PENERAPAN PRINSIP-PRINSIP MUTU DAN KEAMANAN PANGAN TEMPE DI KABUPATEN LAMPUNG BARAT
Food Law No. 7 1996 defined food security as a condition in which the fulfillment of food for the household is reflected by the availability of sufficient food both its quantity and quality, safe, evenly distributed and within reach; meanwhile, food quality is defined as the value determined base on...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University
2008-11-01
|
| Series: | Jurnal Gizi dan Pangan |
| Subjects: | |
| Online Access: | https://jurnal.ipb.ac.id/index.php/jgizipangan/article/view/4490 |
| _version_ | 1797671260350578688 |
|---|---|
| author | Suhartono Suhartono Ahmad Sulaeman Budi Setiawan |
| author_facet | Suhartono Suhartono Ahmad Sulaeman Budi Setiawan |
| author_sort | Suhartono Suhartono |
| collection | DOAJ |
| description | Food Law No. 7 1996 defined food security as a condition in which the fulfillment of food for the household is reflected by the availability of sufficient food both its quantity and quality, safe, evenly distributed and within reach; meanwhile, food quality is defined as the value determined base on the criteria of food safety, nutrition content and trade standard on food stuffs, catables and beverages. The purpose of this study was to analyze the application of food quality and safety principles in the production of food product i.e tempeh at small scale industry in West Lampung. A survey on 15 selected tempeh producers was carried out using a structured questionnaire. Primary and secondary data was collected in this study through interview and observation to the 15 tempeh producers. In the general, all producers had not fully implemented food safety and quality principles as outlined in the GMP guideline. Nevertheless, the tempeh quality produced in West Lampung organoleptically was good. Several issues need to be improved i.e. cleaning raw material (soy bean), using water from safe sources, washing soy bean before and after braising, controlling small animal included mouse, and maintenance and cleany the premises.
|
| first_indexed | 2024-03-11T21:12:50Z |
| format | Article |
| id | doaj.art-6c2e8c834a864ea2a3847484e954555c |
| institution | Directory Open Access Journal |
| issn | 1978-1059 2407-0920 |
| language | English |
| last_indexed | 2024-03-11T21:12:50Z |
| publishDate | 2008-11-01 |
| publisher | Bogor Agricultural University |
| record_format | Article |
| series | Jurnal Gizi dan Pangan |
| spelling | doaj.art-6c2e8c834a864ea2a3847484e954555c2023-09-29T06:31:10ZengBogor Agricultural UniversityJurnal Gizi dan Pangan1978-10592407-09202008-11-013310.25182/jgp.2008.3.3.244-249PENERAPAN PRINSIP-PRINSIP MUTU DAN KEAMANAN PANGAN TEMPE DI KABUPATEN LAMPUNG BARATSuhartono Suhartono0Ahmad Sulaeman1Budi Setiawan2Program Studi Manajemen Ketahanan Pangan (MKP), Sekolah Pascasarjana, IPBDepartemen Gizi Masyarakat, Fakultas Ekologi Manusia, Institut Pertanian BogorDepartemen Gizi Masyarakat, Fakultas Ekologi Manusia, Institut Pertanian BogorFood Law No. 7 1996 defined food security as a condition in which the fulfillment of food for the household is reflected by the availability of sufficient food both its quantity and quality, safe, evenly distributed and within reach; meanwhile, food quality is defined as the value determined base on the criteria of food safety, nutrition content and trade standard on food stuffs, catables and beverages. The purpose of this study was to analyze the application of food quality and safety principles in the production of food product i.e tempeh at small scale industry in West Lampung. A survey on 15 selected tempeh producers was carried out using a structured questionnaire. Primary and secondary data was collected in this study through interview and observation to the 15 tempeh producers. In the general, all producers had not fully implemented food safety and quality principles as outlined in the GMP guideline. Nevertheless, the tempeh quality produced in West Lampung organoleptically was good. Several issues need to be improved i.e. cleaning raw material (soy bean), using water from safe sources, washing soy bean before and after braising, controlling small animal included mouse, and maintenance and cleany the premises. https://jurnal.ipb.ac.id/index.php/jgizipangan/article/view/4490food securitytempehhygienefood safetysanitation |
| spellingShingle | Suhartono Suhartono Ahmad Sulaeman Budi Setiawan PENERAPAN PRINSIP-PRINSIP MUTU DAN KEAMANAN PANGAN TEMPE DI KABUPATEN LAMPUNG BARAT Jurnal Gizi dan Pangan food security tempeh hygiene food safety sanitation |
| title | PENERAPAN PRINSIP-PRINSIP MUTU DAN KEAMANAN PANGAN TEMPE DI KABUPATEN LAMPUNG BARAT |
| title_full | PENERAPAN PRINSIP-PRINSIP MUTU DAN KEAMANAN PANGAN TEMPE DI KABUPATEN LAMPUNG BARAT |
| title_fullStr | PENERAPAN PRINSIP-PRINSIP MUTU DAN KEAMANAN PANGAN TEMPE DI KABUPATEN LAMPUNG BARAT |
| title_full_unstemmed | PENERAPAN PRINSIP-PRINSIP MUTU DAN KEAMANAN PANGAN TEMPE DI KABUPATEN LAMPUNG BARAT |
| title_short | PENERAPAN PRINSIP-PRINSIP MUTU DAN KEAMANAN PANGAN TEMPE DI KABUPATEN LAMPUNG BARAT |
| title_sort | penerapan prinsip prinsip mutu dan keamanan pangan tempe di kabupaten lampung barat |
| topic | food security tempeh hygiene food safety sanitation |
| url | https://jurnal.ipb.ac.id/index.php/jgizipangan/article/view/4490 |
| work_keys_str_mv | AT suhartonosuhartono penerapanprinsipprinsipmutudankeamananpangantempedikabupatenlampungbarat AT ahmadsulaeman penerapanprinsipprinsipmutudankeamananpangantempedikabupatenlampungbarat AT budisetiawan penerapanprinsipprinsipmutudankeamananpangantempedikabupatenlampungbarat |