[abstrak] EXPOSURE ASSESSMENT OF BENZOATE IN FOODS CONSUMED BY ELEMENTARY SCHOOL CHILDREN USING TOTAL DIET APPROACH

Rahayu WP1,2, Sparringa RA1

1Directorate for Food Safety Surveillance and Extension, National Agency for Drug and Food Control, Republic of Indonesia
2Department of Food Science and Technology, Bogor Agricultural University

The objective of the exposure assessment was to estimate the daily intake of foods as well as benzoate in foods consumed by elementary school children. Market-basket based study (total diet study) approach will be used in this assessment. Seventy two respondents ranging 6-12 year-old were randomly selected from three elementary schools representing low, middle and high social class-schools in Malang, East Java, Indonesia. Each respondent was surveyed for her / his food intakes over six day periods. Food dairy and dietary recall approaches were used to determine individual food consumption. The shopping list generated from the consumption data was utilized for a market basket of food reflecting a defined total diet of a consumer in the study.The food composite approach was used by mixing the individual food items into groups of similar foods to be analyzed. One hundred ninety seven food items were recorded in the consumption data and 81 of those were sampled and analyzed in the present study. It was found that 95% of the total food intakes, 31 are foods distributed nationally, 6 are local products, 9 unregistered foods and 35 are ready to eat food items. Ready to eat foods contribute to 70 % of the total weight intake which were dominated by cereal food group accounted for 33% of RTE foods consumed. The daily intake of benzoate by the respondents was below the JECFA ADI accounted for about 74% respectively.

Keywords: benzoate, exposure assessment, total diet study

Presented at Seminar and Proceeding of 13th World Congress of Food Science and Technology, Nantes-France, September 17-21th 2006

 

[abstrak] IMPROVING FOOD SAFETY THROUGH THE DEVELOPMENT OF FOOD STAR AWARD SYSTEM

By: Rahayu WP1,2 and Nababan H1

(1Directorate for Food Safety Surveillance and Extension, National Agency for Drug and Food Control, Republic of Indonesia
2Department of Food Science and Technology, Bogor Agricultural University

Government of Indonesia through National Agency for Drug and Food Control (NADFC) has been implementing various programs related to food safety for public health protection. One of NADFC’s important program is to increase the awareness of food industries in food safety. This activity is called the Food Star Award which has been developed to apply better food safety practices in the food industry. The Food Stars Award is basically a voluntary award to encourage food industries to train staff and workers towards implementing HACCP-based food safety programs.  The Food Star Award is planned to be offered to all industry sectors from farm to table. Three levels of Food Star Award for food industries were developed by a team which consist of member from NADFC, Ministry of Industry and Trade (MOIT), and the Bogor Agricultural University. The first level award (one star) provides basic food safety training to everyone in the industries, the second level award (two star) is aligned with codex principles of food hygiene and helps industries develop good food safety practices  and the third level award (three star) introduces HACCP principles. The first level awards have been awarded to 569 food industries in 22 provinces and the second level have been awarded to 14 food industries in 7 provinces. The implementations of good food safety practices by the recipients are being monitored by auditors from the Food Star Award to insure that the awards given are maintained.

Keywords: food star award, food safety training

Presented at Seminar and Proceeding of 13th World Congress of Food Science and Technology, Nantes-France, September 17-21th 2006

 

[abstrak] EXPOSURE ASSESSMENT OF ELEMENTARY SCHOOL CHILDREN TO CYCLAMATE AND SACCHARIN: A TOTAL DIET STUDY

By: Sparringa RA1, Rahayu WP12

1Directorate for Food Safety Surveillance and Extension, National Agency for Drug and Food Control, Republic of Indonesia
2Department of Food Science and Technology, Bogor Agricultural University

The objective of the present study was to estimate the daily intake of types of food product; to obtain basic data for the market-basket based study (total diet study); and to identify the intake of cyclamate and saccharin by elementary school children that exceed the acceptable daily intake (ADI) level. This paper consisted of food consumption survey and use of the survey data to derive intakes of cyclamate and saccharin. Seventy two respondents ranging 6-12 year-old male and female children were randomly selected from three elementary schools representing low, middle and high social class-schools in Malang, East Java, Indonesia. Each respondent was surveyed for her / his food intakes over six successive day periods. Food dairy and dietary recall approaches were used to determine individual food consumption. The enumerator validated the respondent’s record combined with dietary recall of respondents during the interview. The interview was conducted twice a day, after and before school time to obtain a 24 hour individual intake record during and after school time. The shopping list generated from the consumption data was utilized for a market basket of food reflecting a defined total diet of a consumer in the study.The food composite approach was used by mixing the individual food items into groups of similar foods to be analyzed. One hundred ninety seven food items were recorded in the consumption data and 81 food items were sampled and analyzed in the present study accounted for 95% of the total food weight intakes, consisted of 31 national food items, 6 local food items, 9 unregistered food items and 35 ready to eat food items. Ready to eat (RTE) foods were the highest contribution to 70 % of the total weight intake which were dominated by cereal food group accounted for 33% of RTE foods consumed. The highest average intakes of cyclamate were estimated from beverages and snack food types, especially derived from cereals and other food groups exceeded the JECFA ADI value about 240%. The daily intake of saccharin by the respondents was bellow the JECFA ADI accounted for about 12%. It is suggested that an intervention for reducing cyclamate intakes among elementary school children should be done by school community through school food safety programs. The school community includes school commission, teacher, students, student’s parents, food vendors and school canteen.

Keywords: saccharin and cyclamate, exposure assessment, total diet study, food consumption survey

Presented at Asian Food Conference, Jakarta-Indonesia, August 9-12th 2005. Proceeding ISBN 979-3673-46

[abstract] FOOD SAFETY EDUCATION IN INDONESIA

By: Rahayu WP1,2, Nababan H1

1Directorate for Food Safety Surveillance and Extension, National Agency for Drug and Food Control, Republic of Indonesia
2Department of Food Science and Technology, Bogor Agricultural University

Indonesia is facing four major problems in food safety, such as problems in complying with the quality and safety standards, under reported foodborne disease outbreaks or the outbreak reports without identification of etiologic agents, lack of knowledge, skill and responsibility of the food producers, and lack of consumer awareness. This paper discussed food safety education strategies, such as increasing strong networking among related institutions and other stakeholders as well as increasing food safety awareness for stakeholders, increasing food safety promotion activities for producers, especially for small scale food industries and also increasing food safety promotion activities for consumers. The National Agency for Drug and Food Control (NADFC) has several food safety promotion programs such as development of food promotion network, food safety training for central and district officials, food safety extension for small scale food industries, development of food safety star award and food watch, food safety internship for food technology student and production of food safety promotion materials for consumer education. Education and training programs for personnel are important approach to establish a positive attitude to improve food safety in Indonesia.

Keywords: food safety, consumer awareness, education

Presented at Asian Food Conference, Jakarta-Indonesia, August 9-12th 2005. Proceeding ISBN 979-3673-46

[abstract] THE FOOD STARS AWARDS: THE INDONESIAN APPROACH TO FOOD SAFETY EDUCATION

By: Nababan H1,  Sparringa RA1, Fardiaz D1,2 and  Rahayu WP1,2

1National Agency for Drug and Food Control, Republic of Indonesia
2Department of Food Science and Technology, Bogor Agricultural University

The Food Stars Awards for food safety are voluntary awards to encourage food businesses to train staff and work towards implementing HACCP-based food safety programs.  The Awards integrate through all industry sectors from ‘paddock to plate’ throughout Indonesia.  Three Food Star Awards were developed by a team from the Australian Government Analytical Laboratories (AGAL), National Agency of Drug and Food Control (NADFC), Ministry of Industry and Trade (MOIT), Ministry of Agriculture and the Bogor Agricultural University. The one star award provides basic food safety training to everyone in the business, the two star award is aligned with codex principles of food hygiene and helps businesses develop good food safety practices and the three star award introduces HACCP principles.Food Star auditors monitor businesses to make sure standards are maintained.  After achieving the three star awards, a business is well placed to implement an internationally accredited quality system. The one star awards have been awarded to 429 food businesses in 17 provinces. Food Stars provide accessible, appropriate and affordable food safety education to all sectors of the food supply.   Standards must be maintained or the award is removed.  The Food Star system enables industry to be recognized for its good practices – and encourages them to go beyond the minimum standards required by legislation and reach for the stars.

Keywords: food star award, food safety training

Presented at Asian Food Conference, Jakarta-Indonesia, August 9-12th 2005. Proceeding ISBN 979-3673-46

[abstract] KEEPING AN EYE ON FOOD SAFETY: THE INDONESIAN APPROACH TO FOOD MONITORING

By: Sparringa RA1, Rahayu WP1,2, Nababan H1, and  Fardiaz D1,2

1National Agency for Drug and Food Control, Republic of Indonesia
2Department of Food Science and Technology, Bogor Agricultural University

Food Watch is a national food monitoring program that identifies emerging food safety problems, works with key stakeholders to find practical solutions and produces user-friendly reports/information for industry to improve practices. New challenges face the food industry each day and governments are under increasing pressure to do more with less. The Food Watch team brings together the research and experience of the Integrated Food Safety System’s Food Intelligence Network and co-ordinates resources to actively seek practical solutions to food safety problems. The team identified that suspect laboratory results can undermine confidence in a food monitoring program.  Therefore, since 1999, thousands of food laboratory technicians have been trained. Analytical results and field research are converted into Food Watch reports, which identify major problems and provide solutions to improve compliance with standards.  Reports can be used by government officers and industry to raise food safety awareness and break the cycle of ignorance.  The first edition of Food Watch report considered the problems of using illegal hazardous chemicals such as borax, formalin, and rhodamine B in food. The report explained in simple terms the dangers of using these chemicals and described how to legal alternatives safely.

Keywords: food watch, illegal hazardous chemicals

Presented at Asian Food Conference, Jakarta-Indonesia, August 9-12th 2005. Proceeding ISBN 979-3673-46

 

[abstract] TOGETHER WE CAN IMPROVE FOOD SAFETY IN INDONESIA

By: Rahayu WP1,2, Sparringa RA1, Nababan H1, Fardiaz D1,2

1National Agency for Drug and Food Control, Republic of Indonesia
2Department of Food Science and Technology, Bogor Agricultural University

Indonesian National Integrated Food Safety System (IFSS) is a new way of working together. The IFSS is a national program shared by all key stakeholders involved in food safety from paddock to plate.  It combines the skills and experience of governments, industry, academia and consumers to synergistically address the emerging challenges influencing the food supply. The IFSS model was created to achieve equivalence of food safety and laboratory standards between Australia and Indonesia.  It is based on the WHO’s “Guidelines for Strengthening National Food Safety Programmes”. Indonesian key stakeholders and their food safety responsibilities were mapped against the WHO model.  Three functional stakeholder groups (networks) were identified and organized to reflect risk analysis principles: Food Intelligence Network based on risk assessment, Food Control Network based on risk management and Food Promotion Network based on risk communication.  The networks enable improved communication between stakeholders, provide for greater knowledge sharing and build food safety capital at local, regional and national levels. Three programs were developed to synergise and focus food safety activities and put policy into practice at national, provincial and local levels. There were Food Watch – a national food monitoring program, Food Stars – a voluntary three level award promoting training from paddock to plate and Rapid Response – enabling effective communication during national crises.The IFSS provides the national framework for food safety – it transcends government departments, academia, industry and consumers and enables them to work together to maximize resources and improve food safety in Indonesia. Imagine the benefits to trade and health if all countries in the Asia Pacific region had an Integrated Food Safety System – this is the dream the IFSS team hopes to make a reality.

Keywords: food safety, IFSS

Presented at Asian Food Conference, Jakarta-Indonesia, August 9-12th 2005. Proceeding ISBN 979-3673-46

 

[abstract] THE MICROBIOLOGICAL QUALITY OF STREET FOOD IN A PUBLIC CAFETERIA

By: Rahayu WP, Hartini PB

Department of Food Science and Technology, Bogor Agricultural University

A public cafeteria is one of the place in public area where people eat their breakfast and lunch. Most of the food sold in the cafeteria is street food prepared by individual seller. Street food may present a health risk to consumers when it is not appropriately protected from chemical, physical and microbiological contamination and hygienically handled.  The microbial quality of food from a public cafeteria located in Bogor was investigated by examining total microbes, total molds and yeasts, total E. coli, total Staphylococcus, and enteropathogenic bacteria such as Salmonella/Shigella/Yersinia, V. cholerae, and V. parahaemolyticus. Of the 7 types of food evaluated, gado-gado (mix vegetables) had the highest number of E. coli as well as total microbes. On the contras, bakso (meat ball soup) had the lowest total microbes and did not contain E. coli. The high number of E.coli and S.aureus in several food samples showed that the vendors did not pay enough attention to good sanitation practices during food processing. Based on the microbiological standard of unpacked food, soto ayam (curry chicken soup) was the best food for consumption in public cafeteria.

Keywords: street food, microbial quality

Presented at Seminar Asian Food Conference, Jakarta-Indonesia, August 9-12th 2005. Proceeding ISBN 979-3673-46-X

[abstrak] PENGARUH EKSTRAK ANDALIMAN (Zanthoxylum acanthopodium DC) TERHADAP PERMEABILITAS DAN HIDROFOBISITAS Bacillus cereus (EFFECT OF ANDALIMAN (Zanthoxylum acanthopodium DC) EXTRACT UPON PERMEABILITY AND HIDROPHOBICITY OF Bacillus cereus)

By: Parhusip AJN1, Jenie BSL2, Rahayu WP2, Yasni S2

1Department of Agricultural Technology, FAPERTA Unika St. Thomas Medan
2Department of Food Science and Technology, Bogor Agricultural University

Andaliman spice is usually added as one of main spices in cooked fish and meat. Andaliman seeds were extracted using maceration method with nonpolar, semipolar and polar solvents. The result showed that three kinds of andaliman extract had antibacterial activity on Bacillus cereus, especially during exponential phase (8 hour incubation period). Ethyl-acetate extract of andaliman showed the highest antibacterial activity toward B. cereus with MIC and MBC values being 0.2% and 0.85 respectively. The permeability of B. cereus was observed at the dose of 2.5 MIC and 60.30% hydrophobicity leakage was obtained at 6% andaliman extracted by ethyl-acetate.

Keywords: andaliman, extract, hydrophobicity, antibacterial, cell-leakage

Dimuat pada Jurnal Teknologi dan Industri Pangan, Volume 16 No. 1, 2005, ISSN 0216-2318

[abstrak] PENENTUAN WAKTU KEDALUWARSA DAN MODEL SORPSI ISOTERMIS BIJI DAN BUBUK LADA HITAM (Piper ningrum L) (SHELF LIFE PREDICTION AND ISOTHERM SORPTION MODEL OF DRIED GRAIN AND POWDERED BLACK PEPPER (Piper ningrum L))

By: Rahayu WP, Arpah M, Diah E

Department of Food Science and Technology, Bogor Agricultural University

Black pepper is one of the most popular spices traded around the globe, either in dried grain form or in bulky powder. However for retailing purpose both are usually packages in plastic film. This research was conducted to predict the shelf life of package black pepper (both dried grain and powder) by applying isotherm sorption and Labuza models. Initial moisture content of dried grain was 12.17% d.b and for the powder was 10.27% d.b. The shelf life of black pepper calculated for the dried grain was longer than the powder. When stored at 90% RH, the dried grain black pepper package in HDPE demonstrated the longest shelf life which was equal to 2187 days and for the powder equal to 2037 days. The volatile oil loss for dried grain black pepper after 30 days of preservation was 1.36% and for the powder was 40.82%.

Keywords: black pepper, shelf life, plastic film

Dimuat pada Jurnal Teknologi dan Industri Pangan, Volume 16 No. 1, 2005, ISSN 0216-2318