Kharisma Hanggari Sapta Harini, 100610023 (2010) Hubungan tingkat pengetahuan keamanan pangan dan alasan ekonomi dengan kualitas keamanan pentol bakso. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

The qualities of food consists of organoleptic, nutrition, and food safety. However, the society doesn’t understand yet concerning the problem. Meatball includes the food which consumed by general, nevertheless, the quality of meatball which are known by the society is only in taste. There’re not studies concerning the safety of meatball in Surabaya. This aim of this research was conducted to explain the correlations between food safety knowledge and economic factor with quality safety of food in meatball’s producers at Mojo district. The research design was observational descriptive. Samples of this research are 17 producers of meatball in Mojo’s district with purposive method sampling. This research was used interview method to get the characteristic of respondents, food safety knowledge, and the economic factor of meatball’s producers. Observation was conducted to get value of practical safety of meatball’s producers. The quality of meatball safety was known by determine of qualitative laboratory examination in Balai Besar Laboratorium Kesehatan (BBLK) Surabaya. The study result indicated that the level of food safety knowledge of meatball’s producers has strong correlation with quality of meatball safety (contingency coefficient = 0,601). The result of laboratory examination confirmed that two of 17 meatball samples contained borax. It because the meaball’s producers used bleng in dough of meatball. Bleng which used meatball’s producers contained borax. The factor of knowless of meatball’s producers was the main reason using bleng. Correlation between economic factor and quality of meatball safety belong weak (contingency coefficient = 0,337). The economic factor was probably tends to meatball organoleptic quality. There was strenght correlations between food safety knowledge and quality of meatball safety. Economic factor maybe has more correlations with quality organoleptic of food. The research suggests that regular inspection and education in food safety should be conducted to improve the knowledge of food safety.

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