KONSEP CARA PRODUKSI PANGAN YANG BAIK (CPPB) PADA PEMBUATAN SERUNDENG DI USAHA KECIL MENENGAH "ERA JAYA" SURAKARTA

SEPTIANASARI, ANITA (2017) KONSEP CARA PRODUKSI PANGAN YANG BAIK (CPPB) PADA PEMBUATAN SERUNDENG DI USAHA KECIL MENENGAH "ERA JAYA" SURAKARTA. Other thesis, Universitas Sebelas Maret.

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      Abstract

      A CONCEPT OF FOOD PRODUCTION TECHNIQUE IN PRODUCING SERUNDENG AT “ERA JAYA” MICRO BUSINESS SURAKARTA Anita Septianasari1) H3114008 Adhitya Pitara Sanjaya, S.TP., M.Sc.2) dan Ir. Windi Atmaka, M.P.2) ABSTRACT Serundeng is a fried coconut flakes, which is made from grated coconut. It is added some ingredients, likes onion, garlic, MSG, salt, sugar, and then fried. The characteristics of serundeng are dry, slightly crunchy, long lasting, and brownish-yellow. The evaluation of quality control process of serundeng were done with checking every process starting from raw materials, frying process, and packaging process. Several test, likes water content test, total plate count, free fatty acid, sensory test, physical appearance, and designing CPPB concept were done to know the characteristics of quality serundeng from UKM Era Jaya. The production process of serundeng at UKM Era Jaya are separating of coconut endocarp, immersing and separating of testa, cutting and washing, grated of coconut, mixing of spices, frying, drying, and packaging. The characteristics of serundeng can be seen from the result of analysis test, that are water content test shows 4,393%, total plate count shows 0,81 x 106 colony/g, free fatty acid 1,044%, sensory test is normal, the weight of each packaging are same, nothing foreign matter, and normal oily levels. CPPB concept is needed to guarantee the quality and safety of serundeng at UKM Era Jaya, so that it can be accepted by society and fulfil the requirements from SNI kelapa parut kering, that is SNI 01-3715-2000. Keyword: Serundeng, Evaluation of quality, CPPB concept Note: 1) A diploma collage of post-harvest technology, Universitas Sebelas Maret Surakarta 2) Diploma academic staffs of post-harvest technology, Universitas Sebelas Maret Surakarta

      Item Type: Thesis (Other)
      Subjects: S Agriculture > SB Plant culture
      Divisions: Fakultas Pertanian
      Fakultas Pertanian > D3 - Teknologi Hasil Pertanian
      Depositing User: faizah sarah yasarah
      Date Deposited: 22 Oct 2017 19:12
      Last Modified: 22 Oct 2017 19:12
      URI: https://eprints.uns.ac.id/id/eprint/35371

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