EVALUASI SANITASI DAN KEAMANAN PANGAN PADA PROSES PENGALENGAN GUDEG DI GUDEG WIJILAN �BU LIES�
Canning gudeg has stages are fairly complex process. To get gudeg canned product quality, sanitation and handling is required food safety at every stage of the process. Thus it is necessary to evaluate sanitation and food safety in the process of canning gudeg Wijilan \"Bu Lies\" which aim...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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| _version_ | 1826048408829296640 |
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| author | , M. IZHAR MAULANA Y , Dr. Jumeri MW, STP., M.Si |
| author_facet | , M. IZHAR MAULANA Y , Dr. Jumeri MW, STP., M.Si |
| author_sort | , M. IZHAR MAULANA Y |
| collection | UGM |
| description | Canning gudeg has stages are fairly complex process. To get gudeg canned product quality, sanitation and handling is required food safety at every stage of the process. Thus it is necessary to evaluate sanitation and food safety in the process of canning gudeg Wijilan \"Bu Lies\" which aims to recommend sanitation and food safety systems are either in the process of canning gudeg Wijilan \"Bu Lies\". Evaluation of the implementation of the sanitation program in the canning gudeg process in Gudeg Wijilan \"Bu Lies\" performed by using a comparator CPPOB Year 2010. Meanwhile, the safety food evaluation in the process of canning gudeg in Gudeg Wijilan \"Bu Lies\" performed by using a sheet of HACCP Analysis Check Sheet.
The results of the implementation of the sanitation program identification in Canning gudeg Wijilan \"Bu Lies\" on all aspects of sanitation are analyzed for the level of suitability in a row is the location (85.71%), construction of cooking space (31.43%), building space canning (54.29%), sanitation facilities (58.33%), machinery and equipment (92.31%), materials (100%), process control (65%), the final product (100%), employees (100%), packaging materials (62.5%), maintenance and sanitation programs (48.48%), storage (70%), transport (75%), and documentation / record keeping (44.4%). Critical control points (CCP) are identified consisting of four stages of the process (36.36%) of the total 11 stages of the process, which is a potential biological hazards at this stage of the cooking process, sterilization 2nd, sterilization 3nd and cooling. |
| first_indexed | 2024-03-13T23:28:53Z |
| format | Thesis |
| id | oai:generic.eprints.org:130371 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:28:53Z |
| publishDate | 2014 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1303712016-03-04T07:58:32Z https://repository.ugm.ac.id/130371/ EVALUASI SANITASI DAN KEAMANAN PANGAN PADA PROSES PENGALENGAN GUDEG DI GUDEG WIJILAN �BU LIES� , M. IZHAR MAULANA Y , Dr. Jumeri MW, STP., M.Si ETD Canning gudeg has stages are fairly complex process. To get gudeg canned product quality, sanitation and handling is required food safety at every stage of the process. Thus it is necessary to evaluate sanitation and food safety in the process of canning gudeg Wijilan \"Bu Lies\" which aims to recommend sanitation and food safety systems are either in the process of canning gudeg Wijilan \"Bu Lies\". Evaluation of the implementation of the sanitation program in the canning gudeg process in Gudeg Wijilan \"Bu Lies\" performed by using a comparator CPPOB Year 2010. Meanwhile, the safety food evaluation in the process of canning gudeg in Gudeg Wijilan \"Bu Lies\" performed by using a sheet of HACCP Analysis Check Sheet. The results of the implementation of the sanitation program identification in Canning gudeg Wijilan \"Bu Lies\" on all aspects of sanitation are analyzed for the level of suitability in a row is the location (85.71%), construction of cooking space (31.43%), building space canning (54.29%), sanitation facilities (58.33%), machinery and equipment (92.31%), materials (100%), process control (65%), the final product (100%), employees (100%), packaging materials (62.5%), maintenance and sanitation programs (48.48%), storage (70%), transport (75%), and documentation / record keeping (44.4%). Critical control points (CCP) are identified consisting of four stages of the process (36.36%) of the total 11 stages of the process, which is a potential biological hazards at this stage of the cooking process, sterilization 2nd, sterilization 3nd and cooling. [Yogyakarta] : Universitas Gadjah Mada 2014 Thesis NonPeerReviewed , M. IZHAR MAULANA Y and , Dr. Jumeri MW, STP., M.Si (2014) EVALUASI SANITASI DAN KEAMANAN PANGAN PADA PROSES PENGALENGAN GUDEG DI GUDEG WIJILAN �BU LIES�. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=70792 |
| spellingShingle | ETD , M. IZHAR MAULANA Y , Dr. Jumeri MW, STP., M.Si EVALUASI SANITASI DAN KEAMANAN PANGAN PADA PROSES PENGALENGAN GUDEG DI GUDEG WIJILAN �BU LIES� |
| title | EVALUASI SANITASI DAN KEAMANAN PANGAN PADA PROSES PENGALENGAN GUDEG DI GUDEG WIJILAN �BU LIES� |
| title_full | EVALUASI SANITASI DAN KEAMANAN PANGAN PADA PROSES PENGALENGAN GUDEG DI GUDEG WIJILAN �BU LIES� |
| title_fullStr | EVALUASI SANITASI DAN KEAMANAN PANGAN PADA PROSES PENGALENGAN GUDEG DI GUDEG WIJILAN �BU LIES� |
| title_full_unstemmed | EVALUASI SANITASI DAN KEAMANAN PANGAN PADA PROSES PENGALENGAN GUDEG DI GUDEG WIJILAN �BU LIES� |
| title_short | EVALUASI SANITASI DAN KEAMANAN PANGAN PADA PROSES PENGALENGAN GUDEG DI GUDEG WIJILAN �BU LIES� |
| title_sort | evaluasi sanitasi dan keamanan pangan pada proses pengalengan gudeg di gudeg wijilan a��bu liesa�� |
| topic | ETD |
| work_keys_str_mv | AT mizharmaulanay evaluasisanitasidankeamananpanganpadaprosespengalengangudegdigudegwijilanabuliesa AT drjumerimwstpmsi evaluasisanitasidankeamananpanganpadaprosespengalengangudegdigudegwijilanabuliesa |