ANALISIS FAKTOR PENGGUNAAN FORMALIN PADA PEDAGANG TAHU DI PASAR TRADISIONAL KOTA SERANG

  • Fauzul Hayat Universitas Faletehan, Serang Banten
  • Darusmini Darusmini Universitas Faletehan, Serang Banten
Keywords: Formalin, Traditional Markets, Tofu Traders

Abstract

Formalin is known as a disinfectant, germicide and non-food preservative. For this reason, useing formalin in tofu food products is strictly prohibited. The importance of preventing the use of formalin in tofu traders has an impact on human health so it is safe for consumption. The purpose of this study was to determine of formaldehyde used among tofu traders in the traditional market of Serang City. Cross-sectional study with total sampling technique. The research sample was 43 tofu traders and 43 tofu samples were taken. Questionnaire instrument to obtain data on the variables of knowledge, attitudes and supervision variables that had previously been tested for validity (r count > r table) and reliability with Cronbach's alpha (α) value of 0.947 > 0.60. Tofu formalin content examination was carried out by the Regional Health Laboratory (Labkesda) Serang City using the Schiff reagent test. The results showed that there were (67.4%) tofu trader were positive formalin. There is no relationship between attitudes and use of formaldehyde in tofu traders (p=1,000). There is a relationship between knowledge (p=0.016) and supervision (p=0.004) with the use of formalin in tofu traders. Application of regulations, supervision traders and producers to prevent the use of formaldehyde in food.

Downloads

Download data is not yet available.

References

Arumsari, G.P., Krianto, T., & Wispriyono, B. (2017). Perilaku Penggunaan Formalin Pada Pedagang Dan Produsen Mie Basah Dan Tahu Di Provinsi DKI Jakarta. Jurnal Kesehatan Masyarakat Andalas. Vol. 11, No. 1, Hal. 39-48.

Arikunto, S. (2010). Manajemen Penelitian. Jakarta: Rineka Cipta.

BPOM, RI. (2019). Laporan Tahunan Kegiatan Tahun 2018. Jakarta: Direktorat Pemberdayaan Masyarakat Dan Pelaku Usaha Deputi Bidang Pengawasan Pangan Olahan Badan POM.

Dinas Kesehatan Kota Serang. (2018). Laporan Tahunan Bidang Farmasi dan Alat Kesehatan Kota Serang 2017. Serang: Dinas Kesehatan Kota Serang.

Desrosier, Norman,W. (2008). Teknologi Pengawetan Pangan. Jakarta: UI-Press.

Habibah, T. (2013). Identifikasi Penggunaan Formalin Pada Ikan Asin dan Faktor Perilaku Penjual di Pasar Tradisional Kota Semarang. Jurnal: Unnes Journal of Public Health. 2 (3) (2013).

Hartati, H. (2007). Analisis Manajemen Pengawasan dan Pengendalian Penyalahgunaan Formalin di Dinas Kesehatan Kabupaten Tangerang. KESMAS, Jurnal Kesehatan Masyarakat Nasional. Vol. 2, No. 2, Oktober 2007.

Lakuto, R.S., Akili, R.H., & Joseph, W.B.S. (2017). Analisis Kandungan Formalin Pada Tahu Putih Di Pasar Bersehati Kota Manado Tahun 2017. KESMAS. Jurnal Kesehatan Masyarakat Universitas Sam Ratulangi. Volume 6, Nomor 3, Mei 2017.

Saparinto, C., Hidayati, D. (2006). Bahan Tambahan Pangan. Yogyakarta: Kanisus.

Syarfaini, Rusmin, M. (2014). Analisis Kandungan Formalin Pada Tahu di Pasar Tradisional Kota Makassar Tahun 2014. Al-Sihah: Public Health Science Journal. Volume VI,No.2, Juli-Desember 2014.

Sutiari, N.K., Dwipayanti, U. (2011). Pembinaan Pedagang Tahu Di Pasar Badung Mengenai Bahaya Penyalahgunaan Formalin. Udayana Mengabdi Volume 10 Nomor 1 Tahun 2011.

Safitri, A.R. (2015). Gambaran Pengetahuan, Sikap, Dan Perilaku Penjual Tahu Mengenai Tahu Berformalin Di Pasar Daerah Semanan Jakarta Barat Tahun 2015. Skripsi: Universitas Islam Negeri Syarif Hidayatullah Jakarta.

Wijaya,C.H., Mulyono, N., & Afandi, F.A. (2012). Bahan Tambahan Pengawet. Bogor: IPB Press.

Published
2021-08-24
How to Cite
Hayat, F., & Darusmini, D. (2021). ANALISIS FAKTOR PENGGUNAAN FORMALIN PADA PEDAGANG TAHU DI PASAR TRADISIONAL KOTA SERANG. Jurnal Surya Muda, 3(2), 121-132. https://doi.org/10.38102/jsm.v3i2.82
Views Statistic
  • Abstract 102
  • PDF 96