ANALISIS KEBIJAKAN KEAMANAN PANGAN PRODUK HASIL PERIKANAN DI PANTURA JAWA TENGAH DAN DIY

Abstract

Problems encountered on food safety and quality of fisheries products occurs for various types of products, steps of activity and areas with various types of dangerous toxic substances as well as their sources together with their different characteristics. The occurance of this problems are caused by various aspects coverung technical, economical, social, cultural and institutional aspects. In order to improve the food safety of fisheries products, it is necessary to study the formulation for the policy developments on quality assurance of safety and quality of fisheries products. In general, this research is aimed at generating a formulation for the policy development on the quality and safety for fisheries products on the Nothern coasts of Central Java and Special District of Yogyakarta. The main aspects studied in this research was malpractice aspects on the usage of food additives, which is one of the concern of the food quality and safety for fisheries products. The method of data collecting applied on this research was the survey method. The data analysis was carried out qualitatively and quantitatively. There were evidences on the usage of illegal food additives (formaline and hydrogen peroxide) on the handling and processing of fresh and salted dried fish products on 6 (six) research locations. There was, however, no evidence on the usage of illegal food additives (borax and rhodamine B) on fish/ shrimp crackers and fish paste. The policy development on the quality assurance of safety and quality of fisheries products can be carried out in various steps, among others are : develop alternative food additives, developing and implementing quality standard, fixing illegal chemistry trade systems, fish consumtion campaign, embracing community alert, developing institution, developing human resources, integrating and developing control systems. Permasalahan mutu dan keamanan pangan produk hasil perikanan terjadi pada berbagai jenis produk, tahapan kegiatan maupun wilayah dengan berbagai jenis bahan berbahaya dan sumbernya dengan karakteristik yang berbeda. Timbulnya permasalahan ini disebabkan oleh berbagai aspek meliputi teknis, ekonomi, sosial budaya, maupun kelembagaan. Dalam rangka meningkatkan keamanan pangan produk hasil perikanan perlu dilakukan kajian terhadap perumusan pengembangan kebijakan jaminan mutu dan keamanan produk hasil perikanan. Secara umum, penelitian ini bertujuan untuk menghasilkan suatu perumusan dalam pengembangan kebijakan mutu dan keamanan produk hasil perikanan di Pantura Jawa Tengah dan DIY. Aspek utama yang dikaji dalam penelitian ini adalah aspek mal-praktek penggunaan bahan tambahan makanan (food additives) yang merupakan salah satu dari permasalahan mutu dan keamanan pangan produk perikanan. Metode pengumpulan data yang digunakan dalam penelitian ini adalah metode survei. Analisis data akan dilakukan secara kualitatif dan kuantitatif. Terdapat bukti penggunaan bahan tambahan makanan (food additive) ilegal (formalin dan peroksida) pada penanganan dan pengolahan produk ikan segar dan ikan asin di 6 (enam) lokasi penelitian. Sedangkan untuk kerupuk dan terasi tidak terbukti bahan tambahan makanan (food additive) ilegal (boraks dan rhodamin B). Pengembangan kebijakan jaminan keamanan dan mutu produk perikanan dapat dilakukan berbagai langkah diantaranya adalah : pengembangan bahan tambahan makanan alternatif, pengembangan dan penerapan standar mutu, perbaikan tata niaga bahan kimia ilegal, kampanye makan ikan, penyadaran masyarakat, pengembangan kelembagaan, pengembangan SDM, keterpaduan dan pengembangan sistem pengawasan.