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Lead Content on Fried Foods Against Seller Sanitation and Fried Frequency in the Area of Semarang City

JURNAL KESEHATAN LINGKUNGAN (Journal of Environmental Health) · Vol. 12 No. 3 (2020) · hlm. 163–170

DOI
10.20473/jkl.v12i3.2020.163-170
ISSN
2540-881X, 1829-7285
Terbit
2020-07-29
Penerbit
Universitas Airlangga
Bahasa
eng

Abstrak

Introduction: Fried food is a snacks that is widely consumed and become a favorite food of Indonesian society, the food is usually consumed more than once in a single meal. However fried foods are also foods that are easily contaminated physically, microbiological and chemical. Preliminary study results indicate the presence of unqualified lead levels in fried foods. In the meantime, it has a toxic effect on the body that is mutagen, teratogen and carcinogen. This research aims to analyze the sanitation condition of sellers with a lead content on fried food in the subdistrict of Pedurungan Semarang. Method: This research was an analytical observational research with a cross sectional design study. Determination of the sample by the total sampling method of 38 fried food merchants and Bakwan fried samples. Data analysis was performed using a correlation test Rank Spearman. This research had been worthy of ethics through the commission of Ethics of Health Research Faculty of Public Health of Diponegoro University with number 285/EA/KEPK-FKM/2019. Result and Discussion: The lead rate of the average fried meal was 0.184 mg/kg and the fried frequency was 24 times in a moment. The results of a correlation analysis of Rank Spearman showed no significant link between the serving Mat material (p value = 0.008), the sanitary condition of snacks facilities (p value = 0.011) and the fried frequency (p value = 0.001) with a lead content in fried foods. Conclusion: The sanitation factor of the seller's facilities related to the lead content in the Sub-district of Pedurungan is the presentation base material, sanitary conditions and fried frequency.

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  • Diponegoro University
  • Universitas Bhakti Husada Indonesia
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Rekan penulisOrganisasiArtikel bersama
Budiyono BudiyonoDiponegoro University4
Mursid RaharjoDiponegoro University2
Ailsa Devina RosahadaDiponegoro University1
Yuliani SetyaningsihDiponegoro University1
Qoni Mulia SagitaDiponegoro University1
M. Zen RahfiludinDiponegoro University1
Sumarah SumarahDiponegoro University1
Anies AniesDiponegoro University1
Agus SubagioDiponegoro University1
Radhika WulandariDiponegoro University1
Nur Endah WahyuningsihDiponegoro University1
Bimastyaji Surya RamadanDiponegoro University1
Pangi PangiDiponegoro University1
Sutopo Patria JatiDiponegoro University1
Nurhasmadiar NandiniDiponegoro University1
Nissa KusarianaDiponegoro University1
Vanessa Rizky AdityaDiponegoro University1
Yusniar Hanani DarundiatiDiponegoro University1
Okti Iswari TriswindyaningrumDiponegoro University1
Retno MurwaniDiponegoro University1
SulistiyaniDiponegoro University1
Muhammad Auliya RahmanDiponegoro University1
Tri JokoDiponegoro University1
Bibit Nasrokhatun DiniahUniversitas Bhakti Husada Indonesia1

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Sumber metadata: OAI-PMH (metadata jurnal) https://e-journal.unair.ac.id/JKL/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Lead Content on Fried Foods Against Seller Sanitation and Fried Frequency in the Area of Semarang City</dc:title>
	<dc:creator>Sagita, Mutiara Afri</dc:creator>
	<dc:creator>Dewanti, Nikie Astorina Yunita</dc:creator>
	<dc:creator>Sulistiyani, Sulistiyani</dc:creator>
	<dc:subject xml:lang="en-US">Lead</dc:subject>
	<dc:subject xml:lang="en-US">fried food</dc:subject>
	<dc:subject xml:lang="en-US">sanitation</dc:subject>
	<dc:subject xml:lang="en-US">fried frequency</dc:subject>
	<dc:description xml:lang="en-US">Introduction: Fried food is a snacks that is widely consumed and become a favorite food of Indonesian society, the food is usually consumed more than once in a single meal. However fried foods are also foods that are easily contaminated physically, microbiological and chemical. Preliminary study results indicate the presence of unqualified lead levels in fried foods. In the meantime, it has a toxic effect on the body that is mutagen, teratogen and carcinogen. This research aims to analyze the sanitation condition of sellers with a lead content on fried food in the subdistrict of Pedurungan Semarang. Method: This research was an analytical observational research with a cross sectional design study. Determination of the sample by the total sampling method of 38 fried food merchants and Bakwan fried samples. Data analysis was performed using a correlation test Rank Spearman. This research had been worthy of ethics through the commission of Ethics of Health Research Faculty of Public Health of Diponegoro University with number 285/EA/KEPK-FKM/2019. Result and Discussion: The lead rate of the average fried meal was 0.184 mg/kg and the fried frequency was 24 times in a moment. The results of a correlation analysis of Rank Spearman showed no significant link between the serving Mat material (p value = 0.008), the sanitary condition of snacks facilities (p value = 0.011) and the fried frequency (p value = 0.001) with a lead content in fried foods. Conclusion: The sanitation factor of the seller's facilities related to the lead content in the Sub-district of Pedurungan is the presentation base material, sanitary conditions and fried frequency.</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Airlangga</dc:publisher>
	<dc:date>2020-07-29</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://e-journal.unair.ac.id/JKL/article/view/16179</dc:identifier>
	<dc:identifier>10.20473/jkl.v12i3.2020.163-170</dc:identifier>
	<dc:source xml:lang="en-US">JURNAL KESEHATAN LINGKUNGAN ; Vol. 12 No. 3 (2020): JURNAL KESEHATAN LINGKUNGAN; 163-170</dc:source>
	<dc:source>2540-881X</dc:source>
	<dc:source>1829-7285</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://e-journal.unair.ac.id/JKL/article/view/16179/11596</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 JURNAL KESEHATAN LINGKUNGAN</dc:rights>
</oai_dc:dc>