Studi Komparatif Angka Kuman Peralatan Makan Dan Faktor-Faktor YangMempengaruhi Pada Rumah Makan Grade B Dan C Di Kota Manado

ABSTRACT The grade application for restaurants is one of the real forms of preventive effort of "food and beverage sanitation" program in food processing places (FPP). Its purpose is to differentiate between the restaurants quality degree. One of food sanitation purpose is to prevent the proliferation of pathogen microorganism in the eating equipment of FPP. To prevent this, we can do by handling (the washing, drying, and processing) in a correct manner. The requirement for eating equipments, which directly contact with foods, is they may not contain microbe rate more than 100 colonies per cm2. This research aims to study the comparative germs number on the dishes (plates, spoons, and glasses) at the restaurant grade B and C, and also the effects of washing, drying, and storage factors towards the germ number on the dishes. This is the survey with cross sectional method. The research is done in Manado City with the research objects of 30 restaurants grade B and C, and unit samples such as plates, spoons, and glasses, each of them were taken 5 items from each restaurant. The samples were taken randomly. The data analysis used is "Anava" and "t" test for the differences and double correlation for the relationship. In the conclusions, first, the analysis result of microbe rate difference among plate, glass, and spoon observed from the restaurants group (grade B and C), gets the value of p = 0.000. It means that there was a difference between equipment microbe rates at grade B and C restaurants. Secondly, the regression analysis result of washing, drying, and processing on equipment microbe rate shows the amount of effect for each equipment, they are: plate p = 0.000 and R2 = 0.894glass p= 0.000 and R2 = 0.902and spoon p 0.000 and R2 = 0.930. Its means that washing, drying, and processing are influential to the equipment microbe rate, with the effect amount: plates 89.4%, glass 90.2% and spoons 93%. Keywords: Comparative study, Food-equipments, Restaurant-microb