Source: SEAMEO BIOTROP's Research Grant | 2015
Abstract:
The objectives of this study
were (1) to identify
Critical Control Point (CCP) in nutmeg’s postharvest handling process, and prepare
nutmeg HACCP (Hazard Analyse Critical Control Point) System, (2) to give a
recommendation on GHP (Good Handling Practice) of nutmeg in order to maintain
its quality in term
of food safety which is very important for international trade. Ripe fruits
of nutmeg were
collected after they had fallen down from their
trees. The ripe fruits were
prevented to be fell down on the ground by placing a paranet under each
nutmeg tree. Drying of nutmeg was conducted using smoke-drying and oven-drying until its moisture content
attained ± 10%. After drying, a part of nutmeg with its shells was fumigated using phosphine (2g/m3) for eight days and the other nutmeg was not fumigated.
Sampling of nutmeg was conducted at
the beginning of storage and after four months of storage. Each sample was
determined for moisture
content, percentage of damaged kernels, population of each fungal species, and
aflatoxin content. The moisture content,
fungal population, aflatoxin B1 and total aflatoxin contents in
nutmeg dried using smoke- and oven-drying, fumigated and not fumigated, were
still complied with requirement related to food safety, although they were
stored until four months. The result of this research could also determined the
Critical Control Point (CCP) in postharvest handling process of nutmeg, i.e.:
1) harvesting method by preventing nutmeg fruit that had fell down on the
ground and harvesting ripe fruit; 2) drying of nutmeg should be conducted as
soon as after shelling of mace, using smoke- or oven-drying methods; and 3)
nutmeg was stored with its shell.