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Volume 10, Issue 2 (May 2025)
JNFS 2025, 10(2): 236-243 |
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Anjani G, Syauqy A, Ayustaningwarno F, Ratna Noer E, Atmilati Khusna N, Budi Pratiwi N et al . Hazards of Food Additives in Primary Schools’ Street Foods in Semarang City. JNFS 2025; 10 (2) :236-243
URL: http://jnfs.ssu.ac.ir/article-1-1009-en.html
URL: http://jnfs.ssu.ac.ir/article-1-1009-en.html
Gemala Anjani * 
, Ahmad Syauqy , Fitriyono Ayustaningwarno , Etika Ratna Noer , Nur Atmilati Khusna , Nadia Budi Pratiwi , Zulfatul Masruroh
, Ahmad Syauqy , Fitriyono Ayustaningwarno , Etika Ratna Noer , Nur Atmilati Khusna , Nadia Budi Pratiwi , Zulfatul Masruroh
Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang Indonesia
Abstract: (584 Views)
Background: Snacks mainly from street food, provide 20–31.1 percent of the energy that students need per day. Street food refers to ready-to-eat food and beverages prepared and served in public areas. In contrast, street food vendors frequently add hazardous substances such as formalin and borax, as well as cyclamate, rhodamine B, and methanyl yellow, which can be harmful to students' health. This study aimed to observing the current condition of street food vendors surrounding the schools in Semarang city. Methods: This was an observational study selected by consecutive sampling. Street food samples were collected from 37 schools in Semarang city, Indonesia. The hazardous substances such as formalin, borax, methanyl yellow, and cyclamate were qualitatively tested using easy testing kits. Result: This study showed that 78.3% of the street food samples had formalin, 19.1% contained rhodamin B, 3.3% included methanyl yellow, and 4.0% contained cyclamate. Conclusion: Street food has a high ratio of preservatives (formalin). Therefore, it is necessary to regulate the sale of street food, especially those containing hazardous food additives.
Type of article: orginal article |
Subject:
public specific
Received: 2023/12/29 | Published: 2025/05/30 | ePublished: 2025/05/30
Received: 2023/12/29 | Published: 2025/05/30 | ePublished: 2025/05/30
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