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All Journal Science Technology and Management Journal (STMJ)
Windy Rizkaprilisa
Universitas Sugeng Hartono
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering

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Pengembangan Sistem HACCP untuk Meningkatkan Standar Keamanan Pangan di UMKM PS MAS: Studi pada Produk Abon Sapi: INDONESIA Viki Kurniaditya; Windy Rizkaprilisa; Joshua Luwidharto; Salsabila Bumi; Talitha Aristawati
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.
Effects of Caffeine Consumption on Blood Glucose Regulation: A Systematic Review Paulus Damar Bayu Murti; James Ngginak; Windy Rizkaprilisa
Science Technology and Management Journal Vol. 6 No. 1 (2026): Januari 2026
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v6i1.507

Abstract

Caffeine, a principal constituent of coffee and other beverages, has been extensively examined for its influence on metabolism, including its effect on glycemic control. This systematic review synthesizes the current evidence on the impact of caffeine on blood glucose levels in both healthy individuals and those with diabetes. The review examines the underlying mechanisms, including the reduction in insulin sensitivity and the stimulation of catecholamine release that result from caffeine consumption, which ultimately lead to a transient increase in blood glucose levels. Furthermore, the review addresses the acute and chronic effects of caffeine, emphasizing the dose-dependent nature of its impact. Although acute caffeine intake has been linked to impaired glucose tolerance and elevated blood glucose levels, habitual coffee consumption has been associated with a reduced risk of Type 2 diabetes. This suggests that other bioactive compounds in coffee may counteract the negative effects of caffeine. Nevertheless, for individuals with Type 1 and Type 2 diabetes, caffeine's potential to exacerbate glycemic control remains a concern. This review highlights the necessity for further research to elucidate the long-term consequences of caffeine consumption on glucose metabolism, particularly in diabetic populations, and to provide guidance for the safe consumption of caffeine.
Co-Authors James Ngginak Joshua Luwidharto Paulus Damar Bayu Murti Salsabila Bumi Talitha Aristawati Viki Kurniaditya