Penyuluhan Mengenai Bahan Tambahan Pangan Pengawet dan Pewarna kepada Siswa SMP Singosari Kabupaten Malang
DOI:
https://doi.org/10.31102/darmabakti.2023.4.2.208-214Keywords:
Bahan Tambahan Pangan, Pengawet, Pewarna Makanan, PenyuluhanAbstract
Produk makanan dapat mengandung Bahan Tambahan Pangan (BTP) pengawet dan pewarna. Pengawet makanan bertujuan untuk mencegah penguraian mikroba dan Pewarna makanan bertujuan untuk memberi warna atau memperbaiki warna makanan. Penggunaan BTP memiliki batasan tertentu agar tidak berefek terhadap kesehatan saat digunakan untuk membuat makanan dan saat dikonsumsi setiap hari oleh masyarakat. Selain itu, terdapat BTP pengawet dan pewarna yang tidak diperbolehkan oleh BPOM karena membahayakan kesehatan. Tujuan Pengabdian Masyarakat ini untuk meningkatkan pengetahuan siswa Sekolah Menengah Pertama (SMP) terhadap BTP pengawet dan pewarna. Tim pengabdian kepada masyarakat melaksanakan penyuluhan dan mengevaluasi tingkat pengetahuan siswa di SMP Kecamatan Singosari Kabupaten Malang. Hasil uji Pretest dan Posttest dengan metode Wilcoxon pada tingkat kepercayaan 95% menunjukan perbedaan tingkat pengetahuan sebelum dan sesudah penyuluhan. Peningkatan pengetahuan ditunjukan dari meningkatnya hasil rata-rata posttest dibandingkan pretest.
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References
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Amalina, F., Syukor, A., Razak, A., Krishnan, S., Zularisam, A.W., and Nasrullah, M. (2022). A review of eco-sustainable techniques for the removal of Rhodamine B dye utilizing biomass residue adsorbents. Physics and Chemistry of the Earth,128, 103267.
Blekas, G.A. (2016). Food Additives: Classification, Uses and Regulation In Encyclopedia of Food and Health, pp. 731–736. Elsevier.
BPOM. (2019). Peraturan BPOM No 11 Tahun 2019 tentang Bahan Tambahan Pangan. Jakarta.
BPOM. (2022). ‘SIARAN PERS-Badan POM Tindak Tegas Sarana Produksi Tahu Berformalin Beromset Ratusan Juta di Parung’ Online at https://www.pom.go.id/new/view/more/pers/653/Badan-POM-Tindak-Tegas-Sarana-Produksi-Tahu-Berformalin-Beromset-Ratusan-Juta-di-Parung.html.
Dilrukshi, P.G.T., Munasinghe, H., Silva, A.B.G., and De Silva, P.G.S.M. (2019). Identification of Synthetic Food Colours in Selected Confectioneries and Beverages in Jaffna District, Sri Lanka. Journal of Food Quality.
Hemalatha, C., and Parameshwari, S. (2021). The scope of tamarind (Tamarindus indica L.) kernel powder in diverse spheres: A review. Materials Today: Proceedings,45, 8144–8148.
Ihsan, B. R.P., Yurina, V., Arfiani E. P., Meisani, D. R., Muchlasi, L. A., Widiyana, A. P. (2021). Penyuluhan Kader Siswa UKS Tingkat SMP Untuk Meningkatkan Pemahaman terhadap Bahan Tambahan Makanan dan Gizi Seimbang, Caring:Jurnal Pengabdian Masyarakat, 1, 2, 16-23.
Jalali, M., Moghadam, S.R., Baziar, M., Hesam, G., Moradpour, Z., and Zakeri, H.R. (2021). Occupational exposure to formaldehyde, lifetime cancer probability, and hazard quotient in pathology lab employees in Iran: a quantitative risk assessment. Environmental Science and Pollution Research,28,2, 1878–1888.
Ji, X., Zhang, W., Ge, F., Wang, C., Yin, Y., and Chen, K. (2019). Thermochromic behavior analysis of terminated polyurethane functionalized with rhodamine B derivative. Progress in Organic Coatings 131, 111–118.
Kurniasari, S. Alrosyidi, A. F. (2020). Penyuluhan Hipertensi dan Pemeriksaan tekanan darah pada Kelompok Ibu-Ibu. Darmabakti:Jurnal Pengabdian dan Pemberdayaan Masyarakat,1,2, 74-78.
Lehto, S., Buchweitz, M., Klimm, A., Straßburger, R., Bechtold, C., and Ulberth, F. (2017). Comparison of food colour regulations in the EU and the US: a review of current provisions. Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 34, 3, 335–355.
Maertens, H., Van Coillie, E., Millet, S., Van Weyenberg, S., Sleeckx, N., Meyer, E., Zoons, J., Dewulf, J., and De Reu, K. (2020). Repeated disinfectant use in broiler houses and pig nursery units does not affect disinfectant and antibiotic susceptibility in Escherichia coli field isolates. BMC Veterinary Research 16,1, 1–11.
Mohanty, B.P., Mahanty, A., Parida, P., and Parija, S. 2018. Formaldehyde adulteration in fish as a public health concern and need for mass awareness , Journal of the inland Fisheries Society of India ISSN 0379 Formaldehyde adulteration in fish as a public health concern and need for mass awarness. 50, 71–74.
Ng, K.R., Lyu, X., Mark, R., and Chen, W.N. (2019). Antimicrobial and antioxidant activities of phenolic metabolites from flavonoid-producing yeast: Potential as natural food preservatives. Food Chemistry 270 (July 2018), 123–129.
Olatunde, O.O., and Benjakul, S. 2018. Natural Preservatives for Extending the Shelf-Life of Seafood: A Revisit. Comprehensive Reviews in Food Science and Food Safety, 17,6, 1595–1612.
Silva, M.M., and Lidon, F.C. 2016. Food preservatives - An overview on applications and side effects. Emirates Journal of Food and Agriculture,28,6, 366–373.
Silva, M.M., Reboredo, F.H., and Lidon, F.C. 2022. Food Colour Additives: A Synoptical Overview on Their Chemical Properties, Applications in Food Products and Health Side Effects. Foods, 11,3.
Tamayo-Arango, L., and Garzón-Alzate, A. 2018. Preservation of Animal Cadavers with a Formaldehyde-free Solution for Gross Anatomy. Journal of Morphological Sciences 35,2, 136–141.
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Published
2023-11-06
How to Cite
Ihsan, B. R. P., Putri, A. R., Yurina, V., Puspita, O. E., & Shalas, A. F. (2023). Penyuluhan Mengenai Bahan Tambahan Pangan Pengawet dan Pewarna kepada Siswa SMP Singosari Kabupaten Malang. Darmabakti : Jurnal Pengabdian Dan Pemberdayaan Masyarakat, 4(2), 208–214. https://doi.org/10.31102/darmabakti.2023.4.2.208-214
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