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Buletin Keslingmas Pub Date : 2022-03-31 DOI:10.31983/keslingmas.v41i1.7443

Intan Alfionita Anggraeni, Anita Dewi Moelyaningrum

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引用次数: 1

摘要

Pudak是格里西克摄政的一种传统食品。传统食品往往需要增加食品卫生的卫生条件。本研究旨在说明pudak的卫生卫生和硼砂含量。该研究是一种定量方法的描述性研究。这项研究是在印尼格里斯克地区X工业园区进行的。对食品工业所有者和15名卫生雇员进行了采访。每种口味都提取了6个样本。研究表明，食品添加剂的所有者对食品添加剂的了解仍然不足，在使用特殊服装、手套和鞋子方面的食品不太卫生。地点、建筑、设备和加工都属于这一类。从这六个样本中，pudak显示了结果，没有发现任何像硼砂这样危险的内容，所以pudak是安全的消费。需要增加政府对食品添加剂和住房卫生行为的认识。Pudak是来自Gresik地区的一种传统食品。传统的十道菜需要品酒和卫生。这个研究允许在Pudak描述hygiene和硼砂满足。这个研究是对量的量化研究。这项研究是在格雷斯克区、格雷斯克摄政部门进行的。这次采访是基于基于食品广告知识的行业，以及15名员工对hygiene实施的相关工作。每个口味都有六个样本。据推导，owner所知的食品添加剂仍在跟踪，卫生保健工作者的实施仍在拖延，用的是特别的衣服、手套、鞋子。地点、建筑、设备和加工都进行得很好。在这六样东西中，没有发现像硼酸盐这样有害的成分，所以脓包是安全的。根据相关性政府增加食品广告和卫生管理人员的清洁行为知识是必要的

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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HIGIENE SANITASI DAN KANDUNGAN BORAKS PADA PUDAK (Studi di Industri X Kecamatan Gresik Kabupaten Gresik)

Pudak adalah satu jenis makanan khas tradisional dari kabupaten Gresik. Makanan tradisional sering kali perlu peningkatan dalam hal higiene sanitasi makanan. Penelitian ini bertujuan menggambaran higiene sanitasi dan kandungan boraks pada pudak. Penelitian ini merupakan penelitian deskriptif dengan pendekatan kuantitatif. Penelitian ini dilakukan di industri X Kecamatan Gresik Kabupaten Gresik, Indonesia. Dilakukan wawancara kepada pemilik industri terkait pengetahuan terhadap bahan makanan tambahan, serta 15 orang karyawan terkait pelaksanaan higiene. Dilakukan pengambilan 6 sampel pudak setiap rasa. Hasil penelitian menunjukkan bahwa pengetahuan pemilik terkait bahan tambahan makanan masih kurang, Pelaksanaan higiene penjamah makanan masih kurang yaitu pada penggunaan baju khusus, sarung tangan, sepatu. Lokasi, bangunan, peralatan dan pengolahan masuk katergori baik. Dari ke enam sampel pudak menunjukkan hasil tidak ditemukan kandungan berbahaya seperti boraks, sehingga pudak aman dikonsumsi. Perlu peningkatan pengetahuan terkait bahan tambahan makanan dan perilaku higiene penjamah oleh pemerintah terkait. Pudak is a type of traditional food from Gresik district. Traditional food often needs improvement in terms of food hygiene and sanitation. This study aims to describe sanitation hygiene and borax content in Pudak. This research is a descriptive research with a quantitative approach. This research was conducted in Industry X, Gresik District, Gresik Regency. Interviews were conducted with industry owners regarding knowledge of food additives, as well as 15 employees related to the implementation of hygiene. There were six samples of each taste were taken. The results showed that the owner's knowledge regarding food additives was still lacking, the implementation of food handler hygiene was still lacking, namely the use of special clothes, gloves, shoes. Location, building, equipment and processing are in good category. From the six samples of Pudak, no harmful ingredients such as borax werent found, so that Pudak is safe for consumption. It is necessary to increase knowledge related to food additives and hygienic behavior of handlers by the relevant government

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Buletin Keslingmas

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