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All Journal Jurnal Keteknikan Pertanian Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Buletin Ilmiah Sarjana Teknik Elektro Journal of Functional Food and Nutraceutical Journal of Agri-Food Science and Technology (JAFoST) Journal of Halal Science and Research Dinamika Kerajinan dan Batik: Majalah Ilmiah
Aprilia Fitriani
Jurusan Arsitektur FTSP ITS
Agriculture, Biological Sciences & Forestry Arts Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Nursing Social Sciences Other

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Journal : Journal of Halal Science and Research

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Analysis of quality control on cassava emping “Super Telur Bu Siti” in Bantul Karang Yogyakarta Timur, Farradila Caesar Ratna; Fitriani, Aprilia
Journal of Halal Science and Research Vol. 5 No. 1 (2024): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v5i1.7418

Abstract

Cassava emping is a snack made from mashed cassava mixed with eggs, red chilies, green onions, and celery leaves. This research aims to analyze the quality control of cassava emping products and efforts to improve the production process of "Super Telur Bu Siti" Cassava Emping. Data collection methods in this research are interviews, observation, and literature study. Several problems are caused by facts that need to conform to standards in similar food production processes. From the analysis using affinity diagrams, several factors cause quality problems, namely materials, machines, methods, humans, and the environment. The alternative tree diagram analysis results are efforts or actions to improve the quality of cassava chip products in "Super Telur Bu Siti" Cassava Emping. This research concludes that quality control is carried out based on aspects of raw materials, processes during processing, and final products. The Cassava Emping product "Super Telur Bu Siti" does not meet the quality standard criteria based on the National Standards and the Indonesian Food and Drug Supervisory Agency regarding Good Food Production Methods for Home Industries or CPPB-IRT 2012.
Analysis of the application of good manufacturing practices (GMP) and sanitation standard operating procedures (SSOP) for products "Emping Singkong Super Telur Bu Siti" in Bantul, Yogyakarta Alghaniya, Aliyya; Fitriani, Aprilia
Journal of Halal Science and Research Vol. 4 No. 2 (2023): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v4i2.7478

Abstract

Cassava (Manihot esculenta Crantz) is used by Mrs. Siti to be processed into cassava chips. In processing a food product, it is mandatory to implement employee sanitation and hygiene to ensure food safety. Therefore, it is necessary to evaluate the implementation of Good Manufacturing Practices (GMP) analysis based on the Regulation of the Minister of Industry of the Republic of Indonesia No. 75 of 2010 and evaluation analysis of the implementation of Sanitation Standard Operating Procedures. (SSOP) based on Head of BPOM Regulation Number HK.03.1.23.04.12.2207 of 2012 to determine the implementation of GMP and SSOP. The data collection methods used in this practical work report are observation, interviews, and literature studies. The analysis technique is by the fishbone method. The analysis results of GMP implementation show six aspects of critical (critical) deviations, including buildings, materials, final products, employees, and elimination of nuisance pests from processing units. The results of the analysis of SSOP implementation show that there are three aspects that are not in accordance with the provisions, which should include the condition and cleanliness of surfaces in contact with food ingredients, preventing cross-contamination, and eradicating nuisance pests. Based on the results of the fishbone diagram analysis, it can be concluded that there is a need for improvement in the cassava chip production process. Namely, employees are required to wash their hands before and after the production process, clean up trash around the factory, and maintain the cleanliness of raw materials, such as washing vegetables before use. So, there needs to be socialization regarding GMP and hygiene. Keywords: GMP, SSOP, Sanitation, Hygiene, Fishbone
Co-Authors Agus Haerudin, Agus Alghaniya, Aliyya Arta, Tin Kusuma Friska Citra Agustia Halim, Judella Kusuma Haliza , Miftah Nur Ibdal Jebreen, Ali Juwitaningtyas, Titisari Laela, Euis Masiswo Masiswo, Masiswo Mutmainah Mutmainah Nahda, Jihan Nurul Hidayah Nyambayo, Isabella Onyeaka, Helen Rahmadhia, Safinta Nurinda Sanayei, Sanaz Sari, Meta Supriyadi Supriyadi Timur, Farradila Caesar Ratna Toni, Denna Rianda Umar Santoso Utami , Nurul Putrie Wahyudi, Maulidya Eka Wangrimen, Gervasius Harwin Yovani, Tania