Issue

Vol. 29 No. 8 (2017): Vol 29 Issue 8

Copyright (c) 2017 AJC

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Phosphorus Contents of Processed Food in Indonesia

https://doi.org/10.14233/ajchem.2017.20629
D. Anggraeni
Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University, P.O. Box 220, IPB Darmaga Campus, Bogor 16680, West Java, Indonesia; National Agency for Drug and Food Control, Jakarta, Indonesia
N. Andarwulan
Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University, P.O. Box 220, IPB Darmaga Campus, Bogor 16680, West Java, Indonesia; Southeast Asian Food and Agricultural Science and Technology Center, Bogor, Indonesia
D.R. Adawiyah
Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University, P.O. Box 220, IPB Darmaga Campus, Bogor 16680, West Java, Indonesia; Southeast Asian Food and Agricultural Science and Technology Center, Bogor, Indonesia

Corresponding Author(s) : N. Andarwulan

andarwulan@apps.ipb.ac.id

Asian Journal of Chemistry, Vol. 29 No. 8 (2017): Vol 29 Issue 8

Abstract

This study aimed to analyze phosphorus contents of processed food in Indonesia and its compliance with the regulations. Processed food with and without phosphorus as food additive on ingredient, listed in the National Agency of Drug and Food Control e-registrration database (2013-2015), were sampled and analyzed by spectrophotometry. The result showed that processed foods without phosphorus as food additives actually contained a certain amount of phosphorus. The difference of total phosphorus level in processed foods without phosphorus compared to that of with phosphorus ranged between 5-9 % with an average increase rate of 39 %. The difference showed the addition of phosphorus in processed food and generally met the regulation, except in seasoning and premix. This finding could be used as the basic for calculating maximum phosphorus permitted as food additive by the differences of phosphorus levels in products with and without phosphorus as food additives.

Keywords

Phosphorus Phosphate Food additive Processed food
Anggraeni, D., Andarwulan, N., & Adawiyah, D. (2017). Phosphorus Contents of Processed Food in Indonesia. Asian Journal of Chemistry, 29(8), 1771–1778. https://doi.org/10.14233/ajchem.2017.20629
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX
References
  1. KementerianKesehatan: Peraturan Menteri Kesehatan No. 033 (2012).
  2. Badan Pengawas Obatdan Makanan (BPOM), Peraturan Kepala Badan POM No. 10 (2013).
  3. Badan Pengawas Obatdan Makanan (BPOM), Peraturan Kepala Badan POM No. 16 (2013).
  4. Badan Pengawas Obatdan Makanan (BPOM), Peraturan Kepala Badan POM No. 20 (2013).
  5. Badan Pengawas Obatdan Makanan (BPOM), Peraturan Kepala Badan POM No. 24 (2013).
  6. Codex Alimentarius Commission (CAC), General Standard for Food Additives Codex Standard, pp. 192-1995 (2015).
  7. V.E. Kemi, M.U.M. Karkkainen and C.J.E. Lamberg-Allard, Br. J. Nutr., 96, 545 (2006); https://doi.org/10.1079/BJN2006183.
  8. U. Trautvetter, G. Jahries, M. Kiehntopf and M. Glei, J. Nutr., (2016); https://doi.org/10.1186/s12937-016-0125-5.
  9. L.W. Moore, J.V. Nolte, A.O. Gaber and W.N. Suki, Am. J. Clin. Nutr., 102, 444 (2015); https://doi.org/10.3945/ajcn.114.102715.
  10. N. Noori, K. Kalantar-Zadeh, C.P. Kovesdy, R. Bross, D. Benner and J.D. Kopple, Clin. J. Am. Soc. Nephrol., 5, 683 (2010); https://doi.org/10.2215/CJN.08601209.
  11. B. Kestenbaum, J.N. Sampson, K.D. Rudser, D.J. Patterson, S.L. Seliger, B. Young, D.J. Sherrard and D.L. Andress, J. Am. Soc. Nephrol., 16, 520 (2005); https://doi.org/10.1681/ASN.2004070602.
  12. M. Tonelli, F. Sacks, M. Pfeffer and Z. Gao, Circulation, 112, 2627 (2005); https://doi.org/10.1161/CIRCULATIONAHA.105.553198.
  13. A.R. Chang, M. Lazo, L.J. Appel, O.M. Gutierrez and M.E. Grams, Am. J. Clin. Nutr., 99, 320 (2014); https://doi.org/10.3945/ajcn.113.073148.
  14. G.A. Block, P.S. Klassen, J.M. Lazarus, N. Ofsthun, E.G. Lowrie and G.M. Chertow, J. Am. Soc. Nephrol., 15, 2208 (2004); https://doi.org/10.1097/01.ASN.0000133041.27682.A2.
  15. http://etd.repository.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=28426.
  16. Perhimpunan Neprologi Indonesia (PERNEPRI), 8thAnnual Report of Indonesian Renal Registry (2015).
  17. Badan Pengawas Obatdan Makanan (BPOM), Peraturan Kepala Badan POM No. 1 (2015).
  18. C.G. Sevilla, J.A. Ochave, T.G. Punsalan, B.P. Regala and G.G. Uriarte, Research Methods, Review edition, Quezon City, p. 182 (2007).
  19. G.W. Latimer, Association of Analytical Chemist, AOAC Official Method 986.24; Official Methods of Analysis of AOAC International, edn 19 Revised (2012).
  20. L.M. Lou-Arnal, L.A. Casanova, A.C. Muñoz, A.V. Tormo, R.C. Gutiérrez, P.M. Navarro, B.C. Gutiérrez, and M.G. Mena, Nefrologia, 34, 498 (2014).
  21. Persatuan AhliGizi Indonesia (PERSAGI), Tabel Komposisi Pangan Indonesia (TKPI) (2009).
  22. N. Noori, J.J. Sims, J.D. Kopple, A. Shah, S. Colman, S. Shinaberger, R. Bross and R. Mehrotra, Iran. J. Kidney Dis., 4, 97 (2010).
  23. J.B. Leon, C.M. Sullivan and A.R. Sehgal, J. Ren. Nutr., 23, 265 (2013); https://doi.org/10.1053/j.jrn.2012.12.003.
  24. C.M. Sullivan, J.B. Leon and A.R. Sehgal, J. Ren. Nutr., 17, 350 (2007); https://doi.org/10.1053/j.jrn.2007.05.008.
  25. Badan Pengawas Obatdan Makanan (BPOM), Peraturan Kepala Badan POM No. HK. 03.1.5.12.11.09955 (2011).
  26. L. Yuanita, P.R. Wikandari, S. Poedjiastoeti and S. Tjahyani, Agritech., 29, 79 (2009).
Read More
Author biographies is not available.
Download
PDF
Statistic
Read Counter : 2 Download : 0