PENYELENGGARAAN HYGIENE SANITASI PENGOLAHAN SALAK DI PT. AGRINA DESA PARSALAKAN KECAMATAN ANGKOLA BARAT KABUPATEN TAPANULI SELATAN TAHUN 2013
Abstract: Operation Of Hygiene
Sanitation Salak Processing At PT. Agrina Parsalakan Village West Angkola
Subdistrict South Tapanuli District In 2013. Efforts to control dietary
factors, people, places and equipment that may or may cause illness or health
problems, it is necessary hygiene sanitation in any food processing in order to
avoid contamination. Salak (Salacca edulis) is a plant which its stalk close by
midrib leaves, prickly on midrib and stems leaves, fleshy white fruit, blackish
brown hard seeds. The manufacturing process of all kinds of processed salak
using white sugar/sakarosa. Application of hygiene sanitation on food
processing can make a better quality food product. The purpose of this research
was to determine the implementation hygiene sanitation on salak manufacturing
and analysis of artificial sweetener which are produced by PT. Agrina
Parsalakan Village, West Angkola Subdistrict, South Tapanuli District in 2013.
The research was descriptive survey to see the implementation of hygiene
sanitation and laboratory analysis for determine the presence of artificial
sweetener on salak manufacturing. The samples taken from types of processed
salak which are produced by PT. Agrina Parsalakan Village, West Angkola
Subdistrict, South Tapanuli District. The results showed that the principles of
hygiene sanitation on salak manufacturing which qualified is the selection of
raw materials, storage of raw materials, food storage and food transport.
Whereas the food processing and food serving are not eligible, this refers to
Kepmenkes RI No. 942/Menkes/SK/VII/2003. There are no artificial sweeteners in
processed salak on six samples tested in the laboratory. Health Department need
to make a comprehensive counseling and supervision by the relevant agencies
(Health Department) about the importance of hygiene sanitation on snack, and
development to the producer about the use of sweetener in food.
Penulis: Yuli Arisyah Siregar,
Surya Dharma, Wirsal Hasan
Kode Jurnal: jpkesmasdd130187
