TINJAUAN KEAMANAN PANGAN DAN HYGIENE SANITASI MAKANAN TRADISIONAL DI KABUPATEN TABANAN

Widyartini, Ni Putu and Puryana, I Gusti Putu Sudita and Nanak Antarini, A.A (2020) TINJAUAN KEAMANAN PANGAN DAN HYGIENE SANITASI MAKANAN TRADISIONAL DI KABUPATEN TABANAN. Meditory: The Journal of Medical Laboratory, 8 (2). pp. 76-84. ISSN 2338-1159

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Abstract

ABSTRACT Background:Traditional food is food made in the traditional way using traditional materials and equipment. Traditional foods consist of complete meals, side dishes, vegetables, and traditional snacks that are in demand by local and national tourists so their safety needs to be tested. Purpose:This study was to determine the Food Safety and Sanitation of Traditional Food Hygiene in Tabanan Regency. Methode:This type of research is observational with cross-sectional study design. Traditional Foods Tabanan Regency there are 103 food samples and the sample size used is 30 samples (19%) of the total sample. Food safety containing 15 (50%) exceeds the maximum limit for coliform contamination and 1 (3%) sample exceeds Escherichia Coli contamination limit. Conclusion:Hygiene Traditional food sanitation all food safety scores from traditional food processors are included in the category of vulnerable but safe for consumption. Keyword : Traditional Food, Food Safety, Sanitation Hygiene,

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