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Mahmudatusaadah, Ai
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Civil Engineering, Building, Construction & Architecture Education Electrical & Electronics Engineering Energy

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Hazard Analysis Critical Control Point (HACCP) in Sweet Potato’s Liquid Sugar Mahmudatusaadah, Ai; Sudewi, Sudewi
INVOTEC Vol 12, No 2 (2016)
Publisher : Faculty of Technological and Vocational Education-Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/invotec.v12i2.6203

Abstract

To ensure the safety of food products to the consumer, required the application of Hazard Analysis Critical Control Point (HACCP). Liquid sugar is a food product which can be eaten directly or used as additives in the processing of other products. Stages in the HACCP plan includes identification of hazard analysis critical control point (CCP), the determination of the limit of danger, CCP monitoring, corrective action against danger verification, and documentation. Results of hazard identification no physical harm in the form of pebbles, hair; pesticide chemical hazards, biological hazards ants and black shank. CCP 1 was washing materials, CCP 2 was incubation, CCP 3 was Packaging. Critical limits for all hazards should be zero. Corrective measures must be of good quality raw materials. Wash in running water. Incubation at 400 C. Packaging using sterile packaging.
PENDEKATAN INKUIRI-KONTEKSTUAL BERBASIS TEKNOLOGI INFORMASI UNTUK MENINGKATKAN KETERAMPILAN BERFIKIR KRITIS MAHASISWA Mahmudatusaadah, Ai
INVOTEC Vol 7, No 2 (2011)
Publisher : Faculty of Technological and Vocational Education-Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/invotec.v7i2.6288

Abstract

Food additive is one of the topics included in the food chemistry course. Despite its benefits which are directly related to everyday life applications, it is common knowledge that the chemistry is one of the subjects that are difficult to understand for its abstraction. Students’ average mastery of food chemistry is below 60%. The study found that information technology-based contextual inquiry approach to topic of food additives can improve students’ critical thinking skills. Increase in scores from pretest to posttest is experienced by all samples with different N-Gain values. The majority (59%) is in medium category, 20% in high category and a fraction (11%) is in low category. Information technology-based contextual inquiry approach to the topic of food additives makes students more active and increases learning enthusiasm
Co-Authors Sudewi Sudewi