KONSEP CARA PRODUKSI PANGAN YANG BAIK (CPPB) PADA PEMBUATAN GRUBI UBI JALAR DI UKM "TSAABITA SNACK" DI DESA GANOMAN, MATESIH, KARANGANYAR

ARROSYID, FADLILAH (2016) KONSEP CARA PRODUKSI PANGAN YANG BAIK (CPPB) PADA PEMBUATAN GRUBI UBI JALAR DI UKM "TSAABITA SNACK" DI DESA GANOMAN, MATESIH, KARANGANYAR. Other thesis, Universitas Sebelas Maret.

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    Abstract

    Grubi is one of the traditional foods that are easily found in Central Java. Grubi usually made from tuber. The problems occurring in the development of Small-to-Middle Scale Enterprise like tuber’s grubi processing business include low quality, quality control and food. The purpose of this final project is to investigate the process of making, evaluating UKM conditions and the process of designing, manufacturing concept of CPPB in UKM "Tsaabita Snack" at Ganoman’s Village, Matesih, Karanganyar. The methods employed were interview, observation, library study, and documentation. The process of making tuber’s grubi includes washing, stripping, small slicing, submersioning, first frying, first draining, spices cooking, second frying, second draining, forming, and then weighing. Based on result of test and compared with the quality requirement of SNI 01-4306-1996 it could be found that the parameters corresponding to SNI were water level 3,24 %, Free Fatty Acid 0,33 %, Total Plate Count 2,5x102 colony / grams, and wholeness 98,66 %, while the one not corresponding to SNI was ash level 2,14%. The concept of CPPB is applied to quality control of UKM conditions, raw materials, production and processing stages to produce the final product quality and safety aspects are good.

    Item Type: Thesis (Other)
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Fakultas Pertanian
    Fakultas Pertanian > D3 - Teknologi Hasil Pertanian
    Depositing User: fransiska siska meilani
    Date Deposited: 25 Jul 2016 11:21
    Last Modified: 25 Jul 2016 11:21
    URI: https://eprints.uns.ac.id/id/eprint/27561

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