MODEL INTERVENSI PROSES PENCUCIAN SAYUR KOL DENGAN MENGGUNAKAN LARUTAN GARAM DALAM MENURUNKAN ANGKA LEMPENG TOTAL

Abstract

The results of observations at food processing places (TPM) showed that some traders only washed them in running water when processing cabbage for fresh vegetables and some only washed them in a basin. The washing process cannot kill bacteria. The aim of this research is to produce an intervention model for the cabbage washing process using salt (concentration 1.5%, 3% and 6%) to reduce the total plate number. This research is a quasi-experimental, pre test-post test design. The object of research is cabbage (Brassica oleracea). The research was carried out at salt concentrations of 1.5%, 3% and 6% and soaked for 10, 30 and 60 minutes. Data analysis was carried out using the Anova test.  The smallest average decrease was at a concentration of 1.5% with soaking for 10 minutes, amounting to 24% and the largest decrease was at a concentration of 6% with soaking for 60 minutes, amounting to 53%. The results of the Anova test for the three salt concentrations obtained a p value (0.000) < 0.005, so it can be concluded that the averages of the three treatments are indeed significantly different. There were differences in total plate numbers in cabbage after soaking in salt solution for 10, 30 and 60 minutes at concentrations of 1.5%, 3% and 6%. Before cabbage is used as fresh vegetables, it needs to be soaked in a salt solution. The research results need to be disseminated to food traders to ensure food safety.