STUDI PENERAPAN HACCP PADA PRODUSEN MI GLOSOR DI KOTA BOGOR

Jurnal Pertanian

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Field Value
 
Title STUDI PENERAPAN HACCP PADA PRODUSEN MI GLOSOR DI KOTA BOGOR
 
Creator Jumiono, Aji
Dihansih, Elis
Rochmana, Iwan
 
Subject Ilmu Pangan
Bogor City, Glossy Noodles, SME’s food safety, HACCP.

 
Description This study aims to examine the application of HACCP in the glossy noodle (mi glosor) home industry in CV Taruna located in Bogor City by analyzing the stages of work activities in glossy noodle producers. Evaluation of the application of HACCP was carried out using standards recommended by the National Standards Agency (BSN) in 1999. This study began by analyzing the application of Good Processed Food Production Methods (CPPB) that were applied at CV Taruna. The application of CP Taruna CV Taruna is at level 4 which is the basic assessment in improving the application of HACCP in this small business. The next step is to analyze the flow diagram of the process of making glossy noodles and the determination of critical control points, critical limits, monitoring and preventive measures. There are 8 critical control points in the process of making glossy noodles. In the final stage, documentation and monitoring are made to control the implementation of the HACCP system that is run. The results of this study provide several recommendations for improving the application of HACCP in the process of producing glossy noodles at CV Taruna to improve its food safety application program.
 
Publisher Universitas Djuanda Bogor
 
Contributor
 
Date 2020-04-28
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article

 
Format application/pdf
 
Identifier https://ojs.unida.ac.id/jp/article/view/2704
10.30997/jp.v11i1.2704
 
Source JURNAL PERTANIAN; Vol 11, No 1 (2020): APRIL; 29-38
2550-0244
2087-4936
10.30997/jp.v11i1
 
Language eng
 
Relation https://ojs.unida.ac.id/jp/article/view/2704/pdf
https://ojs.unida.ac.id/jp/article/downloadSuppFile/2704/567
 
Coverage Indonesia


 
Rights Copyright (c) 2020 JURNAL PERTANIAN
https://creativecommons.org/licenses/by-sa/4.0
 

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