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All Journal Nusantara Science and Technology Proceedings
AR Yelvia Sunarti
Department of Chemical Engineering, 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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Implementation the Analysis of Hazard Analysis and Critical Control Points (HACCP) for Aljaya’s Martabak at Rungkut Madya, Surabaya Erwan Adi Saputro; AR Yelvia Sunarti; Ika Nawang Puspitawati; Tiffanie Dewi Arifilla; Febry Widiatniko Handy
Nusantara Science and Technology Proceedings 4th 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.2023.3620

Abstract

In Indonesia, the martabak food culture is modified into two forms, namely sweet martabak and egg martabak. Sweet martabak has a thicker texture than egg martabak. Martabak Aljaya's at Rungkut madya has a menu variant, namely egg martabak. Egg martabak is a culinary food made from eggs, wheat flour, ground beef with a combination of spices such as shallots and white onions, chilies, pepper, spring onions, and oil for sautéing. Egg martabak is a food that is processed by frying. The characteristics of the egg martabak are that it has a savory, salty and chewy taste. The egg martabak is packaged in a food box and topped with some green chilies and can be distributed directly to buyers/customers who will buy the product or delivered by vehicle on party orders (orders in large quantities) and provide recommendations to Analyzing Hazard and Critical Control Point (HACCP) on the Aljaya's egg martabak menu at Rungkut Madya, Surabaya.
Co-Authors Erwan Adi Saputro Febry Widiatniko Handy Ika Nawang Puspitawati Tiffanie Dewi Arifilla