Evaluation of Food Hygienic Practices Training on Knowledge, Attitude, and Practice: A Study on Traditional Rambak Production in Berkah Enterprise

Evaluation of Food Hygienic Practices Training on Knowledge, Attitude, and Practice: A Study on Traditional Rambak Production in Berkah Enterprise

Rambak (hide’s cracker) produced by small and medium-scale local communities still relies on production processes that have been passed down from generation to generation, resulting in minimal application of information and technology related to food safety. Thus, training in food hygienic practices...

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Bibliographic Details
Main Authors: Adi Magna Patriadi Nuhriawangsa, Lilik Retna Kartikasari, Winny Swastike, Aqni Hanifa, Bayu Setya Hertanto
Format: Article
Language:Indonesian
Published: University of Brawijaya 2023-11-01
Series:Jurnal Ilmu dan Teknologi Hasil Ternak
Subjects:
food safety
hide's cracker
internal characteristics
hygienic practices
Online Access:https://jitek.ub.ac.id/index.php/jitek/article/view/723

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