Penerapan Sistem Haccp (Hazard Analysis and Critical Control Points) Pada Penanganan Pascapanen Kakao Rakyat

Munarso, S. Joni; Miskiyah, Miskiyah

doi:10.31153/js.v16i1.80

Cited by 3 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Many factor significant influence the quality of cocoa products such as the raw material for cocoa beans and production process to produce cocoa products (3)(4)(5). The low quality of cocoa caused by the majority of cocoa national production not fermented.…”

Section: Introductionmentioning

confidence: 99%

Characteristic Quality of Pinrang’s Cocoa Beans During Fermentation Used Styrofoam Containers

Septianti

Salengke

Langkong

et al. 2020

canrea

View full text Add to dashboard Cite

Pinrang Regency is one of the regencies that contributes the largest production in South Sulawesi. The fermentation process is the stage of processing cocoa beans that must be carried out to guarantee the taste and aroma of good chocolate. The purpose of research is to study the effect of fermentation time with different cocoa clones on the quality characteristics of cocoa beans during fermentation. Characterization was held by observing the shape and color of the cocoa beans visually and measuring the temperature, pH, total acid, water content and fat content of the beans during fermentation. The results was showed that cocoa beans from local clones were better than Sulawesi 2 clones based on the quality characteristics of the beans produced. The best beans quality is on the 4 and 5 days of fermentation which produces an optimum temperature of around 45-47°C, pH around 5-5.4, total acid around 0.90%. Cocoa beans with a physical appearance and color that is bright enough, fat content around 50.45 %, and the water content is quite low around 4.97%. The quality of the cocoa beans produced is still in accordance with SNI 2323-2008. The use of styrofoam can be used as an alternative besides fermentation with wooden boxes that are usually done by farmers. The results of the study are expected to be used to obtain data and information on the characteristics of fermented cocoa beans, especially from Pinrang Regency, South Sulawesi.

show abstract

Section: Introductionmentioning

confidence: 99%

Characteristic Quality of Pinrang’s Cocoa Beans During Fermentation Used Styrofoam Containers

Septianti

Salengke

Langkong

et al. 2020

canrea

View full text Add to dashboard Cite

show abstract

“…Tabel 2. Prinsip 2 identifikasi titik pengendalian kritis Keterangan : Y= yes, N= no CCP 1 Penerimaan Bahan Baku Filet Dori Sejak produk disiapkan sampai akhir diproduksi HACCP berperan sebagai sistem dalam pengendalian mutu (Munarso, 2014). Menurut Nisa dkk, (2016) Filet dori merupakan nama dagang untuk filet patin, filet dori impor lebih disukai konsumen dikarenakan mempunyai warna lebih putih dibandingkan lokal.…”

Section: Hasil Dan Pembahasanunclassified

Penerapan Hazard Analysis Critical Control Point (HACCP) Pada Proses Produksi Hot Meal Dori Woku Belanga Untuk Maskapai Garuda Indonesia di PT. Aerofood ACS Denpasar

Nanda Sahrevi,

Wijayanthi,

Anggriani

2023

Food Tech. Halal Sci.

View full text Add to dashboard Cite

Aerofood ACS Denpasar merupakan salah satu perusahaan yang bergerak dalam bidang catering untuk maskapai penerbangan. Inflight catering melayani produk makanan yang disajikan selama perjalanan dalam penerbangan. PT. Aerofood ACS Denpasar telah menerapkan HACCP (Hazard Analysis and Critical Control Point). HACCP menjadi jaminan bahwa produk sudah sesuai dengan standar internasional. Proses produksi hot meal dori woku belanga di PT. Aerofood ACS Denpasar dimulai dari penerimaan bahan baku pada bagian receiving, penyimpanan (storage), thawing, cooking, blast chilling, dishing and portioning, dan final holding sebelum makanan siap diantarkan ke pesawat. Selama proses produksi diterapkan sistem HACCP untuk membantu menjaga kualitas makanan. Terdapat 5 Critical Control Point pada proses produksi hot meal dori woku belanga yaitu receiving (chilled and frozen), storage (cold storage), cooking, blast chilling, dan dishing & portioning. Di setiap titik kritis ini, memiliki suhu kritis standar berbeda-beda.

show abstract

“…Cocoa production centers in South Sulawesi are located in Luwu Raya, with a total production of 63,259.21 tons of a total area of 133,469.70 hectares consisting of 3 districts (Luwu Regency, North Luwu Regency, East Luwu Regency) and one town (Palopo), this means that Luwu Raya supplies about 54% of the total cocoa production in South Sulawesi of 117,118.52 tonnes [2] Cocoa beans in Indonesia have increased significantly, but the quality produced is deficient and varied. Many factors significantly influence the quality of cocoa products, such as the raw material for cocoa beans and the production process to produce cocoa products, including not fermented, not dry enough, non-uniform bean size, high skin content, high acidity, very diverse and inconsistent flavors [3][4][5]. Therefore, it is necessary to carry out efforts to control the quality of cocoa beans, increase added value, competitiveness, create healthy business competition, and guarantee food safety quality.…”

Section: Introductionmentioning

confidence: 99%

Good Handling Practice Study to Reduce The Level of Contamination in Cocoa Beans in East Luwu

Dewayani

Syamsuri

Septianti

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Research on the content of heavy metals in cocoa beans from mining and non-mining areas in South Sulawesi has been done. The purpose of this study was to determine the effectiveness of handling cocoa according to SNI 2323-2008 in reducing heavy metal contamination of cocoa beans at mining and non-mining locations. The research method used was a completely randomized factorial design pattern with three replications. The first factor was two-region (mining and non-mining areas), the second factor was various quality handling (GHP and non-GHP). The results showed that the heavy metal analysis of cocoa beans that met the SNI requirements was found in the non-mining areas of Luwu district, both GHP (Pb 0.13 ppm, Cd 0.37 ppm, Cu 1.26 ppm, and Zn 41.72 ppm) and non-mining. GHP (Pb 0.13 ppm, Cd 0.31 ppm, Cu 0.51 ppm, and Zn 37.02 ppm). Meanwhile, cocoa beans in mining areas in East Luwu Regency have not met the SNI requirements because Pb, Cd, and Zn levels exceed the safe limits for the quality requirements of cocoa beans. The best cocoa beans from non-mining with GHP treatment (11.98% fat, total acid 313.25, pH 5.05, crude fiber 13.49%, polyphenols 0.37, and moisture content 7.84%)

show abstract

Penerapan Sistem Haccp (Hazard Analysis and Critical Control Points) Pada Penanganan Pascapanen Kakao Rakyat

Cited by 3 publications

References 0 publications

Characteristic Quality of Pinrang’s Cocoa Beans During Fermentation Used Styrofoam Containers

Characteristic Quality of Pinrang’s Cocoa Beans During Fermentation Used Styrofoam Containers

Penerapan Hazard Analysis Critical Control Point (HACCP) Pada Proses Produksi Hot Meal Dori Woku Belanga Untuk Maskapai Garuda Indonesia di PT. Aerofood ACS Denpasar

Good Handling Practice Study to Reduce The Level of Contamination in Cocoa Beans in East Luwu

Contact Info

Product

Resources

About