Penyuluhan titik kritis pemilihan daging hewan dan identifikasi bahan berbahaya pada makanan yang di jual di Lingkungan Madrasah

Any Guntarti, Ika Dyah Kumalasari, Hari Susanti

Abstract


Halal food and free from food additives (BTM) are the needs of the community. The aim of community service is to expand knowledge for madrash  canteen managers and madrasah catering about halal food and toyyib. The method of work carried out by conducting counseling about the critical point of choosing halal meat, dangerous foods and  testing food that contain hazardous ingredients. In the test for borax, curcumin paper is used and in the test for formalin, Schiff's solution is used. Borax test results showed  that  from 23 types of food, 34.78% positive containing borax. Formalin test results from 28 types of food, 96.43% containing formalin. Based on the results of the borax test and formalin test, the madrasah will be more selective in choosing foods that are circulating in the madrasah environment and provide education for producers of food providers for the madrasah.


Keywords


Halal, Food additive, Borax, Formalin

Full Text:

PDF

References


Mursyidi, A., 2013, The Role of Chemical Analysis in the Halal Authentication of Food and Pharmaceutical Products. Journal of Food and Pharmaceutical Sciences, 1:76-86.

Erwanto Yuny, Muhammad Zainal Abidin, Eko Yasin Prasetyo Muslim, Sugiyono, Abdul Rohman, 2014, Identification of Pork Contamination in Meatballs of Indonesia Local Market Using Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP) Analysis. Asian-Australian Journal of Animal Sciences (AJAS), 27(10):1487-1492.

Berry, B., 2011, Global Halal Food Market, Agriculture and Agrifood Canada, Canada.

Fadzlillah, N.A., Che Man, Y.B., Jamaludin, M.A., 2011, Halal Food Issue From Islamic and Modern Science Prespective, 2nd International Conference on Humanities, Historical and Social Sciences, IACSIT Press, 17, 159-163

Farhan al-Buḥairiy, M., 2014, Pangan dalam Perspektif Islam, Seminar “Ḥalālan Ṭayyiba”, Universitas Brawijaya Malang

Lobb, K. dan Chow, C.K., 2007, Fatty Acid Classification and Nomenclature, dalam Chow, C.K., (Ed.) Fatty Acid in Foods and Their Health Implications, 3rd Edition, CRC Press, Boca Raton

Hutami, R., Haryati, W. M., Amalia, U., Rachmani, I. D., Tannia, N. H., dan Wirasuwasti, N., 2012, Program Studi Ilmu Pangan, Fakultas Teknologi Pertanian, Sekolah Pascasarjana, Institut Pertanian Bogor.

Hassan, W.M.W., and Awang, K.W., 2009, Halal Food in New Zealand Restaurants: An Exploratory Study, Int. Journal of Economics and Management 3(2), 385 – 402

Anna, P. dan Titin, S., , 2006, Dasar – dasar Biokimia, Edisi Revisi, Jakarta, penerbit UI Press.Anonim, 2006


Refbacks

  • There are currently no refbacks.


Copyright (c) 2019 Any Guntarti, Ika Dyah Kumalasari, Hari Susanti

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Seminar Nasional Hasil Pengabdian Kepada Masyarakat Universitas Ahmad Dahlan
LPPM Universitas Ahmad Dahlan
UAD Kampus 2 Unit B, Jl. Pramuka No.5F, Pandeyan, Kec. Umbulharjo, Kota Yogyakarta, Daerah Istimewa Yogyakarta 55161
Email: lppm@uad.ac.id

p-ISSN: 2686-2972 | e-ISSN: 2686-2964

This work is licensed under a Creative Commons Attribution 4.0 International License