HIGIENE SANITASI DAN KANDUNGAN BORAKS PADA PUDAK (Studi di Industri X Kecamatan Gresik Kabupaten Gresik) - Intan Alfionita Anggraeni; Anita Dewi Moelyaningrum (Buletin Keslingmas, 2022)
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