PENERAPAN SANITATION AND HYGIENE DALAM PROSES PRODUKSI SAVORY CRABS DI UKM DesaKitara

Stephanie Bija, Novi Luthfiyana, Andi Ramadani, Heni Irawati, Maslan Maslan, Anhar Rozi, Burhanis Burhanis

Abstract

Savory crabs is a typical souvenir product of Tarakan city which was made from keraca crab raw materials. The processing of savory crabs must pay attention to sanitation and hygiene for producing safe products for consumption. Sanitation includes a clean and aseptic way of working, while hygiene is defined as the implementation of sanitation principles to maintain environmental health and cleanliness. The purpose of this activity was to know the implementation of sanitation and hygiene in the production process of savory crabs at UKM DesaKitara. The methods used were observation, interviews, socialization, evaluation and follow up. The aspects of sanitation and hygiene was observed include water safety, sanitation and hygiene of raw materials, sanitation and hygiene of workers, sanitation and hygiene of equipments, as well as sanitation and hygiene of end products. In addition, prevention of cross-contamination and waste handling are also observed.

Full Text:

PDF

References

Agustina, L. (2018). Upaya peningkatan penerapan sanitasi pada industri pangan skala kecil. ZIRAA’AH. 43(3):246-254.

Arrazy, S. (2020). Analisis higiene dan sanitasi pengolahan makanan pada pedagang makanan Di Pasar Tradisional Kota Medan. [Skripsi]. Medan (ID). Universitas Islam Negeri Sumatera Utara.

Domili, RS. (2017). Sanitasi dan Hygiene pada proses pembuatan rambak ikan buntal pisang (Tetraodon lunaris) di UKM Jaya Utama Kecamatan Mayangan Kota Probolinggo Jawa Timur. Jurnal Aquabis. 7(2):1-5.

[Kemenkes] Kementerian KesehatanRI. (2011). Peraturan Menteri Kesehatan Republik Indonesia Nomor 1096/Menkes/Per/VI/2011 tentang Higiene Sanitasi Jasaboga. Kementerian Kesehatan RI, Jakarta.

Pamukti KB, Juwitaningtyas T. (2021). Evaluasi penerapan prinsip-prinsip sanitasi industri dan higiene karyawan. Jurnal Teknologi Pangan dan Hasil Pertanian. 16(2):1-12.

Peraturan Menteri Perindustrian RI Nomor: 75/M-IND/PER/7/2010. Pedoman Cara Produksi Pangan Olahan yang Baik (Good Manufacturing Practices).

Putri, M. (2017). BPOM: Keamanan pangan tanggung jawab semua pihak. (http://www.republika.co.id/berita/ekon omi/makro/17/04/03/ontwdm415-bpomkeamanan-pangan-tanggung-jawabsemua-pihak). [Diakses tanggal 15 Oktober 2022].

Rianti A, Christopher A, Lestari D, Kiyat WE. (2018). Penerapan keamanan dan sanitasi pangan pada produksi minuman sehat kacang-kacangan UMKM Jukajo Sukses Mulia di Kabupaten Tangerang. Jurnal Agroteknologi. 12(2):167-175.

Utami SP, Mulyawati E, Soebandi DH. (2016). Perbandingan daya antibakteri disinfektan instrumen preparasi saluran akar natrium hipoklorit 5,25%, glutaraldehid 2%, dan disinfektan berbahan dasar glutaraldehid terhadap Bacillus subtilis. Jurnal Kedokteran Gigi. 7(2):151-156.

Winarno FG dan Surono. (2004). HACCP dan Penerapannya dalam Industri Pangan. Bogor: M-Brio Press.

Wulandari, A. 2018. Hubungan personal hygiene dan sanitasi lingkungan dengan kejadian skabies pada santri di Pesantren Ulumul Qur’an Kecamatan Bebesen Kabupaten Aceh Tengah. Global Health Science. 3(4):322-328.

Refbacks

  • There are currently no refbacks.