Kandungan Natrium Siklamat pada Manisan Buah dan Hubungannya dengan Pengetahuan dan Perilaku Penjamah Makanan Industri Pangan Rumah Tangga
Abstract
This study aimed to determine the levels of sodium cyclamate in candied fruit and to analyze the relationship between knowledge and behavior of food handlers in the Household Food Industry (IPRT). This research method is descriptive-analytic using a cross-sectional design. The research location was in Jambi City, and samples were tested in the Baiturahim Jambi STIKes Mathematics and Natural Sciences laboratory involving 50 selections for examining sodium cyclamate content and 35 food handlers at the candied fruit IPRT in Jambi City. Knowledge, behavior, and sodium cyclamate content data were analyzed using the chi-Square test. The results of the study were that of 35 IPRT food handlers, and there were 29 food handlers with high knowledge (82.9%), there were 21 food handlers with good behavior (60.%), 16 samples of candied fruit that were positive (≥ 3.00 mg/Kg). There is no relationship between knowledge and sodium cyclamate content in candied fruit, p-value > 0.05, and there is a relationship between food handler behavior and sodium cyclamate content, with p-value <0.05. The research concludes that there are still many sweets in Jambi City that contain positive sodium cyclamate and are related to the behavior of food handlers and not related to their behavior.
Keywords: Candied Fruit, Sodium Cyclamate, Knowledge, Behavior
References
Adriani, A., & Ansyah, A. (2021). Analisis Kandungan Natrium Benzoat pada Minuman Teh Kemasan yang Tidak Bermerek yang Dijual di Peuniti. Jurnal Sains dan Kesehatan Darussalam, 1(2), 15–19. https://doi.org/10.56690/jskd.v1i2.15
Azizah, N., Gatera, V. A., & Ratnasari, D. (2022). Analisis Kadar Siklamat dengan Metode Spektrofotometri UV-VIS pada Minuman Serbuk di Telukjambe Timur. Jurnal Pendidikan dan Konseling (JPDK), 4(6), 1149–1155. https://doi.org/10.31004/jpdk.v4i6.8356
Azmi, D. A., Elmatris, E., & Fitri, F. (2020). Identifikasi Kualitatif dan Kuantitatif Natrium Benzoat pada Saus Cabai yang Dijual di Beberapa Pasar di Kota Padang. Jurnal Kesehatan Andalas, 9(1S), 113-118. https://doi.org/10.25077/jka.v9i1S.1164
Damat, D., Tain, A., Siskawardani, D. D., & Winarsih, S. (2020). Edukasi Pedagang Pangan Jajanan Anak Sekolah di Kabupaten Malang. JMM (Jurnal Masyarakat Mandiri), 4(5), 785–796. https://doi.org/10.31764/jmm.v4i5.2969
Dari, D. W., Masruroh, L. A., & Junita, D. (2021). Karakteristik Kimia dan Derajat Keasaman Minuman Sari Buah Pedada (Sonneratia sp.) dengan Penambahan Natrium Benzoat. Jurnal Teknologi Pangan dan Gizi, 20(1), 35–44. https://doi.org/10.33508/jtpg.v20i1.2863
Hadriyati, A., Retnasari, A., & Pratama, S. (2020). Analisis Kadar Natrium Benzoat pada Bumbu Jahe Giling (Zingiber Officinale) di Pasar Tradisional Jambi. Journal of Healthcare Technology and Medicine, 6(1), 163–169. https://jurnal.uui.ac.id/index.php/JHTM/article/view/681
Jamilatun, M., Lukito, P. I., & Astuti, I. D. (2022). Sodium Cyclamate Identification and Determination of Dawet Ice Sold in Wedi District Indonesia. Food ScienTech Journal, 4(1), 69–75. http://dx.doi.org/10.33512/fsj.v4i1.14206
Jayadi, L., & Hernaningsih, M. (2021). Analisis Kandungan Pemanis Buatan Siklamat pada Sirup yang Beredar di Pasar Besar Malang Secara Kuantitatif Menggunakan Metode Spektrofotometri UV-VIS. Jurnal Riset Kefarmasian Indonesia, 3(3), 199–210. https://doi.org/10.33759/jrki.v3i3.184
Juniar, I. M., Utami, M. R., & Hilmi, I. L. (2022). Analisis Natrium Siklamat pada Manisan Buah yang Beredar di Kabupaten Karawang. 2-TRIK: Tunas-Tunas Riset Kesehatan, 12(3), 286–293. https://doi.org/10.33846/2trik12314
Luviriani, E., & Sari, I. P. (2020). Identifikasi Natrium Siklamat pada Susu Bubuk Tanpa Merk Yang Beredar di Pasar Sumber Kecamatan Sumber Kabupaten Cirebon. Syntax, 2(7), 20–208. https://doi.org/10.46799/syntax-idea.v2i7.443
Maudu, R., Hafid, F., & Ichsan, D. S. (2019). Analisis Kadar Siklamat dengan Metode Kromatografi Cair Kinerja Tinggi pada Minuman Jajanan Sekolah di Kota Palu. Poltekita: Jurnal Ilmu Kesehatan, 13(1), 17–24. https://jurnal.poltekkespalu.ac.id/index.php/JIK/article/view/27
Nguyen, T. H., Nguyen, B. N., Khai, N. M., & Nguyen, K. H. (2020). Determination of Cyclamate Content in Some Food Products Using UPLC-MS/MS. Vietnam Journal of Science and Technology, 58(5A), 33–41. http://dx.doi.org/10.15625/2525-2518/58/5A/15189
Nisa, S., & Hardiana, H. (2021). Analisis Kandungan Natrium Siklamat pada Manisan Buah Kedondong yang Dijual di Kota Banda Aceh. Jurnal Sains dan Kesehatan Darussalam, 1(2), 43–51. https://doi.org/10.56690/jskd.v1i2.8
Njatrijani, R. (2021). Pengawasan Keamanan Pangan. Law, Development and Justice Review, 4(1), 12–28. https://doi.org/10.14710/ldjr.v4i1.11076
Noviyantini, D., Swamilaksita, P. D., & Ronitawati, P. (2020). Analisis Bahan Tambahan Pangan, Hubungan Karakteristik Sosial Ekonomi, Pengetahuan dan Daya Terima terhadap Keputusan Pembelian Saus Sambal Kemasan. Jurnal Gizi dan Kuliner, 1(1), 12–23. https://doi.org/10.35706/giziku.v1i1.3628
Oktavirina, V., Prabawati, N. B., Fathimah, R. N., Palma, M., Kurnia, K. A., Darmawan, N., Yulianto, B., & Setyaningsih, W. (2021). Analytical Methods for Determination of Non-Nutritive Sweeteners in Foodstuffs. Molecules, 26(11), 3135. https://doi.org/10.3390/molecules26113135
Rahmania, N., Hadriyati, A., & Sanuddin, M. (2020). Analisis Natrium Benzoat pada Saos Yang Diproduksi di Kota Jambi dengan Metode Spektrofotometri Uv-Vis. Journal of Healthcare Technology and Medicine, 6(2), 640–647. https://doi.org/10.33143/jhtm.v6i2.971
Rohmah, S. A. A., Muadifah, A., & Martha, R. D. (2021). Validasi Metode Penetapan Kadar Pengawet Natrium Benzoat pada Sari Kedelai di Beberapa Kecamatan di Kabupaten Tulungagung Menggunakan Spektrofotometer Uv-Vis. Jurnal Sains Dan Kesehatan, 3(2), 120–127. https://doi.org/10.25026/jsk.v3i2.265
Saikhu, L. A., Syuhriatin, S., & Basri, H. (2022). Identifikasi Bahan Tambahan Pangan Berbahaya pada Pangan Jajanan Anak Sekolah yang Beredar di Kota Mataram. Lombok Journal of Science, 3(3), 36–44. https://doi.org/10.31004/jpdk.v4i6.8355
Tutik, T., Fitriani, E., Falla, F., Utami, K. B., Febriasti, N. A., & Putri, M. M. (2022). Pemanis dan Pewarna Pada Makanan Jajanan. Jurnal Pengabdian Farmasi Malahayati (JPFM), 5(2), 94-102. https://doi.org/10.33024/jpfm.v5i2.7853
Wahyuningsih, S., & Nurhidayah, N. (2021). Analisis Kandungan Zat Pengawet Natrium Benzoat pada Sambal Tradisional Khas Bima “Mbohi Dungga†Sambal Jeruk yang Difermentasi. Sebatik, 25(2), 311–317. https://doi.org/10.46984/sebatik.v25i2.1576