Institut Teknologi Bandung

Based on BPOM’s statement, one of these commonly consumed bread brands was found to contain sodium dehydroacetate. This has certainly caught public attention, as sodium dehydroacetate is known to be a preservative that is not permitted for use in food products.

The issue became more complex when an independent testing laboratory released a different statement. In their lab tests, both bread brands were found to contain sodium dehydroacetate. These two bread brands are popular among consumers due to their very affordable prices, ranging from Rp2,500 to Rp3,000 in the market.

Institut Teknologi Bandung (ITB) School of Pharmacy Pharmacochemistry Research Group Professor Prof. Dr. rer. nat. Rahmana Emran Kartasasmita, M.Si. stated that it is necessary to ensure whether the sample tested by BPOM and the independent testing laboratory came from the same production date. This is because differences in production dates or batches could result in variations in composition, even if the products are from the same brand.

“If the samples are identical, further analysis is needed regarding the testing methods used, as well as the techniques for data processing and interpretation,” he said in his official statement.

For information, Sodium Dehydroacetate is the sodium salt of dehydroacetic acid, and both are often considered to be the same compound. In the context of the Indonesian language, 'natrium dehidroasetat' is the direct translation of 'sodium dehydroacetate.' This indicates that both are identical compounds.

According to Indonesian regulations, sodium dehydroacetate is only allowed as a preservative in cosmetic products, not in food. Even international standards such as the General Standard for Food Additives (GSFA) do not recommend the use of sodium dehydroacetate as a preservative for food.

Based on these regulations, the use of sodium dehydroacetate is categorized as hazardous and can pose health risks.

He stated that the danger of a compound is not only determined by laboratory test results but also through comprehensive safety evaluations by international bodies such as The Joint FAO/WHO Expert Committee on Food Additives (JECFA). Moreover, there has been no official statement from JECFA regarding the safety of sodium dehydroacetate as a food preservative as of now.

“Therefore, food products containing this compound cannot be considered safe,” he said.

Generally, the evaluation results from JECFA are used as reference to determine whether a substance or compound can be used in the GSFA. However, this adoption process can take a long time, including discussions at the annual meetings of the Codex Committee on Food Additives (CCFA) and Codex Alimentarius, which are institutions under FAO and WHO.

In the context of consumer safety, he explained that the limits for the use of compounds that have been recommended as food additives in the GSFA are very important. “For example, sorbates such as sorbic acid, potassium sorbate, and calcium sorbate are used as bread preservatives with a maximum limit of 1,000 milligrams per kilogram (mg/kg),” he said.

Still in relation to food preservation, Prof. Emran explained that packaged bread can last up to 3 months compared to homemade bread, which only lasts for three days. This can be supported by preservation technologies such as good packaging, the use of desiccants, vacuum packaging, or the use of inert gases like nitrogen.

Nevertheless, food products must still pay attention to expiration dates. Consuming products that have exceeded their expiration date can certainly pose health risks.

“Consumers should be careful and pay attention to regulations as well as the expiration dates of food products to ensure food safety,” he concluded.

Reporter: Anggun Nindita
Translator: Hanna Daniela Ayu (Aerospace Engineering, 2021)
Editor: Anggi Nurdiani (Management, 2024)