Penyuluhan Sistem Keamanan Pangan Dalam Produksi Keripik Tempe Di Desa Parerejo Kabupaten Jawa Timur

Food Safety sistem is a method that commonly use to guarantee the quality of food product in order to avoid hazard which can causing harm to the consumer. One of the well-known traditional food, Tempe, which is made from fermented soybean, has consumed by most of people in Indonesia. Tempe has a short shelf life. The aim of processing Tempe are to make the shelf life longer and also to diversify product of Tempe. One of the most popular product of Tempe is Tempe cracker. Parerejo village is well-known as one of the Tempe and Tempe cracker production base in East Java. Unfortunately, its production has not yet applied Food Safety Sistem. Some actions were needed in order to improve the knowledge of the Tempe and Tempe cracker producers about Food Safety Sistem. Firstly, questionnaires were distributed to the Tempe and Tempe Cracker producers in Parerejo village to determine the level of community understanding about Food Safety Sistem. After distributing the questionnaires, the next action was presenting of the definition, the aspects and the importance of implementation Food Safety Sistem in the production process of Tempe and Tempe cracker. Questionnaires showed that most of the producers of Tempe and Tempe crackers in Parerejo village realizes the importance of implementation Food Safety Sistem. In other hand, Food Safety Sistem has some obstacles to fully apply in the production process. The biggest challenge is the production facilities. Improving sanitation sistems such as sanitation of workers and equipment is one of the real efforts that can be done to improve the production sistem. Sortation of raw material also an effort to avoid physical hazard that can causing harm of the product. At least, awareness of the community about Food Safety Sistem have improved and committed to do some correction in order to avoid the hazard in production process.

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Formation of consumer value of cottage cheese prolonged shelf life when using flour from milk Thistle seeds spotted

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2019-3-43-49 ◽

2019 ◽

Vol 81 (3) ◽

pp. 43-49 ◽

Cited By ~ 1

Author(s):

R. T. Timakova

Keyword(s):

Shelf Life ◽

Food Additives ◽

Food Product ◽

Food Products ◽

Cottage Cheese ◽

Milk Thistle ◽

Safety Requirements ◽

Consumer Value ◽

Quality Of Food

The strategy for improving the quality of food products in the Russian Federation until 2030 determines the trend towards improving the diet of the country's population through the production of new types of food products enriched with valuable food additives. According to the results of a comprehensive study, the addition of flour from milk thistle seeds to soft curd (1.0–2.5 %) makes it possible to obtain a product of high consumer value. Flour from the seeds of milk thistle, as a source of flavolignans, helps to increase the nutritional value of cottage cheese soft unpressurized Packed 5% fat with an increase in protein content by 0.11–0.24%, fat by 0.06–0.12%, carbohydrates – by 0.13–0.28% and silymarin – up to 3.39–7.26 mg/100 g of product and prolongation of shelf life up to 8 days. Acidity and microbiological indicators correspond to the established level. Enriched cottage cheese is soft with a mass fraction of flour from milk thistle seeds of 1.0 and 2.5%, combining animal components (cottage cheese as a source of protein and beneficial microflora) and vegetable (flour from milk thistle seeds as a source of silymarin), is an integral food biosystem that complies with safety requirements in accordance with TR TS 033/2013 “On the safety of milk and dairy products” and provides improved consumer properties of a food product for various categories of the country's population (healthy people and those in the rice group) and of different ages, at the same time does not apply to specialized products.

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Impacts of Vending Practices on the Microbiological Quality of Bread in the Ojoo Area of Ibadan, Oyo-State, Nigeria

Current Nutrition & Food Science ◽

10.2174/1573401313666171016162832 ◽

2019 ◽

Vol 15 (1) ◽

pp. 31-39

Author(s):

Oluwadara Oluwaseun Alegbeleye ◽

Wasiu Akinloye Oyebisi Afolabi ◽

Beatrice Oluwatoyin Opeolu ◽

Amin Mousavi Khaneghah

Keyword(s):

Food Safety ◽

Microbiological Quality ◽

Bacillus Species ◽

Potential Hazard ◽

Safety Regulations ◽

Bacillus Flexus ◽

Microbiological Methods ◽

Key Factor ◽

Quality Of Food

Background: Bacterial counts in ready-to-eat foods are a key factor in assessing the microbiological quality and safety of food. Periodic assessment of the microbiological quality of food is necessary to develop a robust database and help to ensure food safety. Methods: The bacterial contamination of a total of 336 bread samples collected from two bakeries and 10 vendors in Ojoo Area of Ibadan, Oyo-State, Nigeria (December 2014 -June 2015) was evaluated. The microbiological quality of the bread loaves was investigated using standard microbiological methods (morphological, phenotypic and molecular characterization). Results: The results showed that the number of contaminated samples among the vended bread samples was higher than the bakery bread samples and can be summarized as Bacillus megaterium (4.30%), Staphylococcus arlettae (0.005%), Staphylococcus saprophyticus (2.78%), Citrobacter freundii (2.40%), Bacillus flexus (1.64%), Bacillus species (49.59%), Pseudomonas aeruginosa (4.12%), Pseudomonas fluorescens (0.92%), Pseudomonas species (0.045%), Escherichia coli (30.44%) Klebsiella sp. (0.040%) and Aeromonas hydrophila (3.72%). Conclusion: The findings demonstrate that the bread samples which become contaminated after transport and handling can be considered a potential hazard to human health in the area. More stringent adherence to food safety regulations should be encouraged and enforced by the appropriate authorities. The findings of this study may be adopted to improve the hygienic conditions of bread distribution chain in the area as well as in other regions of the World.

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Impact of Modernization on the Quality of Food in Food Based Industry

International Journal of Innovative Technology and Exploring Engineering - Special Issue ◽

10.35940/ijitee.b1153.1292s419 ◽

2019 ◽

Vol 9 (2S4) ◽

pp. 325-327

Keyword(s):

Proper Understanding ◽

The Real ◽

The People ◽

Quality Of Food ◽

Real Market

The report's main objective is to comply with the different marketing theories prevailing in the marketplace and gain a proper understanding of the real market. Different functions and strategies were discussed and discussed with the help of the ITC Sunfeast in terms of policies and path they followed since they were a successful player in the market. Customer intuition is examined in order to gain an understanding of their different needs, expectations and collection of minds. This is achieved by interviewing people in different ways so that their purchasing trend can be glimpsed. The people interviewed were from various locations in the district of thiruvallur.

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Study on microbial detection technology in food safety

E3S Web of Conferences ◽

10.1051/e3sconf/202123302029 ◽

2021 ◽

Vol 233 ◽

pp. 02029

Author(s):

Xindi Zhang

Keyword(s):

Food Safety ◽

Rapid Development ◽

Enzyme Linked Immunosorbent Assay ◽

Safety Testing ◽

Microbial Detection ◽

Detection Technology ◽

Atp Bioluminescence ◽

Quality Of Food

Economic development has not only led to the steady development of the gross national economy, but also provided a fundamental guarantee for the life of the residents at this stage. However, with the rapid development of economy, people’s attention to hidden safety problems has gradually shifted from big problems to “small details” of food safety. At the same time, in order to reduce the health problems of consumers in the process of eating products, we should start from the source of food, and use microbial technology in the current food safety testing, so as to fundamentally improve the quality of food safety. At present, PCR, impedance, ATP bioluminescence, lamp and enzyme-linked immunosorbent assay are widely used. In this paper, the role of microbial detection technology was described, and the application of microbial detection technology in food safety detection was analyzed in depth, hoping to provide a reference for ensuring food safety through the promotion of microbial detection technology.

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Nanotechnology-based approaches for food sensing and packaging applications

RSC Advances ◽

10.1039/d0ra01084g ◽

2020 ◽

Vol 10 (33) ◽

pp. 19309-19336 ◽

Cited By ~ 2

Author(s):

Fatima Mustafa ◽

Silvana Andreescu

Keyword(s):

Shelf Life ◽

Food Packaging ◽

Quality Of Food

The advancement of nanotechnology has provided opportunities for the development of new sensing and food packaging solutions, addressing long-standing challenges to extend shelf-life, reduce waste, assess safety and improve the quality of food.

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Food waste volume and composition in Finnish households

British Food Journal ◽

10.1108/bfj-12-2012-0311 ◽

2014 ◽

Vol 116 (6) ◽

pp. 1058-1068 ◽

Cited By ~ 79

Author(s):

Kirsi Silvennoinen ◽

Juha-Matti Katajajuuri ◽

Hanna Hartikainen ◽

Lotta Heikkilä ◽

Anu Reinikainen

Keyword(s):

Food Waste ◽

Design Methodology ◽

Raw Material ◽

Content Type ◽

Coffee Grounds ◽

Liquid Milk ◽

Quality Of Food ◽

Cooked Food ◽

Practical Implications

Purpose – The purpose of this paper is to determine the volume and quality of food waste in Finnish households and discuss drivers for waste being produced. Design/methodology/approach – In total, 380 households weighed all solid food waste and liquid milk waste daily each time they disposed food during a two-week period. The authors concentrated only on avoidable food waste, i.e. all wasted food and raw material that could have been consumed, had they been stored or prepared differently. Other biowaste, such as vegetable peelings, coffee grounds, or bones, was not measured. Findings – The amount of food waste in households ranged from 0 to 160 kg/year. The average annual food waste was 23 kg per capita, 63 kg per household, and in total about 120 million kg/year. When comparing purchased food amount with avoidable food waste, the average waste was about 4-5 per cent. The main discarded foodstuffs were vegetables, home-cooked food and milk products. The principal reasons for disposing of foodstuffs were spoilage: e.g. mould, expiry of best before or use by date, plate leftovers, and preparing more food than needed. When examining waste per person, singles generally produced most waste. Practical implications – Knowledge about food waste will help development of new practices to decrease waste. Originality/value – The study estimated amounts of food waste in households using diaries and weighing. Such studies have often been based on statistics or interviews rather than exact weighing of waste.

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APLIKASI MATCHA GREEN TEA DAN SARI JERUK LEMON DALAM PRODUKSI SERABI SOLO DI UKM LINCO’S SOLO [MATCHA GREEN TEA AND LEMON JUICE APPLICATION OF SERABI SOLO PRODUCTION IN SME LINCO’S SOLO]

Jurnal Sinergitas PKM & CSR ◽

10.19166/jspc.v4i2.2137 ◽

2020 ◽

Vol 4 (2) ◽

pp. 131

Author(s):

Esti Widowati ◽

Gusti Fauza ◽

Rizky Nugrahaningtyas ◽

Dinta Selma Petriani

Keyword(s):

Shelf Life ◽

Green Tea ◽

Salt Water ◽

Rice Flour ◽

Lemon Juice ◽

Coconut Milk ◽

Traditional Food ◽

Mold Growth ◽

Bahasa Indonesia

Serabi Solo is a traditional food made from rice flour, coconut milk, sugar, salt, water and other ingridients. Serabi is round, flat and porous. Coconut milk was used to develop serabi's taste making it sweet and savory. However, rancidity can decrease quality of serabi during shelf life. Mold growth also affects food safety of this perishable food. Serabi Solo is developing as gift that has longer shelf life beside flavor and appearance variations. Concrete solutions to inhibit rancidity were matcha green tea because of poliphenol as an antioxidant. Matcha green tea addition and pasteurization improved Serabi Solo quality and inhibited rancidity. Based on previous research, matcha green tea 1% made Serabi shelf life longer (24,66 hours). Other solution was coconut milk pretreatment. According to previous research, lemon juice pH 3 was used in coconut milk with hurdle technique made Serabi Solo has shelf life longer (32 hours). Therefore, this activity was to introduce matcha green tea 1% and lemon juice pH 3 to extend shelf of Serabi Solo in SME Linco's Solo.Bahasa Indonesia Abstrak: Kue serabi solo merupakan salah satu makanan tradisional yang terbuat dari tepung beras dan santan. Kue ini bulat, pipih dan berpori-pori. Penambahan santan saat memasak serabi membuat serabi terasa manis dan gurih. Namun, santan dalam serabi selain memberikan rasa gurih juga mudah mengalami kerusakan selama penyimpanan. Munculnya aroma dan rasa tengik yang tidak disukai menyebabkan penurunan kualitas dan daya simpan kue serabi. Selain itu, pertumbuhan kapang juga menjadi masalah keamanan pangan pada serabi. Padahal sebagai produk oleh-oleh, serabi diharapkan memiliki umur simpan lebih panjang selain variasi rasa dan tampilan yang menarik dan kekinian. Solusi aplikatif untuk menghambat ketengikan pada kue serabi solo adalah penggunaan matcha green tea karena mengandung polifenol sebagai antioksidan. Penambahan matcha green tea dan perlakuan pasteurisasi pada santan dapat memperbaiki mutu dan mampu menghambat proses ketengikan sehingga dapat memperpanjang umur simpan kue serabi. Hasil dari penelitian sebelumnya, pada uji ketengikan menunjukkan bahwa kue serabi dengan penambahan matcha green tea konsentrasi 1% memiliki umur simpan selama 24,66 jam. Selain penambahan, matcha green tea, upaya memperpanjang umur simpan serabi yaitu dengan mendesain pretreatment santan. Penelitian sebelumnya menggunakan jenis jeruk dan konsentrasi pH asam sitrat yang paling disukai konsumen dan pengaruh serta lama daya simpan serabi dengan pretreatment santan menggunakan teknik hurdle. Serabi yang paling disukai adalah serabi dengan formula pretreatment santan menggunakan air jeruk lemon dengan pH 3 yang memiliki umur simpan 32 jam. Oleh karena itu, pada kegiatan PkM ini mengaplikasikan matcha green tea 1% dan sari jeruk lemon dengan pH 3 untuk meningkatkan umur simpan serabi terhadap variabel ketengikan di UKM Lincos Solo. <div id="gtx-trans" style="position: absolute; left: 23px; top: 207.571px;"> </div>

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An Artificial Intelligence Approach Toward Food Spoilage Detection and Analysis

Frontiers in Public Health ◽

10.3389/fpubh.2021.816226 ◽

2022 ◽

Vol 9 ◽

Author(s):

Ekta Sonwani ◽

Urvashi Bansal ◽

Roobaea Alroobaea ◽

Abdullah M. Baqasah ◽

Mustapha Hedabou

Keyword(s):

Shelf Life ◽

Food Quality ◽

Food Spoilage ◽

Sensors And Actuators ◽

Food Grains ◽

Alert Message ◽

New Methodologies ◽

Quality Of Food ◽

Intelligence Approach

Aiming to increase the shelf life of food, researchers are moving toward new methodologies to maintain the quality of food as food grains are susceptible to spoilage due to precipitation, humidity, temperature, and a variety of other influences. As a result, efficient food spoilage tracking schemes are required to sustain food quality levels. We have designed a prototype to track food quality and to manage storage systems at home. Initially, we have employed a Convolutional Neural Network (CNN) model to detect the type of fruit and veggies. Then the proposed system monitors the gas emission level, humidity level, and temperature of fruits and veggies by using sensors and actuators to check the food spoilage level. This would additionally control the environment and avoid food spoilage wherever possible. Additionally, the food spoilage level is informed to the customer by an alert message sent to their registered mobile numbers based on the freshness and condition of the food. The model employed proved to have an accuracy rate of 95%. Finally, the experiment is successful in increasing the shelf life of some categories of food by 2 days.

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PENERAPAN PRINSIP-PRINSIP MUTU DAN KEAMANAN PANGAN TEMPE DI KABUPATEN LAMPUNG BARAT

Jurnal Gizi dan Pangan ◽

10.25182/jgp.2008.3.3.244-249 ◽

2008 ◽

Vol 3 (3) ◽

pp. 244

Author(s):

Suhartono Suhartono ◽

Ahmad Sulaeman ◽

Budi Setiawan

Keyword(s):

Food Safety ◽

Food Quality ◽

Small Animal ◽

Secondary Data ◽

Food Product ◽

Raw Material ◽

Small Scale ◽

Font Size ◽

Before And After ◽

Food Quality And Safety

Food Law No. 7 1996 defined food security as a condition in which the fulfillment of food for the household is reflected by the availability of sufficient food both its quantity and quality, safe, evenly distributed and within reach; meanwhile, food quality is defined as the value determined base on the criteria of food safety, nutrition content and trade standard on food stuffs, catables and beverages. The purpose of this study was to analyze the application of food quality and safety principles in the production of food product i.e tempeh at small scale industry in West Lampung. A survey on 15 selected tempeh producers was carried out using a structured questionnaire. Primary and secondary data was collected in this study through interview and observation to the 15 tempeh producers. In the general, all producers had not fully implemented food safety and quality principles as outlined in the GMP guideline. Nevertheless, the tempeh quality produced in West Lampung organoleptically was good. Several issues need to be improved i.e. cleaning raw material (soy bean), using water from safe sources, washing soy bean before and after braising, controlling small animal included mouse, and maintenance and cleany the premises.

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Strategi Pengendalian Pascapanen Mutu Tomat (Solanum lycopersicum) di Desa Angseri Kabupaten Tabanan Bali.

Jurnal BETA (Biosistem dan Teknik Pertanian) ◽

10.24843/jbeta.2020.v08.i02.p24 ◽

2019 ◽

Vol 8 (2) ◽

pp. 380

Author(s):

Jun Marito Siahaan ◽

I Gusti Ngurah Apriadi Aviantara ◽

I Wayan Tika

Keyword(s):

Food Safety ◽

Performance Analysis ◽

Safety Management ◽

Raw Material ◽

Factor Matrix ◽

Quality Deterioration ◽

Postharvest Handling ◽

Strong Position ◽

The Right

Tingginya kerusakan tomat selama pascapanen merupakan salah satu permasalahan yang dihadapi dalam memenuhi harapan konsumen. Pengendalian pascapanen merupakan kegiatan akhir yang harus dilakukan untuk dapat menjaga mutu tomat tetap dalam kondisi baik. Tujuan penelitian ini adalah mengindentifikasi kepentingan dan kepuasan konsumen yang menjadi atribut kunci serta menganalisis penyebab kemunduran mutu tomat dan menganalisis strategi yang tepat untuk mengendalikan mutu tomat. Kepentingan dan kepuasan konsumen akan mutu tomat dikonversikan dengan metode IPA (Importance Performance Analysis). Atribut mutu tersebut yaitu tampilan segar, kebersihan kulit buah, warna kulit buah, rasa manis dan asam, kadar air tomat, dan bebas dari rasa asing. Penurunan mutu tomat disebabkan oleh beberapa faktor berikut: (1) bahan baku yaitu: cara panen, perawatan setelah panen, teknir sortir, pengemasan, (2) manajemen yaitu: penerapan food safety management, (3) tenaga kerja yaitu: kurang skll, (4) lingkungan yaitu: bencana alam, iklim dan cuaca, (5) mesin dan metode yaitu: transportasi dan penyimpanan. Formulasi dan penentuan strategi prioritas dilakukan dengan pendekatan Strengths Weakness (SWOT) dan Opportunities Quantitative Strategies Planning Matrix (QSPM). Skor bobot matriks faktor internal yang diperoleh adalah 3,193 yang berarti berada pada posisi kuat sementara pada matriks faktor eksternal memperoleh skor adalah 3,125 yang berarti peluang belum diptimalkan dan ancaman masih belum dapat diatasi. Prioritas tertinggi yang dapat dipilih sebagai alternatif strategi adalah penambahan modal investasi juga mengendalikan penanganan budidaya dan pascapanen di optimalkan serta memproduksi tomat yang berkualitas dan juga memanfaatkan teknologi terbarukan dengan bobot sebesar 6,019. The high potential of damaged tomatoes during postharvest is one of the mostly faced problem in satisfying costumer expectation. Postharvest handling is the final step that required to maintain good quality of tomatoes. The purpose of this study to identify costumers need and satisfaction, analyze the cause of tomatoes quality deterioration and analyze the right strategies to control quality of tomatoes. The customers need and satisfaction converted using IPA (Importance Performance Analysis) method. The quality attributes as follow: fresh, clean, color, sweet and acid taste, moisture content, and no extraneous taste. The quality deterioration of tomatoes caused some of factors such as : (1) raw material: harvest method, postharvest handling, sorting method, packaging; (2) management system : food safety management application; (3) human resources : training and skills; (4) environment : natural disaster, climate and weather change; (5) equipment and method application : transportation and storage method. The formulation and strategies determination using Strengths Weakness Opportunities and Threats (SWOT) and Opportunities Quantitative Strategies Planning Matrix (QSPM) approaches. The final internal factor matrix is 3,193 which means on strong position and the final external factor matrix is 3,125 which means the opportunities are not fully optimized yet and the threats are not solved. The highest priorities that can be chosen as the alternative strategy are increasing investment assets while controlling cultivation development and optimized the postharvest practices to produce the best quality of tomatoes using renewable technology up to 6,019.

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