• Publisher: Academic Press
• Number Of Pages: 776
• Publication Date: 2008-03-17
• ISBN-10 / ASIN: 0123736463
• ISBN-13 / EAN: 9780123736468
• Binding: Hardcover

Product Description:

Understand the three pillars of wine science—- grape culture, wine production, and sensory evaluation– in the third edition of this bestselling title.
Author Ronald Jackson takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes.

NEW to this edition:
* Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation
* Significant additional coverage on brandy and ice wine production
* New illustrations and color photos

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• Publisher: Springer
• Number Of Pages: 736
• Publication Date: 2008-11-14
• ISBN-10 / ASIN: 038774116X
• ISBN-13 / EAN: 9780387741161
• Binding: Hardcover

Product Description:

The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas.

The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.

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• Publisher: Springer
• Number Of Pages: 302
• Publication Date: 2007-12-10
• ISBN-10 / ASIN: 0387735135
• ISBN-13 / EAN: 9780387735139
• Binding: Paperback

Book Description:

Solving Problems in Food Engineering is a step by step workbook intended to enhance students’ understanding of complicated concepts and to help them practice solving food engineering problems. The book covers problems in fluid flow, heat transfer, mass transfer, and the most common unit operations that have applications in food processing, such as thermal processing, cooling and freezing, evaporation, psychrometrics and drying. Included are theoretical questions in the form of true or false, solved problems, semi-solved problems, and problems solved using a computer. The semi-solved problems guide students through the solution. Some of the problems progress from elementary level increasing difficulty so that the book is useful to food science as well as food engineering students.

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• Publisher: Wiley-Blackwell
• Number Of Pages: 281
• Publication Date: 2007-03-05
• ISBN-10 / ASIN: 0813829682
• ISBN-13 / EAN: 9780813829685
• Binding: Hardcover

Book Description:

Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book’s chapters cover:

• thermal food preservation techniques (e.g., retorting, UHT and aseptic processing),
• minimal thermal processing (e.g., sous-vide processing), and
• non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies).

Editors Tewari and Juneja give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.

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• Publisher: CRC
• Number Of Pages: 664
• Publication Date: 2005-12-12
• ISBN-10 / ASIN: 1574446282
• ISBN-13 / EAN: 9781574446289
• Binding: Hardcover

Product Description:

The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining the latest developments and analyzing the latest trends in thermal food processing research and development. The book is divided into three parts for easy reference. Part I, Modeling of Thermal Food Processes, discusses the thermal physical properties of foods, recent developments in heat and mass transfer, innovative modeling techniques including artificial neural network modeling, and computational fuel dynamics. Part II, Quality and Safety of Thermally Processed Food, provides the latest research and development information used to maintain high quality and safety standards for certain types of food products including thermally processed meat, poultry, fishery products, dairy products, canned foods, and vegetables. Part III, Innovations in Thermal Food Processes, details existing, alternative thermal processing technologies, outlining their potential, future application in the food industry. These innovations include the ohmic heating technique, radio frequency energies, infrared rays, the combination of pressure and pH with thermal processing, and time-temperature integrators used in evaluating and controlling thermal processes.

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Condition marketing has been growing as makers of foods and beverages increasingly recognize the interest consumers have in treating various health issues with foods.

Until recently, aging, heart health, bone health, digestive health, blood sugar management, brain health and energy were treated piecemeal. But the surge of the past few years in ingredients targeting baby boomers is taking condition marketing to the next level: multiple conditions addressed by single ingredients.

This also has fed the research into ingredients, old and new, addressing these same conditions. The hot ingredients for the coming years are those ingredients able to hook into the pull from condition marketing while benefiting from the push from research.

Vitamin K is one such ingredient. “Vitamin K2 has been shown clinically to reduce calcification of the art

Lutein has been shown to protect eyes against cataracts and macular degeneration. New research showing its protection against the affects of glare may prove a boon to outdoor activity-obsessed baby boomers.

eries and improve bone mass,” says Rodger Jonas, national business development manager for PL Thomas (www.plthomas.com), Morristown, N.J. PL Thomas’ MenaQ7, a natural vitamin K2, “actually helps move the calcium out of these areas and put it into the bones where it belongs,” he says. In one 10-year study, MenaQ7 reduced arterial calcification by 50 percent.

Decades of recognition of vitamin D and calcium for children’s bone health led boomers to realize staying young and active meant these compounds were needed not only for growing bones but aging ones. In addition, the closer look researchers gave D and calcium showed they were important to heart health, and calcium is showing benefit to colon health.

Fiber could also be headed for a jump based on some new studies of resistant starches. “I think the trend is that dietary fiber is becoming segmented into particular fibers and away from the commodity mindset that all fiber is the same,” says Rhonda Witwer, senior business development manager for nutrition at National Starch Food Innovation (www.resistantstarch.com), Bridgewater, N.J.

“The FDA approval of only select dietary fibers for specific benefits, such as beta-glucan for cholesterol reduction, and not generic fiber for colon cancer helps set the stage for this.”

The newest point of differentiation for fiber, according to Witwer, are the benefits shown to result from fermentation of resistant starches, such as National Starch’s Hi-maize RS2 and Novelose RS3. Such starches have been shown to reduce cancer risk, increase insulin sensitivity, promote reduction of body fat through increased ability to metabolize fat and decreased deposition of fat for storage.
Fermentation, however, adds a new wrinkle. Although some published studies have shown conflicting data, there is some research that strongly indicates fermentation of resistant starches like Hi-maize and Novelose increases satiety.

On the cancer front, a UK study published in October showed that a combination of RS2 resistant starch and RS3 resistant starch reduced pre-cancer markers in patients with colorectal cancer. It did not impact the crypts or cancerous tissue, but instead it prevented normal tissue from becoming cancerous.

“This is a great study, as they also tracked the genetic expression of cancer-related genes,” says Witwer. “Several studies are now showing fermentation of natural resistant starch turns on genes that impact cancer development as well as satiety. It’s a great nutrigenomics story that hasn’t yet been told.”

Soy is yet another wellness ingredient due for a resurgence. Long known as a multitasker when it comes to helping heart health, women’s health and reducing cancer risk, soy and its isoflavones merited closer inspection because soy has become ubiquitous. Consumers know and trust soy and its components, today incorporating it as a “pantry” ingredient to be included in their diet throughout the year.

Multitasking takes off

Ingredients geared toward improving cognitive ability, lowering blood pressure, enhancing immunity and improving flavor and satiety are promising to change the image of modern foods and beverages.

“Consumers are interested in some nutrients for ‘insurance’ reasons, such as maintaining heart or bone health,” says Robert Berman, senior marketing manager for DSM Nutritional Products (www.dsm.com), Parsippany, N.J. “Consumers also are looking for benefits they can feel, recognizing it can take up to a month or more for those benefits to kick in.” DSM’s Bonistein, a purified genestein (a well-studied soy isoflavone), functions on multiple levels, and short-term as well as long term. On one hand, it helps promote bone and joint health, but it also targets reduction of menopausal symptoms, such as hot flashes.

Some ingredients are straining at the gate as they await approval for use beyond supplements. Co-enzyme Q10 (CoQ10), an antioxidant critical to the conversion of food to energy, is synthesized in every cell and has become a common supplement over recent years, targeting heart health and long-term energy. New GRAS status and increased availability will make this ingredient one to watch for food and beverage processing in the next year or two.

Lipogen Ltd. (www.lipogen.co.il). makes phosphotidylserine — a functional constituent of brain membranes important for neural development and function — from lecithin. Lipogen is now bringing its phosphatidylserine (PS) ingredient to functional dairy products, targeting brain development for infants, memory and cognition for adults and seniors, and antidementia support for the elderly.

Botanical growth

In the early 1940s, truckloads of spinach were hauled into the chemistry department at the University of Texas. Scientists concentrated the mass of foliage to extract a compound they would name folic acid — a B vitamin now recognized as critical to growth, development, heart health and the prevention of neural tube defects in developing infants.

Lycopene, a carotenoid from tomatoes, nearly won an FDA health claim for its role in preventing prostate cancer. Now it’s being studied for enhancing skin quality and eye health.

Today, the application of phytochemicals, those nutraceutical treasures derived mostly from plants, is being re-energized by an endless quest to discover more unknown ones, while delving deeper into the benefits of known ones.

This redoubling of research into phytochemicals is driving the interest in food ingredients aimed at specific areas of nutrition-related health.

Many beneficial ingredients derived from plants can negatively influence flavor, such as through bitterness. Nanoencapsulation, which facilitated the popularity of omega oils and some antioxidants via added solubility, also helps contain any off-flavors or colors from botanical compounds. It also protects plant-derived ingredients, which often are more susceptible to breakdown from the extreme conditions often involved in processing.

On the fringe

The Year of Stevia

Another area where botanical ingredients are figuring large is the emerging “beauty from within” category. Certain antioxidants are being promoted for enhancing skin quality through ultraviolet light protection. Lycopene, a carotenoid from tomatoes that is largely associated with protection from cancers (especially prostate cancer) is one such antioxidant. The trend is further along in Europe and Asia, but making inroads here.

“In the U.S., some products already are in the market and some are still in planning,” says Zohar Nir, vice president of new product development and scientific affairs for LycoRed Corp.(www.lycored.com), Orange, N.J. “The evidence of therapeutical efficacy is strong — we have over 40 clinical studies on our Lyc-o-Mato lycopene and its formulations.”

Lycopene is in the class of carotenoid compounds being marketed for their eye health properties, as is lutein. While the preponderance of carotenoid and eye health research concerns protection against cataracts and macular degeneration, new research revealed lutein’s ability to protect against the affects of glare. For the growing demographic of outdoor activity-obsessed baby boomers, this could prove a growth area in nutraceuticals.

“The new visual performance benefits promise not only tremendous gains for drivers, sports enthusiasts and anyone spending time outdoors such as skiers, golfers, cyclists and pilots, but also for those millions who suffer from overexposure to fluorescent lights, computer monitors and other harsh indoor lighting,” says DSM’s marketing manager Aparna Parikh. DSM provides Floraglo and Optisharp lutein compounds.

Nanoencapsulation also recently widened application of another hot ingredient: probiotics. Bakery products, dairy foods, and ready-to-eat meals are closing the botanical gap with the advent of “live” ingredients that can survive extrusion and high heat processing.

As we go into the last year of the first decade of the 21st century, functional ingredients will only continue to increase their influence on food and beverage processing. “Food and beverage companies have a wonderful opportunity to significantly increase the value of their brands to consumers by adding nutrients to their products and related end-benefit information to the communications for those brands,” says DSM’s Berman.

More related article : http://www.foodprocessing.com/articles/2008/441.html?page=full

Only a few years ago it seemed highly unlikely that consumers would ever embrace foods containing ingredients with names like omega-3, DHA and anything with the word fat in it.

But fish has always been considered healthy, and most Americans admit they don’t eat enough of it. So shoppers started to scan the nutritional supplement aisle or the GNC store for fish oil supplements. Slowly they got the message that what they were really seeking were the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). And then they learned the funny-sounding ingredients were not unique to capsules.

A 2008 survey by Natural Marketing Institute, Harleysville, Pa., found that Americans acknowledge they are deficient in omega-3 more than any other nutrient, including calcium and fiber. These consumers are seeking more foods and beverages with information on their labels about omega-3, DHA and EPA.

According to HealthFocus International, St. Petersburg, Fla., in 2008, 38 percent of shoppers said they had increased their use of omega-3 fatty acids over the past two years, up almost threefold versus 1998. Those most likely to have increased their consumption of omega-3 fatty acids are women (39 percent), shoppers aged 50-64 (44 percent), shoppers with college experience (41 percent) and shoppers with household incomes above $75,000 (45 percent).

For consumers, omega-3 fatty acids benefit a broad range of health conditions relative to healthful aging. Women are more interested than men in omega-3 fatty acids for brain, eye and skin health, while men are almost equally interested when it comes to heart health.

It is no wonder that omega-enriched foods and beverages have entered an explosive growth phase in the global retail market. Since 2003, thousands of foods and beverages enriched with omega fatty acids have been introduced worldwide, according to Packaged Facts, Rockville, Md. Marketers did not start touting the omega content of enhanced foods until late 2004, when the FDA allowed a number of nutrient content claims for these fatty acids.

Nearly 1,300 new omega-3-enriched products were introduced in Europe and North America in 2007, with total sales estimated at $4.6 billion. The compound annual growth rate for the period from 2003-2007 is estimated to be 60.7 percent.

Last year, there were 40 categories of foods and beverages with products containing a tag or claim of “high-omega-3,” “high-omega-6” or “high-omega,” compared to 30 categories in 2003 and 39 in 2006.

Also driving this growth are advances in formulation and technology, which are expanding the products amenable to enhancement with omegas. Methods of stabilizing omega-containing products through encapsulation or deodorization to inhibit oxidation (which causes the fishy smell associated with fish oil-based omega-3) have resulted in improved taste as well as extended shelf life.

Examples of foods being fortified with omega-3 fatty acids include yogurts, juices, table spreads, salad dressings, sauces, breakfast cereals, breads, snack bars, sauces, infant formulas, baby foods and juices. Most recently, pasta (Barilla), cooking oil (Pompeian) fruit juices (Coca-Cola’s Minute Maid), soymilk (Odwalla, Horizon and Silk) tortillas (Mission) and cheddar cheese (Cabot) have been fortified with omega-3.

UK-based John West launched a canned tuna steak enriched with omega-3 from added tuna oil. Containing 0.4g of omega-3 per 100g of product, a 160g can equals 100 percent RDA and five times more omega-3 than in a regular can.

Soccer star David Beckham is endorsing GO3 omega-3 enriched (from anchovy oil) ready meals and snacks for children in the UK; in fact, he owns a major share of the company.

The largest and longest (five years) randomized trial examining the impact of marine omega-3 and vitamin D on heart disease and cancer will begin in 2010 with 20,000 male and female participants. Funded by National Institutes of Health and run by Harvard Medical School and Brigham and Women’s Hospital (BWH) in Boston, the Vitamin D and omega-3 trial (VITAL) will investigate whether taking daily dietary supplements of vitamin D (about 2,000 IU) or fish oil (about 1g of omega-3 fatty acids) reduces the risk of developing cancer, heart disease, and stroke in people who do not have a prior history of these illnesses.

“There is epidemiological evidence that vitamin D and omega-3 may play a role in the prevention of disease, but larger, primary prevention trials have not been conducted until now,” said BWH in a statement. “For vitamin D, previous trials have generally tested low doses and, for omega-3s, trials have been done in high-risk populations.

Fishing for new sources

With growing concerns about the sustainability of fish sources of omega-3s, research is looking into non-fish sources, according to Packaged Facts. Add to that the growing numbers of vegetarians who avoid animal-based sources of fatty acids.

Martek supplies DHA from microalgae, but at this time, only shorter chain omega-3 ALA can be obtained from crops, primarily flax. Although beneficial nutritionally, ALA is less bioavailable for humans than EPA and DHA and is not included in U.S. health claims covering DHA and EPA for heart health.

Monsanto, Solae (a joint venture of DuPont and Bunge), BASF and Dow AgroSciences are working on the development of long-chain fatty acids from oilseeds such as soy, canola and flaxseed. Monsanto is developing a canola oil containing SDA (stearidonic acid), one of several types of omega-3, and is working with Solae to develop a high-omega-3 strain of soybean. According to Tony Arnold, president and CEO of Solae, the goal is an affordable and sustainable source of omega-3 ingredients.

Monsanto and DuPont independently have been conducting research on producing soybeans with high levels of omega-3. DuPont’s soybeans, which reportedly contain 40 percent omega-3 fatty acid, are in the first stage of development.

Meanwhile, Martek and Dow AgroSciences, which has developed a canola seed containing omega-9 that is being used for a line of fortified oils, plan to apply an omega-3-producing gene from Martek’s microalgae to produce a DHA-rich canola oil. Martek is also working with General Mills’ microencapsulation technology to deliver cost-effective DHA powders for certain food and beverage applications.

Don’t forget MUFAs

Often overlooked in discussion about healthful fatty acids is omega-9, including oleic acid (OA) and its derivatives, or monounsaturated fatty acids (MUFAs). Our bodies make omega-9 naturally, so it is not considered an essential fatty acid to consume. But there can be a problem. Unless omega-3 and omega-6 are present in the body, omega-9 cannot be synthesized.

The most common sources of omega-9 fatty acids are olive, canola and sunflower oils, as well as nuts such as almonds. “MUFAs have been proven to lower LDL and increase HDL cholesterol, reducing the risk of various heart conditions,” says Dave Dzisiak, healthy oils global commercial leader with Dow AgroSciences, Indianapolis. “Recent [April] research from American Medical Assn. has shown that Mediterranean diets [which are high in monounsaturated fats] show a causal relationship in reduction of cardiovascular diseases.”

In the mid-1990s, Dow AgroSciences was the first to develop a new line of naturally bred canola and sunflower seeds that had exceptional stability without hydrogenation. “These seeds are the source of what we know as omega-9 oils,” says Dzisiak. “The oils have a unique combination of high-oleic, or omega-9 (more than 70 percent) and low linolenic, or omega-3 (less than 3 percent). This unique fatty acid profile gives omega-9 oils their unique taste, health and performance benefits.

“The oil is one of the best solutions for foodservice because it can perform better than partially hydrogenated oils in demanding kitchens, but has zero trans fat, low saturated fat and is high in monounsaturated fat,” he says.

In processed food products, omega-9 oils can help maintain texture, says Dzisiak. They are naturally stable without hydrogenation or high saturated fat levels, have the stability needed for longer shelf life and reduce the need to add antioxidants. “A longer shelf life translates into improved economics for anyone in food product development,” he points out.

More related articles about Omega-3  Fatty Acids  : http://www.foodprocessing.com/articles/2009/065.html

• Publisher: CRC
• Number Of Pages: 536
• Publication Date: 2007-10-08
• ISBN-10 / ASIN: 0849375290
• ISBN-13 / EAN: 9780849375293

Product Description:

Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. An entirely new chapter on detection methods appears with evaluations of advanced rapid detection techniques using biosensors and nanotechnology. With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.

Each chapter within the text’s seven sections contains an introduction as well as a conclusion, references, and questions. Beginning with the history and development of the field, Part I discusses the characteristics and sources of predominant food microorgasnisms and their significance. Part II introduces microbial foodborne diseases, their growth and influencing factors, metabolism, and sporulation. The third Part explains the beneficial uses of microorganisms in starter cultures, biopreservation, bioprocessing, and probiotics.

Part IV deals with food spoilage and methods of detection, followed by a discussion in Part V of foodborne pathogens associated with intoxication, infections, and toxicoinfections. Part VI reviews control methods with chapters on control of microbial access and removal by heat, organic acids, physical means, and combinations of methods. The final section is an in-depth look at advanced and traditional methods of microbial detection and food safety. Four appendices provide additional details on food equipment and surfaces, predictive modeling, regulatory agencies, and hazard analysis critical control points.

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Untuk melindungi masyarakat dari produk pangan olahan yang membahayakan kesehatan konsumen, pemerintah Indonesia telah mengeluarkan berbagai peraturan perundang-undangan yang berkaitan dengan keamanan pangan. Salah satunya adalah peraturan mengenai kewajiban pendaftaran produk pangan olahan seperti yang tercantum dalam PP No. 69 tahun 1999 tentang Label dan Iklan Pangan. Institusi pemerintah yang bertanggungjawab terhadap peredaran produk pangan olahan di seluruh Indonesia adalah Badan Pengawasan Obat dan Makanan (Badan POM) RI.

Semua produk makanan dan minuman yang akan dijual di wilayah Indonesia, baik produksi lokal maupun impor, harus didaftarkan dan mendapatkan nomor  pendaftaran dari Badan POM, sebelum boleh diedarkan ke pasar. Peraturan ini berlaku bagi semua produk pangan yang dikemas dan menggunakan label sesuai dengan  peraturan perundang-undangan yang berlaku. Bagi Badan POM, nomor pendaftaran ini berguna untuk mengawasi produk-produk yang beredar di pasar, sehingga apabila terjadi suatu kasus akan mudah ditelusuri siapa produsennya.

Jenis Nomor Pendaftaran

Apabila kita melihat pada produk-produk makanan dan minuman yang beredar di supermarket, toko, warung dan pasar, maka nomor pendaftaran dapat kita temukan di bagian depan label produk pangan tersebut dengan kode SP, MD atau ML yang diikuti dengan sederetan angka. Nomor SP adalah Sertifikat Penyuluhan, merupakan nomor pendaftaran yang diberikan kepada pengusaha kecil dengan modal terbatas dan pengawasan diberikan oleh Dinas Kesehatan Kabupaten/Kodya, sebatas penyuluhan.

Nomor MD diberikan kepada produsen makanan dan minuman bermodal besar yang diperkirakan mampu untuk mengikuti persyaratan keamanan pangan yang telah ditetapkan  oleh pemerintah. Sedangkan nomor ML, diberikan untuk produk makanan dan minuman olahan yang berasal dari produk impor, baik berupa kemasan langsung maupun dikemas ulang.

Bagi produsen yang mempunyai beberapa lokasi pabrik yang berlainan, namun memproduksi produk yang sama, maka nomor MD yang diberikan adalah berdasarkan  kode lokasi produk. Sehingga dapat terjadi suatu produk pangan yang sama, akan tetapi mempunyai nomor MD yang berbeda karena diproduksi oleh pabrik yang berbeda.

Hal ini dimaksudkan untuk meringankan produsen bila terjadi suatu kasus terhadap suatu produk dari merek tertentu, yang mengharuskan terjadinya menghentian produksi atas produk tersebut. Maka yang terkena penghentian produksi hanyalah di lokasi yang memproduksi produk MD yang terkena masalah.

Nomor pendaftaran tetap berlaku sepanjang tidak ada perubahan yang menyangkut komposisi, perubahan proses meupun perubahan lokasi pabrik pengolah dan lain-lain. Apabila terjadi perubahan dalam hal-hal tersebut di atas, maka produsen harus melaporkan perubahan ini kepada Badan POM, dan bila perubahan ini terlalu besar, maka harus diregistrasi ulang.

Akhir-akhir ini semakin banyak produsen yang menggunakan jasa produksi dari pabrik lain, atas istilah tol manufaktur atau maclon. Dalam kasus ini, nomor MD adalah diberikan kepada pobrik yang memproduksi produk tersebut. Sehingga apabila produsen tersebut akan mengalihkan produksinya ke pabrik lain, maka harus mendaftar ulang kembali ke Badan POM.

Proses Pendaftaran

Sejauh ini pendaftaran makanan dan minuman untuk seluruh wilayah Indonesia ditangani langsung oleh Direktorat Penilaian Keamanan Pangan, Badan POM. Untuk makanan dalam negeri diperlukan fotokopi izin industri dari Departemen Perindustrian dan Perdagangan. Formulir Pendaftaran dapat diperoleh di Bagian Tata Usaha Direktorat Penilaian Keamanan Pangan, Badan POM, Gedung D Lantai III, Jalan Percetakan Negara  No. 23 Jakarta Pusat, Telp. 021-4245267. Setelah formulir ini diisi dengan lengkap, kemudian diserahkan kembali bersama contoh produk dan rancangan label yang sesuai dengan yang akan diedarkan.

Penilaian untuk mendapatkan nomor pendaftaran disebut penilaian keamanan pangan. Pada dasarnya klasifikasi penilaian pangan ada dua macam, yaitu penilaian umum dan penilaian ODS (One Day Service).  Penilaian umum adalah untuk semua produk beresiko tinggi dan produk baru yang belum pernah mendapatkan nomor pendaftaran. Penilaian ODS adalah untuk semua produk beresiko rendah dan produk sejenis yang pernah mendapatkan nomor pendaftaran.

Tatacara dan Persyaratan yang harus dilengkapi untuk keperluan pendaftaran tersebut adalah sebagai berikut :

1.    Produk Dalam Negeri

Syarat minimal pendaftaran Umum dan ODS produk MD :

    Fotokopi ijin industri dari Departemen Perindustrian dan Perdagangan atau Badan Kordinasi Penanaman Modal (BKPM).

    Hasil analisa laboratorium (asli) yang berhubungan dengan produk antara lain zat gizi (klaim gizi), zat yang diklaim sesuai dengan label, uji kimia, cemaran mikrobiologi dan cemaran logam. Keabsahan hasil analisa tersebut berlaku 6 bulan sejak tanggal pengujian.

    Rancangan label sesuai dengan yang akan diedarkan dan contoh produk.

    Formulir pendaftaran yang telah diisi dengan langkap.

Khusus untuk ODS, dilampirkan surat pesetujuan produk sejenis dan labelnya yang telah mendapatkan nomor pendaftaran. Formulir yang telah diisi, dibuat masing-masing rangkap 4 (empat). 1 (satu) rangkap untuk arsip produsen dan 3 (tiga) rangkap untuk diserahkan kepada petugas dengan ketentuan sebagai berikut :

a.    Umum

    Berkas makanan, minuman dan bahan tambahan pangan dalam map snellhecter berwarna merah;

    Berkas makanan diet khusus dalam map snellhecter berwarna hijau;

    Berkas makanan fungsional, makanan rekayasa genetika dalam map snellhecter berwarna biru.

b.    ODS

    Berkas makanan dalam map snellhecter transparan berwarna biru;

    Berkas minuman dan bahan tambahan pangan dalam map snellhecter transparan warna merah.

2.    Produk Luar Negeri (Impor)

Syarat minimal pendaftaran umum dan ODS produk ML :

    Surat penunjukkan dari pabrik asal (surat asli ditunjukkan sedangkan yang fotokopi dilampirkan).

    Health certificate atau free sale dari instansi yang berwenang di negara asal (surat asli ditunjukkan sedangkan yang fotokopi dilampirkan).

    Hasil analisa laboratorium (asli) yang berhubungan dengan produk antara lain zat gizi (klaim gizi), zat yang diklaim sesuai dengan label, uji kimia, cemaran mikrobiologi dan cemaran logam. Keabsahan hasil analisa tersebut berlaku 6 bulan sejak tanggal pengujian.

    Rancangan label sesuai dengan yang akan diedarkan dan contoh produk.

    Formulir pendaftaran yang tekah diisi dengan langkap.

Khusus untuk ODS, dilampirkan surat pesetujuan produk sejenis dan labelnya yang telah mendapatkan nomor pendaftaran.

Formulir yang telah diisi, dibuat masing-masing rangkap 4 (empat). 1 (satu) rangkap untuk arsip produsen dan 3 (tiga) rangkap untuk diserahkan kepada petugas dengan ketentuan sebagai berikut :

b.    Umum

    Berkas semuja produk dalam map snellhecter berwarna kuning;

c.    ODS

    Berkas semua produk map snellhecter transparan berwarna kuning

Jika produsen sudah memenuhi syarat kelengkapan formulir pendaftaran, maka  produsen harus melakukan pembayaran ke bank BNI 46 nomor rekening 037.000.240799001 dengan biaya yang ditetapkan sesuai dengan PP No. 17 tahun 2001 tentang Tarif atas Jenis Penerimaan Negara Bukan Pajak yang berlaku pada Badan POM.

Terhadap semua formulir pendaftaran, baik ODS maupun Umum, dilakukan evaluasi yang keputusannya dapat berupa : ditolak, disetujui dengan syarat  (penambahan data yang harus dilengkapi) atau disetujui. Keputusan untuk Umum diperoleh paling lambat 3 bulan, sedangkan keputusan untuk ODS diperoleh paling lambat 1 hari.

Pendaftaran Produk Makanan Dalam Negeri

Untuk mendaftarkan makananproduksi Dalam Negeri, pemohon wajib menyerahkan atau mengirimkan kelengkapan permohonan  pendaftaran kepada Direktur jenderal Pengawasan Obat dan Makanan sebanyak 3 rangkap. Kelengkapan permohonan pendaftaran adalah meliputi  :

1.    Permohonan pendaftaran

yang terdiri dari Formulir A, B, C, D yang diisi dengan  benar dan lengkap sesuai dengan pedoman  dan dilengkapi dengan lampirannya pada masing-masing formulir.

2.    Formulir A (dilip di Formulir A)

-      Sertifikat merek dari Departemen Kehakiman RI bila ada

-      Rancangan /desain label dengan warna sesuai  dengan rencana yang akan digunakan pada produk yang bersangkutan

-      Fotokopi surat izin dari Departemen Perindustrian RI/BKPM

-      Surat pemeriksaan BPOM setempat (bila sudah pernah diperiksa)

-      Untuk produk  suplemen makanan melampirkan  fotokopi ijin produksi farmasi dan sertifikat CPOB.

-      Untuk produk air minum dalam kemasan dan garam dilengkapi sertifikat SNI dari Deperindag.

-      Untuk produk yang dikemas kembali harus melampirkan surat keterangan dari pabrik asal.

-      Untuk produk lisensi melampirkan surat keterangan lisensi dari pabrik asal dengan menunjukkan aslinya

3.    Formulir B (diklip di form B)

-      Spesifikasi bahan baku dan BTM

-      Asal pembelian bahan baku dan BTM

-      Standar yang digunakan pabrik

-      Sertifikat wadah dan tutup

-      Uji kemasan dan pemerian bahan baku untuk suplemen makanan

4. Fomulir C (diklip di form C)

-      Proses proses produksi dari bahan baku sampai produk jadi

-      Higiene dan sanitasi pabrik dan karyawan

-      Denah dan peta lokasi pabrik

5. Formulir D (diklip di form D)

-      Struktur organisasi

-      Sistem pengawasan mutu, sarana dan peralatan pengawasan mutu

-      Hasil analisa produk akhir lengkap dan asli meliputi pemeriksaan fisika, kimia, BTM (sesuai dengan  masing-masing jenis makanan), cemaran mikroba dan  cemaran logam

-      Apabila diperiksa oleh laboratorium sendiri, harus dilengkapi dengan metoda dan prosedur analisa yang digunakan dengan melampirkan daftar peralatan  laboratorium yang dimiliki

Apabila dilakukan pemeriksaan dilaboratorium pemerintah atau laboratorium yang sudah diakreditasi, agar menyebutkan metoda yang digunakan.

-      “in process control” pengawasan mutu selama proses produksi

Pendaftaran Produk Makanan Impor

Untuk mendaftarkan makanan, pemohon wajib menyerahkan atau mengirimkan kelengkapan permohonan pendaftaran kepada Direktur Jenderal Pengawasan Obatn dan Makanan sebanyak 3 rangkap. Kelengkapan  permohonan pendaftaran adalah meliputi :

1.       Permohonan pendaftaran

terdiri dari Formulir A, B, C, D, E yang diisi dengan benar dan lengkap oleh pabrik asal asli atau yang dilegalisir sesuai dengan pedoman dan dilengkapi dengan lampirannya pada masing-masing formulir.

2.       Formulir A (diklip di Formulir A)

a.       Sertifikat merk dari badan yang berwenang bila ada.

b.       Sertifikat kesehatan/Free Sale dari pemerintah negara asal asli atau copy yang  dilegalisir

c.       Sertifikat bebas radiasi sesuai dengan SK Menkes. No. 00474/B/II/87 tentang  menyertakan Sertifikat Kesehatan dan bEbas Radiasi untuk makanan impor yang telah ditetapkan (susu dan haisl olahannya, buah & sayur segar atau terolah, ikan & hasil laut segar atau terolah, daging dan produk daging, air mineral, sereal termasuk tepung, jagung dan barley).

d.       Surat penunjukkan dari pabrik asal asli atau copy yang dilegalisir.

e.       Rancangan/desain label dengan warna sesuai dengan rencana yang akan digunakan pada produk yang bersangkutan.

3.       Formulir B (diklip di form B)

a.       Komposisi dari pabrik asal asli atau copy yang dilegalisir

b.       Spesifikasi asal bahan baku dan BTM dari pabrik asal.

c.       Sertifikat wadah dan tutup dari pabrik asal.

d.       Standar yang digunakan pabrik asal.

e.       Untuk produk suplemen makanan melampirkan uji kemasan dan pemerian bahan  baku.

4.   Formulir C (diklip di form C)

a.       Proses produksi dari bahan baku sampai produk jadi

5. Formulir D (diklip di form D)

a.       Sistem pengawasan mutu dari pabrik asal asli atau foto kopi yang dilegalisir

b.       Hasil analisa produk akhir lengkap dan asli meliputi pemeriksaan fisika, kimia, BTM atau Bahan Tambahan Makanan (sesuai dngan masing-masing jenis makanan), cemaran mikroba dan  cemaran logam

c. Apabila diperiksa oleh laboratorium sendiri, harus dilengkapi dengan metoda dan prosedur analisa yag digunakan dengan melampirkan datar peralatan laboratorium dimiliki

d. Apabila dilakukan pemeriksaan di laboratorium pemerintah atau laboratorium yang sudah diakreditasi, agar menyebutkan metoda yang digunakan.

e. “in process control” pengawasan mutu selama proses produksi

6. Contoh makanan yang bersangkutan 3 kemasan

7. Selain yang dimaksud di atas bila dianggap perlu, pemohon dapat menyertakan dokumen lain yang dapat menunjang penilaian permohonan dalam rangkap 3.

ONE DAY SERVICE (ODS)

Untuk meningkatkan efektivitas dan efisiensi proses permohonan pendaftaran dan proses penilaian, Subdit Evaluasi dan Pendaftaran Makanan & Minuman telah menerapkan sistim pelayanan dan penilaian cepat dan penerbitan persetujuan pendaftaran dalam 24 jam yang disebut ODS (One Day Service) bagi produk-produk makanan yang beresiko rendah, baik produk lokal maupun impor yang didaftarkan langsung ke Ditjen POM.

Daftar produk yang beresiko rendah dapat dilihat pada Tabel 2. Persyaratan produk yang berisiko rendah adalah makanan yang tidak langsung dimakan/dikonsumsi atau masih mengalami proses lebih lanjut, berkadar gula tinggi, aktivitas air (Aw) rendah dibawah 0,85, berkemasan tinggi (pH di bawah 4,5).

Parameter Penilaian Produk ODS

1. Formulir A diisi oleh prmohon dengan benar dan lengkap sesuai dengan pedoman.

2. Lampiran untuk produk dalam negeri :

- Ijin industri atau tanda pendaftaran industri dari Depperindag (untuk pabrik baru dan jenis baru)

- Sertifikat merek dagang/paten untuk produk yang menggunakan tanda “ R” (nomor paten) pada nama dagang.

- Sertifikat SNI untuk garam beryodium atau produk yang diklaim sesuai dengan SNI

- Desain label (Sesuai dengan peraturan label)

- Contoh produk 3 buah

- Untuk Pabrik pengemas kembali, dilampiri dengan surat keterangan dari pabrik asal

- Untuk pabrik berlisensi, dilampiri keterangan pabrik pemberi lisensi dari negara asal.

3. Lampiran untuk produk impor :

- Surat penunjukkan importir dari pabrik negara asal atau salinan yang dilegalisir oleh importir dengan menunjukkan aslinya.

- Sertifikat Kesehatan /Free Sale asli atau salinan yang dilegalisir oleh importir dengan menunjukkan aslinya.

- Contoh label asli dengan desain label sesuai dengan yang akan diedarkan di Indonesia

- Contoh produk 3 buah

4. Label

- Desain label sesuai dengan produk yang akan diedarkan rangkap 3.

- Pada bagian utama label minimal harus memuat: nama produk, berat bersih/isi bersih/netto, nama dan alamat produsen/importir (minimal nama kota, kode pos dan Indonesia atau alamat lengkap) dan nomor pendaftaran.

- Keterangan lain pada label minimal memuat : komposisi bahan, golongan BTM, nama pemanis, pengawet, pewarna lengkap dengan indeks warna (apabils digunakan), masa kedaluarsa, kode produksi, tanggal produksi keterangan lain yang diwajibkan dalam peraturan perundang-undangan.

5. Kelengkapan pengisian Formulir B yang memuat : daftar dan jumlag bahan baku dan BTP yang digunakan, nama BTP dan kegunaannya, khusus untuk pewarna dengan Colour Index (CI), asal bahan baku dan BTP yang digunakan.

6. Kelengkapan pengisian Formulir C yang memuat cara pembuatan dan skema proses produksi

7. Kelengkapan pengisian Formulir D yang dilampiri dengan hasil analisa produksi akhir asli.

8. Waktu pendaftaran : jam 09.00 – 13.00

Sumber : Subdit. Evaluasi dan Registrasi, DITWAS Makanan & Minuman, DITHEN POM, DEPKES RI.