Amankah Makanan Anda

This Android application is an explanation of whether your food is safe. Potential dangers contained in food by Koko Handoyo, S.Si. In Pdf format.

Food is a primary human need and it cannot be denied that in today's life we ​​are spoiled by the availability of various types of food, both natural and processed. Food ingredients contain important substances for the body to maintain regeneration, regulate the body's metabolic system, serve as basic energy for our daily activities and so on.

Most of the available food ingredients, especially packaged foods, contain additives which have the potential to be dangerous for human consumption in certain amounts. Ironically, many packaged food producers do not include information about the contents of their food products.

Indeed, several manufacturers of packaged food ingredients that have met the quality standard system have included the composition and quantity, but on the other hand, our society still tends to be ignorant and ignore the information and warnings provided by food ingredient producers.

This book is compiled from various sources and aims to provide a comprehensive picture and the widest possible information to remind us about the potential dangers contained in additives added to the food we consume every day. As far as possible, the author presents accurate data regarding potential hazards and permitted thresholds based on applicable regulations both on a national and international scale. It is wisdom if we prefer food ingredients that are processed organically and naturally in order to maintain the health of our bodies and those of our families.

This book is systematically organized into several chapters which provide different reviews based on the types of additives contained in food ingredients. The systematics of writing this book are as follows:

Chapter I reviews the importance of food substances for our bodies by describing metabolic processes in the body which involve various types of food substances. This chapter also discusses metabolic deviations that occur when a deficiency occurs.

Chapter II explains the relationship between dosage and the pharmacological properties of chemicals, especially food additives.

Chapter III discusses various types of artificial sweeteners that often circulate on the market, the potential dangers they contain, and regulations that regulate the threshold for their use. In this chapter, it is hoped that our awareness and accuracy will arise in choosing food products that contain artificial sweeteners.

Chapter IV discusses the problem of preservatives added to food ingredients, especially wet food ingredients in packaging. In this chapter, the issue of antioxidants is also discussed.

Chapter V specifically reviews flavoring ingredients as additives which are quite popular among Indonesian people.


Hopefully the material content of this application can be useful for self-introspection and better improvement in everyday life.

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