PEMBERDAYAAN MASYARAKAT DALAM MINIMALISASI RISIKO PAPARAN FORMALIN PADA BAHAN MAKANAN

Abstract

[EMPOWERMENT OF COMMUNITIES TO MINIMIZATION THE RISK OF FORMALIN EXPOSURE IN FOOD MATERIALS] Formalin is a chemical used as a preservative in foodstuffs. This material is carcinogenic, high accumulation in the body will cause gastric irritation, allergies to the occurrence of gastrointestinal cancer. Many types of food ingredients in the market, including chicken pieces, wet fish, squid, shellfish, cuttlefish, shrimp, salted fish, otak-otak, meatballs and wet noodles which intentionally use formalin as a preservative. The purpose of community service is to empower cadres and the community in minimizing the risk of exposure to formalin. The participants of the activity were cadres and community representatives from RW 03 and RW 02, Cipayung Village, East Jakarta as many as 59 people. The implementation method is conducting pre-test and post-test to measure the increase in knowledge, provision of counseling materials, training on how to check, reduce formalin levels and uses leaflets media containing dangers, types, food characteristics, and ways to minimize formaldehyde and formaldehyde kits. The results of the activity obtained an increase in knowledge of formalin in general an average of 21% and formalin specifically 12%. The results of observations of participants were able to check food containing formalin with a formalin kit and how to reduce formalin levels in a simple way.