Studi Senyawa Perisa pada Online Marketplaces di Indonesia: Jenis Senyawa Perisa dan Legalitasnya
Article Sidebar
Accepted
19 December 2023
Published
21 June 2024
Keywords:
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flavoring agents, Indonesia, legality, online marketplace, profile
Abstract
Various flavoring agents purchased by micro small medium enterprises (MSME) could be obtained through online marketplace. Their types and legalities have never been investigated in Indonesia. The objective of this study was to obtain an overview of the availability of the flavoring agents on online marketplace and their legality. The legality is defined as the flavoring agents which are marketed and have its compliance to regulation of Indonesian Food and Drug Agency (BPOM), otherwise is illegal. The profiles of online marketed flavoring agents on marketplace are obtained through online survey of flavorings advertisements documented using a check sheet as the tool. Tokopedia and Shopee were chosen as samples in this study because they both are the most popularly e-commerce sites clicked by consumers. A non-probability sampling and sample screening were carried out to obtain eligible samples until it achieved a predetermined amounts. There were 399 flavoring agents observed, with result of 262 legal flavoring agents (65.7%) and the rests were illegal. Mostly, they were of domestic flavorings (98.5 and 88% respectively). The cases of non-conformities forward the rules were: advertising without packaging, repacking, unregistered brands, and incompatible information in their packaging and/or labels when it was cross-checked with BPOM data. Due to the high number of illegal flavoring agents sold online, monitoring of the online flavoring markets should become a priority program of Indonesian government, while consumers need to be cautious. The traders and producer have an urgent action in taking a moral responsibility for the legality of the flavoring agents being marketed.
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Alamri, M.S., Qasem, A. A. A., Mohamed, A. A., Hussain, S., Ibraheem, M. A., Sahmlan, G., Alqah, H. A., & Qasha, A. S. 2021. Food packaging’s materials: a food safety perspective. Saudi Journal of Biological Sciences, 28(8), 4490–4499. https://doi.org/10.1016/j.sjbs.2021.04.047
[BPOM] Badan Pengawas Obat dan Makanan. (2017). Peraturan Badan Pengawas Obat dan Makanan Nomor 27 Tahun 2017 tentang Pendaftaran Pangan Olahan. Jakarta: Badan Pengawas Obat dan Makanan.
[BPOM] Badan Pengawas Obat dan Makanan. (2018). Peraturan Badan Pengawas Obat dan Makanan Nomor 22 Tahun 2018 Tentang Pedoman Pemberian Sertifikat Produksi Pangan Industri Rumah Tangga. Jakarta: Badan Pengawas Obat dan Makanan.
[BPOM] Badan Pengawas Obat dan Makanan. (2020a). Peraturan Badan Pengawas Obat dan Makanan Nomor 13 Tahun 2020 Tentang Bahan Tambahan Pangan Perisa. Jakarta: Badan Pengawas Obat dan Makanan.
[BPOM] Badan Pengawas Obat dan Makanan. (2020b). Peraturan Badan Pengawas Obat dan Makanan Nomor 32 Tahun 2020 Tentang Perubahan atas Peraturan Badan Pengawas Obat dan Makanan Nomor 8 Tahun 2020 Tentang Pengawasan Obat dan Makanan yang Diedarkan Secara Daring. Jakarta: Badan Pengawas Obat dan Makanan.
[BPOM] Badan Pengawas Obat dan Makanan. (2021a). Peraturan Badan Pengawas Obat dan Makanan Nomor 7 Tahun 2021 Tentang Perubahan Atas Peraturan Badan Pengawas Obat dan Makanan Nomor 27 Tahun 2017 Tentang Pendaftaran Pangan Olahan. Badan Pengawas Obat dan Makanan, Jakarta.
[BPOM] Badan Pengawas Obat dan Makanan. (2021b). Peraturan Badan Pengawas Obat dan Makanan Nomor 20 Tahun 2021 Tentang Perubahan atas Peraturan Badan Pengawas Obat dan Makanan Nomor 31 Tahun 2018 Tentang Label Pangan Olahan. Jakarta: Badan Pengawas Obat dan Makanan.
[BPOM] Badan Pengawas Obat dan Makanan. (2021c). Laporan Kinerja BPOM 2021 https://www.pom.go.id/new/files/2022/LAPORAN%20TAHUNAN%202021/0.%20BPOM/LAPTAH%20BPOM%202021.pdf [26 Juli 2023].
Cohen, S. M., Eisenbrand, G., Fukushima, S., Gooderham, N. J., Guengerich, F. P., Hecht, S. S., Rietjens, I. M. C. M., Bastaki, M., Davidsen, J. M., Harman, C. L., McGowen, M., & Taylor, S. V. (2019). FEMA GRAS assessment of natural flavor complexes: citrus-derived flavoring ingredients. Food and Chemical Toxicology, 124, 192–218. https://doi.org/10.1016/j.fct.2018.11.052
Cohen, S. M., Eisenbrand, G., Fukushima, S., Gooderham, N. J., Guengerich, F. P., Hecht, S. S., Rietjens, I. M. C. M., Bastaki, M., Davidsen, J. M., Harman, C. L., McGowen, M., & Taylor, S. V. (2020). FEMA GRAS assessment of natural flavor complexes: mint, buchu, dill and caraway derived flavoring ingredients. Food and Chemical Toxicology, 135, 110870. https://doi.org/10.1016/j.fct.2019.110870
Cohen, S. M., Eisenbrand, G., Fukushima, S., Gooderham, N. J., Guengerich, F. P., Hecht, S. S., Rietjens, I. M. C. M., Rosol, T. J., Davidsen, J. M., Harman, C. L., Lu, V., & Taylor, S. V. (2021). FEMA GRAS assessment of natural flavor complexes: Origanum oil, thyme oil and related phenol derivative-containing flavoring ingredients. Food and Chemical Toxicology, 155, 112378. https://doi.org/10.1016/j.fct.2021.112378
Colozza, D., & Avendano, M. (2019). Urbanisation, dietary change and traditional food practices in Indonesia: A longitudinal analysis. Social Science & Medicine, 233, 103-112. https://doi.org/10.1016/j.socscimed.2019.06.007
Delgado, L., Heckmann, C. M., De Benedetti, S., Nardini, M., Gourlay, L. J., & Paradisi, F. (2021). Producing natural vanilla extract from green vanilla beans using a β-glucosidase from Alicyclobacillus acidiphilus. Journal of Biotechnology, 329, 21–28. https://doi.org/10.1016/j.jbiotec.2021.01.017
Eisenbrand, G., Cohen, S. M., Fukushima, S., Gooderham, N. J., Guengerich, F. P., Hecht, S. S., Rietjens, I. M. C. M., Rosol, T. J., Davidsen, J. M., Harman, C. L., & Taylor, S. V. (2021). FEMA GRAS assessment of natural flavor complexes: Eucalyptus oil and other cyclic ether-containing flavoring ingredients. Food and Chemical Toxicology, 155, 112357. https://doi.org/10.1016/j.fct.2021.112357
Eymar, E., Carlos, G.D., Rosa, M. E. (2016). Food poisoning: Classification. Encyclopedia of Food and Health, Elsevier. Belanda, 56–66. https:// doi.org/10.1016/B978-0-12-384947-2.00317-2
Fukushima, S., Cohen, S. M., Eisenbrand, G., Gooderham, N. J., Guengerich, F. P., Hecht, S. S., Rietjens, I. M. C. M., Rosol, T. J., Davidsen J. M., Harman, C. L., Lu, V., & Taylor, S. V. (2020). FEMA GRAS assessment of natural flavor complexes: Lavender, Guaiac Coriander-derived and related flavoring ingredients. Food and Chemical Toxicology, 145, 111584. https://doi.org/10.1016/j.fct.2020.111584
Gooderham, N. J., Cohen, S. M., Eisenbrand, G., Fukushima, S., Guengerich, F. P., Hecht, S. S., Rietjens, I. M. C. M., Rosol, T. J., Davidsen J. M., Harman, C. L., Murray, I. J., & Taylor, S. V. (2020). FEMA GRAS assessment of natural flavor complexes: Clove, cinnamon leaf and West Indian bay leaf-derived flavoring ingredients. Food and Chemical Toxicology, 145, 111585. https://doi.org/10.1016/j.fct.2020.111585
Gooderham, N. J., Cohen, S. M., Eisenbrand, G., Fukushima, S., Guengerich, F. P., Hecht, S. S., Rietjens, I. M. C. M., Rosol, T. J., Davidsen J. M., Harman, C. L., Kelly, S. E., & Taylor, S. V. (2023). FEMA GRAS assessment of natural flavor complexes: Sage oil, Orris Root Extract and Tagetes Oil and related flavoring ingredients. Food and Chemical Toxicology, 179, 113940. https://doi.org/10.1016/j.fct.2023.113940
James, E. B., Joe, W. K., & Chadwick, C. H. (2001). Organizational research: Determining appropriate sample size in survey research. Information Technology, Learning, and Performance Journal, 19(1), 43–50.
John, W. S. (2019). Food Fraud prevention: Introduction, implementation, and management. Springer. New York, 627. https://doi.org/10.1007/978-1-4939-9621-6
Karmaus, A. L., Osborn, R., & Krishan, M. (2018). Scientific advances and challenges in safety evaluation of food packaging materials: Workshop proceedings. Regulatory Toxicology and Pharmacology, 98, 80–87. https://doi.org/10.1016/j.yrtph.2018.07.017
Khoyratty, S., Kodja, H., & Verpoorte, R. (2018). Vanilla flavor production methods: a review. Industrial Crops and Products, 125, 433–442. https://doi.org/10.1016/j.indcrop.2018.09.028
Kim, E. H. J., Paredes, D., Motoi, L., Eckert, M., Wadamori, Y., Tartaglia, J., Green, C., Hedderley, D. I., & Morgenstern, M. P. (2019). Dynamic flavor perception of encapsulated flavors in a soft chewable matrix. Food Research International, 123, 241–250. https://doi.org/10.1016/j.foodres.2019.04.038
Kou, X., Shi, P., Gao, C., Ma, P., Xing, H., Ke, Q., & Zhang, D. (2023). Data-driven elucidation of flavor chemistry. Journal of Agricultural and Food Chemistry, 71(18), 6789–6802. https://doi.org/10.1021/acs.jafc.3c00909
Krejcie, R. V., & Morgan, D. W. (1970). Determining sample size for research activities. Educational and Psychological Measurement, 30(3), 607–610. https://doi.org/10.1177/001316447003000308
Liang, Z., Zhang, P., Zeng, X. A., & Fang, Z. (2021). The art of flavored wine: Tradition and future. Trends in Food Science, 116, 130–145. https://doi.org/10.1016/j.tifs.2021.07.020
Premjit, Y., Pandhi, S., Kumar, A., Rai, D. C., Duary, R. K., & Mahato, D. K. (2022). Current trends in flavor encapsulation: A comprehensive review of emerging encapsulation techniques, flavour release, and mathematical modelling. Food Research International, 151, 110879. https://doi.org/10.1016/j.foodres.2021.110879
Rianti, A., Novenia, A. E., Christopher, A., Lestari, D., & Parassih, E. K. (2018). Ketupat as traditional food of Indonesian culture. Journal of Ethnic Foods, 5(1), 4–9. https://doi.org/10.1016/j.jef.2018.01.001
Rietjens, I. M., Cohen, S. M., Eisenbrand, G., Fukushima, S., Gooderham, N. J., Guengerich, F. P., Hecht, S. S., Rosol, T. J., Davidsen, J. M., Harman, C. L, Murray, I. J., & Taylor, S. V. (2020). FEMA GRAS assessment of natural flavor complexes: Cinnamomum and Myroxylon-derived flavoring ingredients. Food and Chemical Toxicology, 135, 110949. https://doi.org/10.1016/j.fct.2019.110949
Rietjens, I. M., Cohen, S. M., Eisenbrand, G., Fukushima, S., Gooderham, N. J., Guengerich, F. P., Hecht, S. S., Rosol, T. J., Davidsen, J. M., Harman, C.L, & Taylor, S. V. (2023). FEMA GRAS assessment of natural flavor complexes: Allspice, anise, fennel-derived and related flavoring ingredients. Food and Chemical Toxicology, 174, 113643. https://doi.org/10.1016/j.fct.2023.113643
Rocillo-Aquino, Z., Cervantes-Escoto, F., Leos-Rodríguez, J. A., Cruz-Delgado, D., & Espinoza-Ortega, A. (2021). What is a traditional food? Conceptual evolution from four dimensions dimensions. Journal of Ethnic Foods, 8, 1–10. https://doi.org/10.1186/s42779-021-00113-4
Rosol, T. J., Cohen, S. M., Eisenbrand, G., Fukushima, S., Gooderham, N. J., Guengerich, F. P., Hecht, S. S., Rietjens, I. M. C. M., Davidsen, J. M., Harman, C. L., Kelly, S., Ramanan, D., & Taylor, S. V. (2023). FEMA GRAS assessment of natural flavor complexes: Lemongrass oil, chamomile oils, citronella oil and related flavoring ingredients. Food and Chemical Toxicology, 175, 113697. https://doi.org/10.1016/j.fct.2023.113697
Santyaningtyas, A. C., & Noor, M. Z. M. (2016). Preserving of traditional culture expression in Indonesia. Asian Social Science, 12(7), 59–65. https://doi.org/10.5539/ass.v12n7p59
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Authors
AgustinaL., LioeH. N., & AndarwulanN. (2024). Studi Senyawa Perisa pada Online Marketplaces di Indonesia: Jenis Senyawa Perisa dan Legalitasnya. Jurnal Teknologi Dan Industri Pangan, 35(1), 27-45. https://doi.org/10.6066/jtip.2024.35.1.27
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