ANALISIS TINGKAT KEAMANAN PANGAN PADA UMKM WILAYAH PERKOTAAN
Kata Kunci:
keamanan pangan, UMKM, pengolahan panganAbstrak
Keamanan pangan merupakan aspek penting dalam menjaga kesehatan konsumen, terutama di wilayah perkotaan yang memiliki tingkat konsumsi tinggi dan beragam. Penelitian ini bertujuan untuk menganalisis tingkat keamanan pangan pada UMKM dengan menggunakan pendekatan Skor Keamanan Pangan (SKP) yang mencakup empat aspek utama: Pemilihan dan Penyimpanan Bahan Pangan (PPB), Higiene Pemasak (HGP), Pengolahan Bahan Makanan (PBM), dan Distribusi Makanan (DMP). Metode penelitian ini adalah observasional deskriptif dengan pengumpulan data melalui observasi langsung, wawancara, dan penilaian menggunakan formulir SKP. Data diambil dari enam UMKM di Jakarta Timur dan Jakarta Pusat pada Bulan Maret-April 2024. Hasil penelitian menunjukkan bahwa skor SKP bervariasi diantara UMKM, dengan UMKM D memiliki skor tertinggi (0,99) dan UMKM B memiliki skor terendah (0,46). Aspek HGP, PBM dan DMP menjadi titik lemah utama yang meningkatkan risiko kontaminasi, sedangkan aspek PPB secara umum menunjukkan tingkat kepatuhan yang baik. Penelitian ini menyimpulkan bahwa meskipun sebagian UMKM telah memenuhi standar keamanan pangan, upaya perbaikan masih diperlukan pada aspek pengolahan dan distribusi untuk meningkatkan kualitas produk dan perlindungan konsumen. Rekomendasi meliputi pelatihan, pengawasan, dan penyediaan fasilitas sanitasi yang memadai. Hasil penelitian ini diharapkan dapat memberikan kontribusi bagi pelaku UMKM, pemerintah, dan pembuat kebijakan dalam merancang program pembinaan yang lebih efektif untuk menciptakan ekosistem pangan yang aman dan berkelanjutan.
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