Gambaran Pengolahan Bakso di Binjai Timur

Abstract

The food and nutrition system is a series of input and process activities in the stages of changing raw materials into food and transforming nutrients into health outcomes with a series of components or subsystems, namely production, food availability, distribution, consumption and nutrition. This study aims to analyze the production process of home-made meatballs, starting from the preparation of raw materials to the distribution of the final product. The research was conducted using a qualitative approach, involving five informants who were directly involved in the meatball processing stages, such as meat grinders, meatball molders, and packaging. The results showed that the production facilities are quite complete and kept clean. Processing is done using a meat grinder, while meatball molding is done manually. Worker sanitation is maintained by washing hands before work, although there is no use of gloves in the packaging process. Meatballs are packaged using plastic bags without labels or logos and distributed directly to customers. Raw materials are stored in ice chests to maintain freshness, but there is no dedicated storage area. The distribution process is done directly without long-term storage. This study found that although processing and sanitation are maintained, there are still some weaknesses in the packaging and distribution aspects that can affect product quality and safety. Improvements are needed, especially in the use of personal protective equipment and the addition of safer packaging systems and the application of labels on meatball products.