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All Journal Jurnal Kimia Riset SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Nusantara Science and Technology Proceedings International Journal of Eco-Innovation in Science and Engineering (IJEISE)
A.R Yelvia Sunarti
Universitas Pembangunan Nasional “Veteran” Jawa Timur
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Journal : Nusantara Science and Technology Proceedings

 1 
The Effect of Variation of Raw Materials and Addition of Molasses Adhesive on the Quality of Blotong Bricket Caecilia Pujiastuti; Okta Maulidian; Putri Nur Wahyuni; AR Yelvia Sunarti
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.2022.2730

Abstract

Blotong is one of the wastes produced by sugar factories that have the potential to be used as an alternative fuel. The cellulose content contained in blotong has the potential to be used as raw material for making briquettes. This study aims to determine the effect of the composition of blotong and banana midrib with molasses adhesive on the moisture content and ash content of the resulting briquettes. The manufacture of briquettes is carried out by several procedures, such as the preparation of raw materials starting from drying and size reduction, then cured using a pyrolyzer, refining and sifting, printing, and drying briquettes. The results showed that the addition of banana fronds and molasses adhesive could increase the water content and reduce the ash content of blotong briquettes. The results showed that the addition of banana fronds and molasses adhesive could increase the water content and reduce the ash content of blotong briquettes. The lowest ash content was found in the ratio of blotong: banana midrib (50: 50) which was 32.0489%. The best water content is found in the ratio of blotong: banana midrib (70: 30). The results showed that the addition of banana fronds and molasses adhesive could increase the water content and reduce the ash content of blotong briquettes.
Implementation of Hazard Analysis and Critical Control Point (HACCP) in Cu’s Chicken Crispy Production Process A.R. Yelvia Sunarti; Moch Akbar Munin Putra; Moh Nur Fuadzi; Erwan Adi Saputro; Ika Nawang Puspitawati
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.2022.2744

Abstract

Food safety issues are still an important issue in the food sector in Indonesia and need special attention in food control programs. Therefore, it is necessary to improve the quality and safety of the products produced by developing a food safety assurance system in the form of a Hazard Analysis and Critical Control Point (HACCP). HACCP is a food safety assurance system in the form of a systematic approach to identifying hazards and put in place control systems to prevent them. One of the important reasons for implementing the HACCP system in the food industry is because the ingredients used during the production process have the possibility of contamination that can harm consumers. Cu's Chicken Crispy is a small industry that produces food. His party wants to implement a Hazard Analysis Critical Control Point (HACCP) management system to improve product quality assurance. This study aims to identify hazards related to the production aspects (raw materials, packaging, and processes) of Cu’s Chicken Crispy and determine the CCP related to the production of Cu’s Chicken Crispy. This study conducted a direct interview with the owner and made a direct visit to Mrs. Cu's food stall. In this study, it was found that there is a significant potential danger to chicken meat raw materials. At the stage of the production process that falls into the category of salting, draining and packaging refer to CCP.
Analysis of Hazard Analysis Critical Control Point in the Serabi Solo Shop Ika Nawang Puspitawati; Laili Mabrur Rohma; Ahmad Thobroni Akbar; AR Yelvia Sunarti; Erwan Adi Saputro
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.2022.2745

Abstract

Food is a basic human need. so that food hygiene needs to be considered so that it does not have a negative impact on human health. Many kinds of food are sold outside, such as regional food. To find out the critical point of food, it is necessary to study literature, observations and interviews with small industries. The purpose of this reaserch is to identify the preparation of HACCP (Hazard Analysis Critical Control Point) application on small industries, which is Serabi solo shop. From the observations made, a critical point hazard analysis will be carried out starting from the preparation of the Serabi solo material to packaging. The results show that the Serabi solo shop had 34.78% Prerequisite Programs. So the Serabi solo shop need more improvement to meet the standards of food safety management.
Design of Hazard Analysis Critical Control Point (HACCP) in Rendang Padang Restaurant Erwan Adi Saputro; Moh. Nofianto; Arbiter Khalida Bramanta; A.R. Yelvia Sunarti
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.2022.2753

Abstract

Food safety and nutrition will determine the degree of health. Many restaurants sell various types of food but not yet known whether the food served is safe or not. One of the typical foods from Padang restaurants is rendang. The cooking process of rendang needs a long time, so rendang is made in large quantities. It causes rendang to experience storage long enough that it can trigger bacterial growth. Therefore, HACCP is needed to prevent food contamination. This study aims to determine the design of HACCP in rendang padang restaurant. This research used survey and direct interview methods with the owner to determine the design and implementation of HACCP. Based on the analysis, show that the formulation of the HACCP stages shows that the main points of Critical ingredients are spices and coconut milk, receipt and preparation of raw materials, preparation of equipment used, cooking process, storage, and distribution. Corrective action that can be taken is to return raw materials and provide advice to the seller and always clean. From the results of bacterial testing on rendang, it meets the requirements of SNI 7474:2009. Padang restaurant entrepreneurs are advised to choose suppliers of raw materials implement a food safety system and apply personal hygiene and food sanitation hygiene
Co-Authors Ahmad Thobroni Akbar Arbiter Khalida Bramanta Ayunda Wulan Permatasari Caecilia Pujiastuti Dyah Suci Perwitasari Erwan Adi Saputro Hellna Tehubijuluw Ika Nawang Puspitawati Kindriari Nurma Wahyusi Kusuma Wardhani Mas’udah Laili Mabrur Rohma Luckyana Aini Moch Akbar Munin Putra Moh Nur Fuadzi Moh. Nofianto Nailul Hasan Nerissa Arviana Nugraha, Reva Edra Nur Aini Fauziyah Okta Maulidian Pardi Sampe Tola Putri Nur Wahyuni Sakinah Sakinah Yogaswara, Rachmad Ramadhan Zuhriah Mumtazah