Umur, Azmil (2026) Studi Keamanan Pangan Sosis Goreng yang Beredar di Lingkungan Sekolah Dasar di Kecamatan Jombang. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Food safety in school snacks is an important aspect that needs attention because it is directly related to the health of school-aged children. Fried sausage is one of the snacks widely sold in elementary school environments and has the potential to experience microbiological contamination or the use of prohibited food additives. This study aims to evaluate the food safety of fried sausages circulating in elementary schools in Jombang District through analysis of formalin content, rhodamine B, peroxide value, total plate count (TLC), and the relationship between vendor sanitation hygiene and microbial contamination levels. The results showed that 7 of 12 samples were indicated to contain formalin with a range of 0.07 mg/L to 2.86 mg/L, while rhodamine B was not detected. There were 2 of 12 samples that had total microbial values exceeding the SNI standard, namely 2.3 x 105colonies/g and 1.2 x 105colonies/g. There was a significant relationship between sanitation hygiene and microbial counts, as indicated by the chi-square test with a p-value <0.05.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Azmil Umur | ||||||||
| Date Deposited: | 20 Jul 2026 02:22 | ||||||||
| Last Modified: | 20 Jul 2026 02:22 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/55894 |
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