KAJIAN KEAMANAN PANGAN JAJANAN ROTI DI TOKO ROTI KECAMATAN BINJAI KOTA DAN BINJAI UTARA TAHUN 2014
Abstract: Food safety is the
things that make the food product is safe to eat , free from factors that can
cause disease . The role of food safety is very important because food security
is a prerequisite for a food , unsafe food can cause illness . The research was
purposed determine to study food safety bread snacks bakery in Binjai City and
North Binjai District.
This is a descriptive study . Samples were taken was 60 of 20 snacks
bread bakery. The research variabels were the completeness of the labeling, the
characteristics of the bread and food additives. This research was an
observasional method for labeling and completeness characteristics of bread and
qualitative analysis of the use of food additives Test Kit .
The results of observational studies labeling on bread snacks in the
District of North Binjai and Binjai City that 65.0 % have included labels on
packaging and general information listed on the label is the name and address
of the production as well as the registration number . Observation of the characteristics
of bread after 2 days showed 40.0 % experienced discoloration or moldy , 55.0 %
have a hard texture , 40.0 % had a rancid aroma . Based on qualitative tests on
food additives from 20 shows 16.7 % butter sandwich using dye methanyl Yellow ,
37.5 % using the dye Rhodamine B , 45 % use the sweetener cyclamate and the
entire snack bread using a preservative Potassium Bromate .
Expected to Binjai City Health Department and the Agency for Drug and
Food control , to be more active to provide counseling and guidance to
manufacturers of food packaging products to meet the food labeling regulations
and crack down on manufacturers who violate this regulation .
Penulis: CHRISNA AYUNINGTIAS,
Ernawati Nasution, jumirah
Kode Jurnal: jpkesmasdd140249
