Analisis Higiene Sanitasi dan Kadar Boraks pada Pengolahan Bakso Bakar di Sekolah Dasar Kecamatan Medan Polonia Tahun 2025

Abstract

Grilled meatballs are a popular snack among elementary school children. Vendors have not fully implemented hygiene and sanitation principles, as evidenced by selling near rivers, ditches, and roadsides. Several physical characteristics of the meatballs, such as an excessively chewy texture and pale white color, indicate the possible presence of borax. This study aimed to analyze vendor characteristics, personal hygiene, food processing sanitation, and borax content in grilled meatballs sold at elementary schools in Medan Polonia District. The study employed a descriptive quantitative method with a cross-sectional design. A total of 12 grilled meatball vendors were selected using a total sampling method. Data were collected through observation, interviews, and laboratory testing of grilled meatball samples. The results showed that the majority of vendors were male 9 people (75,0%), with an age range of 32–47 years 7 people (58,3%), most had a senior high school education 11 people (91,7%), and had been selling for ≤10 years 9 vendors (75,0%). All vendors (100%) failed to meet personal hygiene requirements, such as not washing their hands and not wearing a mouth cover while selling. Likewise, all vendors (100%) did not comply with food sanitation principles in grilled meatball processing, such as not washing equipment before use and not having a designated storage area for food ingredients. Laboratory tests of 12 grilled meatball samples indicated that all samples were negative for borax, confirming that the products were safe for consumption. Based on these findings, it is recommended that grilled meatball vendors implement hygiene and sanitation principles during processing to prevent health complaints and ensure food safety in the school environment.