Kajian Paparan Bahan Tambahan Pangan Benzoat pada Anak-anak Berdasarkan Data Konsumsi Pangan Individu di Kabupaten Bogor (original) (raw)
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Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics), 2016
Background: The National Agency of Drug and Food Control (BPOM) showed that in 2012, consuming of food is the highest caused of poisoning incidence (66.7%) among others (drug, cosmetics, etc). One of factors infl uence it was chemical contamination in food, such as borax (sodium tetraborate), formaldehyde, and rhodamine-B. Based on this data, there were 2.93% of borax, 1.34% of formaldehyde, and 1.02% of rhodamine-B detected in the snack foods of elementary school children. Their accumulation may have negative impact on body health. Objectives: To know the content of food additive substances contamination (borax, formaldehyde, rhodamin-B) in the snack food of elementary school children in Bantul. Methods: This was an observational research with survey design. The research was done in 68 of elementary schools in District of Bantul. All suspected snack food samples inside and outside the school were analyzed for their chemical contaminations. Qualitative analysis of borax, formaldehyde, and rhodamin-B were done by using curcumin, KMnO 4 , and test kit methods, respectively. Results: There were 107 samples collected from 68 elementary schools in Bantul. The most sold sample suspecting of chemical contamination was meatball (22.4%). Among 98 analyzed samples, there were 15 (15.3%) and 25 (25.5%) samples that were proven to have borax and formaldehyde. Meanwhile, there were 7 (46.7%) samples of 15 samples were proven to have rhodamine-B. From the data, there were 34 elementary schools (50%) that have no harmful chemical contamination in their snack food. Conclusions: The percentage of snack food containing borax, formaldehyde, and rhodamine-B in elementary school in Bantul was still high enough.
Analisis Bahan Pengawet Benzoat Pada Saos Tomat Yang Beredar DI Wilayah Kota Denpasar
Penggunaan bahan tambahan atau zat aditif pada makanan semakin meningkat, terutama setelah adanya penemuanpenemuan termasuk keberhasilan dalam mensintesis bahan kimia baru yang lebih praktis, lebih murah, dan lebih mudah diperoleh. Penambahan bahan tambahan/zat aditif ke dalam makanan merupakan hal yang dipandang perlu untuk meningkatkan mutu suatu produk sehingga mampu bersaing di pasaran. Bahan tambahan tersebut di antaranya: pewarna, penyedap rasa dan aroma, antioksidan, pengawet, pemanis, dan pengental (Winarno, 1992). Secara umum bahan tambahan/aditif ini dapat dibedakan menjadi dua yaitu: (1) aditif sengaja yaitu aditif yang secara sengaja ditambahkan untuk meningkatkan konsistensi, citarasa, mengendalikan keasaman/kebasaan, dan memantapkan bentuk dan rupa; (2) aditif tidak sengaja yaitu aditif yang memang telah ada dalam makanan (walaupun sedikit) sebagai akibat dari proses pengolahan (Winarno, 1992). Begitu juga halnya, bahan pengawet yang ada dalam makanan adalah untuk membuat makanan tampak lebih berkualitas, tahan lama, menarik, serta rasa dan teksturnya lebih sempurna. Penggunaan bahan pengawet dapat menjadikan bahan makanan bebas dari kehidupan mikroba baik yang bersifat patogen maupun non patogen yang dapat menyebabkan kerusakan bahan makanan seperti pembusukan (Tranggono, dkk, 1990). Apabila pemakaian bahan pengawet tidak diatur dan diawasi, kemungkinan besar akan menimbulkan suatu permasalahan terutama bagi konsumen. Bahan pengawet yang diijinkan hanya bahan yang bersifat menghambat. Oleh karena itu, sangat penting diperhatikan bahwa penanganan dan pengolahan bahan pangan dilakukan secara higinies (Buckle, et. al., 1985). Salah satu bahan pengawet yang sering digunakan dalam
Analisis Kadar Natrium Benzoat Pada Bumbu Dapur Yang Diperjualbelikan DI Kota Makassar
Lontara Journal of Health Science and Technology
Bumbu dapur instan adalah campuran dari berbagai macam bumbu rempah yang diolah dan diproses dengan komposisi tertentu. Penggunaan pengawet natrium benzoat pada bumbu dapur instan dapat menghambat pertumbuhan bakteri dan jamur. Penggunaan pengawet natrium benzoat secara berlebihan dapat menyebabkan endema (bengkak), keram perut, rasa kebas di mulut, dan dalam jangka panjang menimbulkan penyakit kanker, serta dapat merusak sistem syaraf. Penelitian bertujuan untuk mengetahui kadar natrium benzoat pada bumbu dapur yang diperjualbelikan di kota Makassar. Jenis penelitian yaitu observasi laboratorik, sampel diambil sebanyak 10 dan masing-masing dianalisis dengan menggunakan alat Spektrofotometer UV-Vis pada panjanggelombang 275 nm. Hasil pengukuran terhadap 10 sampel menunjukkan kadar natrium benzoat pada sampel B1 110.95 mg/kg, sampel B2 320.97 mg/kg, sampel B3 98.91 mg/kg, sampel B4 160.07 mg/kg, sampel B5 483.96 mg/kg, sampel B6 865.41 mg/kg, sampel B7 527.58 mg/kg, sampel B8 213.59 ...
2016
This study was aimed to determine the content of sodium benzoate in the bottled syrup traded in Mall Mandonga and Lippo Plaza Hypermart Kendari, and to compare them with the preserpative amount allowed by the Indonesian Ministry of Health as set by Permenkes No. 033 / Menkes / Per / XI / 2012. This study was conducted in October up to December 2015. The study used a descriptive method; and the sodium benzoate content of the samples was analyzed in the food technology laboratory. The highest content of the sodium benzoate of 5904 mg/kg was found in the bottled syrup (DHT brand) traded in Mall Mandonga, whereas the lowest content of 432 mg/kg was found in the Fress brand traded in Hypertmart Lippo Plaza. The use of sodium benzoate preservative in the bottled syrup traded in Mall Mandonga was exceeding the amount permitted by the Ministry of Health. Key words : Sodium Benzoate, Syrup, Mall Mandonga, Hypertmart Lippo Plaza.
Media Informasi, 2015
Makanan jajanan sudah menjadi bagian yang tidak terpisahkan bagi anak sekolah dan menjadi kebiasaan sehari-hari. Kandungan zat gizi makanan jajanan bervariasi, tergantung bahan pembuatnya. Pembuatan makanan jajanan perlu memperhatikan kandungan gizi yang mencukupi sesuai anjuran pedoman PMT-AS dan perlu pengolahan higienis. Selain itu perlu adanya variasi dan peningkatan nilai gizi terutama protein bagi anak-anak usia sekolah untuk pertumbuhan dan perkembangannya. Sehingga diperlukan adanya upaya penganekaragaman pembuatan makanan jajanan yang lebih bervariasi dengan memanfaatkan bahan pangan lokal yang mempunyai kandungan protein cukup tinggi, salah satunya adalah tepung mocaf dan rebon. Penelitian ini bersifat eksperimental eksploratif yang dilakukan secara bertahap mulai dari persiapan bahan, formulasi, percobaan pengolahan dan pengujian organoleptik. Penelitian dilaksanakan dari bulan Maret-November 2014. Bahan-bahan yang digunakan yaitu tepung terigu, tepung mocaf, rebon diperoleh dari pasar tradisional di Kota Cirebon. Sementara itu juga digunakan alat-alat untuk mengolah dan uji organoleptik. Selanjutnya percobaan pengolahan mengikuti bagan alir penelitian. Hasil penelitian menunjukkan produk terbaik adalah mie rebon 2 dengan formulasi tepung terigu 80%, tepung mocaf 20%, dan rebon 10%. Perlu dilakukan penelitian lanjutan untuk membuat mie dalam bentuk mie kering agar daya simpan mie lebih lama dan produk tersebut dapat dijadikan alternatif cemilan sehat bagi anak sekolah. Kata Kunci : Makanan jajanan, mie rebon, mocaf.
Journal of Muhammadiyah Medical Laboratory Technologist, 2017
ANALISA KADAR NATRIUM BENZOAT PADA SAUS NASI GORENG YANG DIPAKAI PEDAGANG KAKI LIMA DI DAERAH RUNGKUT MADYA SURABAYA Mala Hayati, S.TP, M.Kes. Prodi D3 Analis Kesehatan UM Surabaya ABSTRACT Sauce is one of many favorite foods community, as a substance that can be consumed directly or as a food supost prandiallement. To extend its store sauce, sauce is often added preservatives. Used preservative sodium benzoate, where the material is constrained apost prandiallications. Sodium benzoate is used because it can inhibit the growth of bacteria at pH 2.5 to 4.0. Formulation of the problem in this study is what is the level of Sodium Benzoate in the sauce fried rice hawkers sold in the middle Rungkut Surabaya, while the purpose of the study to determine levels of Sodium Benzoate is used. This study was descriptive and spectrophotometer methods ie, with samples taken 30 sauce taken from some street vendors in Madhya Rungkut Surabaya area. Results of the study found 60% of eligible Per...
agriTECH
School-food (SF) is processed-foods sold by vendor in the elementary school. Recently, many SF has been found to contain excessive food additives and used hazardous substances those are prohibited i.e. formalin, boric acid and rhodamin. The prebious survey showed that the considerations for buying food of most people in Kulon Progo District of DIY province were price, taste, appearance, and were not of the quality and nutrition. The purpose of this research was to determine the SF profile in Kulon Progo District, especially those used excessive food additive (preservative and artificial sweetener), SF with hazardous substances, and the relation between SF condition and the education level of the vendor. The sampling method used Proportionate Random Sampling consists of two stages, namely: 1) sampling to determine the sub-district samples and 2) sampling to determine the amount of the elementary-school of each sub-district for SF sampling. The data were collected by direct observatio...
2016
This research aimed to determine the levels of Sodium Benzoate on ginger and galangal chopped at several places in Padang Traditional Markets. Samples are taken from purposive random sampling method. It is considering by ginger and galangal chopped which taken from suppliers and vendors who produce their own product, and also from merchants of the most visited and most widely sold ginger and galangal chopped. Results show that from 10 samples tested identified, there are three markets which exceeds the use of Sodium Benzoate, they are BD Market (0.1721%), Market LB (0.1179%) and ST market (0.2018%) for Ginger chopped and 0.1040% for galangal chopped in PR Market. Therefore, guidance and inspections are needed intensively for traders and industrial players to aware them about the dangers use of sodium benzoate when it used longer than allowed. Keywords: galangal chopped, ginger chopped, Sodium Benzoate
Konsumsi Buah Dan Sayur Anak Usia Sekolah Dasar DI Bogor
2015
ABSTRACTThe aim of this study was to analyze factors related to fruits and vegetables consumption of elementary school children in Bogor. The design of this study was cross-sectional with purposive sampling. A total of 108 children in SDN Cibanteng 01 in rural area and SDN Papandayan in urban area. Children consumption of fruits and vegetables in SDN Papandayan was higher than SDN Cibanteng. There were significant differences between children consumption of fruits based on ethnic and mother`s job (p<0.05). Children knowledge of nutrition and education of father and mother significantly positive associated with children consumption of fruits and vegetables, as well as pocket money, availability of fruits in house, and family income positive significantly associated with children consumption of fruits (p<0.05).Keywords: children, consumption, fruits and vegetables, socio-economicABSTRAKTujuan penelitian ini adalah menganalisis faktor-faktor yang berhubungan dengan konsumsi buah ...
Jurnal Untuk Masyarakat Sehat (JUKMAS), 2019
Penggunaan bahan tambahan pangan digunakan untuk meningkatkan atau mempertahankan nilai gizi dan kualitas daya simpan nya. Bahan tambahan pangan (Food Additive) dan zat kimia berupa pemanis, penyedap, pengawet, antioksidan, aroma, pengemulsi/pengental, zat gizi, pewarna dan lain-lain. Banyak pedagang jajanan menggunakan bahan tambahan pangan secara berlebihan hanya untuk mendapatkan keuntungan tanpa mementingkan kesehatan konsumen nya. Penelitian ini bertujuan untuk mengetahui faktorfaktor yang berhubungan dengan perilaku pedagang dalam penggunaan bahan tambahan pangan jajanan anak sekolah di SDN Teluk Pucung VII Kota Bekasi. Penelitian ini merupakan penelitian kuantitatif dengan jenis penelitian cross sectional. Jumlah populasi dan sampel sebanyak 35 responden yaitu pedagang jajanan anak sekolah dengan menggunakan teknik Total Sampling. Pengumpulan data dilakukan dengan menggunakan kuesioner dan melakukan uji kimia makanan jajanan dengan menggunakan Chem Kit. Analisis data meliputi univariat dan bivariat (Chi Square α = 0,05). Hasil penelitian menunjukkan ada hubungan yang signifikan antara Pengetahuan terhadap Perilaku Pedagang P value = 0,012 dengan OR = 11.5, ada hubungan yang signifikan antara sikap terhadap perilaku pedagang P value = 0,003 dengan OR = 36, ada hubungan yang signifikan antara Pembinaan dan pengawasan terhadap Perilaku Pedagang P value = 0,009 dengan OR = 17, 3. Saran peneliti adalah Petugas kesehatan perlu memberikan penyuluhan dan pembinaan secara rutin kepada pedagang makanan jajanan Anak Sekolah di SDN Teluk Pucung VII, mengenai bahaya penggunaan bahan tambahan dan akibatnya terhadap kesehatan, dan pedagang yang masih menggunakan bahan tambahan yang berbahaya wajib diberikan teguran secara lisan dan peringatan secara tertulis, atau berikan sanksi tidak diperbolehkan berjualan. Kata kunci : Bahan Tambahan Pangan, makanan jajanan sekolah, pengetahuan, sikap, pembinaan dan pengawasan ABSTRACT The use of food additives is used to improve or maintain the nutritional value and quality of its storability. Food additives and chemicals in the form of sweeteners, flavorings, preservatives, antioxidants, aromas, emulsifiers/thickeners, nutrients, dyes, and others. Many hawkers use food additives excessively just to make a profit without being concerned about the health of their consumers. This study aims to determine the factors associated with the behavior of traders in the use of food additives snacks for school children in SDN Teluk Pucung VII, Bekasi City. This research is a quantitative study with cross sectional type of research. The population and sample were 35 respondents, namely street vendors of school children using the Total Sampling technique. Data collection was carried out using questionnaires and chemical tests for snacks using the Chem Kit. Data analysis included univariate and bivariate (Chi Square α = 0.05). The results showed a significant relationship between Knowledge of Trader Behavior P value =