Boric Acid and Hazard Analysis Critical Control Point (HACCP) on Kerupuk to Improve the Indonesian`s Traditional Foods Safety

Abstract

Diseases can be caused by consumption of contaminated food such as toxicant. Kerupuk are one of the traditional foods produced by some of the traditional industries in Jember. The objective of this study was to identify the content of borix acid and analyze hazards and determine the critical control points on tofu crackers. This could raise the traditional food safety for consumers. This study was a descriptive study conducted by interview and observation. Boric acid testing was carried out on five samples of kerupuk. Instrument sheets referred to the SNI CAC RCP1-2011. The results indicated that 100% of the samples contained boric acid. The selection of materials, slicing, drying and distribution were the control points while mixing and kneading, steaming, frying and packaging were the critical control point. Boric acid is still used on tofu kerupuk; therefore, the government should immediately provide information and training on sustainable traditional food industry to reduce the incidence of illness and food poisoning in traditional food.