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All Journal IJCOSIN : Indonesian Journal of Community Service and Innovation Journal of Technology and Food Processing (JTFP)
Awaludin, Muhammad Tata
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Social Sciences Other

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IDENTIFIKASI KANDUNGAN BORAKS DAN FORMALIN PADA BERBAGAI MAKANAN DI KECAMATAN PURWOKERTO SELATAN Faizah; Awaludin, Muhammad Tata; Santoso, Dimas; Muzakiyah, Lukvinda Asfi; Paramadini, Adanti Wido
Journal of Technology and Food Processing (JTFP) Vol. 4 No. 01 (2024): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

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Abstract

Perkembangan ilmu dan teknologi pangan telah meningkatkan produksi makanan yang lebih praktis, awet, dan beragam. Namun, tingginya permintaan akan makanan olahan praktis membawa tantangan kompleks terkait keamanan pangan, terutama terkait penggunaan bahan tambahan berbahaya seperti boraks dan formalin. Boraks dan formalin umumnya digunakan sebagai pengawet memiliki dampak negatif jangka panjang terhadap kesehatan, termasuk risiko keracunan dan penyakit kanker. Oleh karena itu, diperlukan analisis kualitatif untuk mendeteksi keberadaan boraks dan formalin dalam sampel makanan. Pengujian ini bertujuan untuk mengidentifikasi boraks dan formalin secara kualitatif pada 10 jenis bahan pangan masing-masing dari 4 pedagang yang berbeda yang diperoleh dari Kecamatan Purwokerto Selatan. Hasil penelitian menunjukkan dari 40 sampel yang diuji tidak mengandung boraks. Namun, 22 sampel yang diuji mengandung formalin. Sampel yang mengandung formalin yaitu ikan, krupuk, ayam, tahu, frozen food, mie ayam dan cilok. Sehingga dapat disimpulkan bahwa bahan pangan yang diperdagangkan di Wilayah Kecamatan Purwokerto Selatan belum semuanya mematuhi Peraturan Menteri Kesehatan Republik Indonesia Nomor 722/MenKes/Per/IX/1988 kandungan formalin dalam makanan harus 0 atau negatif.
Studi Lapangan SSOP (Sanitation Standard Operating Procedure) UKM Kripik Tempe “Mulyo Sari” Dewi, Fitranaya Arlian Cintaya; Awaludin, Muhammad Tata; Wulandari, Devi; Salsa Bilah, Al Haya Nurjanah Afifah; Septiani, Fauziah Bunga; Kurniawan, Rizky; Latifasari, Nurul
Indonesian Journal of Community Service and Innovation (IJCOSIN) Vol 5 No 1 (2025): Januari 2025
Publisher : LPPM IT Telkom Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20895/ijcosin.v5i1.1487

Abstract

Small and medium businesses are businesses managed on an individual scale or as an individual business entity. Even though it is small-scale, business actors must still pay attention to hygiene aspects from the start of production until the product reaches the hands of consumers, as stated in Law No. 18 of 2012 concerning Article 70, which states that food sanitation is carried out so that food is safe for consumption. The production of "Mulyo Sari" tempeh chips is one of the small and medium businesses located in Purwokerto, Banyumas Regency, which will be used as an object of community service that aims to provide solutions based on academic studies regarding Sanitation Standard Operating Procedures. The methods used include observation, interviews, and providing solutions. The results of the field study showed that there were several weaknesses in the implementation of the Sanitation Standard Operating Procedure, such as a lack of personal protective equipment by employees, no separation of areas, the location of water containers near waste dumps, and a lack of waste processing. So that Sanitation Standard Operating Procedures are improved by providing solutions that are expected to improve product quality, food safety, and environmental sustainability.
Co-Authors Adanti Wido Paramadini Devi Wulandari Dewi, Fitranaya Arlian Cintaya Faizah Muzakiyah, Lukvinda Asfi Nurul Latifasari Rizky Kurniawan Salsa Bilah, Al Haya Nurjanah Afifah Santoso, Dimas Septiani, Fauziah Bunga