Karakteristik Pangan Jajanan Anak Sekolah Dasar di Indonesia

Abstract

The healthy level of food in elementary school could be the one of main obstacle for Indonesia to develop human resources in the future. Observation in periodic time must be done to minimalize the negative affect. National Agency of Drugs and Foods Control has already made a survey to collect detail of elementary school children food which sold in the school. The purpose of this research are (1) To explained the characteristics of elementary school children food in Indonesia; (2) To identify the food which not eligible to consume by elementary school children. This survey had been done in February till Mei 2012. Based on 7207 samples, fried food was the most and then followed by snacks, ice, noodles, meatballs, softdrink, and jelly. From these sample, testing of parameters was carried out to determine whether certain elementary school children food eligible to consume or not. Test results showed that there was food not eligible to consume by elementary school children because of excessive food additives and microorganism contamination. The main caused of elementary school children food becomed ineligible for ice, jelly, and softdrink was cyclamate. Meatballs and fried food were indicated contaminating by high bacterial based on total plate count testing parameter. Noodles were known containing any preservatives such as formaldehyde and snacks contained borax. Biplot analysis showed that Papua Maluku region have the highest number of ineligible elementary school children food and risk substance for ice, jelly, fried food, snacks, and noodles.