ◽  
The Mean

Objectives: The presence of pathogenic bacteria in milk is the major public health concern resulting in food borne illness. The aim of this study is to determine the microbial quality of three different types of milk consumed in Kathmandu Valley with respect to the acceptable standard guideline and measure the antibiotic susceptibility pattern of the Escherichia coli and Staphylococcus aureus isolates.Methods: A total of 66 samples (16 pasteurized, 25 unpasteurized and 25 raw milk) were collected from various sites of Kathmandu Valley. Those samples were subjected for total plate count and total coliform count by pour plate method. Furthermore, identification was made for the presence of E. coli and S. aureus with biochemical tests.Results: The mean total plate count (TPC) of pasteurized, unpasteurized and raw milk was 1.2X106 cfu/ml, 2.3 X 107 cfu/ml and 2.0 X 107 cfu/ml respectively. And, the mean total coliform count (TCC) of pasteurized, unpasteurized and raw milk was 2.9 X 104cfu/ml, 6.3 X 105 cfu/ml and 1.6 X 105 cfu/ ml respectively. Coliforms were detected in 50%, 84% and 56% of the pasteurized, unpasteurized and raw milk sample respectively. E. coli and S. aureus were isolated from 18.8% and 12.5% of pasteurized, 40% and 16% of unpasteurized and 20% and 24% of the raw milk samples respectively. Among total E. coli isolates (n=18), 16.7% were susceptible to ampicillin whereas 100% isolates were susceptible to other tested antibiotics. Similarly, 33.3% and 66.7% of the isolated S. aureus were susceptible to penicillin and cefoxitin respectively, whereas all S. aureus isolates were sensitive to all other antibiotics.Conclusion: The mean value of TPC and TCC of pasteurized and raw milk exceed the standard guideline by FDA. Higher total plate count and presence of coliforms (also E. coli) and S. aureus in this study necessitates the close monitoring of the pasteurization process and post pasteurization process (packaging, transportation, storage etc.).  

scholarly journals Bacteriology of the fresh water bivalve clam Batissa violacea (Kai) sold in the Suva market

2005 ◽  
Vol 23 (1) ◽  
pp. 48
Author(s):  
A A M Hatha ◽  
K S Christi ◽  
R Singh ◽  
S Kumar
Keyword(s):  
Heterotrophic Bacteria ◽  
Bacterial Load ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Running Water ◽  
Total Plate Count ◽  
Colony Forming Units ◽  
The Family ◽  
Aerobic Plate Count

Forty samples of freshwater clam (Batissa violacea), popularly known as Kai, collected from the Suva market were analysed for total aerobic plate count and total coliforms. The heterotrophic bacteria isolated by plate count were also characterised up to genera. The results indicated higher than acceptable level of plate count and coliform bacteria. While total plate count of aerobic heterotrophic bacteria ranged from 5.5 x 105 colony forming units (cfu) per gram to more than 107 cfu/ gram, total coliform load varied between 1.1 x 104 to 1.1 x 105 per 100 gm of Kai flesh. The characterisation of the heterotrophic bacteria revealed the predominance of the genera Micrococcus (34%) and Bacillus (24%). Other genera encountered included Acinetobacter, Vibrio, Aeromonas, Alcaligenes, Pseudomonas, Streptococcus and members of the family Enterobacteriaceae. The results revealed the need for depuration of the Kai in clean running water to reduce the bacterial load to acceptable levels. Temperature control soon after harvesting by proper icing and thorough cooking of the Kai before consumption is also recommended.

scholarly journals Assessment of Microbial Load of Milk Shakes Available in Various Educational Institutes of Lahore

2019 ◽  
pp. 1-11
Author(s):  
Wasim Sajjad Awan ◽  
Waqas Ahmed ◽  
Touseef Iqbal ◽  
Aniq Ur Rehman ◽  
Iftikhar Younus ◽  
...  
Keyword(s):  
Bacterial Load ◽  
Food Poisoning ◽  
Total Coliform ◽  
Microbial Load ◽  
Plate Count ◽  
Related Item ◽  
Plate Method ◽  
Public And Private ◽  
Total Plate Count ◽  
Hygienic Conditions

Background: A milkshake is a delicious and non-carbonated refreshment produced using dairy, frozen flavour related item. The growth of microbes is inevitable in milk shakes when proper hygienic conditions were not maintained. These microbes may produce toxins which are harmful and may lead to food poisoning. This study was established to calculate total plate count (Staphylococcus aureus, Total coliform and Salmonella) present in Apple and Banana milk shakes. Study Design: The samples from 25 different public and private educational institutes were collected to analyse using pour plate method to determinate total microbial load in apple and banana milk shake. Results and Discussion: Total plate count in August was significantly higher than in November. In August TPC range of banana shake was between 2.3x107-7.2x107 cfu/ml and respectively in November range between 2.1 x107-6.7 x107cfu/ml. In August TPC range of apple shake between 2.2x107-7.5x107 cfu/ml and respectively in November range between 2.08 x107-6.5 x107cfu/ml. The S. aureus in banana milk shake were positive 19 (76%) in the month of August and 15 (60%) were also positive in the month of November. The S. aureus in apple milk shake were found to be positive 18 (72%) during August and 16 (64%) were also positive during November. The Total coliform count in apple milk shake was positive 16 (64%) in August and 14 (56%) were also positive in November. The total positive coliforms were 15 (64%) in August and 14 (56%) were also positive in November. Conclusion: The findings of the present study showed a much higher prevalence of microbial load in banana and apple. We suggested that in most of the samples, the total bacterial load was much higher than recommended by the Gulf standard. So these drinks are not fit for consumption.

scholarly journals THE MICROBIOLOGICAL STUDY OF MINCED MEAT IN SOME MARKETS IN ALEXANDRIA WITH REFERENCE TO ESCHERICHIA COLI O157 H: 7

2017 ◽  
Vol 5 (9) ◽  
pp. 26-35
Author(s):  
Aiada Daw Mohamed
Keyword(s):  
Microbiological Quality ◽  
Ground Beef ◽  
Total Coliform ◽  
Cross Sectional Study ◽  
Plate Count ◽  
Ground Meat ◽  
Frozen Ground ◽  
Cross Sectional ◽  
E Coli ◽  
Meat Samples

This cross sectional study was carried out during a four months period from December, 2012 to March, 2013. A total of 140 fresh and frozen ground beef samples were purchased from local butchers and supermarkets in Alexandria. Each of the ground beef sample was analyzed for its microbiological quality (Aerobic plate count, total coliform count and E. coli count) as well as for the presence of E. coli O157:H7. Out of the 140 studied ground meat samples, 75(53.6%) proved to be unsatisfactory according to the three tested parameters. None out of 140 examined ground meat samples showed E. coli O157:H7.

scholarly journals Commercial Powder and Ready-to-use Enteral Nutriton had better Accuracy in Energy and Macronutrients Content Compared to Homebrew.

2018 ◽  
Vol 1 (2) ◽  
pp. 73
Author(s):  
Luciana Budiati Sutanto ◽  
Saptawati Bardosono ◽  
Stella Evangeline Bela
Keyword(s):  
Staphylococcus Aureus ◽  
Enteral Nutrition ◽  
Comparative Study ◽  
Microbial Contamination ◽  
Plate Count ◽  
Evidence Based ◽  
Cross Sectional ◽  
Total Plate Count ◽  
Enteral Formula ◽  
And Staphylococcus Aureus

Background and Objective In Indonesia, homebrew, commercial powder and ready-to-use enteral formula have been used in hospital and at home. However, the decision to choose enteral formula is influenced by various things and often does not based on evidence-based practice. This study aims to compare macronutrient accuracy and microbial contamination status of homebrew, commercial powder and ready-to-use enteral formula. Furthermore, this result was expected to become a reference in deciding the enteral formula to use..Methods The design was a cross sectional comparative study. We collected 63 enteral nutrition samples from 7 different ICUs, wards and homes, in Jakarta from April to June 2012.  Macronutrient accuracy was assessed by comparing energy, carbohydrate, protein and fat to their nutritional fact labels. The macronutrient accuracy was considered to be good if the deviation was <10% and bad if >10%. Microbial contamination was considered to be acceptable if the contamination in enteral formula by coliform was <3 MPN/mL, total plate count (TPC) <10 CFU/mL, and Staphylococcus aureus < 10 CFU/mL. Results Homebrew had bad accuracy in calorie, carbohydrate and fat; commercial powder enteral formula had slightly bad accuracy in fat; ready-to-use enteral formula had bad accuracy in carbohydrate and fat. There was no sample contaminated by Staphylococcus aureus.  Contamination by coliform and TPC was most acceptable in ready-to-use enteral formula than others, and the least in homebrew. Conclusions Commercial and ready-to-use enteral nutrition are more acceptable than homebrew in macronutrients accuracy and microbial contamination status.

scholarly journals Kualitas Mikrobiologis Dan Higiene Pedagang Lawar Di Kawasan Pariwisata Kabupaten Gianyar

2017 ◽  
Vol 16 (2) ◽  
pp. 56
Author(s):  
Sang Gede Purnama ◽  
Herry Purnama ◽  
I Made Subrata
Keyword(s):  
Microbiological Quality ◽  
Plate Count ◽  
Most Probable Number ◽  
Traditional Food ◽  
Food Handlers ◽  
Cross Sectional ◽  
Probable Number ◽  
E Coli ◽  
Total Plate Count

Latar belakang dan tujuan: Kualitas mikrobiologi makanan masih menjadi masalah pada keamanan pangan. Di Bali banyak terdapat pedagang makanan khas tradisional, salah satunya adalah lawar. Lawar tidak hanya disukai oleh masyarakat lokal, tetapi juga oleh wisatawan mancanegara. Pemeriksaan mikrobiologi terhadap lawar perlu dilakukan agar sesuai dengan standar kualitas makanan yang dapat mencegah terjadinya kasus traveler’s diarrhea. Dalam mempersiapkan makanan khas tradisional sebagai food tourism maka diperlukan kajian mengenai kualitas pangan. Hal ini untuk memenuhi keamanan pangan sehingga mampu bersaing di pasar global.  Penelitian ini bertujuan untuk mengetahui kualitas mikrobiologis dan higiene pedagang lawar di kawasan pariwisata Kabupaten Gianyar, Bali serta proses pengolahan yang baik.Metode:  Penelitian ini merupakan studi analitik cross sectional dengan pendekatan kuantitatif dan kualitatif menggunakan alat ukur pedoman observasi, wawancara dan pemeriksaan laboratorium. Pengambilan sampel menggunakan teknik random sampling dengan jumlah sampel sebanyak 44 penjamah makanan dan 44 sampel lawar. Wawancaara mendalam dilakukan pada 6 orang pedagang lawar untuk mengetahui proses pengelolaan lawar yang baik. Pemeriksaan E.Coli pada sampel lawar dilakukan di Laboratorium Mikrobiologi Fak. Kedokteran dengan Total Plate Count (TPC) dan Most Probable Number (MPN) yaitu perkiraan jumlah kuman yang mendekati per 100 ml air.Hasil: Proporsi sampel lawar dengan E. coli positif dijumpai sebesar 72,7%. Dari hasil observasi dijumpai bahwa higiene penjamah makanan dalam kategori kurang baik sebesar 72,7%, fasilitas sanitasi kurang memadai 59%, kebersihan lingkungan kurang 54,5%. Hasil analisis bivariat menunjukkan bahwa variabel yang bermakna berhubungan dengan kontaminasi E. Coli yaitu: higiene penjamah makanan (p=0,00), fasilitas sanitasi (p=0,00) dan kebersihan lingkungan (p=0,05).Simpulan : Proporsi lawar yang terkontaminasi E. coli masih sangat tinggi dan hal ini berhubungan dengan higiene penjamah makanan, fasilitas sanitasi dan kebersihan lingkungan.  AbstractBackground and aims: Microbiological quality of food is still a problem on food safety. In Bali there are many traditional food traders, one of which is lawar. Lawar are not only preferred by local people, but also by foreign tourists. Microbiological test to lawar needs to be done to comply with the quality standards of food that can prevent cases of traveler's diarrhea. In preparing traditional food as a food tourism will require assessment of the quality of the food. This is to achieve food safety standards so as to compete in the global market. This study aims to determine the microbiological quality and hygiene lawar traders in the tourist area of Gianyar, Bali as well as hygiene and sanitation models of good food.Methods: This was a cross sectional analytical study with a quantitative and qualitative approach, using a measuring instrument observation, interview and laboratory tests. Sampling using random sampling method with a sample size 44 and 44 samples of food handlers lawar. In-depth interviews were conducted on 6 lawar traders to know how to create a good lawar. E. coli in samples lawar examination conducted at the Laboratory of Microbiology, Faculty of Medicine with Total Plate Count (TPC) and the Most Probable Number (MPN), which estimates the number of germs.Results: The proportion of samples positive lawar with E. coli was found at 72.7%. From the observation found that the hygiene of food handlers in the unfavorable category as much as 72.7%, inadequate sanitation facilities 59%, 54.5% less environmental hygiene. Results of bivariate analysis showed that the variables significantly associated with E. Coli contamination namely: hygiene of food handlers (p = 0.00), sanitary facilities (p = 0.00) and sanitation (p = 0.05).Conclusions: The proportion lawar contaminated with E. coli is still very high and this is associated with a food handler hygiene, sanitation and environmental hygiene.

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