Hygiene Dan Sanitasi Makanan Tradisional Tengkleng Khas Solo

Abstract

Tourism in the city of Solo is growing, this can be seen in the construction of several public facilities in the form of social spaces to organize street vendors and the addition of public facilities to attract tourists. One of the attractions of Solo is culinary tourism, tourists who visit the city of Solo certainly want to try special foods to add to their culinary experience. Food is one of the basic human needs that has an important role in health. The level of quality of food consumed by humans is the main factor to determine whether or not the food is appropriate to eat, these factors include the place of food processing, the equipment used and the food handler or food processor. The food processing process must pay attention to good hygiene and sanitation standards in the process of selecting food ingredients, storing food, transporting food and serving food. This research method is descriptive to determine the extent of the application of the principles of hygiene and sanitation through observation, counseling and demonstration. The purpose of this study was to see the application of the principles of hygiene and sanitation in the processing of traditional tengkleng dishes by several traders in the city of Solo. In general, several tourists who visited the city of Solo commented that the level of hygiene and sanitation from the presentation of the typical Solo Tengkleng cuisine was still not up to standard, especially what was seen, namely the cleanliness of the sales area, processing place, presentation to food handlers or food service providers.