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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Tekmulogi: Jurnal Pengabdian Masyarakat
Putri, Nur Dyah Bela
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Agriculture, Biological Sciences & Forestry Humanities Earth & Planetary Sciences Education Energy Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Pelatihan interaktif HACCP pada departemen QC PT.Charoen Pokphand Indonesia Food division Berbek Plant Sidoarjo Putri, Nur Dyah Bela; Jariyah, Jariyah
TEKMULOGI: Jurnal Pengabdian Masyarakat Vol 3, No 2 (2023): November 2023
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/tmg.v3i2.60092

Abstract

PT Charoen Pokphand Indonesia Food Division Berbek Plant Sidoarjo is a food company with a strong commitment to the safety and quality of its products. Furthermore, to maintain high HACCP standards, it is necessary to increase the HACCP knowledge and awareness of QC staff personnel. The purpose of this service is to increase HACCP knowledge and awareness through interactive training for QC staff at PT Charoen Pokphand Indonesia Food Division Berbek Plant Sidoarjo. The method of this service is carried out by conducting a pre-test, conducting socialization, interactive training, and evaluation which is carried out by conducting a post-test. The pre-test results obtained an average score of 65.4.  While the post-test results, it is known that 90.9% of participants scored above the KKM with an average score of 91.8. Not only the average score, the score of each participant also increased. However, awareness of the application of HACCP is still considered lacking, based on the low case study average score of 47.8. Training involving a combination of theoretical material and practical training helped QC staff gain a better understanding of the principles and application of HACCP.
Physicochemical Characteristics of Gluten-Free Gyoza Wrappers Made from Rice Flour and Mocaf with the Addition of Kappa Carrageenan Putri, Nur Dyah Bela; Jariyah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i1.915

Abstract

This study examines the production of gluten-free gyoza wrappers from rice flour and mocaf with the addition of kappa carrageenan. Mocaf has a high amylopectin starch , causing the resulting product to have a sticky texture. Rice flour has a higher amylose than Mocaf, a property that correlates strongly with the ability of gluten-free dough to form a more stable and viscoelastic structure. Kappa carrageenan has the ability to form strong gels through the formation of double helix structures that associate with each other, thereby increasing the viscoelastic properties of food systems. In combination with starch, carrageenan interacts through hydrogen bonds and physical associations, producing a more stable composite gel network that is able to retain water and increase the flexibility and integrity of the dough structure. The purpose of this study was to determine the effect of rice flour and mocaf proportions with the addition of kappa carrageenan on the physicochemical and organoleptic characteristics of gluten-free gyoza wrappers, as well as the best treatment that produces gluten-free gyoza wrappers with organoleptic qualities that are close to or equal to commercial gyoza wrappers. This study used a completely randomized design (CRD) with a factorial pattern and three replicates. The first factor was the proportion of rice flour: mocaf (40:60; 50:50; and 60:40), while the second factor was the addition of kappa carrageenan (8, 10, and 12%). The data were analyzed using ANOVA and DMRT post-hoc test at a 5% confidence level. The best treatment was found in the rice flour: mocaf ratio (40:60) with 8% carrageenan addition, which produced a moisture of 53.72%; ash of 1.67%; starch of 41.97%; amylose of 9.46%; amylopectin of 32.51%; color of 2.56 (same as bone white with R); aroma of 3.04 (same as neutral with R) and texture of 4.04 (slightly more elastic than R).Contribution to Sustainable Development Goals (SDGs):SDG 6: Zero HungerSDG 3: Good Health and Well-being SDG 9: Industry, Innovation and InfrastructureSDG 11: Sustainable Cities and Communities
Co-Authors Jariyah Jariyah