The Association Of Opening Voice Foods About The Viral Roti Aoka Allegedly Using Hazardous Preservatives

Chairman of the Association of Indonesian Food and Beverage Producers (Gapmmi), Adhi S. Lukman. (Theresia Agatha/VOI)

JAKARTA - Roti Aoka is currently viral on social media because rumors contain dangerous preservatives. Netizens are busy discussing it, both from those who believe it or not.

This rot has a longer expiration date than other bread brands. If other brands only last a few days, but Aoka can last up to a few months.

This also makes people wonder how the Aoka bread can have a longer expiration date.

There are rumors that the Aoka bread uses dangerous preservatives of Sodium Dehydroacetate or SDN. The driver is thought to have a bad impact on the body in the long term.

Based on VOI's search on the X timeline Monday, July 22, many netizens debated the Aoka bread. Some are against it and believe in dangerous content like some of these netizens.

"Once bought this bread, then never bought it again because my stomach was a bit sensitive. It turned out that there were indications of using dangerous preservatives, so this bread could last for months. On the other hand, local bread MSMEs were eroded by the bread company's products with this foreign ownership," wrote the account @Ridhiktifaxx.

"In the past, I often bought it because I felt good, it turned out to be nauseated over time when I ate. Moreover, the filling made my mouth worse. Now I have never eaten any bread from the Aoka brand," wrote a tweet from the @coupxx account.

The Association of Indonesian Beverage Producers (Gapmmi) also opened its voice. General Chairperson of Gapmmi Adhi S. Lukman confirmed that Sodium Dehydroacetate or SDN is not for food preservatives.

"The (preservational material) of Sodium Dehydroacetate, right, is not on the positive list of preservatives from the Food and Drug Supervisory Agency (BPOM)," said Adhi when met at the Gelora Senayan Artotel, Jakarta, Monday, July 22.

Adhi added that so far the food industry has only used benzoat and propionate preservatives.

"There are all kinds of things, benzoat is still allowed, usually if bread is propionate. It is permissible, but everything has a limit. It cannot exceed the limits that have been set," he said.

He considered that the issue of Aoka bread itself is currently being handled by BPOM and later BPOM will provide clarification.

"I myself have not received detailed information from BPOM, but if it is true that there are contents that are not allowed, of course BPOM will immediately take security measures so as not to endanger consumers," he said.

Furthermore, Adhi also mentioned that the producer of the Aoka bread, namely PT Indonesia Bakery Family based in Bandung, West Java, has not been registered as a member of Gapmmi.

"Incidentally, this new company has not joined. We will try to contact him to join, because in principle the association wants to encourage all members to comply with the existing provisions," he added.