Konsep Cara Pangan yang Baik Pada Pembuatan Abon Sapi D UKM PS Mas (Jagalan, Surakarta)

DJ, Rika Nanda (2016) Konsep Cara Pangan yang Baik Pada Pembuatan Abon Sapi D UKM PS Mas (Jagalan, Surakarta). Other thesis, Universitas Sebelas Maret.

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    Abstract

    THE OF GOOD MANUFACTURING PRACTICE IN MAKING BEEF FLOSS IN SMEs “PS MAS” (JAGALAN, SURAKARTA) Rika Nanda D.J 1 H 31113079 Asri Nursiwi, S.TP., M.Sc2 and Bara Yudhistira, S.TP., M.Sc2 ABSTRACT Abon is a food that comes from meat. Abon generally appreciated by the public because it has color, flavor and texture characteristics. The purpose of this research is to evaluate GMP beef floss in SMEs PS Mas Solo, making concept of GMP beef floss in SMEs PS Mas Solo, and determine the quality characteristics abon include water content, ash content, fat content, protein content, total plate count, and sugars as sucrose. The results of the evaluation GMP beef floss products in SMEs PS Mas has been quite good and the test results of water content of 1.47%, ash content of 3.88%, 20.14% protein content, fat content 25.78 %, sugar as sucrose 21.24%, and total plate count 2,8x102 cabbage / g. Drafting GMP necessary to guarantee quality and safety of products beef floss in SMEs PS Mas, so it is acceptable in the society and qualified SNI-3707-1995. Keywords: Quality Evaluation, GMP, Beef Floss Information: 1)Student Lecture of Program Diploma III Result Agriculture Technology UNS 2)Lecturer of Program Diploma III Result Agriculture Technology UNS

    Item Type: Thesis (Other)
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Fakultas Pertanian
    Fakultas Pertanian > D3 - Teknologi Hasil Pertanian
    Depositing User: Nanda Rahma Ananta
    Date Deposited: 14 Nov 2016 14:12
    Last Modified: 14 Nov 2016 14:12
    URI: https://eprints.uns.ac.id/id/eprint/28612

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