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Achmad Wahyu Hidayat
Departement of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology

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Study of Implementation of Good Manufacturing Practices (GMP) in CV “XYZ” Alfiya Dewi Novanda; Jariyah; Achmad Wahyu Hidayat
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2709

Abstract

Food safety is one of the important factors in the implementation of the food system that must be followed because it can affect the degree of public health. The main purpose of food safety is to prevent foods from being contaminated by foreign substances, both physical, biological, and chemical so as to reduce the potential for food hazards. One method of implementing food safety on an industrial scale is by controlling the manufacturing process through a food safety management system in the form of implementing Good Manufacturing Practices (GMP). In Indonesia, GMP for the food industry are regulated in the Regulation of the Minister of Industry of the Republic of Indonesia Number 75/M-IND/PER/7/2010. This study aims to evaluate the implementation of GMP in CV “XYZ”. The research method used is observation and interviews of 18 aspects of GMP which are applied in CV “XYZ”. The results showed that of the 136 total sub-aspects of GMP implementation that were observed, 101 sub-aspects were suitable and 35 sub-aspects were not. The percentage on the appropriate aspects is 74.26% and the aspects that are not appropriate are 25.74%. The lowest level of conformity is found in the following aspects: implementation of the guidelines (0%); final product (33.33%); and sanitation facilities (47.62%). These results indicate that the GMP applied by CV “XYZ” still needs to be adjusted to the applicable regulations.
Quality Control Analysis of Mozzarella Cheese Coagulation Process in CV “XYZ” Achmad Wahyu Hidayat; Jariyah; Alfiya Dewi Novanda
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2728

Abstract

Cheese is a dairy product high in nutrients that are prone to damage. One type is mozzarella cheese which has a smooth, soft, and filamentous texture. One of the crucial steps in cheese processing is the coagulation process of milk which is the process of clotting milk and producing curd and whey. One of the critical things that need to do to retain the cheese quality is to conduct a quality control analysis of the coagulation process. Quality control is the process of producing healthy food. CV “XYZ” is a company engaged in milk processing in East Java. The indicators that are important to note in the coagulation process are whey pH, curd weight, and curd yield to obtain good cheese quality in CV “XYZ”. The method used is a direct observation which includes sampling, measuring whey pH, weighing curd weight, calculating curd yield, and data processing. The results obtained in quality control during the coagulation process of mozzarella cheese in CV “XYZ” are whey pH, weight, and curd yields show controlled values because none of them exceed the limits set by the company. Sampling on day 10 had the best pH value of whey, with a value of 5.13. The best weight and yield of the cheese curd were found in the 4th-day sampling, which weigh 123.6kg and the yield 12.06%. The factors that cause the difference in the pH value of whey are the initial pH value of milk and the addition of acidifier types. The factors that cause the differences in weight yield and curd yield are the nutritional content of milk, the pH of milk after acidification, the addition of CaCl2, and the time of coagulation.
Co-Authors Alfiya Dewi Novanda Jariyah Jariyah