The assessment of Food Handlers’ Hygiene and Environmental Sanitation in Tofu Home Industry Jombang 2018
Food security is an important aspect to produce quality food that is feasible and safe for consumption by general population. Good Manufacturing Product (CPPB) is a guideline in assuring food security adhered in food production process starting from raw materials to storage system. Tofu is highlyInd...
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| Format: | Article |
| Language: | English |
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Universitas Airlangga
2019-02-01
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| Series: | Jurnal Kesehatan Lingkungan |
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| Online Access: | https://e-journal.unair.ac.id/JKL/article/view/9585 |
| _version_ | 1818936947776684032 |
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| author | Zamia Floridiana |
| author_facet | Zamia Floridiana |
| author_sort | Zamia Floridiana |
| collection | DOAJ |
| description | Food security is an important aspect to produce quality food that is feasible and safe for consumption by general population. Good Manufacturing Product (CPPB) is a guideline in assuring food security adhered in food production process starting from raw materials to storage system. Tofu is highlyIndonesia and it is a product with a short storability or shelf life. Among other protein sources in food, tofu had a greater consumption value of 0.157 kg/ capita/ week in 2017(Badan Pusat Statistik, 2017). The tofu producers include IRT Jombang. The purpose of this study is to analyze the hygiene of food handlers and environmental sanitation based on Peraturan Kepala BPOM RI 2012 about CPPB conducted in IRT Jombang. This research used qualitative research, observational research, and used data collection techniques such as interviews and observations. Interviews were conducted on food handlers and IRT owners while observations were made using an observation sheets. Tofu and clean water were sampled and tested in the laboratory. The results obtained were lack of food handlers hygiene and environmental sanitation. While for laboratory tests on tofu obtained negative results Salmonella sp. and Staphylococcus aureus, and exceeded the maximum limit of Coliform Total and Total Plate Numbers (ALT). Laboratory test results for chemical quality of tofu were negative in formalin and borax. It is recommended to improve monitoring and supervision system of food handlers’ hygiene and environmental sanitation in the production environment of tofu home industries |
| first_indexed | 2024-12-20T05:44:10Z |
| format | Article |
| id | doaj.art-4ac7b0b4b6ba44f2a31edcd9518435a7 |
| institution | Directory Open Access Journal |
| issn | 1829-7285 2540-881X |
| language | English |
| last_indexed | 2024-12-20T05:44:10Z |
| publishDate | 2019-02-01 |
| publisher | Universitas Airlangga |
| record_format | Article |
| series | Jurnal Kesehatan Lingkungan |
| spelling | doaj.art-4ac7b0b4b6ba44f2a31edcd9518435a72022-12-21T19:51:21ZengUniversitas AirlanggaJurnal Kesehatan Lingkungan1829-72852540-881X2019-02-01111758210.20473/jkl.v11i1.2019.75-825973The assessment of Food Handlers’ Hygiene and Environmental Sanitation in Tofu Home Industry Jombang 2018Zamia Floridiana0Departemen Kesehatan Lingkungan, Fakultas Kesehatan Masyarakat, Kampus C UNAIR Jl. Mulyorejo Surabaya - 60115Food security is an important aspect to produce quality food that is feasible and safe for consumption by general population. Good Manufacturing Product (CPPB) is a guideline in assuring food security adhered in food production process starting from raw materials to storage system. Tofu is highlyIndonesia and it is a product with a short storability or shelf life. Among other protein sources in food, tofu had a greater consumption value of 0.157 kg/ capita/ week in 2017(Badan Pusat Statistik, 2017). The tofu producers include IRT Jombang. The purpose of this study is to analyze the hygiene of food handlers and environmental sanitation based on Peraturan Kepala BPOM RI 2012 about CPPB conducted in IRT Jombang. This research used qualitative research, observational research, and used data collection techniques such as interviews and observations. Interviews were conducted on food handlers and IRT owners while observations were made using an observation sheets. Tofu and clean water were sampled and tested in the laboratory. The results obtained were lack of food handlers hygiene and environmental sanitation. While for laboratory tests on tofu obtained negative results Salmonella sp. and Staphylococcus aureus, and exceeded the maximum limit of Coliform Total and Total Plate Numbers (ALT). Laboratory test results for chemical quality of tofu were negative in formalin and borax. It is recommended to improve monitoring and supervision system of food handlers’ hygiene and environmental sanitation in the production environment of tofu home industrieshttps://e-journal.unair.ac.id/JKL/article/view/9585Food Handlers’ Hygiene, Environmental Sanitation, Cara Produksi Pangan yang Baik (CPPB) |
| spellingShingle | Zamia Floridiana The assessment of Food Handlers’ Hygiene and Environmental Sanitation in Tofu Home Industry Jombang 2018 Jurnal Kesehatan Lingkungan Food Handlers’ Hygiene, Environmental Sanitation, Cara Produksi Pangan yang Baik (CPPB) |
| title | The assessment of Food Handlers’ Hygiene and Environmental Sanitation in Tofu Home Industry Jombang 2018 |
| title_full | The assessment of Food Handlers’ Hygiene and Environmental Sanitation in Tofu Home Industry Jombang 2018 |
| title_fullStr | The assessment of Food Handlers’ Hygiene and Environmental Sanitation in Tofu Home Industry Jombang 2018 |
| title_full_unstemmed | The assessment of Food Handlers’ Hygiene and Environmental Sanitation in Tofu Home Industry Jombang 2018 |
| title_short | The assessment of Food Handlers’ Hygiene and Environmental Sanitation in Tofu Home Industry Jombang 2018 |
| title_sort | assessment of food handlers hygiene and environmental sanitation in tofu home industry jombang 2018 |
| topic | Food Handlers’ Hygiene, Environmental Sanitation, Cara Produksi Pangan yang Baik (CPPB) |
| url | https://e-journal.unair.ac.id/JKL/article/view/9585 |
| work_keys_str_mv | AT zamiafloridiana theassessmentoffoodhandlershygieneandenvironmentalsanitationintofuhomeindustryjombang2018 AT zamiafloridiana assessmentoffoodhandlershygieneandenvironmentalsanitationintofuhomeindustryjombang2018 |