Anggoro Rizky Narastyawan, Y. Pramono, B. Dwiloka
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引用次数: 0

摘要

本研究旨在比较巴东餐厅的任当生产过程和任当本身的生产过程,即观察CCP管理是否在生产过程中运行。对pH值和感官值进行CCP管理实施情况的观察。本研究通过对巴东餐厅仁当生产过程中CCP管理实施情况的观察,通过实施CCP管理对仁当本身进行生产,并对生产过程进行改进,对仁当进行pH值和感官分析。研究数据采用独立样本T检验进行分析。感官测试的数据分析使用非参数Kruskal Wallis检验,并继续使用Mann Whitney检验。本研究结果表明,采用CCP管理生产的人当优于巴东餐厅生产的人当,因为没有采用CCP管理,且效果显著(P <0.05),所以检验结果较差。结果表明,巴东餐厅需要对其严格的生产过程采取纠正措施,以使他们的食品更好。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
PENERAPAN CRITICAL CONTROL POINT DAGING RENDANG DI RUMAH MAKAN PADANG TERHADAP NILAI pH DAN MUTU RASA ORGANOLEPTIK
This study aims to compare the production process of rendang at Padang restaurants and the production of rendang itself, namely by observing CCP management in the running production process or not. Observation of the implementation of CCP management was carried out on the pH value and organoleptic values. This study conducted observations on the implementation of CCP management in the rendang production process in Padang restaurants then carried out the production of rendang itself by implementing CCP management and made improvements in the production process so that rendang was analyzed for pH value and organoleptic. The research data were analyzed using the Independent Sample T Test. Data analysis on the organoleptic test used the non-parametric Kruskal Wallis test and continued with the Mann Whitney test. The results of this study indicate that the rendang that is produced by CCP management is better than the rendang produced in Padang restaurants because it does not apply CCP management and has a significant effect (P <0.05) so it has poor test results. The results showed that padang restaurants needed to take corrective action on their tighter production processes so that their food products would be better.
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