Winiati P Rahayu
Institut Pertanian Bogor, Kampus IPB Darmaga, PO Box 220, Bogor 16002, Jawa Barat, Indonesia.

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STUDY O SAFETY AND SHELFLIFE OF RED CHILI PASTE ., Rosaria; Rahayu, Winiati P
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Red chili is an important food ingredient which may not be always self, when obtained from the market. The aims of the study was to evaluate the safety and shelf life of red chili paste. Based on survey conducted with 20 vendors in Bogor, we found red chili paste in generally composed of red chili, water, and NaCl. About 75% of the vendors claimed that their red chili paste not sold in the first market day is stored in a plastic container at room temperature and resold for the next day. They claimed that their red chili paste can be stored for 2-8 days. The red chili paste showed moisture content of 71.6-86.8% (w/wb), pH 4.7-6.9% (w/w). About 33.3% of them positively contained excessive amount of sodium benzoate and 36% of them contained Rhodamin B which is prohibited as food coloring. From the microbiological side, the red chili paste contained 9.5 x 10 3 - 3.8 x 105cfu/g mould and yeast; 1.2 x 103 - 5.6 x 104 cfu/f spore forming bacteria; 5.2 x 102- 1.2 x 104 cfu/g S. aureus;
PENGEMBANGAN STRATEGI KEAMANAN PRODUK PERIKANAN UNTUK EKSPOR KE AMERIKA SERIKAT Rahmawaty, Lely; Rahayu, Winiati P; Kusumaningrum, Harsi D
JURNAL STANDARDISASI Vol 16, No 2 (2014): Vol 16, No 2 (2014)
Publisher : Badan Standardisasi Nasional

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Saat ini Indonesia mengalami peningkatan produktivitas ekspor produk perikanan dan menjadi negara nomor satu penghasil produk tuna. Peningkatan produktivitas tersebut menghadapi tantangan terbesar di era perdagangan bebas ini yaitu permasalahan keamanan pangan yang terbukti dengan tingginya kasus penolakan produk perikanan Indonesia di AS. Penelitian ini bertujuan untuk menganalisis kasus penolakan produk perikanan Indonesia oleh Amerika Serikat dan mengembangkan rekomendasi strategi keamanan produk perikanan Indonesia untuk ekspor ke AS. Pengumpulan data menunjukkan penolakan produk Indonesia oleh Amerika Serikat tahun 2010-2012 menunjukkan fluktuasi dan didominasi oleh produk perikanan, dengan alasan utama penolakan adalah filthy dan Salmonella. Studi kasus di perusahaan olahan tuna yang telah disertifikasi HACCP oleh Kementerian Kelautan dan Perikanan dilakukan untuk memperkuat data. Hasil studi kasus menunjukkan kegagalan dalam penerapan sistem HACCP karena standar, regulasi dan audit yang tidak harmonis dengan FDA. Hasil gap analisis standar dan regulasi Indonesia terhadap FDA menghasilkan rekomendasi pengembangan strategi yang terkait dengan standardisasi, akreditasi, infrastruktur dan kerjasama internasional.
KAJIAN STANDAR CEMARAN MIKROBA DALAM PANGAN DI INDONESIA Martoyo, Pratiwi Yuniarti; Hariyadi, Ratih Dewanti; Rahayu, Winiati P
JURNAL STANDARDISASI Vol 16, No 2 (2014): Vol 16, No 2 (2014)
Publisher : Badan Standardisasi Nasional

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Abstract

Standar cemaran mikroba pada pangan olahan di Indonesia termuat dalam Peraturan Kepala Badan POM tahun 2009 No. HK.00.06.1.52.4011 tentang Penetapan Batas Maksimum Cemaran Mikroba dan Kimia Dalam Makanan dan Standar Nasional Indonesia (SNI) komoditas pangan. Dalam implementasinya, terdapat beberapa permasalahan dan kriteria yang tidak dapat dipenuhi karena terlalu ketat dan metode analisis yang tidak tersedia. Kajian ini bertujuan untuk membandingkan pemenuhan standar cemaran mikroba dalam pangan di Indonesia dan beberapa negara lain di dunia terhadap kaidah kriteria mikrobiologi pangan yang dikembangkan Codex serta mengkaji kriteria cemaran mikroba pada pangan prioritas dan memberikan rekomendasi kriteria cemaran mikroba. Pengkajian dilakukan dengan membandingkan dan menganalisis kriteria mikrobiologi Indonesia dengan 10 standar negara lain yaitu Australia dan Selandia Baru, Eropa, Filipina, Malaysia, Canada, Hong Kong, India, Jepang, Singapura dan Afrika Selatan berdasarkan Codex Principles for The Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997) yang sedang dalam proses revisi pada step 5/8. Studi kasus dilakukan pada beberapa jenis pangan prioritas berdasarkan permasalahan dan kriteria. Hasil kajian menunjukkan bahwa Australia dan Selandia Baru, Eropa, Canada dan Filipina telah mengikuti kriteria Codex, sementara Indonesia, Malaysia, Hong Kong, Jepang, Singapura dan Afrika Selatan tidak. Hasil kajian juga menunjukkan bahwa standar mikrobiologi air minum dalam kemasan, kopi instan dan pangan steril komersial perlu revisi. Untuk tujuan verifikasi proses produksi dan penerimaan lot, direkomendasikan untuk menetapkan satu batas maksimum ALT. Penetapan kriteria mikrobiologi kopi instan tidak relevan, kecuali OTA. Persyaratan bagi pangan proses steril komersial dapat dilakukan dengan pemenuhan kecukupan proses sterilisasi komersial atau uji inkubasi untuk menetapkan mikroba pembusuk.
SHELF LIFE PREDICTION AND ISOTHERM SORPTION MODEL OF DRIED GRAIN AND POWDERED BLACK PEPPER (PIPER NINGRUM L.) Rahayu, Winiati P; Arpah, M; Diah, Erika
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Black pepper is one of the most popular spice traded around the globe, either in dried grain form or in bulky powder. However, for retailing purpose both are usually packaged in plastic film. This research was conducted to predict the shelf life of packaged 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 packaged 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 %. Key words: Black pepper, shelf life, plastic film.
The Consumption of Fresh Vegetables from Street Food and Sanitation of Street Stalls at Four Locations in Bogor City Utami, Donna Fujie Rahaditha; Rahayu, Winiati P; Nuraida, Lilis
Jurnal Kesehatan Masyarakat Nasional Volume 13, Issue 3, February 2019
Publisher : Faculty of Public Health Universitas Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1315.335 KB) | DOI: 10.21109/kesmas.v13i3.2051

Abstract

The consumption of fresh vegetables at the stalls needs serious attention. This research aimed to estimate the exposure probability due to fresh vegetables consumption of street food consumers, to measure sanitation level of street stalls that serving fresh vegetables, and to recommend a mentoring program for the stalls at four locations in Bogor City. This research was conducted at 16 stalls located at four locations in Bogor City. The number of respondents surveyed was 293 people and determined by stratified sampling method. Food frequency questionnaire was used as a tool in the survey. The survey showed that men consumed more fresh vegetables than women with the average of 47.12 g/person/consumption and frequency 3.37 times/week (p<0.05). Adults consumed fresh vegetables at the stalls most often with 3.05 times/week and the average consumption of 44.59 g/person/consumption (p<0.05). All street stalls were at level IV of sanitary practices. Thus, there is a risk of food safety in consuming fresh vegetables at the stalls at four locations in Bogor City. Men and adults had high exposure probability to microbiological hazards due to fresh vegetables consumption at the stalls. Mentoring program for all locations involving socialization and implementation of street stall management and sanitation practices regulations by government, full awareness of street vendors in complying with the prevailing regulations, and firm action for the vendors who violate the rules.
Food Safety Attitude Alteration of School Children based on Parents and Students Perspective Rahayu, Winiati P; Nurulfalah, Siti; Fanaike, Ruki
Jurnal Mutu Pangan (Indonesian Journal of Food Quality) Vol 2, No 2 (2015)
Publisher : Jurnal Mutu Pangan (Indonesian Journal of Food Quality)

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Abstract. Food safety program in school is one of effort to keep children from the risk of consuming unsafety foods. Food safety programs that applied in school were posting food safety poster, conducting food safety extension, establishing food safety team, operating food safety car, and accessing klubpompi websites. This research was aim to gain knowledge of school chlidren’s attitude alteration after receiving food safety program and parents support in food safety program in school. The survey was conducted to 397 children and 195 parents, and the results were processed by SPSS program using correlation and contingency analysis. The survey results showed the activities that give significant effect to attitude alteration of school children in the West part of Indonesia were adhering poster and establishing food safety team in school. Meanwhile posting food safety poster and conducting food safety extension in school have given significant effect in the East part of Indonesia. Attitude alteration of school children to buy food at school canteen than at food vendors outside school canteen is in high category in the West part of Indonesia (66%) and very high in the East part of Indonesia (94%). Keywords: Food safety, parent, primary school student, program. Abstrak. Program keamanan pangan di sekolah merupakan salah satu upaya agar anak terhindar dari risiko mengkonsumsi pangan yang tidak aman. Program keamanan pangan yang diterapkan di sekolah antara lain penempelan poster, penyuluhan keamanan pangan, pembentukan tim keamanan pangan, mobil keliling, dan juga pengaksesan situs klubpompi. Penelitian ini bertujuan untuk mengetahui perubahan sikap terhadap siswa SD setelah mendapat program keamanan pangan di sekolah serta dukungan orang tua dalam program keamanan pangan di sekolah. Survei dilakukan terhadap 397 anak dan 195 orang tua, dan hasilnya diolah dengan menggunakan program SPSS dengan metode analisis korelasi kontingensi. Hasil survei menunjukkan kegiatan yang memberikan pengaruh signifikan terhadap perubahan sikap anak SD di Indonesia bagian barat adalah pemasangan poster dan pembentukan tim keamanan pangan di sekolah, sedangkan di Indonesia bagian timur adalah pemasangan poster dan penyuluhan keamanan pangan di sekolah. Perubahan perilaku jajan anak SD yang lebih memilih jajan di kantin sekolah daripada di penjaja di luar kantin termasuk dalam kategori tinggi untuk wilayah IBB (66 %) dan sangat tinggi untuk wilayah IBT (94 %). Kata kunci: Anak SD, orang tua, keamanan pangan, program. Aplikasi Praktis: Hasil penelitian ini dapat digunakan untuk mengevaluasi program keamanan pangan bagi anak SD, sehingga program yang akan dikembangkan lebih sesuai untuk peningkatan kesadaran keamanan pangan. Selain itu, hasil ini dapat memperkuat alasan perlunya pembatasan kebiasaan anak jajan sembarangan dan peningkatan peran orang tua dalam kegiatan keamanan pangan di sekolah. http://jurnalmutupangan.com/index.php?link=view&id=JMP-02-17-039
Efektivitas Metode Pembelajaran terhadap Pengetahuan Keamanan Pangan Siswa Sekolah Tingkat Menengah Ratnasari, Yanti; Rahmawati, Rahmawati; Rahayu, Winiati P
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol 6, No 2 (2019)
Publisher : Jurnal Mutu Pangan : Indonesian Journal of Food Quality

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Food safety education program needs to be given to the high school community, especially for junior and senior high school students who are entering adolescence. Appropriate learning methods required in the delivery of food safety information. The aim of this study was determining the effect of the way food safety intervention with active and passive learning method to the food safety knowledge of high school students. Analysis of different test with independent t-test on both active and passive learning methods of intervention showed there was no different between both methods. The result of the effect of food safety intervention with active and passive learning methods by paired sample t-test showed increasing the average score of food knowledge (p?0.05) between before and after the intervention of 2.18 and 2.54 %. Based on the distribution of score of knowledge, active learning method just increased significantly only for senior high school students in science program. Correlation analysis showed the higher school level did not ensure higher food safety knowledge as well.