Sanitation Hygiene Analysis and the Presence of Worm Larvae in Vegetables of Penyet Chicken in Restaurants around the USU Campus in 2020

Oct 13, 2025 by wbrum.org 8 views

Sanitation Hygiene Analysis and the Presence of Worm Larvae in Vegetables of Penyet Chicken in Restaurants around the USU Campus in 2020

Introduction

The habit of eating raw vegetables or vegetables has become a tradition among Indonesian society, making it difficult to change. Around the campus of the University of North Sumatra (USU), there are various restaurants that serve Penyet Chicken as one of its flagship menus. However, not all of the restaurants pay attention to food processing properly and correctly, even though they are visited by students and lecturers from USU campus. This study aims to analyze sanitation hygiene and the presence of worm larvae in vegetables of penyet chicken vegetables served at restaurants around the USU campus in 2020.

Background

Eating raw or undercooked vegetables can pose a risk to human health, especially if the vegetables are contaminated with worm larvae or eggs. In Indonesia, the habit of eating raw vegetables is a common practice, and it is not uncommon for restaurants to serve raw or undercooked vegetables as part of their menu. However, the risk of contamination with worm larvae or eggs is a serious concern, especially in areas where sanitation and hygiene standards are not strictly enforced.

Methodology

The research method used in this study is a survey with a descriptive approach, where sampling techniques are carried out by purposive random sampling method. The study was conducted in five restaurants around the USU campus, and the data was collected through observations, interviews, and laboratory tests.

Results

The results of this study show that all restaurants studied almost met the established sanitation hygiene standards. However, the examination of the presence of worm larvae in the vegetables provided by the five restaurants did not find worm larvae. However, what was found was worm eggs, especially from the type of ascaris lubricoides, which was detected in one type of vegetables, namely cabbage in one of the restaurants studied.

Discussion

The results of this study show the importance of attention to sanitation and hygiene in the presentation of food, especially those using raw vegetables. Although all the restaurants studied have relatively good hygiene standards, the findings of worm eggs can be a serious concern. Ascaris lubricoides is a type of worm that can cause various health problems, such as malnutrition, digestive disorders, and others, especially in individuals with weak immune systems.

It is essential for restaurant managers to not only meet hygiene standards but also conduct routine checks on food ingredients, especially vegetables that will be served raw. In addition, the community needs to be given education about how to choose a safe fresh vegetable and how to wash vegetables properly to reduce the risk of contamination.

Conclusion

This research also reminds us that although vegetables have many health benefits, the presentation process must be considered to avoid health risks. With the increase in awareness of the importance of hygiene and food sanitation, it is hoped that people can enjoy fresh vegetables without worrying about health risks.

Recommendations

As a recommendation, restaurants around the USU campus should conduct training and counseling on food sanitation, as well as increase supervision of the raw materials used. Thus, students and lecturers can enjoy food that is not only delicious but also safe for health.

Future Research Directions

Future research should focus on the development of effective strategies for reducing the risk of contamination with worm larvae or eggs in raw vegetables. This can include the implementation of strict sanitation and hygiene standards, as well as education and training programs for restaurant managers and staff.

Limitations of the Study

This study has several limitations, including the small sample size and the limited scope of the study. Future research should aim to increase the sample size and scope of the study to provide more comprehensive and generalizable results.

Implications for Practice

The findings of this study have several implications for practice, including the need for restaurant managers to conduct routine checks on food ingredients, especially vegetables that will be served raw. In addition, the community needs to be given education about how to choose a safe fresh vegetable and how to wash vegetables properly to reduce the risk of contamination.

References

[List of references cited in the study]

Appendix

[Appendix materials, including raw data, figures, and tables]

Abstract

This study aims to analyze sanitation hygiene and the presence of worm larvae in vegetables of penyet chicken vegetables served at restaurants around the USU campus in 2020. The results show that all restaurants studied almost met the established sanitation hygiene standards, but the examination of the presence of worm larvae in the vegetables provided by the five restaurants did not find worm larvae. However, what was found was worm eggs, especially from the type of ascaris lubricoides, which was detected in one type of vegetables, namely cabbage in one of the restaurants studied. The study highlights the importance of attention to sanitation and hygiene in the presentation of food, especially those using raw vegetables.
Frequently Asked Questions (FAQs) about Sanitation Hygiene Analysis and the Presence of Worm Larvae in Vegetables of Penyet Chicken in Restaurants around the USU Campus in 2020

Q: What is the purpose of this study?

A: The purpose of this study is to analyze sanitation hygiene and the presence of worm larvae in vegetables of penyet chicken vegetables served at restaurants around the USU campus in 2020.

Q: What is the significance of this study?

A: This study is significant because it highlights the importance of attention to sanitation and hygiene in the presentation of food, especially those using raw vegetables. The findings of this study can help to reduce the risk of contamination with worm larvae or eggs in raw vegetables.

Q: What are the methods used in this study?

A: The research method used in this study is a survey with a descriptive approach, where sampling techniques are carried out by purposive random sampling method. The study was conducted in five restaurants around the USU campus, and the data was collected through observations, interviews, and laboratory tests.

Q: What are the results of this study?

A: The results of this study show that all restaurants studied almost met the established sanitation hygiene standards. However, the examination of the presence of worm larvae in the vegetables provided by the five restaurants did not find worm larvae. However, what was found was worm eggs, especially from the type of ascaris lubricoides, which was detected in one type of vegetables, namely cabbage in one of the restaurants studied.

Q: What are the implications of this study?

A: The findings of this study have several implications for practice, including the need for restaurant managers to conduct routine checks on food ingredients, especially vegetables that will be served raw. In addition, the community needs to be given education about how to choose a safe fresh vegetable and how to wash vegetables properly to reduce the risk of contamination.

Q: What are the limitations of this study?

A: This study has several limitations, including the small sample size and the limited scope of the study. Future research should aim to increase the sample size and scope of the study to provide more comprehensive and generalizable results.

Q: What are the recommendations of this study?

A: As a recommendation, restaurants around the USU campus should conduct training and counseling on food sanitation, as well as increase supervision of the raw materials used. Thus, students and lecturers can enjoy food that is not only delicious but also safe for health.

Q: What are the future research directions?

A: Future research should focus on the development of effective strategies for reducing the risk of contamination with worm larvae or eggs in raw vegetables. This can include the implementation of strict sanitation and hygiene standards, as well as education and training programs for restaurant managers and staff.

Q: What are the potential health risks associated with eating raw or undercooked vegetables?

A: Eating raw or undercooked vegetables can pose a risk to human health, especially if the vegetables are contaminated with worm larvae or eggs. The risk of contamination with worm larvae or eggs can lead to various health problems, such as malnutrition, digestive disorders, and others.

Q: How can individuals reduce the risk of contamination with worm larvae or eggs in raw vegetables?

A: Individuals can reduce the risk of contamination with worm larvae or eggs in raw vegetables by choosing safe fresh vegetables, washing vegetables properly, and cooking vegetables thoroughly before consumption.

Q: What are the benefits of proper sanitation and hygiene in food presentation?

A: Proper sanitation and hygiene in food presentation can help to reduce the risk of contamination with worm larvae or eggs in raw vegetables, which can lead to various health problems. Proper sanitation and hygiene can also help to maintain the quality and safety of food, which can lead to a better dining experience for consumers.