Kajian Paparan tartrazin Dengan Metode Survei Frekuensi Konsumsi Pangan di Wilayah Jakarta Utara

Abstract

Stipulating of maximum level of tartazin in food should be conducted to anticipate more usage of food additive, food safety issue and reference in food inspection. However to support adequate stipulating, the avaibility of exposure assesment to food additives stills very few in Indonesia. Tartrazine is one of the most food additives is often used in food product which have enlisted in National Agency for Drug and Food Control (NADFC). Therefore, the objective of this research was to conduct the exposure assesment of tartrazine from food products which have enlisted in NADFC by using food frequency method to respondent in North Jakarta. The steps of research were survey preparation, food consumtion survey, data processing and data analysis. The data of exposure assesment was cotained from food consumption survey to 150 respondents representing groups of children, teenagers and adults. The results of this research showed that mean value of food consumption containing tartrazine by all consumers in total population groups was 306.38 person/day. The higgest mean consumption in total population groups was by children due to their higher frequency and portion food consumption. The five highest food containing tartrazine which were consumed by all consumers in total population groups were instant noodles, powder concentrate for beverages, non-carbonated beverages, carbonated beverages and biscuits. All exposure assesment at this research did not exceed the Acceptable Daily Intake (ADI). The mean value of exposure by all consumers in total population groups was 231.24 miu g/kg BW (3.08%ADI). The highest mean value exposure in total population groups was by children due to their higher food consumption and their lower body weights. The major contributing foods to tartrazine exposure were instant noodles, non-carbonated beverages, powder concentrate for beverages, biscuits and snacks. Instant noodleshad the highest mean value of consumption and tartrazine exposure for all population groups in North Jakarta. Consumer which had the higest mean value of consumption and tartrazine exposure was by children. There were some foods which were relative low consumed but high tartrazine exposure such as snacks. It indicates that exposure assesment of tartrazine not only depends on food consumption containing tartrazine but also determined by tartrazine level in food