{"id":3629,"date":"2025-09-09T13:06:14","date_gmt":"2025-09-09T05:06:14","guid":{"rendered":"https:\/\/www.ukm.my\/beritaukm\/?p=3629"},"modified":"2025-09-09T13:06:15","modified_gmt":"2025-09-09T05:06:15","slug":"ukm-kkm-dan-industri-makanan-perkukuh-peranan-dalam-strategi-pengurangan-garam","status":"publish","type":"post","link":"https:\/\/www.ukm.my\/beritaukm\/ukm-kkm-dan-industri-makanan-perkukuh-peranan-dalam-strategi-pengurangan-garam\/","title":{"rendered":"每日大赛app, KKM dan Industri Makanan Perkukuh Peranan dalam Strategi Pengurangan Garam"},"content":{"rendered":"\n<p><strong>Oleh <\/strong><strong>Syazwani Mastor<br>Foto Fakulti Sains Kesihatan<\/strong><\/p>\n\n\n\n<p>PUTRAJAYA, 9 September 2025 &#8211; Universiti Kebangsaan Malaysia (每日大赛app) melalui kumpulan penyelidikan <em>Strengthening Salt Reduction Policy for Malaysia through Maximum Salt Targets<\/em><em>, <\/em>telah menjadi rakan strategik utama bagi <em>Salt Reduction Activities<\/em> sempena Sesi Libat Urus dan Sanjung Saujana Rakan Strategik Program Pengurangan Garam Kebangsaan, yang diadakan di Putrajaya, baru-baru ini.<\/p>\n\n\n\n<p>Program yang dirasmikan oleh Ketua Pengarah Kesihatan Malaysia, Dr. Noraryana Hassan bertujuan untuk meningkatkan kesedaran tentang kepentingan pengurangan pengambilan garam kepada kumpulan sasaran dari pelbagai peringkat usia bagi mencegah penyakit tidak berjangkit, disamping memperkukuhkan kerjasama dengan pemegang taruh ke arah usaha pengurangan garam.<\/p>\n\n\n\n<p>Kerjasama ini turut melibatkan beberapa universiti dan agensi penyelidikan lain iaitu Universiti Putra Malaysia (UPM), Universiti Sains Malaysia (USM), Universiti Malaysia Terengganu (UMT), Universiti Teknologi MARA (UiTM), Universiti Sains Islam Malaysia (USIM) serta Institut Penyelidikan dan Kemajuan Pertanian Malaysia (MARDI). Kerjasama ini telah menghasilkan Buku Panduan <em>Salt Reduction Strategies: A Reformulation Guide by Food Categories<\/em> yang baru dilancarkan semasa majlis berlangsung.<\/p>\n\n\n\n<p>Ketua penyelidik, Prof. Dr Suzana Shahar dari Pusat Kajian Penuaan Sihat dan Kesejahteraan (H-CARE), Fakulti Sains Kesihatan (FSK) berkata buku panduan itu menyokong dasar pengurangan garam bagi sektor luar rumah sebagai satu dokumen tambahan kepada strategi pengurangan garam untuk mencegah dan mengawal penyakit tidak berjangkit (NCD) di Malaysia 2021-2025.<\/p>\n\n\n\n<p>\u201cBuku panduan ini memperluaskan skop strategi dengan memasukkan pendekatan reformulasi khusus bagi mengurangkan kandungan garam dalam kategori makanan terpilih iaitu mi segera, daging diproses, daging dalam tin, ikan dalam tin, marjerin, sup dan stok sup, sos cili dan sos tomato, keropok ikan, roti serta kicap,\u201d katanya.<\/p>\n\n\n\n<p>Dalam majlis tersebut, Prof. Dr. Suzana bersama ahli penyelidik, Prof. Madya Ts Dr. Hasnah Haron berpeluang berkongsi mengenai Kaedah Reformulasi dan Penggunaan KCI sebagai Garam Alternatif.<\/p>\n\n\n\n<p>Majlis turut menyaksikan penyerahan sijil penghargaan kepada tujuh institusi penyelidikan yang menyertai Konsortium Penyelidikan Strategi Pengurangan Garam dan lima industri makanan yang terlibat dalam reformulasi produk kicap menerusi projek terdahulu, serta tujuh industri yang baru menyertai projek bagi reformulasi beberapa produk lagi termasuk mi segera, marjerin, sup dan stok sup, daging terproses, sos tomato\/ cili, daging dalam tin dan ikan dalam tin.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.ukm.my\/beritaukm\/wp-content\/uploads\/2025\/09\/2-5-1024x768.jpg\" alt=\"\" class=\"wp-image-3630\" srcset=\"https:\/\/www.ukm.my\/beritaukm\/wp-content\/uploads\/2025\/09\/2-5-1024x768.jpg 1024w, https:\/\/www.ukm.my\/beritaukm\/wp-content\/uploads\/2025\/09\/2-5-300x225.jpg 300w, https:\/\/www.ukm.my\/beritaukm\/wp-content\/uploads\/2025\/09\/2-5-768x576.jpg 768w, https:\/\/www.ukm.my\/beritaukm\/wp-content\/uploads\/2025\/09\/2-5.jpg 1124w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Oleh Syazwani MastorFoto Fakulti Sains Kesihatan PUTRAJAYA, 9 September 2025 &#8211; Universiti Kebangsaan Malaysia (每日大赛app) melalui kumpulan penyelidikan Strengthening Salt Reduction Policy for Malaysia through Maximum Salt Targets, telah menjadi&hellip; <\/p>\n","protected":false},"author":123457,"featured_media":3631,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,17],"tags":[],"class_list":["post-3629","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 - 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