Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal Science Technology and Management Journal (STMJ)
Bumi, Salsabila
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
DIFFERENCE IN POST-HARVEST PROCESSING ON COFFEE FLAVOR PREFERENCE: English Bumi, Salsabila; Kurniaditya, Viki; Rizkaprilisa, Windy; Luwidharto, Joshua
Science Technology and Management Journal Vol. 5 No. 1 (2025): Januari 2025
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v5i1.332

Abstract

Coffee is one of the most popular products among consumers, mainly due to its unique flavor profile. Several factors, including plant variety, environmental conditions, and postharvest processing methods, determine this uniqueness. Post-harvest processing, which involves the transformation of coffee beans from cherries to roasted beans, significantly affects the taste, aroma, and body of the coffee. Processing methods such as the wet (full washed) and dry (natural) processes produce distinct flavor characteristics. The wet process tends to yield a clean taste with a bright acidity, while the dry process emphasizes sweetness and fruit complexity. Understanding the impact of these processing methods is essential for coffee producers and the industry to create high-quality products that align with consumer preferences.
Pengembangan Sistem HACCP untuk Meningkatkan Standar Keamanan Pangan di UMKM PS MAS: Studi pada Produk Abon Sapi: INDONESIA Kurniaditya, Viki; Rizkaprilisa, Windy; Luwidharto, Joshua; Bumi, Salsabila; Aristawati, Talitha
Science Technology and Management Journal Vol. 5 No. 2 (2025): Agustus 2025
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v5i2.406

Abstract

Keamanan pangan merupakan aspek penting dalam industri pangan, khususnya pada produk berbasis daging seperti abon sapi yang rentan terhadap kontaminasi biologis, kimia, dan fisik. Penelitian ini bertujuan untuk menerapkan Hazard Analysis Critical Control Point (HACCP) pada proses produksi abon sapi di UMKM PS MAS, Surakarta, guna memastikan keamanan pangan dan meningkatkan kualitas produk. Metode penelitian mencakup wawancara, observasi langsung, studi pustaka, dan dokumentasi untuk mengidentifikasi potensi bahaya serta menentukan titik kendali kritis (Critical Control Points/CCPs). Potensi bahaya terjadi pada tahap perebusan, penggilingan, pengeringan, dan pengemasan. Perebusan menjadi CCP untuk eliminasi mikroorganisme patogen Salmonella dan E. coli, sedangkan penggilingan dan pengeringan mengurangi kadar air produk selama penyimpanan. Implementasi HACCP dapat mengurangi kontaminasi, memperpanjang masa simpan, dan menjaga kualitas organoleptik produk. Penelitian ini memberikan panduan bagi UMKM untuk menerapkan HACCP secara sistematis, mendukung peningkatan daya saing produk lokal di pasar domestik maupun internasional, serta memenuhi standar keamanan pangan sesuai regulasi.
Co-Authors Aristawati, Talitha Kurniaditya, Viki Luwidharto, Joshua Rizkaprilisa, Windy