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All Journal Food ScienTech Journal
Rifqi Ahmad Riyanto
Department of Food Technology Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

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A SHORT REVIEW OF BONGKREKIC ACID IN FOOD SAFETY PERSPECTIVE Rifqi Ahmad Riyanto
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (155.317 KB) | DOI: 10.33512/fsj.v1i2.6427

Abstract

Food safety is one of the concern today for consumer and producer of food products. One of its aspect is the availability of dangerous toxin. Bongkrekic acid belongs to foodborne toxin commonly produced by bacteria Burkholderia cocovenenans. This toxin’s name comes from Indonesian local food, tempe bongkrek, and made several outbreaks in Indonesia with casualties. Bongkrekic acid causes lethal food poisoning which is associated with hyperglycemia. Studies of the bacteria and toxin itself had developed the strategies to prevent the outbreaks. Supported by the hygiene and technologies in parts of the world, bongkrekic acid could be considered under control in the perspective of food safety today.
Halal Critical Point of Beneng Taro Products Identification Produced by Micro Enterprise in Serang City, Banten Fitria Riany Eris; Zulfatun Najah; Tubagus Bahtiar Rusbana; Puji Wulandari; Nurul Annadzifah; Rifqi Ahmad Riyanto
Food ScienTech Journal Vol 5, No 1 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i1.20914

Abstract

Food products that have a halal certificate must fulfill halal standards. The halal assurance system is created and implemented in order to ensure the halal production process. The concept of Halal Assurance System (HAS) 23000 is used as a reference to implement halal product processing. The problem is that there are many ingredients, the main raw materials and additional ingredients—that are not clear about their origin and halal assurance. This study aims to identify the Halal Critical Point (HCP) of derivative of beneng taro produced by microenterprises. This study uses a qualitative method. Sources of research data were taken from observations and interviews with owners of businesses, as well as observations at the research location. Halal critical materials are beneng taro flour, cassava flour, vegetable oil, and dry coriander. Halal critical processes are production, washing facilities, and transportation. The critical control points in production include soaking, washing, and frying.
Co-Authors Fitria Riany Eris Nurul Annadzifah Puji Wulandari Tubagus Bahtiar Rusbana Zulfatun Najah