FOOD CATEGORY. Tetty Sihombing Director of Food Product Standardization The National Agency of Drug and Food Control Republic of Indonesia

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FOOD CATEGORY

Tetty Sihombing

Director of Food Product Standardization The National Agency of Drug and Food Control

Republic of Indonesia

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Kategori Pangan.pdf

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Purpose:

support the premarket assessment consumer satisfaction

 Categorize food product as it’s quality, purpose, target of consumers

 Tool for assigning food additive and contaminant level

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Development of

Food Category System

Prepared with the support of Peer Review

Team; consists of representatives from

NADFC, universities, related government institutions, and stakeholders (industries)

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Benchmark:

*

National standards: SNI * Codex standards

* Others: Malaysia, Australia, USA

Development of Food Category System (continue)

Accommodate:

 the Indonesian traditional food

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Food Category System

Consist of 16 food category

Each category contains of sub-sub

category

Decree of Head of NADFC No.

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15.0 Makanan Ringan Siap Santap

Termasuk semua jenis makanan ringan asin/gurih (savoury) atau rasa lainnya.

15.1 Makanan Ringan – Berbahan Dasar Kentang, Umbi, Serealia, Tepung atau Pati (dari Umbi dan Kacang)

Termasuk semua jenis makanan ringan tawar dan gurih atau rasa lainnya, namun tidak termasuk cracker tawar dari kategori 07.12.

Sebagai contoh adalah keripik2 _{kentang, jagung berondong (popcorn),}

pretzel, krekers beras (senbei), dan krekers rasa (contoh: krekers rasa

keju), bhujia (namkeen; sebuah makanan ringan terbuat dari

campuran tepung, jagung, kentang, garam, buah kering, kacang, rempah, pewarna, perisa dan antioksidan), dan papad (terbuat dari tepung beras atau tepung black gram atau tepung kacang cow pea

soaked (basah/rendam), dicampur dengan garam dan rempah, dan

berbentuk bola atau lempengan).

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15.0 Ready-to-eat Savouries

Includes all types of savoury snack foods.

15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes)

Includes all savoury snacks, with or without added

flavourings, but excludes unsweetened crackers (category 07.1.2). Examples include potato chips, popcorn, pretzels, rice crackers (senbei), flavoured crackers (e.g., cheese-flavoured crackers), bhujia (namkeen; snack made of a

mixture of flours, maize, potatoes, salt, dried fruit, peanuts, spices, colours, flavours, and antioxidants), and papads

(prepared from soaked rice flour or from black gram or cow pea flour, mixed with salt and spices, and formed into balls or flat cakes).

Sample

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Sample

For each category

• Name of food • Definition

• Basic Characteristics

Keripik2 Kentang

Definisi :

Keripik2 _{kentang adalah makanan kering yang dibuat dari}

kentang segar dapat berbentuk irisan tipis yang digoreng dengan atau tanpa penambahan bahan lainnya.

Karakteristik dasar :

Tekstur renyah;

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Sample

Keripik2 _Gadung Definisi :

Keripik2 _{gadung adalah makanan kering yang dibuat dari gadung}

(Dioscorea hispida) berbentuk irisan tipis yang digoreng dengan atau

tanpa penambahan bahan lainnya.

Karakteristik dasar :

Tekstur renyah;

Kadar air tidak lebih dari 6%.

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No Kategori Pangan Halaman A Abon Daging 08.2.2 138 Abon Ikan 09.2.4.3 160 Acar Bawang Putih 04.2.2.3 60

Acar Cabe 04.2.2.3 60

Acar Jahe 04.2.2.3 60

Acar Jamur 04.2.2.3 59 Acar Lobak 04.2.2.3 60 Acar Timun Mentah 04.2.2.3 60

Adas Bubuk 12.2.1 184

Adas, Adas Pedas, Fennel, Jinten Manis 12.2.1 184 Adonan Biskuit 07.1.4 114 Air Bermineral 14.1.1.2 213 Air Berperisa 14.1.4.2 232

Indeks Pangan

Food Index Food Category No Page

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12 The Food Category System as a tool for

assigning food additive

Sample : Provision of Alitam uses based on food category system

Food Category

No.

Food Category Maximum limits

of usage (ppm)

01.1.2 01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog, drinking yoghurt, whey-based drinks)

100

01.2 Fermented and renneted milk products (plain), excluding food category 01.1.2 (dairy-based drinks)

60

01.4 Cream (plain) and the like 100

01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured yoghurt) ₁₀₀

03.0 Edible ices, including sherbet and sorbet 100

(Head of NADFC Regulation No. HK.00.05.5.1.4547 on Food

additives sweeteners requirements in food products Food Category-EIBD Workshop Food and Beverages, October 17th_{, 2012}

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Challenges and improvement of Food Category

 Food product not yet covered

 _{Food product placed in more than one categories}

Influence the assigning of food additive dan contaminant level

 Should be revised

 The Food product not fulfill the main characteristic (quality requirements)

For food that SNI is mandatory, should fulfill the quality requirement

Other food product: need to be representative of its name

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

_{The usage of “unusual “ food ingredient}

and “high” dosage nutrients,

pharmacological effects :

?

traditional medicine

food supplement

BPOM will assess the safety of ingredients, role as food, usage direction.

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 Food

with unsual serving size, eg. Serving size 10 ml for beverage

Not classified as food

 Food with nutrition claim, eg. Low fat milk, the

quality requirement (fat content) should meet Head of NADFC Regulation on health klaim and nutrition klaim

 Influence the assigning of food additive dan

contaminant

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

_{Time line (depend on):}

1. External: Submitted information:

 Applicants need to prepare supporting data: e.g

composition, purpose of the product, consumer target, regulation in other country.

2. Internal: Database: availability, easy usage

Continuously updating data base Preliminary Electronic searching

3. Internal: Method of analysis

Application of decision tree

16 Challenges and improvement of Food Category

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Some examples

 Water …. High pH

 Ginseng … high concentrate, “snack”?

 Liquid salt  as new name of food, accomodate with some

requirements.

 The use of term ‘chocholate compound’ for naming cocoa

product analog that not fulfill the requirement of content cocoa fat or not use cocoa fat.

 For some product that couldn’t meet some quality

requirement, should declare the percentage of those parameter in Label, eg. % of fat in mayonaise.

 The use of certain term for analog products, eg. Sweetened

condensed milk with vegetable fat.

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18 All cases  as input in the revision of food category, including assessment on the definition, main

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