PENENTUAN CRITICAL CONTROL POINT (CCP) PADA PROSES PRODUKSI ROTI KEJU PT. AEROFOOD ACS YOGYAKARTA
Food safety is an important issue in the food industry because consumers need assurance if they want to consuming some food. Aerofood ACS Yogyakarta is a food processing company engaged in the sector of catering also holds the responsibility as a result of the risk of food insecurity on Roti Keju an...
| Main Authors: | , |
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| Format: | Thesis |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2014
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| Subjects: |
| _version_ | 1797035037056565248 |
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| author | , ANGGIT PRASTIWI ABINENO , Arita Dewi Nugrahini, STP., MT. |
| author_facet | , ANGGIT PRASTIWI ABINENO , Arita Dewi Nugrahini, STP., MT. |
| author_sort | , ANGGIT PRASTIWI ABINENO |
| collection | UGM |
| description | Food safety is an important issue in the food industry because consumers
need assurance if they want to consuming some food. Aerofood ACS Yogyakarta
is a food processing company engaged in the sector of catering also holds the
responsibility as a result of the risk of food insecurity on Roti Keju and their other
food products. One of the food quality assurance system to ensure food safety
ranging from raw materials to final product that ready to be served is the Hazard
Analysis Critical Control Point (HACCP).
This final paper arranged in order to define the hazardous possibilities that
may found in the main composition, addition, and other supporting composition
which used on the process of Roti Keju production, define Critical Control Point
(CCP) on each process of Roti Keju production.
The results of this final paper is in the process of making Roti Keju, the
conclusion that can be taken is: the hazardous possibilities that may be found like |
| first_indexed | 2024-03-13T23:22:24Z |
| format | Thesis |
| id | oai:generic.eprints.org:128730 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:22:24Z |
| publishDate | 2014 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1287302016-03-04T07:52:15Z https://repository.ugm.ac.id/128730/ PENENTUAN CRITICAL CONTROL POINT (CCP) PADA PROSES PRODUKSI ROTI KEJU PT. AEROFOOD ACS YOGYAKARTA , ANGGIT PRASTIWI ABINENO , Arita Dewi Nugrahini, STP., MT. ETD Food safety is an important issue in the food industry because consumers need assurance if they want to consuming some food. Aerofood ACS Yogyakarta is a food processing company engaged in the sector of catering also holds the responsibility as a result of the risk of food insecurity on Roti Keju and their other food products. One of the food quality assurance system to ensure food safety ranging from raw materials to final product that ready to be served is the Hazard Analysis Critical Control Point (HACCP). This final paper arranged in order to define the hazardous possibilities that may found in the main composition, addition, and other supporting composition which used on the process of Roti Keju production, define Critical Control Point (CCP) on each process of Roti Keju production. The results of this final paper is in the process of making Roti Keju, the conclusion that can be taken is: the hazardous possibilities that may be found like [Yogyakarta] : Universitas Gadjah Mada 2014 Thesis NonPeerReviewed , ANGGIT PRASTIWI ABINENO and , Arita Dewi Nugrahini, STP., MT. (2014) PENENTUAN CRITICAL CONTROL POINT (CCP) PADA PROSES PRODUKSI ROTI KEJU PT. AEROFOOD ACS YOGYAKARTA. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=69096 |
| spellingShingle | ETD , ANGGIT PRASTIWI ABINENO , Arita Dewi Nugrahini, STP., MT. PENENTUAN CRITICAL CONTROL POINT (CCP) PADA PROSES PRODUKSI ROTI KEJU PT. AEROFOOD ACS YOGYAKARTA |
| title | PENENTUAN CRITICAL CONTROL POINT (CCP) PADA PROSES PRODUKSI ROTI KEJU PT. AEROFOOD ACS YOGYAKARTA |
| title_full | PENENTUAN CRITICAL CONTROL POINT (CCP) PADA PROSES PRODUKSI ROTI KEJU PT. AEROFOOD ACS YOGYAKARTA |
| title_fullStr | PENENTUAN CRITICAL CONTROL POINT (CCP) PADA PROSES PRODUKSI ROTI KEJU PT. AEROFOOD ACS YOGYAKARTA |
| title_full_unstemmed | PENENTUAN CRITICAL CONTROL POINT (CCP) PADA PROSES PRODUKSI ROTI KEJU PT. AEROFOOD ACS YOGYAKARTA |
| title_short | PENENTUAN CRITICAL CONTROL POINT (CCP) PADA PROSES PRODUKSI ROTI KEJU PT. AEROFOOD ACS YOGYAKARTA |
| title_sort | penentuan critical control point ccp pada proses produksi roti keju pt aerofood acs yogyakarta |
| topic | ETD |
| work_keys_str_mv | AT anggitprastiwiabineno penentuancriticalcontrolpointccppadaprosesproduksirotikejuptaerofoodacsyogyakarta AT aritadewinugrahinistpmt penentuancriticalcontrolpointccppadaprosesproduksirotikejuptaerofoodacsyogyakarta |