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Renny Oktoriana. 0311013031.

Studi Keamanan Pangan Jajanan Anak S e k o l a h D a s a r d i K o t a M a l a n g ( K a j i a n B a h a n T a m b a h a n M akanan, Cemaran Mikroba, dan Logam Berat Pada Sosis dan Sausnya). Skripsi. Pembimbing : 1. Prof. Dr. Ir. Simon Bambang Wijanarko, M.App.Sc. 2. Erni Sofia Murtini, S.TP,Mp RINGKASAN

Keamanan Pangan merupakan upaya untuk mencegah pangan dari cemaran biologis, kimia dan benda lain yang dapat mengganggu, merugikan kesehatan manusia. Penelitian oleh BPOM tahun 2008, menunjukkan bahwa jajanan anak Sekolah Dasar di Malang khususnya sosis banyak yang dipalsukan dan menyebabkan keracunan. Tujuan penelitian melakukan studi keamanan pangan sosis goreng ditinjau dari kadar nitrit, kadar MSG, kadar dan jenis pewarna sintetis, cemaran logam berat Cu dan Pb, cemaran E . c o l i dan melakukan studi keamanan pangan saos ditinjau dari kadar garam, keberadaan pemanis, kadar dan jenis pewarna sintetis, dan total mikroba pada jajanan anak Sekolah Dasar di Kota Malang. Penelitian meliputi dua tahap, tahap I survei mengunakan kuisioner dan tahap II adalah analisa laboratorium berdasarkan penelitian tahap I. Metode yang digunakan yaitu metode deskriptif. Sampel diambil dari 16 SD yang berada di lima kecamatan dengan menggunakan teknik random sampling. Semua sampel dibandingkan dengan kontrol d i s upermarket kemudian dibandingkan dengan Permenkes RI No.722/ Menkes/Per/ XI/1988, SNI 01-3820-1995, SNI 01-29761998 Hasil penelitian nitrit pada sosis menunjukkan terdapat 12 sampel melebihi standar maksimum SNI dengan rerata pengunaan 111,85-231,54 ppm. Kadar MSG sosis goreng antara 0,56-1,93% dan garam antara 1,60-2,21%. Pewarna sintetis yang digunakan pada sosis aman kerena termasuk dalam kategori pewarna yang diijinkan yaitu Ponceau 4R dan Eritrosin dengan konsentrasi di bawah standar 46,47-98,80 ppm. Rerata cemaran logam Pb dan Cu termasuk dalam kategori aman, untuk kadar Pb antara 0,80 ppm- 1,50 ppm dan Cu antara 2 0,23-1,44 ppm. Perhitungan E. coli pada sosis antara 1-6 , 1 x 1 0 koloni/g, sedangkan sosis goreng hasilnya negatif Sampel saos mengandung pengawet natrium benzoat dengan rerata penggunaan 610 ppm-1 1 9 6 p p m . Rerata kadar garam antara 1,97%-2,49%. Keberadaan pemanis siklamat pada saos aman karena keberadaannya dibawah ketetapan SNI dengan kadar 119 ppm-249 ppm. Hasil analisa pemanis sakarin pada sampel dan kontrol negatif. Pewarna sintetis yang digunakan pada saos aman kerena termasuk dalam kategori pewarna yang diijinkan yaitu ponceau 4R dan Sunset Yellow dengan kadar antara 255 ppm-287 ppm. Perhitungan total mikroba 1 4 menunjukkan hasil antara 7,5x10 koloni/g - 8,2x10 koloni/g.

Kata kunci : Keamanan Pangan, Bahan Tambahan Makanan, Sosis, Saus

Renny Oktoriana. 0311013031. Food Safety Study of Students Snacks in Elementary Schools at Malang. (Examination of Food Additives, Microbes and Metal Pollutant in Sausage and its Sauce). Research. Consultants : 1. Prof. Dr. Ir. Simon Bambang Wijanarko, M.App.Sc. 2. Erni Sofia Murtini, S.TP,Mp SUMMARY

Food safety is an effort to prevent food from biological and chemical pollutants or other elements which can damage the human healthy. Research by BPOM in 2008 has showed that there are so many artificial snacks especially sausage which consumed by students in Elementary School at Malang that cause poisoned. The aim of the research is not only to conduct food safety study of fried sausage looking at level of nitrite, MSG, synthetic food color, metal pollutants Cu and Pb, E. coli pollutants; but also to conduct food safety study of sauce looking at level of salinity, sweeteners, synthetic food color, and total of microbes in students snacks in Elementary School at Malang. The research has been done in two steps. The first step is survey by using questioners and the second step is laboratorial analyzing based on the result of the first step. The appropriate method in this case is descriptive method. Samples have been taken from 16 Elementary Schools lies in 5 subdistricts at Malang by using random sampling technique. All samples are compared to control in supermarkets and then compared to Permenkes RI No.722/ Menkes/Per/ XI/1988, SNI 01-3820-1995, SNI 01-2976-1998. The result of nitrite in sausage shows that there are 12 samples more than maximum standard SNI with usage average 111,85-231,54 ppm. The level of MSG in fried sausage is between 0,56-1,93% and salinity between 1,60-2,21%. The synthetic sausage color is safe because it includes in the licensing of synthetic food color category namely Ponceau 4R dan Eritrosin with concentration under standard 46,47-98,80 ppm. The average of metal pollutants Pb and Cu include in safe category, the level of Pb is between 0,80 ppm- 1,50 ppm and Cu is between 2 0,23-1,44 ppm. The calculation of E. coli in sausage is between 1-6,1 x 10 koloni/g. Sauce samples contain preservative of natrium benzoate with usage average 610 ppm-1196 ppm. The average of salinity level is between 1,97%2,49%. The cyclamate sweeteners in sauce are safe because its existence under standard SNI with level 119 ppm-249 ppm. The result of saccarin sweeteners in sauce and control negative. The synthetic sauce color is safe because it includes in the licensing of synthetic food color category namely ponceau 4R dan Sunset Yellow with level between 255 ppm-287 ppm. The total calculation of microbes is 1 4 between 7,5x10 koloni/g - 8,2x10 koloni/g.

Keywords: food safety, substances of additive food, sausage, sauce