Kajian Keamanan Pangan Kerupuk Petis di Kabupaten Kendal Jawa Tengah
Food Safety Study of Petis Crackers in Kendal District, Central Java
Abstract
Food safety is a science that deals with preparing, handling, and storing food or beverages to be safe from physical, biological, and chemical contamination. The processing of petis crackers is one of the kinds of UKM in the district of Kendal, Central Java. The study aimed to determine the heavy metals of iron (Fe), lead (Pb), and other chemical characteristics, and also the questionnaire survey of the processing of petis crackers. The study is a descriptive study of an observational nature with a quantitative approach, namely by performing laboratory observations. The research also carried out qualitative observations in the form of a questionnaire about the process of petis crackers in the district of Kendal, Central Java. Petis were foods or products cooked as part of a group of sauces that looked thick, clay, and elastic. The results showed that iron (Fe) levels range from 48.00 to 82.00 mg/kg, lead (Pb) range from 40.00-50.00 mg/ kg, The average chemical characteristics of the two petis crackers are ash content of 2.45%, moisture content of 13.27%, protein content of 3.13%, fat content of 0.15% and carbohydrate by difference of 81.0%. The lead content of petis crackers exceeds the maximum limit of the standard set by the BPOM
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References
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Clark, Jeffrey J., and A. C. K. (2022). Characterization, and Sources of Soil Lead Contamination in Small- Urban Residential Neighborhoods. Journal of Environment Quality, Extent.
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Koch, W., Czop, M., Iłowiecka, K., Nawrocka, A., & Wiącek, D. (2022). Dietary Intake of Toxic Heavy Metals with Major Groups of Food Products—Results of Analytical Determinations. Nutrients, 14(8), 1–17. https://doi.org/10.3390/nu14081626
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López-Gálvez, F., Gómez, P. A., Artés, F., Artés-Hernández, F., & Aguayo, E. (2021). Interactions between microbial food safety and environmental sustainability in the fresh produce supply chain. Foods, 10(7), 1–16. https://doi.org/10.3390/foods10071655
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Mahfuz, H. et al. (2017). Analisis Kimia dan Sensoris Kerupuk Ikan yang Dikeringkan dengan Pengering Efek Rumah Kaca (ERK). Jurnal Teknologi Hasil Perikanan, 6(1), 39–46.
Miller, M. R. (2022). The cardiovascular effects of air pollution: Prevention and reversal by pharmacological agents. Pharmacology and Therapeutics, 232, 107996. https://doi.org/10.1016/j.pharmthera.2021.107996
Mumtazah, S., Romadhon, & Suharto, S. (2021). Pengaruh konsentrasi dan kombinasi jenis tepung sebagai bahan pengisi terhadap mutu petis dari air rebusan rajungan. Jurnal Ilmu Dan Teknologi Perikanan, 3(2), 105–112.
Nasheri, N., Vester, A., & Petronella, N. (2019). Foodborne viral outbreaks associated with frozen produce. Epidemiology and Infection, 147, e291. https://doi.org/10.1017/S0950268819001791
NilaiGizi. (2018). Tepung singkong / tapioka. https://nilaigizi.com/gizi/detailproduk/238/tepung-singkong-tapioka
Pamungkas, W., Suhartatik, N., & Mustofa, A. (2021). Identifikasi boraks dan cemaran mikrobia pada karak mentah di Surakarta. Jurnal Teknologi Pertanian, 10(1), 25–33. https://doi.org/https://doi.org/10.32520/jtp.v10i1.1495
Putri, Setiyo, H., & Istirokhatun, T. (2018). Studi Kasus: Mall X, Semarang.
Salamah. (2008). Diversifikasi produk kerupuk opak dengan penambahan daging ikan layur (Trichiurus sp.). Buletin Teknologi Hasil Perikanan, XI(1), 53–64.
Salamandane, A., Malfeito-Ferreira, M., & Brito, L. (2023). The Socioeconomic Factors of Street Food Vending in Developing Countries and Its Implications for Public Health: A Systematic Review. Foods, 12(20). https://doi.org/10.3390/foods12203774
Sari, M. J., Diachanty, S., Irawan, I., Pamungkas, B. F., & Zuraida, I. (2021). Karakteristik Fisikokimia Petis dari Air Rebusan Ikan Layang (Decapterus sp.) dengan Kombinasi Bahan Pengisi. Jurnal Pascapanen Dan Bioteknologi Kelautan Dan Perikanan, 16(2), 141. https://doi.org/10.15578/jpbkp.v16i2.759
Shari, A. (2023). Screening Cemaran Bakteri Susu Segar Di Kampung Melayu Jakarta Timur. Indonesian Journal of Health Science, 3(1), 19–24. https://doi.org/10.54957/ijhs.v3i1.353
Sianita, M. M., Purwidiani, N., Wibawa, S. C., & Kusumawati, N. (2020). Analisis Masa Simpan dan Kandungan Gizi Produk Kerupuk Ikan “ Sholawat Ummi ” Analysis of Shelf Life and Nutritional Content of Fish Crackers “ Sholawat Ummi .” 268–274.
Siregar, E. (2005). . Pencemaran udara, respon tanaman dan pengaruhnya pada manusia. Fakultas Pertanian, Program Studi Kehutanan, Universitas Sumatera Utara. Universitas Sumatera Utara.
SNI 01-2713. (2009). Syarat Mutu Kerupuk Ikan. SNI 01-2713.
Susanti, B. T., Rochaddi, B., Suryono, C. A., & Irwani, I. (2020). Kontaminasi pestisida organofosfat dan logam berat pada airtanah di Wilayah Pantai Utara Jawa Tengah dan Jawa Timur. Jurnal Kelautan Tropis, 23(3), 341–348. https://doi.org/10.14710/jkt.v23i3.9398
Thiansilakul Y, Benjakul S, S. F. (2007). Compositions, functional, and antioxidative of protein hydrolisates prepared from round scad (Decapterus maruadsi). Journal of Food Chemistry, 103: 1385-1394.
Uyttendaele, M., Franz, E., & Schlüter, O. (2015). Food safety, a global challenge. International Journal of Environmental Research and Public Health, 13(1), 2–7. https://doi.org/10.3390/ijerph13010067
Vamadevan, V., Bertoft, E., Soldatov, D. V., & Seetharaman, K. (2013). Impact on molecular organization of amylopectin in starch granules upon annealing. Carbohydrate Polymers, 98(1), 1045–1055. https://doi.org/10.1016/j.carbpol.2013.07.006
Wijayanti, Yulina, & Elliya, R. (2014). Pengaruh Pemberian Jus Alpukat ( Persea Americana Mill ) Terhadap Penurunan Kolestrol Tikus Putih Jantan ( Rattus Novergicus ) Galur Wistar Kota Bandar Lampung. Jurnal Kesehatan Holistik, 8(3), 147–152.
Winata, A., Yualiati, K., & Siti, H. (2015). Analisis Korelasi Harga dan Mutu Kimiawi Kerupuk di Pasar Tradisional Cinde Palembang. Jurnal Teknologi Hasil Perikanan, 4(2), 179–183.
Wiratakusumah et. al. (1990). Prinsip teknik pangan. Departemen Pendidikan Dan Kebudayaan Direktorat Jenderal Pendidikan Tinggi Pusat Antar Universitas Pangan Dan Gizi Institusi Pertanian Bogor, 1–19.
Yuliastuti, E., Suhartatik, N., Mustofa, A., Lustiyani, D., & Pratiwi, N. (2021). Kajian cemaran mikrobiologis cilok dan saus kacang di kota Surakarta. Agrointek, 15(2), 633–638. https://doi.org/https://doi.org/10.21107/agrointek.v15i2.9068
Zakaria, Z., Zulkafflee, N. S., Mohd Redzuan, N. A., Selamat, J., Ismail, M. R., Praveena, S. M., Tóth, G., & Abdull Razis, A. F. (2021). Understanding potential heavy metal contamination, absorption, translocation and accumulation in rice and human health risks. Plants, 10(6). https://doi.org/10.3390/plants10061070
Zulfahmi, A. (2014). Pemanfaatan daging ikan tenggiri (Scomberomorus commersoni) dengan konsentrasi yang berbeda pada pembuatan kerupuk ikan. Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, . 3(4), 133–139.
Aliya, A., Sudheesh, P. S., Nasser, A. A., Umkalthoum, A. K., Wafaa, A. E., Humaid, A. K., Medhdia, A. Z., Alia, A. Z., Waleed, A. R., & Mahmood, A. M. (2018). Microbiological, chemical and nutritional quality and safety of salted cured fishery products from traditional dry fish processing plants in the sultanate of oman. Food Research, 2(3), 279–286. https://doi.org/10.26656/fr.2017.2(3).270
Ariansyah, K. A., Yuliati, K., & J, S. H. R. (2017). Analisa Kandungan Logam Berat ( Pb , Hg , Cu dan As ) Pada Kerupuk Kemplang DI Desa Tebing Gerinting Utara , Kecamatan Indralaya. Fishtech, 1(01), 69–77.
Astuti, B. ., Yuliastuti, E., Mustofa, A., Mardiyah, A., & Suhartatik, N. (2020). Cemaran mikrobiologis jus alpukat yang dijual di Jalanan Kota Surakarta. Agrointek, 14(2), 315–322.
BPOM. (2022). Peraturan BPOM nomor 9 tahun 2022: Persyaratan cemaran logam berat pada pangan olahan. BPOM.
Chemaly, M., Cesare, A. De, Herman, L., Hilbert, F., Lindqvist, R., Nauta, M., Nonno, R., Peixe, L., Ru, G., Simmons, M., Skandamis, P., Suffredini, E., Banach, J., Ottoson, J., Zhou, B., Teresa, M., Jacxsens, L., & Lourenc, J. (2023). Microbiological hazards associated with the use of water in the post-harvest handling and processing operations of fresh and frozen fruits , vegetables and herbs ( ffFVHs ). Part 1 ( outbreak data analysis , literature review and stakeholder questionnaire. 21(September). https://doi.org/10.2903/j.efsa.2023.8332
Cho, T. J., Kim, S. A., Kim, H. W., & Rhee, M. S. (2020). A closer look at changes in high-risk food-handling behaviors and perceptions of primary food handlers at home in South Korea across time. Foods, 9(10). https://doi.org/10.3390/foods9101457
Clark, Jeffrey J., and A. C. K. (2022). Characterization, and Sources of Soil Lead Contamination in Small- Urban Residential Neighborhoods. Journal of Environment Quality, Extent.
Dewita, S. & D. (2018). Functional characteristics of cookies containing snakehead (Ophiocephalus striatus) fish protein concentrate fortified with Chlorella sp. International J. of Oceans and Oceanography, 12(1), 43–52.
Husna, N. E. (2014). Leubiem Fish (Canthidermis Maculatus) Jerky With Variation Of Production Methods, Type Of Sugar, And Drying Methods. J. Teknologi Dan Industri Pertanian Indonesia.
Jaishankar, M., Tseten, T., Anbalagan, N., Mathew, B. B., & Beeregowda, K. N. (2014). Toxicity, mechanism and health effects of some heavy metals. Interdisciplinary Toxicology, 7(2), 60–72. https://doi.org/10.2478/intox-2014-0009
Koch, W., Czop, M., Iłowiecka, K., Nawrocka, A., & Wiącek, D. (2022). Dietary Intake of Toxic Heavy Metals with Major Groups of Food Products—Results of Analytical Determinations. Nutrients, 14(8), 1–17. https://doi.org/10.3390/nu14081626
Kunsah, B., Kartikorini, N., & Ariana, D. (2021). ANALISA CEMARAN LOGAM BERAT (Pb, Cd, Zn) PADA MAKANAN DAN MINUMAN KEMASAN KALENG DENGAN MENGGUNAKAN METODE Spektrofotometri Serapan Atom (SSA). The Journal of Muhammadiyah Medical Laboratory Technologist, 4(1), 100. https://doi.org/10.30651/jmlt.v4i1.7604
Kusumaningrum, I., & Noor Asikin, A. (2016). Karakteristik Kerupuk Ikan Fortifikasi Kalsium dari Tulang Ikan Belida. Jphpi, 19(3), 233–240. https://doi.org/10.17844/jphpi.2016.19.3.233
Liang, Jing, and J. S. M. (2016). “Risk Assessment of Lead Emissions from Anthropogenic Cycle. Transactions of Nonferrous Metals Society of China (English Edition).
López-Gálvez, F., Gómez, P. A., Artés, F., Artés-Hernández, F., & Aguayo, E. (2021). Interactions between microbial food safety and environmental sustainability in the fresh produce supply chain. Foods, 10(7), 1–16. https://doi.org/10.3390/foods10071655
Made Astawa. (2009). Bahaya Logam Berat Pada Makanan. Pkes.Go.Id.
Mahfuz, H. et al. (2017). Analisis Kimia dan Sensoris Kerupuk Ikan yang Dikeringkan dengan Pengering Efek Rumah Kaca (ERK). Jurnal Teknologi Hasil Perikanan, 6(1), 39–46.
Miller, M. R. (2022). The cardiovascular effects of air pollution: Prevention and reversal by pharmacological agents. Pharmacology and Therapeutics, 232, 107996. https://doi.org/10.1016/j.pharmthera.2021.107996
Mumtazah, S., Romadhon, & Suharto, S. (2021). Pengaruh konsentrasi dan kombinasi jenis tepung sebagai bahan pengisi terhadap mutu petis dari air rebusan rajungan. Jurnal Ilmu Dan Teknologi Perikanan, 3(2), 105–112.
Nasheri, N., Vester, A., & Petronella, N. (2019). Foodborne viral outbreaks associated with frozen produce. Epidemiology and Infection, 147, e291. https://doi.org/10.1017/S0950268819001791
NilaiGizi. (2018). Tepung singkong / tapioka. https://nilaigizi.com/gizi/detailproduk/238/tepung-singkong-tapioka
Pamungkas, W., Suhartatik, N., & Mustofa, A. (2021). Identifikasi boraks dan cemaran mikrobia pada karak mentah di Surakarta. Jurnal Teknologi Pertanian, 10(1), 25–33. https://doi.org/https://doi.org/10.32520/jtp.v10i1.1495
Putri, Setiyo, H., & Istirokhatun, T. (2018). Studi Kasus: Mall X, Semarang.
Salamah. (2008). Diversifikasi produk kerupuk opak dengan penambahan daging ikan layur (Trichiurus sp.). Buletin Teknologi Hasil Perikanan, XI(1), 53–64.
Salamandane, A., Malfeito-Ferreira, M., & Brito, L. (2023). The Socioeconomic Factors of Street Food Vending in Developing Countries and Its Implications for Public Health: A Systematic Review. Foods, 12(20). https://doi.org/10.3390/foods12203774
Sari, M. J., Diachanty, S., Irawan, I., Pamungkas, B. F., & Zuraida, I. (2021). Karakteristik Fisikokimia Petis dari Air Rebusan Ikan Layang (Decapterus sp.) dengan Kombinasi Bahan Pengisi. Jurnal Pascapanen Dan Bioteknologi Kelautan Dan Perikanan, 16(2), 141. https://doi.org/10.15578/jpbkp.v16i2.759
Shari, A. (2023). Screening Cemaran Bakteri Susu Segar Di Kampung Melayu Jakarta Timur. Indonesian Journal of Health Science, 3(1), 19–24. https://doi.org/10.54957/ijhs.v3i1.353
Sianita, M. M., Purwidiani, N., Wibawa, S. C., & Kusumawati, N. (2020). Analisis Masa Simpan dan Kandungan Gizi Produk Kerupuk Ikan “ Sholawat Ummi ” Analysis of Shelf Life and Nutritional Content of Fish Crackers “ Sholawat Ummi .” 268–274.
Siregar, E. (2005). . Pencemaran udara, respon tanaman dan pengaruhnya pada manusia. Fakultas Pertanian, Program Studi Kehutanan, Universitas Sumatera Utara. Universitas Sumatera Utara.
SNI 01-2713. (2009). Syarat Mutu Kerupuk Ikan. SNI 01-2713.
Susanti, B. T., Rochaddi, B., Suryono, C. A., & Irwani, I. (2020). Kontaminasi pestisida organofosfat dan logam berat pada airtanah di Wilayah Pantai Utara Jawa Tengah dan Jawa Timur. Jurnal Kelautan Tropis, 23(3), 341–348. https://doi.org/10.14710/jkt.v23i3.9398
Thiansilakul Y, Benjakul S, S. F. (2007). Compositions, functional, and antioxidative of protein hydrolisates prepared from round scad (Decapterus maruadsi). Journal of Food Chemistry, 103: 1385-1394.
Uyttendaele, M., Franz, E., & Schlüter, O. (2015). Food safety, a global challenge. International Journal of Environmental Research and Public Health, 13(1), 2–7. https://doi.org/10.3390/ijerph13010067
Vamadevan, V., Bertoft, E., Soldatov, D. V., & Seetharaman, K. (2013). Impact on molecular organization of amylopectin in starch granules upon annealing. Carbohydrate Polymers, 98(1), 1045–1055. https://doi.org/10.1016/j.carbpol.2013.07.006
Wijayanti, Yulina, & Elliya, R. (2014). Pengaruh Pemberian Jus Alpukat ( Persea Americana Mill ) Terhadap Penurunan Kolestrol Tikus Putih Jantan ( Rattus Novergicus ) Galur Wistar Kota Bandar Lampung. Jurnal Kesehatan Holistik, 8(3), 147–152.
Winata, A., Yualiati, K., & Siti, H. (2015). Analisis Korelasi Harga dan Mutu Kimiawi Kerupuk di Pasar Tradisional Cinde Palembang. Jurnal Teknologi Hasil Perikanan, 4(2), 179–183.
Wiratakusumah et. al. (1990). Prinsip teknik pangan. Departemen Pendidikan Dan Kebudayaan Direktorat Jenderal Pendidikan Tinggi Pusat Antar Universitas Pangan Dan Gizi Institusi Pertanian Bogor, 1–19.
Yuliastuti, E., Suhartatik, N., Mustofa, A., Lustiyani, D., & Pratiwi, N. (2021). Kajian cemaran mikrobiologis cilok dan saus kacang di kota Surakarta. Agrointek, 15(2), 633–638. https://doi.org/https://doi.org/10.21107/agrointek.v15i2.9068
Zakaria, Z., Zulkafflee, N. S., Mohd Redzuan, N. A., Selamat, J., Ismail, M. R., Praveena, S. M., Tóth, G., & Abdull Razis, A. F. (2021). Understanding potential heavy metal contamination, absorption, translocation and accumulation in rice and human health risks. Plants, 10(6). https://doi.org/10.3390/plants10061070
Zulfahmi, A. (2014). Pemanfaatan daging ikan tenggiri (Scomberomorus commersoni) dengan konsentrasi yang berbeda pada pembuatan kerupuk ikan. Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, . 3(4), 133–139.
Published
2024-11-19
How to Cite
MustofaA., SuhartatikN., PranataG., & PradanaR. A. (2024). Kajian Keamanan Pangan Kerupuk Petis di Kabupaten Kendal Jawa Tengah: Food Safety Study of Petis Crackers in Kendal District, Central Java. Jurnal Ilmu Pertanian Indonesia, (00). Retrieved from https://journal.ipb.ac.id/index.php/JIPI/article/view/52275
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