Food Processing Sanitation Hygiene And The Density Of Flies And The Types Of Molds In Lemang In Tebing Tinggi City In 2017

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Food Processing Sanitation Hygiene and the Density of Flies and the Types of Molds in Lemang in Tebing Tinggi City in 2017

Introduction

Food plays a vital role in human life, serving as a source of nutrition and energy. However, it can also be a means of spreading disease if not processed properly. The application of basic principles of food sanitation is crucial to protect consumers from the dangers of contamination and organisms that cause disease. One of the traditional foods that is vulnerable to contamination is Lemang, a popular dish from Tebing Tinggi, produced by the household industry and sold on the side of the road.

Background of the Study

Lemang is a traditional food made from glutinous rice, which is steamed in bamboo tubes. It is a popular dish in Tebing Tinggi, and its production is mainly carried out by the household industry. However, the production process of Lemang is often not carried out in a clean and hygienic environment, which can lead to contamination and the growth of microorganisms. This study aims to investigate the sanitation practices in Lemang production, particularly in terms of the density of flies and the types of molds present in the food.

Methodology

This study uses the observation and measurement method in 10 Lemang Maker Household Industries (IRT) in Tebing Tinggi City. The data obtained are presented in the form of distribution tables. The observations show that the selection and storage of raw materials in all Lemang IRT have met the health requirements in accordance with the Ministry of Health 942/SK/VII/2003. However, the food processing process throughout the IRT has not met the requirements.

Results

From the sample tested, it was found that the types of molds present in Lemang are Penicillium sp and Aspergillus sp in three IRT Lemang. The fungus in Lemang can begin to grow after 36 hours, depending on the way of processing and environmental conditions. This shows the need for more attention in maintaining cleanliness and health during the process of making lemang. Although the density of flies in this study is categorized as moderate, efforts are still needed to maintain the cleanliness of the processing environment.

Discussion

The discovery of the mold in Lemang sold after the second day shows the lack of concern from the seller to consumer health. Mold can produce aflatoxin, a dangerous compound that can cause health problems if accumulated in a certain amount. Therefore, it is essential for household industry players to pay more attention to sanitation practices in food processing. The presence of mold in Lemang can also lead to the growth of other microorganisms, which can cause foodborne illnesses.

Conclusion

In conclusion, although Lemang is a popular traditional food, it is essential to ensure that each stage of processing meets the established health standards. By improving sanitation practices, it is expected that not only consumer health is protected, but also the quality and safety of food products can be maintained. The findings of this study highlight the need for more attention to be paid to sanitation practices in Lemang production, particularly in terms of the density of flies and the types of molds present in the food.

Recommendations

As a follow-up step, it is recommended that the Tebing Tinggi City Health Office conducts inspection and training to the Lemang-making household industry. This aims to increase awareness of the importance of hygiene and sanitation in food processing, and protect consumers from health risks that may arise due to contamination.

Limitations of the Study

This study has several limitations. Firstly, the sample size is relatively small, and the study only focuses on 10 Lemang IRT in Tebing Tinggi City. Secondly, the study only investigates the sanitation practices in Lemang production and does not consider other factors that may affect the quality and safety of the food product.

Future Research Directions

Future research can build on the findings of this study by investigating other factors that may affect the quality and safety of Lemang. For example, the study can investigate the effect of different processing methods on the growth of microorganisms in Lemang. Additionally, the study can investigate the awareness and knowledge of household industry players regarding sanitation practices in food processing.

References

  • Ministry of Health. (2003). Peraturan Menteri Kesehatan Republik Indonesia Nomor 942/SK/VII/2003 tentang Pedoman Sanitasi Pangan.
  • World Health Organization. (2015). Food Safety and Foodborne Illnesses.
  • Food and Agriculture Organization of the United Nations. (2017). Food Safety and Quality.

Appendices

  • Distribution table of the density of flies in Lemang IRT.
  • Distribution table of the types of molds present in Lemang IRT.
  • Photographs of the Lemang IRT and the processing environment.
    Frequently Asked Questions (FAQs) about Food Processing Sanitation Hygiene and the Density of Flies and the Types of Molds in Lemang in Tebing Tinggi City in 2017

Q: What is Lemang and why is it a popular traditional food in Tebing Tinggi City?

A: Lemang is a traditional food made from glutinous rice, which is steamed in bamboo tubes. It is a popular dish in Tebing Tinggi City, and its production is mainly carried out by the household industry.

Q: What are the common types of molds found in Lemang?

A: The common types of molds found in Lemang are Penicillium sp and Aspergillus sp.

Q: How long does it take for the fungus in Lemang to grow?

A: The fungus in Lemang can begin to grow after 36 hours, depending on the way of processing and environmental conditions.

Q: What is the significance of maintaining cleanliness and health during the process of making Lemang?

A: Maintaining cleanliness and health during the process of making Lemang is crucial to prevent the growth of microorganisms and ensure the quality and safety of the food product.

Q: What are the health risks associated with consuming Lemang that has been contaminated with mold?

A: Consuming Lemang that has been contaminated with mold can lead to the production of aflatoxin, a dangerous compound that can cause health problems if accumulated in a certain amount.

Q: What is the role of the Tebing Tinggi City Health Office in ensuring the quality and safety of Lemang?

A: The Tebing Tinggi City Health Office plays a crucial role in ensuring the quality and safety of Lemang by conducting inspections and providing training to the Lemang-making household industry.

Q: What are the recommendations for improving sanitation practices in Lemang production?

A: The recommendations for improving sanitation practices in Lemang production include increasing awareness of the importance of hygiene and sanitation in food processing, and protecting consumers from health risks that may arise due to contamination.

Q: What are the limitations of this study?

A: The limitations of this study include the small sample size and the focus on only 10 Lemang IRT in Tebing Tinggi City.

Q: What are the future research directions for this study?

A: Future research can build on the findings of this study by investigating other factors that may affect the quality and safety of Lemang, such as the effect of different processing methods on the growth of microorganisms in Lemang.

Q: What are the references used in this study?

A: The references used in this study include the Ministry of Health's guidelines on food sanitation, the World Health Organization's guidelines on food safety, and the Food and Agriculture Organization of the United Nations' guidelines on food quality.

Q: What are the appendices included in this study?

A: The appendices included in this study are the distribution tables of the density of flies in Lemang IRT, the distribution tables of the types of molds present in Lemang IRT, and the photographs of the Lemang IRT and the processing environment.

Q: What is the conclusion of this study?

A: The conclusion of this study is that maintaining cleanliness and health during the process of making Lemang is crucial to prevent the growth of microorganisms and ensure the quality and safety of the food product.

Q: What are the recommendations for future research?

A: The recommendations for future research include investigating other factors that may affect the quality and safety of Lemang, such as the effect of different processing methods on the growth of microorganisms in Lemang.