Food for school children may become unsafe if its raw materials and handling processes are not well controlled. This study aimed to determine the level of compliance of the vendors with good processing practices. The method used was the development of vendor compliance criteria, observation of vendors’ behavior, and exploration of the source of the problem. The results of the study on 100 types of fish-based food product which are sold by 63 vendors in 50 schools (elementary schools, junior high schools, senior high schools, and universities) indicated only 46% of vendors were compliant and there was still 26% of vendors who did not carry out the good food processing practices. The problems identified were no access to running water to wash hands and equipment (100%), the absence of protective clothes for the workers (92%), and the filthy conditions on the surface of the booth (81 %), the display (65%), and the workers’ hands (73%). The results obtained also indicated that the compliance level of the vendors did not correspond with their educational background. From the results of this study, it is suggested that local health authorities should conduct a more targeted extension program for fish-based food for school children vendors.
Bawang dayak are native to the American continent, but have long entered the Asian continent. Merril in 1912 identified bawang dayak in the Philippines as Eleutherine palmifolia L. Merr. which is a synonym for Sisyrinchium palmifolium L. Scientific evidence of the efficacy of bawang dayak in overcoming diabetes has been published since 2011. Several scientific publications have also shown the positive effect of bawang dayak in modulating the immune system, among others, through anti-inflammatory activity. The anti-diabetic and immunomodulatory properties possessed make bawang dayak herbs have the potential to be developed into a health drink that is useful in controlling blood sugar and helping to maintain the immune system of diabetics, especially in the midst of the COVID-19 pandemic. However, bawang dayak boiled water has an unpleasant taste character with the distinctive odor of grass so it is necessary to formulate with other herbs that can increase consumer acceptance of the taste and flavor. In previous research, we have developed a functional drink based on bawang dayak herbs, but it is still necessary to improve the product formulation to get the preferred taste but still have high antioxidant properties, safe for consumption, and easy to obtain. This study aims to obtain the formulation of herbal compositions in bawang dayak anti-diabetic functional drinks which have high antioxidant properties and taste that consumers prefer. The formulation of bawang dayak with extracts of lemongrass, ginger and tamarind proved to be organoleptically preferred by panelists and has antioxidant activity equivalent to 44 ppm of ascorbic acid (44 ppm AEAC).Key words : antioxidant, bawang dayak, Eleutherine palmifolia, functional drink. ABSTRAKBawang dayak merupakan tanaman asli benua Amerika, namun sudah sejak lama masuk ke benua Asia. Merril di tahun 1912 mengidentifikasi bawang dayak di Filipina dengan nama Eleutherine palmifolia L. Merr yang merupakan sinonim dari Sisyrinchium palmifolium L. Pembuktian ilmiah tentang khasiat bawang dayak dalam mengatasi penyakit diabetes telah mulai dipublikasikan sejak tahun 2011. Beberapa publikasi ilmiah juga memperlihatkan pengaruh positif umbi bawang dayak dalam memodulasi sistem imun, antara lain melalui aktivitas anti inflamasi. Khasiat antidiabetes dan imunomodulator yang dimiliki bawang dayak menjadikan herbal bawang dayak memiliki potensi untuk dikembangkan menjadi minuman kesehatan yang bermanfaat dalam mengontrol gula darah dan membantu menjaga daya tahan tubuh penderita diabetes, khususnya di tengah pandemi COVID-19. Namun, air rebusan bawang dayak memiliki karakter rasa yang sepat dengan aroma langu khas rerumputan sehingga diperlukan formulasi ekstrak bawang dayak dengan herbal lain yang dapat meningkatkan penerimaan konsumen terhadap rasa dan aromanya. Pada penelitian terdahulu kami telah mengembangkan formula minuman fungsional antidiabetes bawang dayak, namun masih diperlukan penyempurnaan formulasi produk dan bentuk sajiannya untuk mendapatkan cita rasa yang lebih disukai Penelitian ini bertujuan untuk mendapatkan formulasi komposisi herbal dalam minuman fungsional antidiabetik bawang dayak yang memiliki khasiat antioksidan yang tinggi dan rasa yang disukai konsumen. Formulasi bawang dayak dengan ekstrak sereh dapur dan ekstrak jahe yang ditambahkan dengan asam jawa dan pemanis stevia terbukti secara organoleptik disukai oleh panelis dan memiliki aktivitas antioksidan sebesar 44 ppm AEAC.Kata kunci : antioksidan, bawang dayak, Eleutherine palmifolia, minuman fungsional
In small vendors, iced beverages potentially contain microbiological and chemical hazards. The objective of this study was to identify critical points of hazard during processing and serving steps various types of most popular iced beverages. Based on processing step, there were identified nine types of iced beverages i.e. coconut, grass jelly, sliced fruit, orange, mixed, cendol, juice, blended and flavouring ice. The study was conducted by observation 90 vendors addressed to processing step, utilities, and environ-mental condition at low, middle and high economic scale of vendors. The critical points were determined according to the principles of HACCP. The results showed that more complex of processing step, lower economic scale and poor of facilities caused more critical points. Mixed ice (containing fruits, grass jelly and jelly) that sold at lower economic scale vendor has the most critical points number (11 out of 14), i.e. ice cube, water mixture, syrup, ice washing, ice downsizing, ice storage, fruits and ingredients washing process, fruit and jelly slicing process and storage, and mixing process. On the medium economic scale vendor, there were 1-3 critical points number and on the highest economic scale there was only one critical point number which was in the mixing process.
Cara sitasi: Rahayu WP, Rinati R, Nurjanah S, Nurwitri CC. 2016. Identifikasi Listeria monocytogenes pada kerang hijau dan kerang darah. Jurnal Pengolahan Hasil Perikanan Indonesia 19(3): 329-338. AbstrakKerang hijau (Perna viridis) dan kerang darah (Anadara granosa) merupakan salah satu sumber protein hewani yang banyak dibudidaya di Indonesia karena harganya yang relatif terjangkau. Penelitian ini bertujuan untuk mengidentifikasi keberadaan Listeria monocytogenes pada 27 sampel kerang hijau dan 3 sampel kerang darah di Bogor menggunakan real-time Polymerase Chain Reaction (real-time PCR) dan metode biokimiawi. Gen yang dijadikan target untuk amplifikasi pada real-time PCR merupakan gen hlyA karena gen ini merupakan gen penentu virulensi yang menghasilkan listeriolysin O. Primer yang digunakan pada penelitian ini adalah primer forward DG69 (GTG CCG CCA AGA AAA GGT TA) dan primer reverse DG74 (CGC CAC ACT TGA GAT AT) serta sinyal fluorescence menggunakan SYBR Green I. Hasil analisis menggunakan real-time PCR menunjukkan hasil negatif Listeria monocytogenes pada semua sampel. Sedangkan hasil analisis menggunakan metode biokimiawi, menemukan 1 dari 30 sampel teridentifikasi sebagai Listeria welshimeri.Kata kunci: gen hlyA, kerang, Listeria monocytogenes, Listeria spp., real-time PCR AbstractGreen mussel (Perna viridis) and cockle shell (Anadara granosa) are one of many sources of animal protein which is many cultivated in Indonesia because their price is relatively affordable. This study was conducted to identify the presence of Listeria monocytogenes in 27 samples of green mussels and 3 samples of cockle shells using real-time Polymerase Chain Reaction (real-time PCR) and biochemical methods. The target gene for amplification in real-time PCR was an hlyA gene because this gene was a determinant of virulence genes that produce listeriolysin O. Primers used in this study were forward primer DG69 (GTG CCG GGT AAA AGA CCA TA) and reverse primer DG74 (CGC CAC TGA GAT ACT AT) and fluorescence signals indicator using SYBR Green I. The results of analysis using real-time PCR were negative Listeria monocytogenes in all samples, while using biochemical methods there was one of 30 samples contaminated by Listeria welshimeri.
AbstrakMinuman es seperti es kelapa, es buah, es campur, jus buah, es teh dan es dengan cincau banyak ditemukan di kota Bogor dan harus terjamin keamanannya. Penelitian ini bertujuan untuk mengetahui karakteristik dan kondisi pedagang minuman es, serta tingkat kepatuhannya terhadap pelaksanaan Good Manufacturing Practices/Cara Produksi Pangan yang Baik (CPPB) selama proses pengolahan minuman es. Survei dan observasi dilakukan terhadap 90 orang pedagang minuman es yang menggunakan hancuran es untuk minumannya, dengan tiga skala usaha berdasarkan kelas ekonominya yaitu, skala kelas bawah yang terdiri dari pedagang kaki lima, skala kelas menengah yang terdiri dari rumah makan dan kedai, dan skala kelas atas yang terdiri dari restoran dan hotel. Pada umumnya pedagang membuat es batu menggunakan air dalam kemasan (56,23%). Sebagian pedagang membuat es batu dari air mentah yaitu air PAM (71,43%), sebanyak 6,49% diantaranya tidak melakukan perebusan terlebih dahulu. Semakin tinggi tingkat pendidikan dan besar skala usaha, semakin tinggi tingkat kepatuhan pedagang terhadap penerapan CPPB. Tingkat kepatuhan terhadap CPPB dari setiap skala usaha adalah 4,69% untuk skala usaha kelas bawah, 83,33% untuk skala kelas menengah, dan 100% untuk skala kelas atas. Kata kunci: Cara Produksi Pangan yang Baik, minuman es, tingkat kepatuhan Abstract Iced drinks such as coconut ice, ice fruit soup, mixed blend ice, fruit juice, iced tea, and ice with grass jelly are commonly found in Bogor and should be safe for human consumption. The objectives of this study were to determine the characteristics and conditions of seller iced beverages, and identify the level of compliance on the implementation of Good Manufacturing Practices (GMP) during the processing of ice drinks. The survey and observation
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