Cosmetic Preservatives Found in Aoka, Okko Bread; Here's the Chronology
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22 July 2024 16:09 WIB
TEMPO.CO, Jakarta - Indonesian consumers have been rattled by the recent revelation that Aoka and Okko bread allegedly contain sodium dehydroacetate, a preservative typically used in cosmetics. This has raised serious questions about the food safety and quality of these widely popular brands.
Both Aoka and Okko have vehemently denied these claims. “We want to assert that our bread does not use sodium dehydroacetate. A total of 16 of our products have received distribution permits by the Food and Drug Supervisory Agency (BPOM),” Head of the Legal Bureau of PT Indonesia Bakery Family, the producer of Aoka bread, Kemas Ahmad Yani, said in an interview with Tempo on Wednesday, July 17, as quoted from Tempo Magazine’s July 17, 2024, edition.
PT Abadi Rasa Food, the producer of Okko bread, echoed this sentiment. Factory manager Jimmy attributed Okko's extended shelf life to a stringent production process in a sterile, hospital-grade environment. He highlighted compliance with Good Processed Food Production Methods (CPPOB). “The key is in the packaging,” he said.
How did these allegations come about?
The Borneo Chicken Bread and Noodle Association (Parimbo) appears to be the source. Parimbo Chairman Aftahuddin reported receiving complaints from members regarding suspiciously long-lasting bread, some of which exceeded their expiration date by several months, particularly referring to Aoka bread, which has been in circulation in South Kalimantan since 2017.
“[The bread distribution] became even more widespread during the COVID-19 pandemic,” said Aftahuddin, who is also the deputy chairman for trade affairs of the South Selimantan Indonesian Chamber of Commerce and Industry (KADIN).
He claimed similar reports also emerged from small, medium-scale bread producers in Sulawesi, Maluku, Nusa Tenggara, and other Indonesian eastern regions.
Driven by these concerns, Parimbo initiated laboratory testing on the bread samples. The results, conducted by SGS Indonesia, a reputable multinational testing company, sent shockwaves. Aoka bread allegedly contained 235 milligrams of sodium dehydroacetate per kilogram, while Okko bread showed an even higher concentration at 345 milligrams per kilogram.
Sodium dehydroacetate is a known preservative with strong microbial growth-inhibiting properties. Sugiyono, a professor of food science and technology at IPB University, highlighted that this chemical compound has a stronger preservative effect compared to other ingredients permitted by BPOM. He also emphasized that several countries have restricted its use in food due to potential safety concerns.
RADEN PUTRI | MAJALAH TEMPO
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