Boric Acid And Hazard Analysis Critical Control Point (HACCP) On Kerupuk To Improve The Indonesian`S Traditional Foods Safety

Moelyaningrum, Anita Dewi

doi:10.31227/osf.io/grftm

Cited by 8 publications

(6 citation statements)

References 7 publications

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“…Beberapa jajanan anak pun juga mengandung boraks yaitu martabak mini dan somai ikan dengan masing-masing nilai ppm sebesar 3,2272 dan 2,2356 (Sepriyani & Devitria, 2020). Pada makanan pempek lenjer pun dari 13 sampel terdapat 1 sampel yang mengandung positif boraks terbukti dengan kertas curcumin yang berubah warna menjadi coklat (Falahudin et al, 2016), ditemukan borak pada kerupuk (Moelyaningrum, 2019), dan boraks pada bakso (Linda et al, 2016).…”

Section: H 11unclassified

HIGIENE SANITASI DAN KANDUNGAN BORAKS PADA PUDAK (Studi di Industri X Kecamatan Gresik Kabupaten Gresik)

Anggraeni

Moelyaningrum

2022

Kesling

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Pudak adalah satu jenis makanan khas tradisional dari kabupaten Gresik. Makanan tradisional sering kali perlu peningkatan dalam hal higiene sanitasi makanan. Penelitian ini bertujuan menggambaran higiene sanitasi dan kandungan boraks pada pudak. Penelitian ini merupakan penelitian deskriptif dengan pendekatan kuantitatif. Penelitian ini dilakukan di industri X Kecamatan Gresik Kabupaten Gresik, Indonesia. Dilakukan wawancara kepada pemilik industri terkait pengetahuan terhadap bahan makanan tambahan, serta 15 orang karyawan terkait pelaksanaan higiene. Dilakukan pengambilan 6 sampel pudak setiap rasa. Hasil penelitian menunjukkan bahwa pengetahuan pemilik terkait bahan tambahan makanan masih kurang, Pelaksanaan higiene penjamah makanan masih kurang yaitu pada penggunaan baju khusus, sarung tangan, sepatu. Lokasi, bangunan, peralatan dan pengolahan masuk katergori baik. Dari ke enam sampel pudak menunjukkan hasil tidak ditemukan kandungan berbahaya seperti boraks, sehingga pudak aman dikonsumsi. Perlu peningkatan pengetahuan terkait bahan tambahan makanan dan perilaku higiene penjamah oleh pemerintah terkait. Pudak is a type of traditional food from Gresik district. Traditional food often needs improvement in terms of food hygiene and sanitation. This study aims to describe sanitation hygiene and borax content in Pudak. This research is a descriptive research with a quantitative approach. This research was conducted in Industry X, Gresik District, Gresik Regency. Interviews were conducted with industry owners regarding knowledge of food additives, as well as 15 employees related to the implementation of hygiene. There were six samples of each taste were taken. The results showed that the owner's knowledge regarding food additives was still lacking, the implementation of food handler hygiene was still lacking, namely the use of special clothes, gloves, shoes. Location, building, equipment and processing are in good category. From the six samples of Pudak, no harmful ingredients such as borax werent found, so that Pudak is safe for consumption. It is necessary to increase knowledge related to food additives and hygienic behavior of handlers by the relevant government

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Section: H 11unclassified

HIGIENE SANITASI DAN KANDUNGAN BORAKS PADA PUDAK (Studi di Industri X Kecamatan Gresik Kabupaten Gresik)

Anggraeni

Moelyaningrum

2022

Kesling

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“…Healthy and safe food consumption are essential for improving public health. This trace element content of crackers is safe for consumption since fresh or processed food contains at least illegal and toxic chemical residues [34][35][36].…”

Section: Risk Assessmentmentioning

confidence: 99%

Trace Element Content and Food Safety of Traditional Crackers (<i>Kerupuk</i>) Collected from Java Island, Indonesia

Kusmartini¹,

Lestiani²,

Kurniawati³

et al. 2022

Indones. J. Chem.

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In this study, trace elements in crackers were determined using Instrumental Neutron Activation Analysis (INAA) to assess their intake, food safety, and health contribution. The 62 samples of crackers were collected and purchased from local markets in five provinces of Java during 2013–2014. The validation method was performed using SRM Wheat Flour 1567a, with 80–110% accuracy (% recovery) and precision less than 10% (% RSD). The concentration of trace elements such as Cr, Co, Fe, and Zn was analyzed and found in the range of 0.03–1.4, 0.01–0.32, 14.49–85.70, 0.15–17.26 µg/g, respectively. Daily intake of elements in crackers contributes less than 1% to Recommended Dietary Allowances (RDA). Based on food safety evaluation through the calculation of Hazard Quotient, the value of Cr, Co, Fe, and Zn is less than 1, indicating that the crackers are safe for consumption and do not possess non-carcinogenic health risks due to heavy metals content. Therefore, the crackers in all Java provinces meet the current standards and are safe for consumption.

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“…According to Moelyaningrum (2019), the critical point of halal crackers is if there is the addition of vitamins, preservatives bleach, or boric acid. It causes those food products contain danger ingredients.…”

Section: Crackersmentioning

confidence: 99%

Characteristics and Identification of Critical Points of Halal Food at Restaurants in Padang

Faridah

Holinesti

Syarief

et al. 2022

Indonesian Journal of Halal Research

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Padang is one of the cities in Indonesia with a majority of the Moslem population. It is a crucial thing to be considered by Moslems. This study aims to determine the critical point of halal food found at restaurants in the city of Padang as the novelty of this study. In this study, qualitative methods are used with a population of all restaurants in the city of Padang. The research sources data were informants or restaurant managers by using purposive sampling techniques. The data research was observations and interviews with informants and documentation. Data processing in this study used NVivo 11 software and it is descriptively equipped with data reduction, data presentation, and conclusion making. The result of this research show there are two dominant cooking techniques used in food processing; 65 dishes for frying and 37 dishes for boiling with coconut milk. The food processing using the burned technique, boiled with water, and sautéed are little. There are three types of beverages served; mineral water, sachet drinks (tea, coffee, cappuccino), and fruit processed (fruit juices) as the beverages menu. Identification results show the critical point of halal food in restaurants are divided into four; 1) high water content (beef, chicken, offal, Tempe, and tofu), 2) low water content (salt, sugar, flavoring, sachets, flour, rice flour, paneer flour, and crackers), 3) liquid raw materials (mineral water, cooking oil, soy sauce, and vinegar), and 4) processing equipment (brush polish). Food ingredients and processing equipment that have a critical halal point are meat, crackers, bulk oil, mineral water, and brushes. While other Food Materials, unique packaged ones, already have a halal label on the packaging. This research can contribute in providing information to Moslems about the importance of halal food from all aspects as good as facilitate the restaurant to get halal certification.

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Boric Acid And Hazard Analysis Critical Control Point (HACCP) On Kerupuk To Improve The Indonesian`S Traditional Foods Safety

Cited by 8 publications

References 7 publications

HIGIENE SANITASI DAN KANDUNGAN BORAKS PADA PUDAK (Studi di Industri X Kecamatan Gresik Kabupaten Gresik)

HIGIENE SANITASI DAN KANDUNGAN BORAKS PADA PUDAK (Studi di Industri X Kecamatan Gresik Kabupaten Gresik)

Trace Element Content and Food Safety of Traditional Crackers (<i>Kerupuk</i>) Collected from Java Island, Indonesia

Characteristics and Identification of Critical Points of Halal Food at Restaurants in Padang

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