ANALISIS PENGGUNAAN BAHAN TAMBAHAN MAKANAN (BTM) DI KANTIN NUTRISIA JURUSAN GIZI POLTEKKES KEMENKES MAKASSAR

Sukmawati1, Suriani Rauf1, Nadimin1, Nur Khalifah2

1Jurusan Gizi, Politeknik Kesehatan Kemenkes, Makassar

2Alumni Diploma III Gizi, Politeknik Kesehatan Kemenkes, Makassar

 

Abstract

Background : People’s desire to get quality food is never satisfied because it is limited by a variety of food products preserved. Effect of Food Additives on health generally can be felt and seen, the manufacturers often do not realize that the use of food additives that are not in accordance with Department of Health regulations will cause health related problems.

Objective : This study aims to determine the kinds of food additives in the cafeteria Nutrisia Nutrition Department Ministry of Health polytechnic Macassar.

Methods : This research is descriptive. Samples are food and sauces in the cafeteria Nutrisia Nutrition Department Ministry of Health polytechnic Macassar MOH selected purposively sampling the food produced by the merchants and suspected use of food additives. food additives analysis method is a qualitative examination of the identification of dye and borax.

Results : The results showed that the food sold in the canteen Nutrisia Nutrition Department of the Ministry of Health polytechnic Macassar is not contains borax ie noodles meatballs, noodles, dumplings, meatballs and tofu, while for the dye found in sauce that uses Sunset Yellow, namely textile dyes.

Conclusion : The conclusion of this study is the use of a dye to the positive samples contained a sauce using the synthetic dyes sunset yellow and None meals using borax from the results of the study sample

Suggestion : It is recommended to analyze other food additives such as formaldehyde and the canteen does not use food additives.

Keywords : food additives, dyes, Borax

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