By: Food Safety dan Biotechnology Research Group, Food Technology Program Faculty of Agriculture (FP) UNS
Since mid-March 2020, Indonesia has been affected by the Covid-19 pandemic, which undoubtedly affected all businesses in the country, including culinary businesses. Culinary businesses in Surakarta reported a 60% drop in sales at the beginning of the pandemic. Various efforts have been taken to survive the pandemic, from intensifying online marketing to innovating products to meet market demands.
During the pandemic, the demands for frozen foods increased significantly. The product provides ease for the community in preparing the foods and increases the shelf life of the food products, making it a practical food stock. This opportunity is captured by the food businesses, including the Small and Medium Enterprise (SME) in Solo Raya in Komunitas Solo Kuliner (Solo Culinary Community), who created various frozen food products such as frozen sosis solo, frozen bakso, frozen empek-empek, and frozen gethuk. However, frozen products fall under the high-risk product category that requires appropriate handling, such as strict temperature control from the production process and the distribution process to reach consumers. The safety of this product depends on temperature control during the distribution and storage stages.
Most SMEs that produce frozen foods had not understood that their product had a high risk when proper handling and production process were not met. The growing trend of frozen food production among SMEs creates concern if the distribution is not monitored. The Food Safety dan Biotechnology Research Group of Food Technology Program Faculty of Agriculture (FP) UNS captured this issue and conduct socialization on frozen food safety and registering for frozen food permits for the SMEs in Komunitas Solo Kuliner Sejahtera.
The event was held online through the Zoom Meeting Platform and offline in the Solo Kuliner Sejahtera office on 8 July 2021. Two speakers were invited to the event; Ardhea Mustika Sari, S.T.P., M.Sc from Food Safety and Biotechnology Research Group of Food Technology Program UNS delivered safe frozen food processing materials and RR. Tri Novitarini, S.T.P from LOKA POM Surakarta, delivered material on the benefits of having an MD permit and the procedure to apply for an MD distribution permit for SMEs. This socialization is expected to improve SMEs’ comprehension of the importance of safety frozen food products and increase their awareness of the importance of distribution permits. The significant impact of the program is building a monitoring system for SMEs’ frozen food distribution and improve people’s trust in selecting SMEs products. (*)