No abstract

Food contamination is not desired by producers or consumers. Safety factor is important in order to prevent side effects due to food contamination that can endanger health. Contamination in food occurs from small to large industries. Sanitation also plays an important role in many industries including the food industry. The research subject was a home industry of beans-based healthy drinks (BBHD), such as mung beans, soybeans, and red beanss drinks at Jukajo Sukses Mulia home industry in Tangerang Regency. This study was conducted to determine the level of security, sanitation, and sources of contamination in the BBHD industry Tangerang Regency. This study was carried out through observation and interview with the owner and the workers of Jukajo Sukses Mulia home industry. The result showed that the level of security and sanitation in the production environment was quite good. The potential source of contamination in the production process was the hygiene of the employees and the cleanliness of the production equipment. The critical control points were be located in filling, chilling, and storing processes. Total plate count value of mung beans, soybeans, and cashwes drinks were too numerous to count (TNTC), 3 x 103, and 2 x 102CFU/ml, respectively. Keywords: food safety, healthy drink, home industry, sanitation

: Characteristic of cassava flour is relatively similar to wheat flour. Cassava flour is potential to substitute 70-80% of wheat flour as the main ingredient for wet noodle production. Unfortunately, cassava flour has no gluten and lower protein content than wheat flour, which is important for the characteristic of a wet noodle. Therefore, transglutaminase (MTGase) is often applied in non-gluten products to improve its texture. This enzyme catalyzes the reaction between lysine and glutamine to form isopeptide cross-links. Moreover, the addition of MTGase into cassava-based wet noodle improves its texture and color. In addition, this effect gives better palatability for wet noodle. This enzyme can increase the shelf life of wet noodles and safe for our health. The present study demonstrates with patent and literature data the potential of MTGase in noodles based on cassava flour.