Source: SEAMEO BIOTROP's Research Grant | 2015
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.