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Analysis of Risk Factors of Quality of Snacks Food Sold in Town Squares of Magetan, Ngawi, Ponorogo and Madiun Indraswati, Denok; Irawan, Djoko Windu P.; Prihastini, Lilis; Gunawan, Sigit; Utomo, Bejo
Health Notions Vol 2 No 2 (2018): February 2018
Publisher : Humanistic Network for Science and Technology (Address: Cemara street 25, Ds/Kec Sukorejo, Ponorogo, East Java, Indonesia 63453)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (300.486 KB)

Guidelines on Hygiene Sanitation Requirements for Snack Food through Ministry of Health Decree No. 942 / Menkes / SK / VII / 2003 has been issued, including its supporting regulations. The national movement towards safe, qualified and nutritious snacks food by the government through the Vice President of the Republic of Indonesia has been declared since January 31, 2011. But the incidence of national poisoning that occurred in 2014 based on group ofcauses factors, the food ranked the highest. The purpose of this research is to analyze the risk factors of physical, chemical, and microbiological contamination on snacks food. Type of observational research is cross sectional approach. Object / population is all snack foods sold in Town squares of Magetan, Ngawi, Ponorogo and Madiun. The selected sample is siomay snack food. Analysis technique used is descriptive percentage. Bivariate analysis is done to get an idea of whether there is a relationship between independent variables with other independent variables, and between each independent variable with the dependent variable. In the analysis, it is used cross tabs and Chi-square test. Multivariate analysis is used to analyze the role of independent variables together with dependent variable. The result of physical examination is generally got bad result, chemical examination got good result and microbiology examination of germs resulted bad result, so food of siomay snacks is generally declared not worth consuming.

Analysis of Risk Factors of Quality of Snacks Food Sold in Town Squares of Magetan, Ngawi, Ponorogo and Madiun Denok Indraswati; Djoko Windu P. Irawan; Lilis Prihastini; Sigit Gunawan; Bejo Utomo
Health Notions Vol 2, No 2 (2018): February
Publisher : Humanistic Network for Science and Technology (HNST)

Guidelines on Hygiene Sanitation Requirements for Snack Food through Ministry of Health Decree No. 942 / Menkes / SK / VII / 2003 has been issued, including its supporting regulations. The national movement towards safe, qualified and nutritious snacks food by the government through the Vice President of the Republic of Indonesia has been declared since January 31, 2011. But the incidence of national poisoning that occurred in 2014 based on group ofcauses factors, the food ranked the highest. The purpose of this research is to analyze the risk factors of physical, chemical, and microbiological contamination on snacks food. Type of observational research is cross sectional approach. Object / population is all snack foods sold in Town squares of Magetan, Ngawi, Ponorogo and Madiun. The selected sample is siomay snack food. Analysis technique used is descriptive percentage. Bivariate analysis is done to get an idea of whether there is a relationship between independent variables with other independent variables, and between each independent variable with the dependent variable. In the analysis, it is used cross tabs and Chi-square test. Multivariate analysis is used to analyze the role of independent variables together with dependent variable. The result of physical examination is generally got bad result, chemical examination got good result and microbiology examination of germs resulted bad result, so food of siomay snacks is generally declared not worth consuming. Keywords: Snacks food, Physical, Chemistry, Microbiology quality

PERBEDAAN LAMA WAKTU PAlANAN TERHADAP KANDUNGAN TIMBAL PADA MAKANAN JAlANANGORENGAN YANG DIJUAL DI ALUN-ALUN KOTA MADIUN TAHUN 2014 Evi Damayanti; Rusmiati .; Lilis Prihastini
GEMA LINGKUNGAN KESEHATAN Vol 12, No 2 (2014): Gema Kesehatan Lingkungan
Publisher : Poltekkes Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/kesling.v12i2.69

One of the pollutants produced by motor vehicles is lead (Pb). Lead (Pb) is a toxic anddangerous heavy metal to the environment and have a systemic impact in human bodies. Lead (Pb) canenter the body through inhalation, snacks sold on the roadside without cover. This will be even moredangerous if the food is exposed for a long time. The purpose of this research was to determine the levelsof lead (Pb) in snacks based on exposure time during peddling in Madiun square in 2014.The research followed pre-experimental design using posttest only protocol. Data collection wasdone by sampling, documentation and observation. The population under study was the food peddlers offried soybean cakes along the roadside around Madiun square. The samples to be examined were friedsoybean cakes, in 3 replications and to be performed 3 times in each treatment and the exposure time ofthe 9 samples. Sampling was drawn by random sampling and data was to subjected to descriptiveanalysis.The results obtained from this research include the facts that all samples did contain heavymetals lead (Pb). The average levels of lead (Pb) before exposure was 0.01 .rnq / I, after an hourexposure was 0,021 mg / I, and after 2 hours of exposure was 0,033 mg / I. The concentration of lead(Pb) remained below the designated requirement, the Threshold Limit Value established by the DirectorGeneral of POMNo. HK.00.06.1.52.4011 regarding the maximum limit of lead metal contamination in food.One way ANOVA statistical test results obtained (p) a so that HO means no Significant differencebetween exposure times i.e. a hours, 1 hour, and 2 hours in term of the lead content.The conclusion of this study is: there was no significant difference in lead content in snacks,namely the soybean cakes with the exposure time of 0 hours, 1 hour, and 2 hours, although there was anincrease based on the length of exposure time. Pedlers are encouraged to use a cloth cover / Stelling toreduce contamination of lead (Pb). Further research is necessaryto study the aerial concentration of leadin Madiun square.

KUALITAS MAKANAN JAJANAN TEMPURA 01 SDN BOGEM I SUKOMORO-MAGETAN TAHUN 2014 Ernawati .; Budi Yulianto; Lilis Prihastini
GEMA LINGKUNGAN KESEHATAN Vol 12, No 3 (2014): Gema Kesehatan Lingkungan
Publisher : Poltekkes Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/kesling.v12i3.118

Tempura is a kind of snack well liked by children because they are delicious and its inexpensive.Being so inexpensive there is always a possibility that some aspects of food quality are compromised. Thisresearch was intended to learn on the quality of tempura snacks on the basis of their physical, chemicaland microbiological aspects.This was considered as a descriptive research, focusing on the quality of tempura snacks sold byvendors in the vicinity of SON Bogem I, to be riviewed from physical aspects (color, smell, taste, andtexture), chemical (borax and formalin) and microbiological aspects (bacterial count). The population to bestudied were all tempura snacks sold by vendors in the vicinity of SON Bogem I. In this research 3 samplesof tempura snacks were taken. These samples were selected using simple random sampling. .The result indicated that the physical quality of all sample were poor. On inspection of chemicalquality all samples were positive for borax and formalin contents. Examination of the bacterial count onsamples tempura snacks resulted in a mean of sample 1 as 493.3 colonies/gram, sample 2 was 133.7colonies/gram and sample 3 was 560 colonies/gram. Therefore, according the quality standard desionatedin Surat Keputusan Kepala Badan POM RI No. HK.00.06.1.52.4011 Tahun 2009 Tentang Penetapan BatasCemaran Mikroba dan Kimla Oalam Makanan, that is 100,000 colonies/gram, this meant that sample 2exceeded the limit.This research concluded that based on their physical, chemical and microbiological aspects,tempura snacks sold by vendors in the vicinity of SON Bogem I, kecamatan Sukomoro kabupaten Magetanshould be disqualified for consumption. The study is warning the community to be more selective andtaking a good care in buying of snacks, specially of tempura snacks.

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