By:Simatupang S<sup</,1, Rahayu WP2,3, Lioe HN2, Herawati D2,3, Broto W<sup<4, Ambarwati S5
1Program Studi Ilmu Pangan-Institut Pertanian Bogor
2Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian- Institut Pertanian Bogor
3SEAFAST Center- Institut Pertanian Bogor
4Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian Bogor
5SEAMEO BIOTROP, Bogor
Toxigenic fungi, Aspergillus ochraceus producing ochratoxin A can cause serious health problem if the fungi contaminated food product such as maize and soybean. A. ochraceus growth is affected by climate change including the change of temperature and relative humidity. This study was performed to evaluate the effect of temperature and relative humidity on A. ochraceus BIO 220 growth and its ochratoxin A production. Aspergillus ochraceus BIO 220 was inoculated in Potatoes Dextrose Agar (PDA) media, maize and soybean, then incubated at 3 different temperatures (20, 30, 40 oC) dan 3 different relative humidity (70, 80 dan 90%) for 20 days. Mycelium and spores were observed every two days and the level of ochratoxin A was analyzed using RP-HPLC equipped by fluorescence detector after 40 days. Optimum growth for A. ochraceus BIO 220 in laboratory media, maize and soybean was at temperature 30 °C and relative humidity 90%, while the highest ochratoxin A level was reached in maize (93 ppb) and soybean (45 ppb) at temperature of 20 °C and 80 % relative humidity. Aspergillus ochracheus BIO 220 could not grow in maize and soybean at extreme condition (temperature 40 °C and relative humidity 70, 80 dan 90 %).
Keywords : Aspergillus ochraceus, ochratoxin, relative humidity, temperature
Dimuat di: Jurnal Pascapanen 11 (1): 48-56. 2014
By: Anggitasari A1, Rahayu WP1, Ratnasari Y2
1Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor
2Badan Pengawas Obat dan Makanan.
The importance of food safety education in order to enrich food safety knowledge of food vendor in elementary school (ES) should not be neglected. The aim of this study were to determine the level of food safety knowledge of food vendor, the impact of food safety program to food understanding, and the influence of food safety education toward ES students’ knowledge. The data gained from 20 provinces in Indonesia were analyzed using SPSS through pearson analysis method and paired sample t test. The result revealed that 71.96% of food vendors possessed a poor knowledge, and only 28.04% had a good knowledge about food safety. The result of analysis between variable showed that there was no significant effect of food safety programs, which were (1) the implementation of food safety regulations in school and (2) the application of food safety extension from school to food vendors. Food safety extension to ES students increased student knowledge of food safety up to 19.41%.
Keywords: elementary school student, food safety, food vendor
Dimuat di: J. Mutu Pangan 1(2): 65-73. 2014
By: Septian J, Rahayu WP. Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor
Label was one of important part of food packaging. The objective of this research was determining the level of Small-Medium Enterprises (SMEs) knowledge about food labeling in Bogor. The research was done by surveying 88 managers of SMEs as respondents and auditing their food product labels. The results showed that more than 55 % SMEs food labels accordanced to the regulation but only 16 % of SMEs managers well understood about food labeling. Fifty percent of the most reliable source of information about food labeling regulation that respondents received was derived from Indonesian Health District Office. The results of spearman correlation test showed that the correlation between SMEs managers characteristics (age, education, occupation, and socio-economic status) were not significant (p>0.05) with their perception about food labeling.
Keywords: food labeling, knowledge, SMEs
Dimuat di: J. Mutu Pangan 1(2): 145-150. 2014
By:Yosua G, Rahayu WP. Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor
Vermicelli or cellophane noodles is a type of noodle that is made from starch of sagoo or mung bean. Vermicelli has an appearance like a string, spongy and slick texture, also transparent. On vermicelli making process in small food industry, the drying technique is still using the natural technique which is with sun light. The usage of solar will cause inconsistency in quality of vermicelli and requires many labors and a big lot. These reasons encourage to conduct a research of vermicelli drying process with oven dryer through gradual drying. There were three heating treatments, which were A) 65 oC – 10 minutes, 100 oC – 10 minutes, and 140 oC – 5 minutes, B) 80 oC – 10 minutes, 100 oC – 10 minutes, and 130 oC – 5 minutes, C) 80 oC – 15 minutes and 140 oC – 10 minutes and the recommended drying treatment is drying technique with temperature 80 oC – 10 minutes, 100 oC – 10 minutes, and 130 oC – 5 minutes because it produces vermicelli with the most similliar quality with industrial vermicelli. The vermicelli had water content 13.09 %, cooking loss 11.67 %, water absorption 74.56 %, and elongation 198 %. Oven drying can reduce the operational cost to 33 % compared to solar drying. Thus, oven drying can replace solar drying and it can reduce time of drying, cost also produces vermicelli in consistent quality.
Keywords: gradual drying, oven dryer, vermicelli
Dimuat di: Jurnal MUTU Pangan 1(2): 132-136. tahun 2014