HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING
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...
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| Format: | Article |
| Language: | English |
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Department of Food Technology
2019-09-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/6187 |
| _version_ | 1797432657585373184 |
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| author | Zulfatun Najah Nia Ariani Putri Taufik Hidayat Zulmaneri Zulmaneri |
| author_facet | Zulfatun Najah Nia Ariani Putri Taufik Hidayat Zulmaneri Zulmaneri |
| author_sort | Zulfatun Najah |
| collection | DOAJ |
| 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 |
| first_indexed | 2024-03-09T10:04:48Z |
| format | Article |
| id | doaj.art-c1fa1e9539d4414b826006b70d67a14b |
| institution | Directory Open Access Journal |
| issn | 2685-4279 2715-422X |
| language | English |
| last_indexed | 2024-03-09T10:04:48Z |
| publishDate | 2019-09-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj.art-c1fa1e9539d4414b826006b70d67a14b2023-12-01T23:13:01ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2019-09-0111546410.33512/fsj.v1i1.61875331HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSINGZulfatun Najah0Nia Ariani Putri1Taufik Hidayat2Zulmaneri Zulmaneri3Department of Food Technology Universitas Sultan Ageng TirtayasaDepartment of Food Technology Universitas Sultan Ageng TirtayasaCenter of Agroindustrial Technology, Deputy TAB, BPPTDepartment of Integrated Agribusiness, Faculty of Science and Technology, UIN Syarif Hidayatullah JakartaAmplang 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 packaginghttps://jurnal.untirta.ac.id/index.php/fsj/article/view/6187amplang, haccp, quality, sme |
| spellingShingle | Zulfatun Najah Nia Ariani Putri Taufik Hidayat Zulmaneri Zulmaneri HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING Food ScienTech Journal amplang, haccp, quality, sme |
| title | HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING |
| title_full | HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING |
| title_fullStr | HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING |
| title_full_unstemmed | HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING |
| title_short | HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING |
| title_sort | hazard analysis and critical control points implementation in amplang processing |
| topic | amplang, haccp, quality, sme |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/6187 |
| work_keys_str_mv | AT zulfatunnajah hazardanalysisandcriticalcontrolpointsimplementationinamplangprocessing AT niaarianiputri hazardanalysisandcriticalcontrolpointsimplementationinamplangprocessing AT taufikhidayat hazardanalysisandcriticalcontrolpointsimplementationinamplangprocessing AT zulmanerizulmaneri hazardanalysisandcriticalcontrolpointsimplementationinamplangprocessing |