Rendahnya persentase peserta didik yg sarapan di rumah sebelum sekolah
Sebagian besar waktu anak dihabiskan untuk aktivitas di sekolah
Survei di Bogor (2004): MJAS berkontribusi memenuhi 36% kebutuhan energi peserta didik
MIE BASAH
- Potensi bahaya : Mengandung formalin
- Ciri mengandung formalin:
1. Tidak rusak sampai dua hari pada suhu kamar ( 25 0C) dan bertahan lebih dari 15 hari pada suhu lemari es ( 10 0C)
2. Bau agak menyengat, bau formalin
3. Tidak lengket dan mie lebih mengkilap
dibandingkan mie normal
Formalin
Boraks
Pewarna Tekstil (Rhodamin B dan Metanil Yellow)
Pewarna
Pemanis buatan
Pengawet
Penyedap rasa dan aroma, penguat rasa
Residu
Antibiotika
Pestisida
Hormon
CEMARAN
Langsung
(Diare, mual, muntah)
Jangka Panjang
(merusak ginjal dan hati, menghambat pertumbuhan anak-anak)
Kimia
Biologi
Fisik
Luka di mulut / saluran pencernaan,
Jamur , Kapang / Khamir , Bakteri penyebab disentri, kolera dan typus
- Cemaran Lingkungan
- Proses Pengolahan Makanan
- Berasal dari bahan baku
- Hasil migrasi kemasan
Kerikil, Stapler, Klip, Pasir, bagian tubuh serangga, Rambut, Duri dll.
Makanan
AMAN
BERMUTU
BERGIZI
Data Ditjend P2PL Kemkes RI
TAHU
- Potensi bahaya: Mengandung formalin
- Ciri mengandung formalin:
1. Tidak rusak sampai dua hari pada suhu kamar ( 25 0C) dan bertahan lebih dari 15 hari pada suhu lemari es ( 10 0C)
2. Tahu terlampau keras, namun tidak padat
3. Bau agak menyengat, bau formalin
BAKSO
- Potensi bahaya: Mengandung formalin, boraks
- Ciri mengandung formalin:
1. Tidak rusak sampai lima hari pada suhu kamar ( 25 0C)
2. Teksturnya sangat kenyal
- Ciri mengandung boraks:
1. Teksturnya sangat kenyal
2. Warnanya tidak kecoklatan seperti penggunaan daging namun lebih cenderung putih
LONTONG & KERUPUK
- Potensi bahaya : Mengandung boraks
- Ciri mengandung boraks:
1. Lontong memiliki tekstur sangat kenyal, sedangkan kerupuk memiliki tekstur sangat renyah
2. Dapat memberikan rasa getir
MAKANAN BERWARNA MERAH DAN KUNING
- Potensi bahaya: Mengandung Rhodamin B, Methanyl yellow
- Ciri mengandung pewarna tersebut :
1. Warna mencolok, cenderung berpendar, memberikan titik-titik warna karena tidak homogen
2. Ada sedikit rasa pahit (terutama pada sirop atau limun).
3. Muncul rasa gatal di tenggorokan setelah mengonsumsinya.
4. Baunya tidak alami sesuai makanannya.
Produk :
Masih banyak makanan yang tidak memenuhi syarat
Siswa : Masih banyak kasus keracunan makanan
Produsen :
Masih rendahnya tanggung jawab & kesadaran terhadap keamanan produk
Konsumen :
Masih kurang kepedulian dan pengetahuan tentang keamanan pangan
CILOK
Cilok mkn yg sangat disukai anak-anak sekolah
Cilok positif mengandung boraks ( 6 dari 16 sampel yg diteliti)
Boraks ( = Bleng) pengenyal makanan, banyak juga digunakan untuk krupuk
Cilok dimakan bersama dgn saos tomat yg tdk aman perlu diwaspadai
Data Ditjend P2PL Kemkes RI
DATA KLB KERACUNAN PANGAN BERDASARKAN JENIS TPM TAHUN 2012
25
GAMBARAN KEADAAN KEAMANAN PANGAN di indonesia :
20
Makanan jajanan (street food) sudah menjadi bagian yang tidak terpisahkan dari kehidupan masyarakat,
baik di perkotaan maupun
di pedesaan.
Konsumsi makanan jajanan di masyarakat terus meningkat krn terbatasnya waktu untuk mengolah makanan sendiri.
MENGAPA MJAS?
18
KUNCI 4: JAGA KEBERSIHAN
MENCUCI TANGAN DENGAN BAIK
MENJAGA KEBERSIHAN LINGKUNGAN
KUNCI 5 : CATAT APA YANG DITEMUI
E-NOTIFIKASI:
BUKA klubpompi.pom.go.id
Pilih menu : edukasi
Pilih sub menu :e –Notifikasi
Klik sub sub menu e- Notifikasi Keamanan PJAS untuk mengisi keamanan PJAS atau
sub sub menu e – Notifikasi aksi Nasional PJAS untuk mengisi formulir Aksi Nasional PJAS
5. Pastikan formulir terisi lengkap ,klik tombol kirim.
LATAR BELAKANG
Sebagian besar penyakit bersumber dari pangan yang kita konsumsi
Ratusan juta manusia menderita penyakit menular maupun tidak menular karena pangan yang tercemar (FAO/WHO, 1992)
Deklarasi dunia: "Memperoleh pangan yang cukup, bergizi & aman dikonsumsi adalah HAK setiap orang" , tetapi belum setiap orang dapat mengakses makanan yang aman
Laporan WHO
16
MAKANAN YANG SEHAT
(AMAN, BERMUTU BERGIZI)
KUALITAS
SDM
GENERASI
PENERUS BANGSA
Sejak dini
Berkelanjutan
Sistematis
KUALITAS BANGSA/
INVESTASI BANGSA
Nutrisi yang Sehat
Bergizi dan Aman
17
Makanan yang aman,
bebas dari :
CEMARAN
1
2
3
Residu
Penggunaan BTP yang Tidak Tepat
Penyalahgunaan Bahan Berbahaya
4
26
27
Residu
28
BTP YANG SERING DIGUNAKAN
36
Penyalahgunaan Bahan Berbahaya
37
Rhodamin B ( pewarna merah tekstil), dan methanil yellow
(pewarna kuning tekstil)
racun bagi tubuh
Sakarin dan Siklamat, Pemanis sintetis
Bahan-bahan ini dapat terakumulasi pada tubuh manusia dan bersifat karsinogenik yg dlm jangka panjang menyebabkan kanker dan tumor
pada organ tubuh manusia.
PRODUK –PRODUK YG TIDAK AMAN
SAOS TOMAT
Hasil Penelitian menunjukkan :
Cemaran mikrobiologis bakteri Salmonella Paratyphi A (penyebab typhus) terditeksi di 25% - 50% sampel minuman yang dijual di kaki lima.
Bakteri ini mungkin berasal dari air atau es batu yang tidak dimasak terlebih dahulu
bakteri Salmonella Paratyphi A
Namun , keamanan makanan jajanan tsb dari segi mikrobiologis maupun kimiawi masih dipertanyakan ?!
Keamanan makanan jajanan yang perlu dicermati adalah :
penggunaan pewarna
pemanis
pengawet
kandungan mikroba, dan
adanya logam berat Cu dan Pb.
Keunggulan makanan jajanan adalah : murah dan mudah didapat, serta cita rasanya yang enak dan cocok dengan selera kebanyakan masyarakat.
BTP AMAN
SESUAI JENIS / Kategori makanan
SESUAI TAKARAN
29
BTP ADALAH
Bahan yang ditambahkan ke dalam pangan untuk mempengaruhi bentuk atau sifat pangan.
30
Contoh Bahan Tambahan Pangan (BTP)
1. Pewarna makanan
- buatan : tartazin, sunset yellow
- alami : karamel, klorofil, kurkumin
2. Pemanis buatan, contohnya aspartam
3. Pengawet, contohnya Na-benzoat
4. Penyedap rasa, contohya Mono Sodium Glutamate (MSG)
5. Pengenyal : galatin, karagenan
Syarat penambahan BTP
DOSIS HARUS SESUAI !
TIDAK BOLEH BERLEBIH !!!
MAKANAN YG RAWAN BAHAYA
42
INFORMASI PENTING LAINNYA:
KETERANGAN KANDUNGAN GIZI
LABEL HALAL
PETUNJUK PENYIMPANAN
PERINGATAN:
TIDAK COCOK UNTUK BAYI
MENGANDUNG BABI DLL
KUNCI 3:BACA LABEL DENGAN SEKSAMA:
7INFORMASI YANG PENTING DIBACA:
NAMA PANGAN (NAMA JENIS & NAMA DAGANG)
BERAT/ ISI BERSIH
NAMA DAN ALAMAT YANG MEMPRODUKSI ATAU ALAMAT IMPORTIR
KOMPOSISI/ DAFTAR BAHAN YANG DIGUNAKAN.
NO REGISTER/ PENDAFTARAN
BAHAYA PEMANIS BUATAN PADA MANUSIA
Pada anak :
kurang gizi pertumbuhan terhambat.
Konsumsi dalam waktu lama
menimbun ( karsinogenik ) KANKER
MAKANAN BERMUTU
Makanan yang layak untuk dikonsumsi antara lain halal dan baik, serta tidak kadaluarsa, dan memberikan manfaat
50
BAHAYA BAHAN TAMBAHAN PANGAN JIKA DIGUNAKAN BERLEBIHAN :
5. PENGUAT RASA ( MSG )
Dipakai pada produk daging.
Pemakaian :
120 s/d 150 mg /kg BB/hari.
BAHAYA PADA MANUSIA :
- Pusing - Kaku dibelakang leher
- Mual - Lesu
- Jantung berdebar cepat.
BAHAYA BAHAN TAMBAHAN PANGAN JIKA DIGUNAKAN BERLEBIHAN
4. PEMANIS BUATAN
Guna sebenarnya :
- penderita diabetes
- orang yang membutuhkan kalori rendah
Ditemukan pada: limun , es mambo
Kesimpulan
Makanan jajanan memegang peranan yang cukup penting dalam memberikan asupan energi dan gizi bagi anak–anak usia sekolah.
Jajanan yang tersedia di sekolah herus memenuhi syarat halal, sehat, aman, dan bersih
Diperlukan kerjasama antara semua pihak antara lain sekolah, produsen, dan orang tua dalam mengontrol kualitas jajanan anak sekolah
MEMILIH JAJANAN YANG SEHAT
Pastikan mkn atau jajanan bersih bgm mkn disiapkan dan disajikan jg bhn baku yg dipakai hrs bersih
hindari mkn yang mengandung atau memakai zat-zat tambahan, spt zat pemanis, pengawet, penyedap, dan pewarna buatan, jg zat bbahaya lainnya.
Hindari jajanan yg kelewat manis dan berwarna mencolok.
Hindari makanan yang tidak segar.
Pilih makanan yang bergizi dan minum susu
Menghindari/mengurangi jajan
Kurangi frekuensi jajan anak dalam sehari
atau seminggu
Supaya tdk ketagihan jajan (Snackaholic)
jangan memberi jajanan sebagai hadiah atau ungkapan sayang
Terapkan kebiasaan sarapan pagi sblm brkt sekolah
Biasakan membawa bekal mkn dari rumah dgn menu yg bervariasi
Dampingi anak saat menonton iklan jajanan di TV sambil memberi pengertian sisi baik dan buruknya.
Bimbing anak untuk memilih makanan dengan berpikir.
Indikator PHBS di Sekolah
55
1. Mencuci tangan dengan air yang mengalir dan memakai sabun.
2. Mengonsumsi jajanan sehat di kantin sekolah.
3. Menggunakan jamban yang bersih dan sehat.
4. Olahraga yang teratur dan terukur.
5. Memberantas jentik nyamuk.
6. Tidak merokok di sekolah
7. Menimbang berat badan dan mengukur
tinggi badan setiap bulan.
8. Membuang sampah pada tempatnya.
55
Upaya Meminimalisir Bahaya Makanan
Biasakan sarapan pagi
Sediakan kantin sekolah
Lakukan sosialisasi terkait makanan
Lakukan pembinaan terhadap Pedagang jajanan di sekolah dan luar sekolah
Kerjasama antara sekolah dan Puskesmas terdekat
54
Antisipasi thd ancaman makanan jajanan anak-anak sekolah
Peran ortu sangat penting dlm perhatian dan pengawasan makanan anak
Sekolah dan Pemkot /Dinas Pendidikan (Disdik) perlu menggiatkan kembali UKS (Usaha Kesehatan Sekolah) dan keberadaan kantin sekolah yang sehat dan bersih.
BPOM dan pihak yang berwenang perlu menertibkan produksen makanan jajanan yang masih menggunakan BTP ilegal
DIKELUARKAN OLEH BADAN POM:
- BPOM RI MD (12 DIGIT NO PENDAFTARAN)
- BPOM RI ML (12 DIGIT NO PENDAFTARAN)
DIKELUARKA OLEH DINKES KAB/KOTA:
P- IRT (PANGAN INDUSTRI RUMAH TANGGA)
6. TANGGAL KADALUARSA :
BAIK DIGUNAKAN SEBELUM :
BEST BEFORE:
7. KODE PRODUKSI
MAKANAN YG RAWAN BAHAYA
46
MAKANAN YG RAWAN BAHAYA
44
Kunci 1: KENALI PANGAN YG AMAN
AMAN DARI BAHAYA BIOLOGIS:
- PANGAN TERLIHAT BERSIH
- KEMASAN PANGAN TIDAK RUSAK
- PANGAN TIDAK BASI
AMAN DARI BAHAYA KIMIA
- PANGAN TIDAK TERLALU KENYAL, KERAS, GOSONG.
- PANGAN TIDAK BERASA PAHIT, ATAU GETIR.
- PANGAN TIDAK BERWARNA DAN TERLALU MENCOLOK
PANGAN TIDAK DIBUNGKUS OLEH KERTAS BEKAS/KERTAS KORAN
PANGAN TIDAK MENGGUNAKAN BTP BERLEBIH:
- BILA TIMBUL RASA PAHIT MUNGKIN MENGANDUNG BAHAN PEMANIS BUATAN
BERLEBIH
- BILA TIMBUL RASA SEPAT PEDAS MUNGKIN MENGANDUNG PENGAWET BERLEBIH SEPERTI BENZOAT
PANGAN TIDAK MENGANDUNG BAHAN BERBAHAYA.
CIRI MAKANAN MENGANDUNG BAHAN KIMIA BERBAHAYA:
JIKA TERLALU KENYAL ATAU RASANYA GETIR MUNGKIN MENGANDUNG BORAKS.
JIKA SANGAT AWET TANPA DIOLAH MUNGKIN MENGANDUNG FORMALIN.
BILA WARNA MENCOLOK,BANYAK TITIK WARNA TIDAK HOMOGEN MENGANDUNG PEWARNA TEKSTIL (MERAH:Rhodamin B,KUNING:Methanyl yellow)
AMAN DARI BAHAYA BENDA LAIN
misal :rambut,serpihan kayu,isi staples.
KUNCI 2:BELI PANGAN YANG AMAN
BELI DITEMPAT YANG BERSIH.
BELI DARI PENJUAL YANG SEHAT DAN BERSIH
PILIH MAKANAN YANG TELAH DIMASAK
PILIH MAKANAN YANG DIPAJANG,DISIMPAN DAN DISAJIKAN DENGAN BAIK.
MAKANAN YG RAWAN BAHAYA
45
MINUMAN:ES BUAH,ES DOGER,ES CENDOL,ES CAMPUR,MINUMAN DALAM KEMASAN(SOFT DRINK,TEH GELAS,TEH BOTOL
JENIS MAKANAN JAJANAN DI SEKOLAH DAPAT DIKELOMPOKKAN
JAJANAN BERAT (KELOMPOK MAKANAN UTAMA) : MI AYAM,BAKSO KUAH, BUBUR AYAM,PECEL, NASI GORENG,SIOMAY,PECEL,GADO –GADO,SOTO AYAM DLL.
SNACK/ CAMILAN
* CAMILAN BASAH: GORENGAN,LEMPER,DONAT,KUE ,JELLY
* CAMILAN KERING : BISKUIT,KERIPIK,KERUPUK,BRONDONG JAGUNG, KUE KERING,PERMEN.
MAKANAN YG RAWAN BAHAYA
43
KEAMANAN
MAKANAN JAJANAN ANAK SEKOLAH (MJAS)
MAKANAN ANAK SELAMA DISEKOLAH
KANTIN SEKOLAH
PEDAGANG MAKANAN DI SEKITAR /LUAR SEKOLAH
Makanan jajanan
menurut FAO : didefisinisikan sebagai makanan dan minuman yang dipersiapkan dan/atau dijual oleh pedagang kaki lima di jalanan dan di tempat-tempat keramaian umum yang langsung dimakan atau
dikonsumsi tanpa pengolahan atau persiapan
lebih lanjut.
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Click to edit Master title style
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Copyright©2010 Companyname " Free template by Investintech PDF Solutions
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Copyright©2010 Companyname " Free template by Investintech PDF Solutions
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Copyright©2010 Companyname " Free template by Investintech PDF Solutions
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Copyright©2010 Companyname " Free template by Investintech PDF Solutions
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Kejadian Luar Biasa Keracunan Pangan Tahun 2011-2013
Tahun
Jumlah Kejadian
Kejadian Luar Biasa Keracunan Pangan per Provinsi Tahun 2011-2013
Jumlah kejadian
GRAFIK KEJADIAN KERACUNAN PANGAN
BERDASARKAN TPM
TAHUN 2013