Evaluation of Artificial Sweeteners, Microbiological Contamination, and Hygiene and Sanitation of Tea Beverages
How to cite (AJARCDE) :
The high incidence of diarrhea in Rungkut District, Surabaya, which reached 3,341 cases, highlights critical concerns regarding the safety of beverages sold at container-based outlets. This study aimed to evaluate the food safety of iced tea beverages sold by container-based vendors in Rungkut District by analyzing the presence of artificial sweeteners (saccharin and cyclamate), assessing microbiological contamination (TPC, Coliform bacteria, and Escherichia coli), and examining their relationship with vendors' hygiene and sanitation practices. A descriptive survey with a cross-sectional approach was conducted, involving interviews, observation, and laboratory analysis for 20 container-based tea vendors selected through purposive sampling. Data were statistically analyzed using Fisher's exact tests at a 95% confidence level (p<0,05). Laboratory results showed that 100% of the tea samples were negative for saccharin and cyclamate. However, microbiological evaluation revealed that 85% of the samples failed to meet the national safety standard (PerBPOM No. 13 Year 2019) with critically high TPC values ranging from 47×103 to 134×105 CFU/mL. Furthermore, 80% of the samples exceeded the Coliform safety limit (<1.8 MPN/mL), although 100% of the samples were negative for Escherichia coli. Statistical analysis confirmed there was no significant relationship (p>0.05) between hygiene sanitation factors (personal hygiene, equipment sanitation, serving sanitation, and environmental sanitation) and the microbiological contamination levels, suggesting external risk factors such as raw water or contaminated ice blocks as the primary sources of contamination.
Contribution to Sustainable Development Goals (SDGs):
SDG 3: Good Health and Well-being
SDG 6: Clean Water and Sanitation
SDG 12: Food Safety
[1] Peraturan Badan Pengawas Obat Dan Makanan Nomor 21 Tahun 2021 Tentang Penerapan Sistem Jaminan Keamanan Dan Mutu Pangan Olahan Di Sarana Peredaran. 2021.
[2] Peraturan Pemerintah Republik Indonesia Nomor 86 Tahun 2019 Tentang Keamanan Pangan. 2019.
[3] H. B. R. Setiarto, Konsep Haccp, Keamanan, Higiene Dan Sanitasi Dalam Industri PANGAN. Bogor: GUEPEDIA. [Online]. Available: https://books.google.co.id/books?id=mRJOEAAAQBAJ
[4] R. Yulistiani, D. Raharjo, U. Sarofa, and D. A. Sabrina, “Tingkat cemaran bakteri Coliform dan Escherichia coli pada makanan dan minuman sebagai dampak kondisi higiene sanitasi di Sentra Kuliner Penjaringansari, Surabaya: Contamination levels of Coliform Bacteria and Escherichia coli on food and beverages as a result of hygienic conditions at Penjaringansari Culinary Center, Surabaya,” Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, vol. 14, no. 1, pp. 35–47, 2023.
[5] B. R. I. Hadi, A. Y. P. Asih, and A. Syafiuddin, “Penerapan Hygiene Sanitasi pada Pedagang Kaki Lima,” Media Kesehatan Masyarakat Indonesia, vol. 20, no. 6, pp. 451–462, 2021.
[6] N. E. Suyatama and D. Y. Hastati, “Edukasi teknologi pengawetan penggunaan BTP dan pengemasan pangan untuk memperpanjang masa simpan produk olahan pangan di UMKM Payakumbuh,” Community Development Journal: Jurnal Pengabdian Masyarakat, vol. 4, no. 2, 2023.
[7] BPOM, Laporan Tahunan 2016. Jakarta: Badan POM, 2017.
[8] O. H. Azeez, S. Y. Alkass, and D. S. Persike, “Long-term saccharin consumption and increased risk of obesity, diabetes, hepatic dysfunction, and renal impairment in rats,” Medicina (Buenos Aires), vol. 55, no. 10, p. 681, 2019.
[9] S. Khabibullaev, N. Yuldashev, and N. Mamazulunov, “Metabolic changes in the body as the result of long-term use of artificial sweetener-sodium cyclamate,” Science and Innovation, vol. 2, no. D10, pp. 64–70, 2023.
[10] BPOM, Laporan Tahunan 2018. Jakarta: Badan POM, 2019.
[11] Dinkes Pemkot Surabaya, Laporan Tahunan 2024. Surabaya: Dinas Kesehatan Pemerintah Kota Surabaya, 2024.
[12] S. U. Wahyuni, “Keamanan Pangan Jajanan Di Kantin Upn ‘Veteran’ Jawa Timur Ditinjau Dari Cemaran Bakteri Coliform, Escherichia coli Dan Uji Kualitatif Sakarin Dan Siklamat Pada Minuman,” Skripsi, UPN Veteran Jawa Timur, 2024.
[13] Seameo Recfon, Modul Keamanan Pangan dan Hazard Analysis and Critical Control Point (HACCP). Jakarta: Seameo Recfon, 2020.
[14] Peraturan Badan Pengawas Obat Dan Makanan Nomor 13 Tahun 2023 Tentang Kategori Pangan. 2023.
[15] D. Rohdiana, “Teh: Proses, Karakteristik & Komponen Fungsionalnya,” Food Review Indonesia, vol. 10, pp. 34–38, Aug. 2015.
[16] M. N. Ariefiansyah, N. Suharti, and E. Anas, “Identifikasi bakteri coliform yang terdapat pada minuman es teh di rumah makan tepi Laut Purus Padang Barat,” Jurnal Kesehatan Andalas, vol. 4, no. 3, 2015.
[17] R. Devitria and H. Sepryani, “Identifikasi Natrium Siklamat pada Minuman Sirup yang dijual di Lima SD Kecamatan Sukajadi Pekanbaru,” Klinikal Sains: Jurnal Analis Kesehatan, vol. 6, no. 1, pp. 1–7, 2018.
[18] P. S. Artha, “Analisis Kadar Sakarin Pada Minuman Ringan Jenis Sirup,” International Journal of Applied Chemistry Research, vol. 2, no. 2, pp. 38–41, 2020.
[19] E. Elfariyanti and R. Risnayanti, “Analisis Kandungan Natrium Siklamat pada Manisan Pala yang Diproduksi di Kota Tapaktuan Provinsi Aceh,” Jurnal Serambi Academica, vol. 7, no. 7, pp. 1073–1079, 2019.
[20] Peraturan Badan Pengawas Obat Dan Makanan Nomor 11 Tahun 2019 Tentang Bahan Tambahan Pangan. 2019.
[21] A. M. Putri and P. Kurnia, “Identifikasi keberadaan bakteri coliform dan total mikroba dalam es dung-dung di sekitar kampus Universitas Muhammadiyah Surakarta,” Media Gizi Indonesia, vol. 13, no. 1, p. 41, 2018.
[22] N. H. Martin, A. Trm?i?, T.-H. Hsieh, K. J. Boor, and M. Wiedmann, “The Evolving Role of Coliforms As Indicators of Unhygienic Processing Conditions in Dairy Foods,” Frontiers in Microbiology, vol. 7, Sep. 2016, doi: 10.3389/fmicb.2016.01549.
[23] E. Kumalasari, R. Rhodiana, and E. Prihandiwati, “Analisis kuantitatif bakteri coliform pada depot air minum isi ulang yang berada di wilayah Kayutangi Kota Banjarmasin,” JIIS (Jurnal Ilmiah Ibnu Sina): Ilmu Farmasi dan Kesehatan, vol. 3, no. 1, pp. 134–144, 2018.
[24] W. P. Rahayu, Escherichia coli: Patogenitas, Analisis dan Kajian Risiko. Bogor: IPB Press, 2018.
[25] R. Y. Wati, “Pengaruh Pemanasan Media PCA Berulang Terhadap Uji TPC di Laboratorium Mikrobiologi Teknologi Hasil Pertanian Unand,” Jurnal TEMAPELA, vol. 1, no. 2, pp. 44–47, Dec. 2018, doi: 10.25077/temapela.1.2.44-47.2018.
[26] N. F. Annisa, “Pemeriksaan MPN Coliform dan Colitinja pada Minuman Es Teh yang Dijual di Pelabuhan Rambang Kota Palangka Raya: Examination of Coliform and Colitinja MPN on Ice Tea Drinks for Sale in Rambang Port, Palangka Raya City,” Jurnal Surya Medika (JSM), vol. 2, no. 1, pp. 30–38, 2016.
[27] M. S. Abeiasa, V. Humaira, and N. Yuza, “Penetapan Kadar Aspartam Pada Minuman Berenergi ‘X’ Serbuk Dengan Metode Kromatografi Cair Kinerja Tinggi,” Jurnal Medisains Kesehatan, vol. 3, no. 2, pp. 17–24, 2022.
[28] Keputusan Menteri Kesehatan Republik Indonesia Nomor 942/Menkes/Sk/Vii/2003 Tentang Pedoman Persyaratan Hygiene Sanitasi Makanan Jajanan. 2003.
[29] U. Almasari and C. I. Prasasti, “Higiene Perorangan Penjamah Makanan Di Kantin Sdn Model Serta Dampaknya Terhadap Angka Lempeng Total (Alt) Pada Makanan,” Jurnal Kesehatan Lingkungan, vol. 11, no. 3, pp. 252–258, 2019.
[30] M. F. Fadhila, N. E. Wahyunigsih, and Y. H. Darundiati, “Hubungan higiene sanitasi dengan kualitas bakteriologis pada alat makan pedagang di wilayah sekitar kampus Undip Tembalang,” Jurnal Kesehatan Masyarakat, vol. 3, no. 3, pp. 769–776, 2017.
[31] SNI, SNI 3143:2011 Minuman Teh dalam Kemasan. Jakarta: Standar Nasional Indonesia, 2011.
[32] Peraturan Badan Pengawas Obat Dan Makanan Nomor 13 Tahun 2019 Tentang Batas Maksimal Cemaran Mikroba Dalam Pangan Olahan. 2019.
[33] D. Suryani and F. D. Astuti, “Higiene dan Sanitasi pada Pedagang Angkringan di Kawasan Malioboro Yogyakarta,” Jurnal Kedokteran dan Kesehatan, vol. 15, no. 1, p. 70, Mar. 2019, doi: 10.24853/jkk.15.1.70-81.
[34] R. D. Rahmayani and M. M. Simatupang, “Analisis pengaruh higiene penjamah dan sanitasi makanan terhadap kontaminasi E. coli pada jajanan sekolah,” Jurnal Untuk Masyarakat Sehat (JUKMAS), vol. 3, no. 2, pp. 164–178, 2019.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.