Kualitas Produk Biskuit Menghadapi Pemberlakuan Sni Biskuit Secara Wajib [Studi Kasus Di Dki Jakarta]

Abstract

The Ministry of Industry stipulates the enforcement of the Indonesian National Standard (SNI) 2973: 2011 -Biscuits are mandatory to ensure the quality of biscuits, to protect consumers for food safety, quality and nutrition and to create fair and healthy business competitiveness. However, in July 2016, the enforcement of SNI Biscuit must be postponed due to the lack of producers in the application of SNI Biscuit. The purpose of this research is to know the quality of biscuit products from domestic producers as a form of readiness of producers in applying SNI 2973: 2011 with case study in DKI Jakarta. The research method used quantitative descriptive method by testing biscuit products. The result of the research shows that the biscuit products producers have not been able to fulfill the requirements parameters in SNI 2973: 2011, because there are still 25 percent of samples that can not meet the requirements of SNI 2973: 2011. All product samples that do not meet are pai products, and all are related to a maximum 5 percent water content limit. Water content affects the appearance, texture, taste in freshness and durability or shelf life. ABSTRAKKementerian Perindustrian menetapkan pemberlakuan Standar Nasional Indonesia (SNI) 2973:2011-Biskuit secara wajib untuk menjamin mutu biskuit, melindungi konsumen atas keamanan, mutu dan gizi pangan serta menciptakan daya saing usaha yang sehat dan adil. Namun pada bulan Juli 2016, pemberlakuan SNI Biskuit secara wajib ditunda karena belum siapnya produsen dalam penerapan SNI Biskuit. Tujuan penelitian ini adalah untuk mengetahui kualitas produk biskuit dari produsen dalam negeri sebagai bentuk kesiapan produsen dalam menerapkan SNI 2973:2011 dengan studi kasus di DKI Jakarta. Metode penelitian menggunakan metode deskriptif kuantitatif dengan melakukan pengujian produk biskuit. Hasil penelitian menunjukkan bahwa produsen produk biskuit belum semuanya mampu memenuhi paramater persyaratan dalam SNI 2973:2011, karena masih ada 25 persen sampel yang tidak dapat memenuhi persyaratan SNI 2973:2011. Semua sampel produk yang tidak memenuhi adalah produk pai, dan semuanya terkait dengan batasan maksimal kadar air 5 persen. Kadar air berpengaruh terhadap penampakan, tekstur, cita rasa pada kesegaran dan daya awet atau masa simpan. [Penel Gizi Makan 2018, 41(1):1-12] Kata kunci: Standar Nasional Indonesia (SNI), biskuit, pengujian produk

The Effect of Pumpkin Biscuits (Cucurbita moschata), Peanut (Arachis hypogaea) andMoringa Leaves (Moringa oleifera) on Hemoglobin Levels and Maternal Upper Arm Circumference (MUAC) of Pregnant Women

“…The more water content contained in the biscuits, the easier it will be for the microbes to grow and multiply. The water content testing requirement in SNI 2973:2011 is a maximum of 5 percent [19]. Based on the requirements for the quality of biscuits, the maximum moisture content of biscuits is 5% [20], the biscuit formulas A2 and A3 did not meet the requirements because the average values for their water content were 7.1% and 12.2%, respectively.…”

Komposisi kimia, mineral, dan vitamin crackers prebiotik dengan penambahan garam rumput laut

“…Waliyo et al (2020) menjelaskan fermentasi, berbentuk pipih, bila dipatahkan penampangnya berlapis-lapis, dan memiliki tekstur yang renyah (Badan Standardisasi Nasional [BSN], 2022). Crackers banyak diminati karena rasanya yang enak, bentuknya beragam dan mengenyangkan (Susanto, 2018). Campuran tepung mocaf dan kacang ercis berpotensi dikembangkan menjadi crackers tinggi protein.…”

Nutrition facts and antioxidant activity of spices biscuits as functional snacks to immune booster

“…The conformity of the water level with the SNI condition is very important in determining the quality of biscuits because it has hygroscopic properties; therefore, the water content can increase if the biscuit is not packed and stored in an air-tempest place (Normilawati et al, 2019). High water levels in biscuits trigger the growth of bacteria and cloves and damage the quality of the biscuit (Susanto, 2019). The low water content of spice biscuits F2 indicates that the spicy biscuit F2 will be awake during storage because bacteria and cloves will not grow easily.…”