PENERAPAN HIGIENE SANITASI DAN PEMERIKSAAN FORMALIN PADA MI BASAH MENTAH Studi pada Pedagang Mi Ayam di Kelurahan Sumbersari Kabupaten Jember

Abstract

Food safety and food quality can accomplished well with food additive and food sanitation hygiene practice which complied. One of the food additive that can be used to maintain the quality of the food is preservative. Formalin banned from use in food preservation. Formalin were abused in the preservation of noodles can cause cancer and other health problems. The aim of this study was to determine the content of formalin in the raw wet noodles and hygiene sanitation practice in the chicken noodle dumplings Handler in Sumbersari village. This research was descriptive. The samples of this study were 22 samples, taken used saturated sampling technique (cencus). Retrieval of data used checklist and laboratory examinations. The results shown that majority respondents were permanent traders (72,7%), had a mid-life (72,7%), male (86,4%), had low level of education (54,5%). Majority respondents did not qualify the hygiene sanitation practice in several variables consist of, all respondents used not branded- labeled sodium carbonate, baking soda, and carboxi methyl cellulose, equipment was not foodgrade (86,4%), difficult cleaned equipment (95,5%), equipment cloth was not clean (72,7%) dirty hands (54,5%) and dirty equipment (90,9%) in printed process, did not used apron (86,4%), did not washed hands every food handling (54,5%), and was not qualify of ventilation (86,4%). Laboratory examination shown that majority of the samples of raw wet noodles did not contain formalin (77%) and samples contain formalin (23%). Based on these results, Jember Health Department expected to increase its role in providing guidance and supervision of hygiene sanitation practice and appropriate use of preservative in the Chicken Noodle Dumplings Handler.