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Kajian HACCP (Hazard Analysis And Critical Control Point) Proses Pembuatan Snack Bar Berbasis Pisang (Musa paradisiaca)
Jurnal Riset Teknologi Industri Pub Date : 2021-12-31 DOI: 10.26578/jrti.v15i2.7216
Imam Achmad Fauzi Krisnandar, D. Surahman, R. Ekafitri, W. Cahyadi, N. I. Mayasti
{"title":"Kajian HACCP (Hazard Analysis And Critical Control Point) Proses Pembuatan Snack Bar Berbasis Pisang (Musa paradisiaca)","authors":"Imam Achmad Fauzi Krisnandar, D. Surahman, R. Ekafitri, W. Cahyadi, N. I. Mayasti","doi":"10.26578/jrti.v15i2.7216","DOIUrl":"https://doi.org/10.26578/jrti.v15i2.7216","url":null,"abstract":"Snack bars are snacks with stick shapes made from various essential ingredients such as cereals and nuts. Consumption of functional foods is currently starting to be in demand because it contains beneficial substances to the body. One of the uses of snack bar products is using bananas. The pilot plant P2TTG-LIPI Subang is a unit for processing bananas into snack bars. The snack bar production process requires implementing a HACCP system to improve product quality and safety. Therefore, this study of the HACCP system is vital to carry out. Based on the Indonesian National Standard recommendations, the HACCP identification study was carried out using the HACCP planning guidelines. The study results found that the CCP in the ingredients were eggs, Ambon banana puree, full cream milk powder, and margarine. In contrast, the CCP in the processing is roasting I, roasting II, and cooling. All of these CCPs need optimal supervision, especially on handling raw materials, controlling operator hygiene, and ensuring adequate heat and time during the banana-based snack bar baking process. The effectiveness of HACCP implementation can be known through the verification process. The implementation of HACCP is expected to improve the quality and safety of banana-based snack bar products.","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"327 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122639047","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Potensi Biogas dari Limbah Padat Industri Kelapa Sawit di Kalimantan Timur 来自加里曼丹东部棕榈油工业的高密度废物的沼气潜力
Jurnal Riset Teknologi Industri Pub Date : 2021-12-31 DOI: 10.26578/jrti.v15i2.7361
H. Hermanto, Eko Heryadi, Arba Susanty
{"title":"Potensi Biogas dari Limbah Padat Industri Kelapa Sawit di Kalimantan Timur","authors":"H. Hermanto, Eko Heryadi, Arba Susanty","doi":"10.26578/jrti.v15i2.7361","DOIUrl":"https://doi.org/10.26578/jrti.v15i2.7361","url":null,"abstract":"","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115930376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Pengaruh Waktu Hidrolisis terhadap Karakteristik Hidrolisat Protein Ikan Toman (Channa micropeltes) Asal DAS Kalimantan Timur 水解时间对婆罗洲东部鱼类的蛋白质特性的影响
Jurnal Riset Teknologi Industri Pub Date : 2021-12-30 DOI: 10.26578/jrti.v15i2.7462
Arba Susanty
{"title":"Pengaruh Waktu Hidrolisis terhadap Karakteristik Hidrolisat Protein Ikan Toman (Channa micropeltes) Asal DAS Kalimantan Timur","authors":"Arba Susanty","doi":"10.26578/jrti.v15i2.7462","DOIUrl":"https://doi.org/10.26578/jrti.v15i2.7462","url":null,"abstract":"","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115729202","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Skrining Fitokimia, Antioksidan dan Aktivitas Antibakteri Ekstrak Etanol Akar Segar Bangle (Zingiber montanum) 植物化学、抗氧化剂和抗菌活性萃取海盗新鲜根乙醇(Zingiber montanum)
Jurnal Riset Teknologi Industri Pub Date : 2021-12-30 DOI: 10.26578/jrti.v15i2.7436
Amalia Riska Setyani, Enos Tangke Arung, Yan Puspita Sari
{"title":"Skrining Fitokimia, Antioksidan dan Aktivitas Antibakteri Ekstrak Etanol Akar Segar Bangle (Zingiber montanum)","authors":"Amalia Riska Setyani, Enos Tangke Arung, Yan Puspita Sari","doi":"10.26578/jrti.v15i2.7436","DOIUrl":"https://doi.org/10.26578/jrti.v15i2.7436","url":null,"abstract":"","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128352019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Teknologi Mengering Hasil Pertanian Guna Mempertahankan Masa Simpan 保持保质期的农产品干燥技术
Jurnal Riset Teknologi Industri Pub Date : 2021-12-30 DOI: 10.26578/jrti.v15i2.7221
Jantri Sirait, Sulistyo Prabowo, Miftakhul Rohmah, Anton Rahmadi
{"title":"Teknologi Mengering Hasil Pertanian Guna Mempertahankan Masa Simpan","authors":"Jantri Sirait, Sulistyo Prabowo, Miftakhul Rohmah, Anton Rahmadi","doi":"10.26578/jrti.v15i2.7221","DOIUrl":"https://doi.org/10.26578/jrti.v15i2.7221","url":null,"abstract":"","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"197 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133869137","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Kajian Mutu Amplang Ikan Pipih, Bandeng dan Tenggiri Ditinjau dari Karakterisasi Sifat Fisikokimia, Mikrobiologi serta Kandungan Logam 根据对扁平、Bandeng和鲭鱼鳍的质量的分析，我们从其生理学、微生物学和金属含量的描述来得出结论
Jurnal Riset Teknologi Industri Pub Date : 2021-12-30 DOI: 10.26578/jrti.v15i2.7316
Paluphy Eka Yustini, Titik Nurwidayati
{"title":"Kajian Mutu Amplang Ikan Pipih, Bandeng dan Tenggiri Ditinjau dari Karakterisasi Sifat Fisikokimia, Mikrobiologi serta Kandungan Logam","authors":"Paluphy Eka Yustini, Titik Nurwidayati","doi":"10.26578/jrti.v15i2.7316","DOIUrl":"https://doi.org/10.26578/jrti.v15i2.7316","url":null,"abstract":"","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"47 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114009756","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Rendemen dan Penentuan Kandungan Cemaran Logam Teh Tiwai Berbahan Baku Umbi, Daun Bawang Tiwai Eleutheriana americana Merr)
Jurnal Riset Teknologi Industri Pub Date : 2021-12-29 DOI: 10.26578/jrti.v15i2.7503
Eldha Sampepana, Sulharman Sulharman, Adhitya Renaldi
{"title":"Rendemen dan Penentuan Kandungan Cemaran Logam Teh Tiwai Berbahan Baku Umbi, Daun Bawang Tiwai Eleutheriana americana Merr)","authors":"Eldha Sampepana, Sulharman Sulharman, Adhitya Renaldi","doi":"10.26578/jrti.v15i2.7503","DOIUrl":"https://doi.org/10.26578/jrti.v15i2.7503","url":null,"abstract":"","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132079036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Penggunaan Garam Berkualitas untuk Peningkatan Mutu Kulit Wetblue Kambing dan Sapi 使用盐可以改善牛和牛的白皙皮肤
Jurnal Riset Teknologi Industri Pub Date : 2021-12-27 DOI: 10.26578/jrti.v15i2.7340
A. Priatni, R. S. Murti, I. F. Pahlawan, Sudarto Sudarto, Yani Kartika Pertiwi
{"title":"Penggunaan Garam Berkualitas untuk Peningkatan Mutu Kulit Wetblue Kambing dan Sapi","authors":"A. Priatni, R. S. Murti, I. F. Pahlawan, Sudarto Sudarto, Yani Kartika Pertiwi","doi":"10.26578/jrti.v15i2.7340","DOIUrl":"https://doi.org/10.26578/jrti.v15i2.7340","url":null,"abstract":"","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128974496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Pemanfaatan dan Pengolahan Tepung Glukomannan Umbi Porang (Amorphophallus muelleri) sebagai Bahan Pengenyal Produk Olahan Bakso 谷物淀粉的使用和加工作为肉丸产品的采购原料
Jurnal Riset Teknologi Industri Pub Date : 2021-12-27 DOI: 10.26578/jrti.v15i2.7131
Rais Salim, Nazarni Rahmi, Nadra Khairiah, Fitriana Yuliati, Sri Hidayati, Rufida Rufida, Ratri Yuli Lestari, Desi Mustika Amaliyah
{"title":"Pemanfaatan dan Pengolahan Tepung Glukomannan Umbi Porang (Amorphophallus muelleri) sebagai Bahan Pengenyal Produk Olahan Bakso","authors":"Rais Salim, Nazarni Rahmi, Nadra Khairiah, Fitriana Yuliati, Sri Hidayati, Rufida Rufida, Ratri Yuli Lestari, Desi Mustika Amaliyah","doi":"10.26578/jrti.v15i2.7131","DOIUrl":"https://doi.org/10.26578/jrti.v15i2.7131","url":null,"abstract":"","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"115 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123630988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Fermentasi Terinduksi Acetobacter aceti dan Saccharomyces cerevisiae untuk Industri Kakao di Kalimantan Timur
Jurnal Riset Teknologi Industri Pub Date : 2021-12-27 DOI: 10.26578/jrti.v15i2.6997
Anton Rahmadi, Yeni Yunus, Maria Ulfah, K. Candra, S. Suwasono
{"title":"Fermentasi Terinduksi Acetobacter aceti dan Saccharomyces cerevisiae untuk Industri Kakao di Kalimantan Timur","authors":"Anton Rahmadi, Yeni Yunus, Maria Ulfah, K. Candra, S. Suwasono","doi":"10.26578/jrti.v15i2.6997","DOIUrl":"https://doi.org/10.26578/jrti.v15i2.6997","url":null,"abstract":"","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"140 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128481294","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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