Tingkat Kepatuhan Pedagang Pangan Jajanan terhadap Cara Produksi Pangan yang Baik - Ema Komalasari; Dina Widiawati (JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI, 2020)
Abstrak -  Makanan jajanan dikonsumsi oleh sekitar 2,5 miliar orang diseluruh dunia setiap harinya. Namun, pengetahuan pedagang tentang keamanan makanan masih rendah dan memberikan risiko keamanan pangan. Penelitian ini bertujuan untuk menentukan tingkat kepatuhan pedagang makanan pada cara produksi pangan yang baik (CPPB). Survei dirancang untuk 50 pedagang kaki lima berdasarkan 7 elemen, yaitu lokasi, peralatan, penggunaan air, perilaku pedagang, proses, sistem penyimpanan, dan pengelolaan limbah. Sebanyak 62% pedagang menjual makanan ringan atau makanan tradisional, 32% pedagang menjual minuman, dan 6% menjual produk non-makanan. Semua penjual minuman berstatus cukup patuh terhadap CPPB. Sebanyak 33,33% dari penjual makanan ringan atau makanan tradisional tidak mematuhi CPPB, dengan 17,64% dari pedagang tidak mematuhi CPPB meskipun mereka telah mengikuti pelatihan keamanan makanan sebelumnya. Sebagian besar titik kritis disebabkan oleh sistem penyimpanan yang buruk, peralatan kotor, perilaku penjual yang buruk, dan proses pengolahan yang buruk.Abstract - Street foods are consumed by around 2,5billion people around the world every day. However, the vendor’s knowledge about food safety is still low and givefood safety risk. The study was aimed to determine the level of compliance food vendors on the implementation of good manufacturing practices. A survey was designed to 50 street vendors based on 7 elements, which were location, equipment, water usage, vendors’ behavior, process, storage system, and waste management. The vendors were 62% selling a snack or traditional food, 32% selling beverages, and 6% selling non-food products. All beverages vendors had the status of quite obedient to GMP. As many as 33,33% of snack or traditional food vendors were not compliant with GMP, with 17,64% of vendors having not compliant withGMP even though they had attended food safety training before. Most of the critical missing points were caused by the poor storage system, dirty equipment, poor vendors' behavior, and poor processing process.Keywords- Compliance, Food safety, GMP, Street food.