| dc.description.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. | en_US |
