ed Approach for Food Safety Management
,M., L.]. Zhong, F. Wang and G.P.Zhang. 2005. Differences in king and eating properties between chalky and translucent ts in rice grains. Food Chemistry 90,39-46. 2006. Teknologi Pengolahan Beras. Yogyakarta: Universitas .jah Mada.
2009.
Quality
characteristics
of
milled
SAFETY OF SCHOOL CHILDREN FOODS 1N INDONESIA Nuri Andarwulan, Siti Madanijah, and Zulaikhah
Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, Indonesia
rice.
)://www.knowledaebank.irri.or~/ ~rocess/index.~hp!rice-amy-manenu-l/aualityracteristics-of-milled-rice-mainmenu-283.
Patindol, J.A., B,C. Gonzalez, Y.J. Wang and A.M. McClung. 17. Starch fine structure and physicochemical properties of cialty rice for canning. I. of Cereal Science 45, 209-218. ,
j. Singh,
N.Singh. 2005. Effect of glycerol monostearate on
physico-chemical, thermal, rheological and noodle making perties of corn and potato starches. Food Hydrocolloids 19, 1-849.
s, L, E. De Bie, V. Derycke, W. S. Veraverbeke, W. De Man, and . Delcour. 2006. Effect of processing conditions on color nge of brown and milled parboiled rice. Cereal Chemistry 83 80-85.
H. and 1. M. V. Rlanshard. 1995. Texture determinants in ,ked, parboiled rice. I: Rice starch amylose and the fine cture of amylopectin. 1. of Cereal Science 2 1 (33 25 1-260.
BL, L.E. Armstrong J.R. Backstrand, W.L. Chenoweth, P. nachoti, B.P. Klein, H.W. Lane, K.S. Marsh, M.Tolvanen. 2002. :h-Energy, Nutrient-Dense Emergency Relief Product. Food
I Nutrition Board : Institute of Medicine. National Academy ,ss. Washington.
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ter presentation
ABSTRACT Survey from National Agency for Drug and Food Control (UPOM) on the condition of school childre11 foods (SCF) showed that m a n y microbial contaminations a n d hazardous chemicals, and also misused of food additives. This study aimed to know the profile of t h e safety o n school children foods in Indonesia, reviewed from the chemical and microb~ologicalparameters. Safety of SCF sampling was conducted in 1328 elementary schools which is part of the 4500 elementary school in 18 provinces where the previous
survey was conducted. Selection of sampling locations and types of food was based on purposive sanlpling technique. School children foods samples were analyzed by chemical and microbiological methods. Food which are sold in most school surrounding are snacks (54.1%), drinks (26.0%) and main food (2.0%). O f SCF groups sold, trlore than half [55.8%) SCF are registered as ready-to-eat food, and the next 36.0% are registered as domestic brand (MD). The rcsults of chemical analysis on the main food showed that 12.9% and 9.7% of fond samples were positive for formaldehyde and borax respectively. Of the snacks tested, 16.0% of sal-l~pteswcre positive for formaldehyde and 9.1% positive for borax, 2.2% positive for Rhodamin B, 0.4%~and 1.4% were positive for Methanyl Yellow nnd Amaranth respectively. The analyqis results in the drinks also showed that they contained Rhodamin B, Methanyl Yellow arid Amaranth a t c o r ~ c e n t r ~ t i o nofs 4.0%; 3.7% and 5.09'0 respectively. Based on the results of benzoate i r ~ drinks, as many as 3.8Vo of samples did [lot con~plywith he standard, whereas cyclamate analysis showed that 7.0% of samples did not comply with the standard. The results of microbiological analysis of main food samples showed that as many as 45.9% of food samples a r e of poor quality. Meanwhile, there were 32.6% of food samples contained of .Stirp!~ylococcus aureus. The total plate count on snack food showed that as trlany as 27.8% of food samples contained microorganisms above the standards, and Staphylococcus aureus was found in 16.0% of those food samples. Based on
p o s t e r p r e s e n t a t i o n 1399
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Scrence-Based Approachjor Food .Cufe& hft~ttagt.mcnr
the total plate count oldrink samples, 9.S0hof samples were of poor quality. Based 011E. coli analysis, it was found that 69.0% of samples did not comply. The exposure value of cyclamate and benzoate in school children foods is still lower than the AD1 value and the number of school children foods which were not complying with standards was less than 10% of school children foods samples.
Snack food played a n important role in providing energy and nutrient intake for children of school age. The survey result which was conducted in Bogor in 2004 claimed as many as 36.0U/"of energy needs of school children were achieved from the consumption of snack food. However, this strategic role is not matched by the food safety and quality as good snacks.
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The condition of unsafe snack food for school children was indicated by the results of study conducted by National Agency for Drug and Food Control [RPOM) in 2006. It showed that 21.38% cases occurred in schools a n d t h e elementary school students most frequently ( 7 5 . 5 3 % ~ ) experienced food poisoning from School Children Foods (SCF). Therefore, it is necessary to d o t h e comprehensively risk assessment to obtain scientific data and information which suitable to the community condition; hence the actual profile of national safety issue of S C F could be known for. the basis for further determination of risk management policy.
METHODOLOGY
P r o t - e ~ d r n~~f / t r t e r n ~ r ~ nSemrnar naI ['urrent I.rsues and C'halIenge.7 I n f
data of SUSENAS consumption module year 2007 condc Central Bureau of Statistic Indonesia (BPS). SCF sampling was conducted in 1328 elementary schoo are part of 4500 elementary schools (ES) in 18 provinces as survey location. The number of 1328 ES is the root numb from each province of the 18 provinces where the survl Meanwhile, the number of elementary schools where the 101 SCSF sampling in the selected districts/city is determined t the following calculation:
Description: N
N n area
= total number of SD / MI as sampling location [= = total n u m b e r of SD / MI as the previous survey (= 4500 elementary school) = number of SD / MI in a certain area (pi
district/ci ty) as the previous location)
Sampling Plan and Analytical Plan for SCSF Sampling Snack food sampling is an activity to obtain school c snack food samples which have been determined and sell analyze the chemical and microbiological quality. Sna~ sampling was conducted in the selected schools which sold each province. The selection of sampling locations and type: are according to the purposive sampling technique based number of SD / MI in each province. The chosen snack food lot of consumed by students either by consumption f r e q u ~ amount in certain provinces.
Study Location This activity was part of the "Survey to Monitor and Verify the Profile of National Safety of School Children Food Safety Year 2008" held in 4500 of elementary schools at 79 District/City which are distributed in 18 provinces throughout Indonesia. The 18 provincial selections were conducted by considering the representation of provinces on the cluster of food consumption in Indonesia. This cluster grouping was arranged according to the equation of regional food consumption patterns in Indonesia area obtained from analyses
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Chemical and Microbiological Analysis for Parameter Safety Chemical analysis was conducted to determine the borax, formaldehyde, preservatives, sweeteners, and Meanwhile, the microbiological analysis was conducted to dt total plate count (TPC), E. coli and Staphylococcus aun qualitative identification of hazardous materials s formaldehyde and borax using test methods is according to
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:ed Approachfor Food Sulev Manugemen1
late count o f drink samples, 9.5% of samples w e r e of poor quality. 5. coli analysis, it was found that 69.0% of samples did not comply. ure value of cyclamate and benzoate in school children foods is than the AD1 value and the nurnber of school children foods -e not complying with standards was less t h a n 10Y0 of school lods samples.
:k food played an important role in providing cncrgy and ntake for children of school age. The survey result which rcted in Bogor in 2004 claimed as many as 36.0% of energy school children were achieved from the consumption of d. However, this strategic role is not matched by the foad quality as good snacks.
condition of unsafe snack food fot. school children was by the results of study conducted by N ~ t i a n a Agency l for :ood Control (BPOMJ in 2006. It showed that 2 1 .3g0!cases in schools and the elementary school studetits rnost (75.53%) experienced food poisoning from School Foods (SCF). Therefore, it is necessary to do the isively risk assessment to obtain scientific data and n which suitable to the community condition; hence thc File of national safety issue of SCF could be known for the I rther determination of risk management policy.
activity was part of the "Survey to Monitor and Verify the Jational Safety of School Children Food Safety Year 2008" 00 of elementary schools a t 79 District/City which are in 18 provinces throughout Indonesia. The 18 provincial were conducted by considering the representation of on the cluster of food consumption in Indonesia. This ping was arranged according to the equation of regional nption patterns in Indonesia area obtained from analyses
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Proceeding of International Seminar Current I.r.~ue.rand Challenges in
Food safe^
data of SUSENAS consumption module year 2007 conducted by Central Bureau o f Statistic Indonesia (BPS). SCF sampling was conducted in 1328 elementary schools which are part of 4500 elementary schools (ES) in 18 provinces as previous survey location. The number of 1328 ES is the root number of ES from each province of the 18 provinces where the survey done. Meanwhile, the number of elementary schools where the location of SCSF sampling in the selected districts/city is determined based on the following calculation:
Description: = total number of SD / MI as sampling location (= 1328) N = total number of SD / M I as the previous survey location N (= 4500 elementary school) n area = number of SD / M I in a certain area (province/ district/city) as the previous location)
Sampling Plan and Analytical Plan for SCSF Sampting Snack food sampling is an activity to obtain school childrensnack food samples which have been determined and selected to analyze the chemical and microbiological quality. Snack food sampling was conducted in the selected schools which sold SCSF in each province. The selection of sampling locations and types of food are according to the purposive sampling technique based on the number of SD / MI in each province. The chosen snack foods were a lot of consumed by students either by consumption frequency a n d amount in certain provinces. Chemical and Microbiological Analysis for Parameter of SCSF Safety Chemical ar~alysiswas conducted to determine the level of borax, fol-maldehyde, preservatives, sweeteners, and coloring. MeanwhiIe, the microbiological analysis was conducted to determine total plate count (TPC), E. coli and Stophylococcrrs aureus. The qualitative identification of hazardous materials such as formaldehyde and borax using test methods is according to SNI 01-
p o s t e r p r e s e n t a t i o n 1401
Sc~~wce-Based Approach for Food S a f e Munugemenl ~
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2894-1992; meanwhile the analysis of textile dyes (Rhodanlin B, Methanil yellow, Amaranth) was conducted by test methods which are according to the SNI 01-2895-1992. The analysis of cyclamate a n d benzoate level in several provinces was conducted using SNI 012893-1992 and SNI 01-2894-1992 respective1y. Microbiological test for TPC is commonly using agar pour plate; meanwhile E.coli and 5. aureus using inoculation, isolation, and identification with media on
Proccrding of lnrc-.rnationai.Terntnar Cttrrenf 1ssue.r and C'hdJeenges rn
Drinks;
Ma
tube.
Determination of Cyclamate and Benzoate Exposure in School Children The exposure of cyclamate and benzoate (mg/cap/day) was calculated by multiplying the consumption of certain type of snack food using cyclamate or benzoate (g/cap/day] with the cyclamate or benzoate content in those type of food (mg/kg] in each province. Total exposure of cyclamate or benzoate obtained was then calculated the exposure value per child based on the average of student body weight (BW) in each province (mg/kg BW/day), and also compared with AD1 (Acceptable Daily intake) for cyclamate and benzoate.
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RESULT AND DlSCUSSION
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Figure 1. The number of SCF based on group of food
The main food group mostly (94.0%) consisted of dis only 6.0% was processed food included instant noodles. ' menu group was mostly (61.0%) processed products w Snacks group had the greatest amount of whole types of food school area [54.0%) (Figure 23. On the drinks group, iced dri the most drink sold in school area i.e. as many as 42.0% (Figu
Profile of School Children Food
I
The result of data collection of SCF sold in school of survey location was grouped as main food, snacks, and drinks. Of more than 25000 types of food sold, snacks had the greatest amount as compared to two other food groups, i.e.as many as 13.660 or 54.1%.
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92; meanwhile t h e analysis of textile dyes (Rhodamin B, I yellow, Amaranth) was conducted by test methods which ding to the SNI 01-2895-1992. The analysis of cyclamate and ! level in several provinces was conducted using SNI 019 2 and SNI 01-2894-1992 respectively. Microbiological test is commonly using agar pour plate; meanwhiIe Gcoli and 5. sing inoculation, isolation, and identification with media on
Proceeding of International Seminur Current Issues and Chaiiengcr in Food Safep
Drinks;
Main
nation of Cyclamate and Benzoate Exposure in School I ! exposure of cyclamate and benzoate (mg/cap/day) was d by multiplying the consumption of certain type of snack ~gcyclamate or benzoate [g/cap/day) with the cyclamate o r content in those type of food (mg/kg) in each province. posure of cyclamate or benzoate obtained was then 1 t h e exposure value per child based on the average of ~odyweight (BW]in each province (mg/kg BW/day), and n a r d with r-.-..-" A n 1 II.A r r o n f n h l a YnC nl r riYl t ~IJntn I t L u k e ) for cyclamate and As-.
~ C C L ~ L U U I C I
#ND DISCUSSION
Figure 1. The number of SCF based on group of food The main food group mostly (94.0%) consisted of dish menu, nnlv food included instant noodles. The dish .,. .-J h-nO/n --- ' " w a s nrocessed r -- - - - menu group was mostly 161.0%) processed products with rice. Snacks group had the greatest amount of whole types of food sold in school area (54.0%) (Figure 2). O n the drinks group, iced drinks was the most drink sold in school area i.e. as many as 42.0% (Figure 3).
FSchool Children Food
result of data collection of SCF sold in school of survey vas grouped as main food, snacks, and drinks. Of more than ,pes of food sold, snacks had the greatest amount as , to two other food groups, i.e.as many as 13.660 or 54.1%.
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