{"id":3024,"date":"2025-02-28T17:35:09","date_gmt":"2025-02-28T09:35:09","guid":{"rendered":"https:\/\/www.ukm.my\/beritaukm\/?p=3024"},"modified":"2025-02-28T17:35:11","modified_gmt":"2025-02-28T09:35:11","slug":"fsk-anjur-bengkel-tot-kepada-syarikat-industri-makanan","status":"publish","type":"post","link":"https:\/\/www.ukm.my\/beritaukm\/fsk-anjur-bengkel-tot-kepada-syarikat-industri-makanan\/","title":{"rendered":"FSK Anjur Bengkel ToT kepada Syarikat Industri Makanan"},"content":{"rendered":"\n<p><strong>Oleh <\/strong><strong>Syazwani Mastor<\/strong><strong><\/strong><\/p>\n\n\n\n<p>PUTRAJAYA, 28 Februari 2025 \u2013 15 syarikat industri makanan telah menyertai Bengkel Latihan untuk Jurulatih (ToT) : Strategi Pengurangan Garam di Malaysia yang dianjurkan oleh\u00a0 kumpulan penyelidikan <em>Strengthening Salt Reduction Policy for Malaysia through Maximum Salt Targets, <\/em>Fakulti Sains Kesihatan (FSK), Universiti Kebangsaan Malaysia (UKM)<em> <\/em>bagi meningkatkan kesedaran tentang kepentingan pengurangan garam dalam produk makanan.<\/p>\n\n\n\n<p>Bengkel yang mendapat kerjasama daripada Bahagian Kawalan Penyakit, Kementerian Kesihatan Malaysia (KKM) itu turut membincangkan cadangan alternatif pengurangan garam dan pengubahsuaian proses untuk industri makanan.<\/p>\n\n\n\n<p>Menurut Dekan FSK yang juga merupakan Ketua Projek Penyelidik, Prof. Dr. Suzana Shahar, program itu adalah kesinambungan daripada Kajian Pengurangan Garam di Sektor Luar Rumah Malaysia (MySaltOH) yang menekankan keperluan latihan kepada industri bagi mencapai sasaran pengurangan garam 6g sehari menjelang 2030.<\/p>\n\n\n\n<p>\u201c<em>Tool kits<\/em> untuk peniaga makanan dan indusrti makanan telah dibangunkan. Walau bagaimanapun, <em>tool kits <\/em>ini belum disebarkan kepada pengguna sasaran melalui siri \u2018latihan untuk jurulatih\u2019 TOT yang melibatkan industri makanan dan agensi kerajaan\u201d, kata Prof. Dr. Suzana.<\/p>\n\n\n\n<p>Bengkel tersebut merangkumi tiga sesi iaitu Penerangan Strategi Pengurangan Garam, Penyampaian Reformulasi Makanan untuk Pengurangan Garam dan Perbincangan Kumpulan Kecil.<\/p>\n\n\n\n<p>Peserta dibahagikan kepada empat kumpulan, masing-masing menumpukan kepada kategori makanan tertentu iaitu kumpulan sup dan stok sup, kumpulan mi segera dan kicap, kumpulan daging terproses dan daging dalam tin serta terakhir adalah Kumpulan sos cili dan sos tomato.<\/p>\n\n\n\n<p>Melalui sesi ketiga, peserta berbincang dalam kumpulan kecil untuk mengenalpasti halangan, cabaran dan sokongan yang diperlukan dalam reformulasi makanan untuk memastikan pematuhan kepada sasaran maksimum garam.<\/p>\n\n\n\n<p>Melalui bengkel tersebut, industri makanan digalakkan untuk mengurangkan kandungan garam dalam produk mereka dengan menerapkan pengetahuan yang diperolehi bagi menyokong usaha pengurangan garam di Malaysia.<\/p>\n\n\n\n<p>Bengkel yang berlangsung di Hotel Pulse Grande, Putrajaya dirasmikan oleh Ketua Sektor Bahagian Kawalan Penyakit, Seksyen Kawalan dan Pencegahan Penyakit Kardiovaskular \/ Diabetes \/ KanserKKM, Dr. Norlen Mohamed. Turut hadir \u00a0wakil rakan kolaborasi antarabangsa, Lindsay Steele. Projek ini juga mendapat sokongan penyelidik dari Universiti Putra Malaysia (UPM) dan Institut Penyelidikan dan Kemajuan Pertanian Malaysia (MARDI).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Oleh Syazwani Mastor PUTRAJAYA, 28 Februari 2025 \u2013 15 syarikat industri makanan telah menyertai Bengkel Latihan untuk Jurulatih (ToT) : Strategi Pengurangan Garam di Malaysia yang dianjurkan oleh\u00a0 kumpulan penyelidikan&hellip; <\/p>\n","protected":false},"author":123457,"featured_media":3025,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,17],"tags":[],"class_list":["post-3024","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jaringan-industri","category-khidmat-masyarakat"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>FSK Anjur Bengkel ToT kepada Syarikat Industri Makanan - 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