Magang Mahasiswa DI YUASAFOOD BERKAH MAKMUR Krasak, Mojotengah, Wonosobo, Jawa Tengah “QUALITY CONTROL PROSES PEMBUATAN MANISAN CARICA”

AFIFAH, RIFKA (2010) Magang Mahasiswa DI YUASAFOOD BERKAH MAKMUR Krasak, Mojotengah, Wonosobo, Jawa Tengah “QUALITY CONTROL PROSES PEMBUATAN MANISAN CARICA”. Other thesis, Universitas Sebelas Maret.

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    Abstract

    Fruit is one of the agricultural products produced by the State of Indonesia. In addition to many benefits and have high nutritional value, fruit commodities also quickly worn or damaged. Currently known are several ways to maintain the preservation of fruit by adding sugar, salt, chemicals, drying, freezing, and canning. Candied fruit is one of the processed fruit preserved with sugar. In processing candied requires a quality control system to maintain security products sweetmeats from the unwanted dangers. quality in the industry committed from the handling of raw materials to finished product handling. The existence of quality control is expected to produce a safe product for consumption. This internship activities undertaken to broaden the horizon of students in the industrial world in general and know the process of making candied carica Quality Control in Yuasafood Blessing Makmur. Collecting data in this internship activities carried out by the method of observation, interviews, direct involvement in the practice of processing and quality control of candied fruit carica in the Company. Raw materials used in the processing of candied fruit carica is carica, water, sugar. Aids used are preservatives, acidity regulators, lime water, and dyes. Carica candied processing stage consists of storage at room temperature, maturity sorting, stripping, washing, cleavage, separation of grain, slice, lime water soaking, washing, blanching, place for draining, soaking in hot water, and the addition of maple syrup, closure (sealing) , pasteurization, cooling, labeling, packaging, storage, and distribution. Making the syrup-making phase of seed membrane, cooking, and filtering. Quality control in the processing of candied carica from raw material receipt stage until the final product is visually based system Hazard Analysis Critical Control Point (HACCP) as well as chemical test of blood sugar levels and pH test done on making sirupnya. Keywords : Quality Control, Production Processes Candied Carica, Candied Carica

    Item Type: Thesis (Other)
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Fakultas Pertanian > D3 - Teknologi Hasil Pertanian
    Depositing User: Miftahful Purnanda Puspasari
    Date Deposited: 12 Jul 2013 00:56
    Last Modified: 12 Jul 2013 00:56
    URI: https://eprints.uns.ac.id/id/eprint/2415

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