ANALYTICAL LABORATORY APPROACHES FOR NUTRIEN, FOOD SAFETY AND HALAL PRODUCTS
Sayekti Wahyuninngsih LaboratoriumMIPATerpadu,FacultyofMathematicandNaturalScience,SebelasMaretUniversity, Ir.SutamiStreet36AKentinganSurakarta
Coresponding:sayekti@mipa.uns.ac.id
ABSTRACT
Foodsafetyisfoodthatdoesnotcauseharmtotheconsumerswhenitispreparedand/or eatenaccordingtoitsintendeduse.Inordertoassurethefoodissafethefoodproducersshould take necessary steps to comply with Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP). Foodcanbecontaminantbychemicalhazard, physicalhazardandbiological hazard. Chemical can be very harmful if they are spit on near food, mistaken for or drink, qualityissuesorproductfailures, suchaspresence oftoxicsubstances, flavors/colorsadditive, contamination and packing failures such as packaging deterioration, contamination or seal failureorcontamination.Analyticallaboratoryapproachesneedtobedonetoknowchemically additive substance may contain in the food products. Food additive analysis was done using analytical method include spectroscopy analysis, chromatography as well as physical and biological technique. Combination of spectroscopy and chromatography equipment can elucidate the structure of food additive compounds clearly. Optimization is necessary in this case by means of the selection methods, and the selection of appropriate mobile phase in separation process. Developments subsequent analysis of foodstuffs requires biology and physicslaboratory,respectively.Analysisbasedonthereactionbetweenantigensandantibodies by ELISA analysis help determine the specific content of the protein in pigs that are able to detect contaminantcontentofporkinprocessedfoods. Ifweareconcernedwiththeanalysisof halalproducts, theanalyticalmethodsinuniversitylaboratorymustbeimproved. Forexample, thatdifferenceinmeatbeef,lambandporkcanbereviewedonthecontentoffattyacids.
Keywords:Foodsafety,foodadditive,halalproducts
