Penulis Utama : Sayekti Wahyuningsih
Penulis Tambahan : -
NIM / NIP : 197112111997022001
Tahun : 2014
Judul : Analytical Laboratory Approaches For Nutrien, Food Safety and Halal Products
Edisi : tahun 2014
Imprint : Surakarta - Laboratorium MIPA Terpadu, FMIPA UNS - 2014
Kolasi : 28 hal.: ilus., tab.; 30 cm.
Sumber : PROSIDING PROSIDING SEMINAR NASIONAL NUTRISI, KEAMANAN PANGAN DAN PRODUK HALAL, Surakarta: 26 April
Subyek : MAKANAN, KOMPOSISI
Jenis Dokumen : Artikel Prosiding
ISSN :
ISBN : 978-602-18580-2-8
Abstrak :

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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

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