DAMPAK INTERVENSI PELATIHAN KEAMANAN PANGAN TERHADAP PENGETAHUAN, SIKAP DAN PRAKTEK KEAMANAN PANGAN PRODUSEN DAN KEAMANAN PRODUK MIE BASAH DI SEMARANG

FATHONAH, SITI (2003) DAMPAK INTERVENSI PELATIHAN KEAMANAN PANGAN TERHADAP PENGETAHUAN, SIKAP DAN PRAKTEK KEAMANAN PANGAN PRODUSEN DAN KEAMANAN PRODUK MIE BASAH DI SEMARANG. Masters thesis, Program Pasca Sarjana Universitas Diponegoro.

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Abstract

The wet noodles that are produced by home industry usually use food additive. The condition of sanitation and hygiene at employees, equipments, and processing rooms is not good. Therefore, it needs to know the influences of the intervention of the food safety training in order to increase the knowledge, the attitude, and the practice of the food safety at producers of wet noodles in order to get wet noodles safety. This research was done to 15 wet noodle industries at Semarang using Quasi Experimental approach and One Group Before and After Intervention Design. Intervention was given by talkative, discussion, and practice of the food safety. The knowledge, the attitude, and the practice of the food safety of producers were gotten by structured interview. Data analyzing used descriptive analysis and Paired Sample t-test. McNemar Test was used to look for difference of contents of E. Colt and food additive. Focus Group Discussion (FGD) got the perception of producers about food additive. The average scores of the knowledge, the attitude, and the practice of producers' food safety of wet noodles before intervention are 35.7; 68.5; and 43 7; but after intervention are 58.2; 79.1; and 49.9. Bacteria of Eschericia coli at wet noodles in before and after intervention are not found . Before intervention, 40% of wet noodles have a borax contents, 7% of wet noodles have a formalin contents, 7% of wet noodles have a borax and formalin contents, and 20% of wet noodles have a synthetic color that is allowed. After intervention, 20% of wet noodles have a borax contents, no one of wet noodles have a formalin contents, and 20% of wet noodles have a synthetic color. There have significant differences of the knowledge, the attitude, and the practice in before and after intervention (p value = 0,000). There have no significant differences of contents of food additive in before and after intervention. The perception of producers about food additive is all substances, which is added to the process of food production, and they do not know the food additive which is allowed and which is prohibited for foods and dangerous for health. Based on the results of this research, it needs to do intervention of food safety training for industrialists of various food home industries widely. It needs to do the advanced study to monitor and to evaluate the using of prohibited food additive, and qualitative study about food additive to the food producer's. Mie basah yang diproduksi oleh Industri Rumah Tangga (IRT) skala kecil banyak menggunakan Bahan Tambahan Makanan (BTM). Kondisi sanitasi dan higiene pada pekerj a, peralatan maupun ruang pengolahan belum baik Oleh karena itu perlu diketahui pengaruh intervensi pelatihan keamanan pangan dalam meningkatkan pengetahuan, sikap dan praktek (PSP) keamanan pangan pada produsen mie basah, agar mie basah aman dan terjamin mutunya. Penelitian dilakukan terhadap 15 industri mie basah di Semarang. Pendekatan penelitian adalah eksperimen semu, dengan disain one group before and after intervention design. Intervensi diberikan dengan cara ceramah, diskusi dan praktek keamanan pangan. PSP keamanan pangan produsen diperoleh dengan wawancara terstruktur, dianalisis secara deskriptif dan diuji dengan Paired Sample Nest, perbedaan kandungan E.coli dan BTM dilakukan uji McNemar. Sedangkan persepsi produsen tentang BTM diperoleh dengan Focus Group Discussion (FGD). Pengetahuan, sikap dan praktek keamanan pangan produsen mie basah sebelum intervensi berturut-turut 35,7; 68,5; dan 43,7; setelah intervensi menjadi 58,2; 79,1; dan 49,9. Tidak ditemukan bakteri Eschericia coli pada mie basah baik sebelum maupun setelah intervensi. Sebelum intervensi 40 % mie basah mengandung boraks, 7 % mengandung formalin dan 7 % positif mengandung boraks dan formalin, serta 20 % mengandung pewarna buatan yang diijinkan. Setelah intervensi 20 % mengandung boraks, tidak satu pun (0 %) mengandung formalin dan 20 % mengandung pewarna buatan . Ada perbedaan yang sangat nyata PSP sebelum dan sesudah intervensi dengan nilai p = 0,000. Tidak ada perbedaan kandungan BTM sebelum dan sesudah intervensi. Persepsi produsen tentang BTM adalah semua bahan yang ditambahkan ke dalam proses produksi makanan, belum tahu BTM yang diperbolehkan dan tidak diperbolehkan untuk makanan, termasuk bahayanya bagi kesehatan. Berdasarkan hasil tersebut disarankan perlunya intervensi pelatihan keamanan pangan diberikan kepada pengusaha IRT berbagai jenis produk pangan dengan skala lebih luas dan studi lanjutan untuk monitoring dan evaluasi penggunaan BTM serta studi lcualitatif tentang BTM pada produsen makanan.

Item Type:Thesis (Masters)
Subjects:R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions:Postgraduate Program > Master Program in Public Health
ID Code:14366
Deposited By:Mr UPT Perpus 1
Deposited On:15 Jun 2010 08:00
Last Modified:15 Jun 2010 08:00

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