Food Category

FOOD CATEGORY
Tetty Sihombing
Director of Food Product Standardization
The National Agency of Drug and Food Control
Republic of Indonesia
EIBD Workshop Food and Beverages
Jakarta, October 17th, 2012
Kategori
Pangan.pdf
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Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
Food Category System
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

Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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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)
Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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Development of Food Category System (continue)
Benchmark:
* National standards: SNI
* Codex standards
* Others: Malaysia, Australia, USA
Accommodate:
 the Indonesian traditional food
 Other new food products proposed by food industries
Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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Decree of Head of NADFC No.
00.05.52.4040 on Food Category
Food Category System
Consist of 16 food category
Each category contains of sub-sub
category
Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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Sample
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).
Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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15.0
Sample
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., cheeseflavoured 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).
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Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
For each category
Sample
• 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;
Kadar air tidak lebih dari 3%.
Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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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%.
Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
Indeks Pangan
Food Index
Food Category No
No Kategori
Pangan
Page
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
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Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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
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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
 Support with clear information: purpose, consumer target
Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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Challenges and improvement of Food Category
usage of “unusual “ food ingredient
and “high” dosage nutrients,
pharmacological effects :
 The
?? traditional medicine
food supplement
BPOM will assess the safety of ingredients, role as
food, usage direction.
Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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Challenges and improvement of Food Category
 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
Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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Challenges and improvement of Food Category
 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
Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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Some examples

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

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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.
Proper placement for some foods.
Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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Challenges and improvement of Food Category
All cases  as input in the revision of food category,
including assessment on the definition, main
characteristic, and proper placement for each food.
Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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Te r im a kasih