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Prehatin Trirahayu Ningrum
Bagian Kesehatan Lingkungan Dan Kesehatan Keselamatan Kerja Fakultas Kesehatan Masyarakat Universitas Jember
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Journal : Amerta Nutrition

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Higiene Sanitasi Dan Kandungan Pewarna Berbahaya Pada Keripik Pisang (Studi Pada Industri Rumah Tangga Keripik Pisang Di Kecamatan X Kabupaten Y) Denah Setya Imansari; Anita Dewi Moelyaningrum; Prehatin Trirahayu Ningrum
Amerta Nutrition Vol. 2 No. 1 (2018): AMERTA NUTRITION
Publisher : Universitas Airlangga, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (520.103 KB) | DOI: 10.20473/amnt.v2i1.2018.1-9

Abstract

Background: many cases of poisoning or disease caused by less safety of food consumption, less applying of hygiene sanitation, and the use of dangerous chemical substances which are used as food additives in banana chips.Objective: this research was done to review the hygiene sanitation in producing banana chips and the content of dangerous dyes in banana chips in x district y regency.Methods: the method used in this research was descriptive with interview, observation, and laboratory test. The sample number was the total of population of three banana chips factories with 40 employees and 6 samples of banana chips which are divided into salty and sweet banana chips.Results: the result showed that three factories (100%) had fair hygiene sanitation with the owner’s knowledge related to dye additives (100%) was fair, 1 factory (33%) had fair personal hygiene, and 2 factories (67%) had less personal hygiene. The dyes additives analysis result of all banana chips samples was positive of Ponceau.Conclusion: two banana chips factories have not been applied appropriate personal hygiene and three factories have banned dye additives to be used.ABSTRAKLatar Belakang: Banyak kasus keracunan atau timbulnya penyakit karena konsumsi makanan yang keamanannya tidak terjamin, penerapan higiene sanitasi yang kurang dan penggunaan bahan kimia berbahaya seperti pewarna berbahaya yang digunakan sebagai pewarna pada keripik pisang.Tujuan: mengkaji higiene sanitasi pengolahan keripik pisang dan kandungan zat pewarna berbahaya pada keripik pisang di Kecamatan X Kabupaten Y.Metode: Penelitian ini merupakan penelitian deskriptif dengan pengumpulan data secara wawancara, observasi, dan uji laboratorium. Jumlah sampel merupakan total populasi sebanyak tiga industri keripik pisang dengan pekerja 40 orang dan jumlah sampel keripik pisang sebanyak 6 sampel yang dibedakan menjadi 2 yaitu keripik pisang asin dan keripik pisang manis.Hasil: Hasil menunjukkan bahwa tiga industri memiliki higiene sanitasi cukup (100%) dan pengetahuan pemilik terkait Bahan Tambahan Pewarna cukup (100%), serta satu industri (33%) memiliki higiene penjamah cukup dan dua industri (67%) memiliki higiene penjamah kurang. Analisa pewarna semua sampel keripik pisang positif Ponceau.Kesimpulan: Dua industri keripik pisang masih belum menerapkan higiene penjamah yang baik dan ketiga industri menggunakan pewarna ponceau.
Co-Authors Akbar, Kurnia Ardiansyah Alif Resti Billah Ana Islamiyah Syamila Andrei Ramani Anita Dewi Moelyaningrum Balgis Putri Salindra Christyana Sandra Denah Setya Imansari Dewa Ayu Liona Dewi Dieka armanda kurniasari Disny Prajnawita Ellyke Evi Dwi Atika Sari Fani Febri Anggoro Fitria Nur Azizah Fitria Nur Azizah Globila Nurika Isa Marufi Isa Ma’rufi Kharta Zarkasi Khoiron Khoiron Kurnia Nurcahya Lailatul Qadriyah Luh Putu Ratna Sundari Ni Putu Sudewi Ni'mal Baroya Nita Nurinda Khalista Ni’mal Baroya Nurus Samsiyah Pridyanti, Dini Dwi Qadriyah, Lailatul Ragil Ismi Hartanti Rahayu Sri Pujiati Reny Indrayani Rizka Ayu Kartika Shella Morina Siti Nur Halisa Slodia, Maudy Risma Steven SULISTIYANI SULISTIYANI Tri Marthy Mulyasari Violita Pita Nugraheni Wahyu Afiatul Qudsiyah Yanuar Nurdiansyah, Yanuar Yennike Tri Herawati yudhiakuari sincihu Yuli Rukmi Hasanah Yunus Ariyanto Zilfani Fuadiyah Haq