Kajian Implementasi Pembinaan Pangan Jajanan Anak Sekolah (PJAS) untuk Meningkatkan Keamanan Pangan: Peran Dinas Pendidikan dan Dinas Kesehatan Kota

Manalu, Helper Sahat P; Su’udi, Amir

doi:10.22435/mpk.v26i4.5734.249-256

Cited by 5 publications

(6 citation statements)

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“…The results of the laboratory examination were issued on November 10, 2020 with the following results: The results of the laboratory examination showed that from the nine samples, there was only one positive sample containing Rhodamine B, namely cassava cracker by 7.960µg/g. Snack according to FAO (Food and Agriculture Organization) is food prepared and sold by street vendors on the streets and in other public crowded places which are directly eaten or consumed without further processing or preparation [5] [6]. Food poisoning is the emergence of clinical symptoms of a disease or other health problems due to contaminated food.…”

Section: Resultsmentioning

confidence: 99%

Study of Rhodamine B Dyes Content in Snacks of Karuwisi Traditional Market Makassar, South Sulawesi, Indonesia

Ridjal¹,

Kasma²,

Basri³

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Snack is food that is purchased in a ready-to-consume form and is widely preferred because of its relatively cheap price, easy to obtain, attractive and varied appearance. Rhodamine B dye is one of the colouring substances prohibited for food and is declared as hazardous substance according to Regulation of Health Minister Indonesia No. 722/Menkes/Per/IX/1988 regarding dyes that are declared dangerous and prohibited in Indonesia as well as in the Decree of the Directorate General of POM No. 239/Menkes/Per/V/1985 regarding certain dye stuffs declared as hazardous materials. This study aimed to recognize the levels of Rhodamine B dye in snacks traded. This was descriptive survey research with laboratory examination by analysing Rhodamine B dye on snacks by the results of UV-Vis spectrophotometric method. Population in this study were all snacks marketed in Karuwisi Traditional Market, while the sample was nine snacks consisting of: chili sauce, layer cake, red chocolate cream, red curly crackers, cassava chips, red jelly, red popcorn, cassava crackers, and macaroni crackers because the nine samples were physically identical to Rhodamine B colouring agent, namely the use of a striking red or pink colour. The sampling technique was total sampling. The results revealed that of the nine samples, only one sample was positive for Rhodamine B, namely cassava cracker containing 7.960μg/g. It concluded that red cassava cracker was a wholesale snack at Karuwisi Traditional Market which is positive for Rhodamine B.

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Section: Resultsmentioning

confidence: 99%

Study of Rhodamine B Dyes Content in Snacks of Karuwisi Traditional Market Makassar, South Sulawesi, Indonesia

Ridjal¹,

Kasma²,

Basri³

2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…Data hasil pengamatan yang diperoleh dari penelitian identifikasi zat pewarna Rhodamin B pada makanan yang diambil pada sekitaran sekolah dan kampus Kota Banda Aceh dilakukan di Laboratorium Multifungsi Fakultas Sains dan Teknologi adalah sebagai berikut : Tes deteksi Rhodamine B terbukti positif jika warna cairan uji berubah menjadi merah pekat atau keunguan yang dapat dilihat dengan adanya baku pembanding yaitu wantex merah yang juga diteteskan Rhodamine B. Berdasarkan hasil yang ditemukan pada tabel, hanya ada 5 sampel yang menunjukkan warna merah pekat dan keunguan sehingga dari 20 sampel hanya ada 5 positif yang mengandung Rhodamin B dan 15 negatif dari kandungan rhodamine B. Rhodamin B adalah pewarna sintetis yang terbuat dari difenilalanin yaitu konsentrasi tinggi yang ditingkatkan oleh butiran keunguan, sedangkan konsentrasi rendah ada pada butiran merah cerah. Pewarna Rhodamine B sering digunakan untuk mewarnai makanan selain fungsinya yang harusnya ditujukan sebagai pewarna kertas dan tekstil (Manalu et al, 2016).…”

Section: Hasil Dan Pembahasanunclassified

Identifikasi Rhodamin B Pada Jajanan Sekolah Di Kota Banda Aceh

Ayu Nirmala Sari,

Triya Elliyatri,

Fazri Ardian Syah

et al. 2023

kenanga

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Snacks in the environment around the school freely are a problem that is very risky for biological pollution such as the occurrence of worms due to the presence of bacteria in food which disturbs health a lot. This research was conducted to find out how many snacks containing Rhodamine B are in the lives of elementary school children. Based on the results of the study it was found that only 5 samples showed dark red and purplish colors so that out of 20 samples there were only 5 positive rhodamine B and 15 negative rhodamine B

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“…Tumbuh kembang anak usia sekolah yang optimal antara lain dipengaruhi oleh jumlah dan kualitas asupan zat gizi yang terkandung dalam makanan yang dikonsumsinya (Sinaga, 2017). Pangan yang bersumber dari jajanan merupakan salah satu jenis makanan yang dikenal di kalangan anak usia sekolah (Manalu, 2016). Keputusan Menteri Kesehatan No.…”

Section: Pendahuluanunclassified

Pembinaan Peningkatan Kualitas Jajanan Anak Sekolah Dasar di SDN Tenggilis Mejoyo 1 Kota Surabaya

Laili,

Mundiastuti,

Hayudanti

et al. 2023

JCEHN

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The consumption of children's snack foods is expected to be able to contribute energy and other nutrients that are useful for children's growth. Snacks for schoolchildren with poorly guaranteed food safety have the potential to cause poisoning and indigestion. The design used is descriptive obtained from data on the results of testing food additives in an effort to improve food safety supervision, interviews using questionnaires with food vendors. The results obtained that the knowledge of school food vendors has excellent knowledge as many as 5 people and 1 person with sufficient knowledge of food additives. Sanitary hygiene for the manufacture of tofu contents is good enough but when waiting for the frying process the ingredients are not closed. No addition of borax or dyes was found that was prohibited in snack foods at SDN Tenggilis Mejoyo 1 Surabaya City. Education about healthy snack food needs to be carried out frequently by the school in collaboration with the health office. Food and hazardous materials security monitoring activities must be carried out periodically to reduce the amount of misuse of harmful food additives

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Kajian Implementasi Pembinaan Pangan Jajanan Anak Sekolah (PJAS) untuk Meningkatkan Keamanan Pangan: Peran Dinas Pendidikan dan Dinas Kesehatan Kota

Cited by 5 publications

References 0 publications

Study of Rhodamine B Dyes Content in Snacks of Karuwisi Traditional Market Makassar, South Sulawesi, Indonesia

Study of Rhodamine B Dyes Content in Snacks of Karuwisi Traditional Market Makassar, South Sulawesi, Indonesia

Identifikasi Rhodamin B Pada Jajanan Sekolah Di Kota Banda Aceh

Pembinaan Peningkatan Kualitas Jajanan Anak Sekolah Dasar di SDN Tenggilis Mejoyo 1 Kota Surabaya

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