Abstract

Supervision of food safety in Pekalongan City in 2010-2012 shows 6.27% of food contains
hazardous food additives. Pekalongan City Government policies related to food safety are
contained in Pekalongan City Regional Regulation Number 7 of 2013, but their implementation has
not been studied. The research objective was to further identify types of food co ntaining dangerous
hazardous food additives, to further identify the implementation of Pekalongan City Regulation No.
07 of 2013, and further identify the knowledge and attitudes of food producers in Pekalongan City.
This research design is a combination of quantitative and qualitative studies. The results of the
research further identified that the types of food that were most often found to contain hazardous
food additives were dangerous for the types of preservatives (formalin and borax), namely
meatball, indi and cilok types of food; yellow noodles; and terinasi (teri Medan); and otak-otak,
while the dangerous hazardous food additives types of dye (Rhodamin B and Methanil Yellow) are
Krupukuseg red colored; powdered seasoning; krupuk useg yellow colored; and pudding.
Pekalongan City Regulation No.7 of 2013 concerning the Prohibition of the Use of Hazardous
hazardous food additives, has been well implemented, but not optimal. Some of the knowledge and
attitudes of producers in Pekalongan City already know about food safety.
Keywords: Hazardous food additives, food safety, local regulations