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All Journal Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat PELS (Procedia of Engineering and Life Science)
Erika Puspita Sari
Universitas Muhammadiyah Sidoarjo
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Energy Engineering Environmental Science Physics

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Edukasi dan Sosialisasi keamanan pangan keluarga dan anak untuk Nasyiatul Aisyiyah Daerah Sidoarjo Rahmah Utami Budiandari; Rima Azara; Nur Ravita Hanun; Erika Puspita Sari; Eka Sabela
SINAR SANG SURYA Vol 8, No 2 (2024): Agustus 2024
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v8i2.3528

Abstract

Pangan merupakan kebutuhan primer. Bahan pangan haruslah aman, sehat, bermutu, layak dikonsumsi dan terjangkau, menerapkan prinsip keamanan pangan. Nasyiatul Aisyiyah adalah ortonom muhammadiyah yang berperan penting dalam pemenuhan kebutuhan dan keamanan makanan keluarga dan anak. Edukasi dan sosialiasi dillakukan kepada kader Nasyiatul Aisiyah Daerah Sidoarjo khusunya yang tergabung dalam pengusaha Nasyiatul Aisyiyah. Edukasi ini menjadi salah satu penyelesaian mitra tentang keamanan pangan baik dalam pemenuhan kebutuhan keluarga dan anak serta pengetahuan dasar dalam menjalankan usaha makanan dan minuman. Asosiasi Pengusaha Nasyiatul Aisyiyah (APUNA) yang memiliki legalitas baru 10% sehingga perlu diadakan edukasi dan sosialisasi ini sebagai dasar dalam penerapan proses pengolahan maknan yang baik. Adapun hasil dari pengabdian ini adalah peningkatan kemampuan mitra tentang keamanan pangan, keberlanjutan kegiatan ini nantinya diharapkan hingga APUNA memiliki legalitas untuk usahanya.
Quality Control of the Production Process of "Masako Ayam" Flavoring Product at PT Ajinomoto Indonesia – Mojokerto Factory: Pengendalian Mutu Proses Produksi Produk Penyedap Rasa “Masako Ayam” di PT Ajinomoto Indonesia – Mojokerto Factory Erika Puspita Sari; Lukman Hudi
Procedia of Engineering and Life Science Vol. 10 No. 1 (2026): Proceedings of the 9th Seminar Nasional Sains 2026
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/0ewcna84

Abstract

Flavor enhancers are food additives that are beneficial for strengthening the taste or aroma present in food ingredients. The processing of the flavor enhancer "Masako Ayam" goes through three stages. The first stage is the production of Chicken Extract Meat Powder (CEMP), the second stage is the production of chicken masako (bulk masako), and the final stage is packaging (masako packing). The process of making chicken masako uses the granulation method, which is the process of transforming material particles into larger and stronger granules, with more uniform flow and solid properties. Quality control is a series of activities and procedures implemented to ensure that products meet certain established quality standards. The implementation of quality control at FP-1 Masako is carried out by the internal Quality Control and Quality Assurance Department through chemical and sensory analysis. The CCP (Critical Control Point) quality control for masako products is at the temperature control stage during drying to reduce moisture content and maintain product quality.
Co-Authors Eka Sabela Lukman Hudi Nur Ravita Hanun Rahmah Utami Budiandari Rima Azara