A REVIEW OF HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING

Food ScienTech Journal

View Publication Info
 
 
Field Value
 
Title A REVIEW OF HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING
 
Creator Najah, Zulfatun; Department of Food Technology Universitas Sultan Ageng Tirtayasa
Putri, Nia Ariani
 
Subject Agroindustrial Technology
Amplang, HACCP, Quality, SME
 
Description Amplang is one of derivative products from fish in the form of crackers. It isindigenous food from Kalimantan. Amplang is produced by SMEs (Small and Medium Enterprises), which aremost of them still need to improve theirstandard processing method.  The quality standards of processing amplang in SMEs can be improved through implementation of quality assurance. The quality assurance was applied by identificationof hazards, assessing of risks, and control of hazards. The aim of this study was to analyze hazard of amplang production in the SME and to design the control of production process from purchasinguntilpackaging. The research method was survey research with data collection conducted by interviews, field observations, FGDs, and questionnaires. Based on observations, the SME’s quality control team needs to be established. Food hazards are divided into raw material and production process hazards. This review found nine kinds of hazard that necessary to be alerted in the amplang processing. These hazards can be divided into physical, chemical, and biological hazards. There are five processes that consider as critical control point that are purchasing, thawing, mixing, frying, draining, and packaging
 
Publisher University of Sultan Ageng Tirtayasa
 
Contributor Ministry of Industry as funding Provider
 
Date 2019-12-19
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://jurnal.untirta.ac.id/index.php/fsj/article/view/6187
10.33512/fsj.v1i1.6187
 
Source Food ScienTech Journal; Vol 1, No 1 (2019); 54-64
2715-422X
2685-4279
10.33512/fsj.v1i1
 
Language eng
 
Relation http://jurnal.untirta.ac.id/index.php/fsj/article/view/6187/pdf_7
 
Rights Copyright (c) 2019 Food ScienTech Journal
 

Contact Us

The PKP Index is an initiative of the Public Knowledge Project.

For PKP Publishing Services please use the PKP|PS contact form.

For support with PKP software we encourage users to consult our wiki for documentation and search our support forums.

For any other correspondence feel free to contact us using the PKP contact form.

Find Us

Twitter

Copyright © 2015-2018 Simon Fraser University Library