Deteksi Rhodamin B pada Saus Serta Cemaran  Boraks  dan Bakteri Salmonella sp. pada Cilok Jajanan Sekolah Dasar Kota Batam

Sammulia, Suci Fitriani; Suhatri, Netty; Guk-Guk, Hesti Chaterine Raja

doi:10.30595/pharmacy.v16i2.5744

Cited by 2 publications

(2 citation statements)

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“…In serving, traders often use chilli sauce, tomato sauce or peanut sauce to add to the flavour. However, some producers still deliberately add rhodamine B as a red dye to the sauce (Fitriani Sammulia et al, 2019).…”

Section: Based On Thementioning

confidence: 99%

The Correlation Between The Level of Knowledge of Traders With Rhodamine B Content in Snack Sauce Around Muhammadiyah University of Surakarta

Nindyasari,

Asyifiradayati

2024

Contagion

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Food producers or sellers still useives such as prohibited dyes such as rhodamine B dye are still oeir products more attractive. There needs to be more traders' knowledge of the impact of using rhodamine B dye as a food additive. This research aims to determine the relationship between traders'ders' knowledge levehodamine B content in chili snacks around the Muhammadiyah University Surakarta campus. This research is quantitative research with an analytical observational research design with a cross-sectional approach. This research was conducted around the Muhammadiyah University Surakarta campus from October to November 2023. The population in this study was 40 traders. The sample in this research was 36 traders, determined using non-probability sampling techniques. A total of 36 sauce samples were tested using the Rhodamin Test Kit which was carried out at the Microbiology Laboratory of Muhammadiyah University, Surakarta. Data analysis using the Fisher Exact test processed with SPSS version 16 software. The results of identifying the rhodamine B content in 36 sample snack sauces around the Muhammadiyah University campus showed that two sauce samples were positive for containing rhodamine B, and there was no relationship between the level of knowledge and the rhodamine content B on chili snacks around the Surakata Muhammadiyah University campus (p-value=1.000). It is recommended to increase traders' understanding of applicable food safety regulations and standards and continue to update information regarding ingredients that can endanger consumer health. Keywords: Rhodamine B levels, Sauce, Knowledge, Traders

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Section: Based On Thementioning

confidence: 99%

The Correlation Between The Level of Knowledge of Traders With Rhodamine B Content in Snack Sauce Around Muhammadiyah University of Surakarta

Nindyasari,

Asyifiradayati

2024

Contagion

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“…Disekitar Teluk Binjai Kota Dumai terdapat berbagai penjual yang menjual aneka ragam pangan jajanan salah satunya termasuk bakso bakar. Pangan jajanan rentan mengalami kontaminasi, salah satunya kontaminasi oleh mikroba walaupun jajanan tersebut telah mengalami proses pengolahan (Sammulia et al 2019). Kandungan berbagai nutrisi di dalam pangan jajanan dapat menjadi media pertumbuhan mikroba patogenik penyebab penyakit.…”

Section: Pendahuluan1unclassified

Higiene Pengolah dan Pedagang serta Identifikasi Cemaran Salmonella sp pada Bakso Bakar di Teluk Binjai, Kota Dumai

Putria¹,

Erowati²,

Fitri³

et al. 2022

J. Mutu Pangan

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The implementation of hygienic snacks starting from processing and serving is an important factor that must be considered by all food producers and sellers. Teluk Binjai in Dumay City has various vendors selling various kinds of snacks, one of which includes grilled meatballs. The purpose of this study was to see personal hygiene of processors and traders as well as the identification of Salmonella sp contamination in grilled meatballs in Teluk Binjai, Dumai City. There were three merchants found at the location. This type of research is descriptive observational with total sampling technique. In general, it was found that the processing staff and traders of grilled meatballs did not meet the personal hygiene requirements as only 40% processors that keep hand, hair and head clean. This can be caused by various factors such as lack of knowledge of processors and traders about the importance of application of good personal hygiene. All samples of grilled meatballs at traders did not contain Salmonella sp. However, this does not rule out the possibility of other microbiological contamination in grilled meatballs. There is a need for further research on the factors that influence the application of personal higiene in snack foods and the identification of other types of microbiology in grilled meatballs.

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Deteksi Rhodamin B pada Saus Serta Cemaran Boraks dan Bakteri Salmonella sp. pada Cilok Jajanan Sekolah Dasar Kota Batam

Cited by 2 publications

References 1 publication

The Correlation Between The Level of Knowledge of Traders With Rhodamine B Content in Snack Sauce Around Muhammadiyah University of Surakarta

The Correlation Between The Level of Knowledge of Traders With Rhodamine B Content in Snack Sauce Around Muhammadiyah University of Surakarta

Higiene Pengolah dan Pedagang serta Identifikasi Cemaran Salmonella sp pada Bakso Bakar di Teluk Binjai, Kota Dumai

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