Statistical Analysis Product and Facility Microbiological Evaluation Before and After

32 Personnel Hygiene Overall, jamu gendong producers were healthy throughout observation. They claim that they do not produce the jamu gendong when they feel ill, not because of contamination concern but mainly because they were not up to the work that needs energy. In general the personnel hygiene of the producers are poor: no special outfit or clean apron to prepare the jamu gendong is available, no bath is taken prior to the production because production time was 2.303.00-5.00 AM, no caution with regard to hair and nail especially in producer A. They also shared some habits that may lead to contamination of the jamu gendong: sneezing or coughing without covering the mouth, dipping hands into the jamu gendong to taste. Additionally, no special attention was given to wounds on hands. There were aspects of the workers that comply with good practices, i.e. no excessive jewelry during the production. Processing Water Water that was used for cleaning raw materials, tools, utensils and hand were clean water from PAM water company, and processing water that was used were boiled water. Both producers always start off their production by boiling water and was always boiling throughout the production. Production Tools Most tools and utensils were clean, but not all were properly clean. Both producers sometimes tend to keep their wooden pestle to be pooled over night and did not clear them prior to mashing see Appendix 13, picture 10. Water that was pooled go along with herbs that was mashed. Production Area Work area was sometimes not completely clean. Dishes were sometimes accumulated in the sink, left over food splatters on the counters and trash bins accumulated with trash. Trash bin was in a close distance from the processing area and was not covered. Flies was often seen in the processing area. Spider webs on ventilations and ceiling. Producer B had a chicken coop outside of the kitchen production area. The main reason for the producers’ actions and behavior was that they were not aware of hygenic practices for both environment facilitiesestablishment and personnel. Jamu gendong was taught based only on natural instincs and the knowledge and skills that ancestors passed on and has been a tradition from generations to generations in a family Basyaruddin, 2009 , surely environmental and personnel hygiene was not handed down between the generations. Furthermore, jamu gendong has not been properly supervised and controlled considering that there are too many producers vendoring. According to the Indonesian Health Ministry 2012 jamu gendong are not required to have a permit from the Ministry but should be supervised by the Provincial and the DistrictCity Medical Officer. Unfortunately, it was never been done by those officials because the two jamu gendong producers claimed that they have never heard nor have ever been supervised throughout their jamu gendong career. 33 Possible microbes based on observation are Salmonella sp. and Staphylococcus sp. due to poor sanitation of personnel and environmental garbage and soil contamination. The fact that raw materials did not undergo proper cleaning and still had soil on them and only undergo simple rinsing. Both producers did not show a well maintenance of hand washing, improper tasking of cleaning tools and trash bins accumulated with trash.

4.2 Good Jamu Gendong Production Practice GJGPP Guideline

Development, Implementation and CCP Determination Based on the observations and laboratory results that was conducted, guidelines for a Good Jamu Gendong Production Practice was developed and are desained based on the capacity and capability of the jamu gendong producers thats practical and easy to follow.

4.2.1 Good Jamu Gendong Production Practice GJGPP Guideline

In the application of good food production practice is not possible to apply all standards thoroughly for home industry especially jamu gendong industry, for example for reasons of limited capitalfinancial status, environmental support facilities etc.. In this study, Good Food Production practice guidelines are condensed into: the production environment, buildings and facilities, production equipment, water supply, facilities and activities of hygiene and sanitation, pest control, employee health and hygiene and process control according to The Indonesian National Agency of Drug and Food Control 2003. The following are the designed guidelines: I. PREPARATION A. Worker o Workers must be in good health. o Workers who are ill or recovering from an illness and is thought to still carry diseases, should not work o Workers should always maintain the cleanliness of the body, including the maintenance of skin, hair and nails. o Nails should not be long and dirty. o Long hairs should be tied back. o Workers should wear clean clothes or apron. o Injured worker must seal the wound with a bandage. o If the bandage is worn long enough, replace the bandage with a clean bandage. o Workers should not wear jewelry such as earrings, necklace and ring. o Wash hands with soapdetergentsanitizer before production and after handling non-food items that are not clean.