KONSEP CARA PRODUKSI PANGAN YANG BAIK (CPPB) PADA PROSES PEMBUATAN BROWNIES PANGGANG DI UKM “BROWNIES CINTA”

MAWAR, RISKY FITRIANA (2018) KONSEP CARA PRODUKSI PANGAN YANG BAIK (CPPB) PADA PROSES PEMBUATAN BROWNIES PANGGANG DI UKM “BROWNIES CINTA”. Other thesis, Universitas Sebelas Maret.

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    Abstract

    THE GOOD MANUFACTURING PRACTICE (GMP) CONCEPT IN PROSES OF MAKING BAKED BROWNIES IN SMALL AND MEDIUM ENTERPRISES (UKM) “BROWNIES CINTA” BADRANASRI RT.2/XI CANGAKAN, KARANGANYAR, KARANGANYAR Risky Fitriana Mawardi1 H3114086 Godras Jati Manuhara, S.TP., M.Sc2 M. Zukhrufuz Zaman S.P., M.P., Ph.D3 ABSTRACT Brownies is chocolate cake with sweet taste, attractive brown color, delicious flavor and not too swell texture. Practice quality control in the Small Medium Enterprises named “Brownies Cinta” was done to find out the process of making the baked brownies; having evaluation on the brownies making process of ingredient, production process, its final product, and formulating the Good Manufacturing Practice (GMP) concept which was able to be applied on the baked brownies production in the Small Medium Enterprises “Brownies Cinta”. The design of Good Manufacturing Practice (GMP) concept in making baked brownies is based on the basic rule of BPOM RI Number HK.03.1.23.04.12.2206 in 2012 about proper way of food production. The Good Manufacturing Practices (GMP) concept is needed in order to produce a safe, worth-consuming and good quality product. The data were obtained through interview, observation, sampling, testing, literature study and documentation. The ingredients used in making the baked brownies are flour, egg, sugar, cooking oil, cake emulsifier, vanilla, baking powder, salt, sweetened condensed milk, chocolate powder, dark chocolate compound, milk powder, and almond nuts. The process of making the baked brownies are preparing the ingredients, mixing, pouring the dough on baking sheet, baking, cooling and packing. The quality characteristic testing of the final product was done by analyzing the baked brownies circumstance, water content, ash content, fat content, molds contamination and total plate count. According to the analysis, the baked brownies have dark brown color, sweet taste, delicious flavor, and no mold normal appearance. In addition, the brownies have 29.917% water content, 2.2610% ash content, 27.880% fat content, 1.6x102 colony/g of mold contamination and Total Plate Count (TPC) 1.5 x 105 colony/g. This brownies characteristic is appropriate with SNI 01-4309 standard in 1996, except fat content. Keywords: baked brownies, GMP concept, making process Description: 1. Student Majoring/ Studies Program D-III Agricultural Technology, Agriculture Faculty of the Sebelas Maret State University, Surakarta. 2. A thesis advisor I/ Examiners I 3. A thesis advisor II/ Examiners II

    Item Type: Thesis (Other)
    Subjects: H Social Sciences > HD Industries. Land use. Labor
    Q Science > QK Botany
    Divisions: Fakultas Pertanian
    Fakultas Pertanian > D3 - Teknologi Hasil Pertanian
    Depositing User: Wahyu Trianingsih
    Date Deposited: 06 Jan 2018 15:53
    Last Modified: 06 Jan 2018 15:53
    URI: https://eprints.uns.ac.id/id/eprint/39057

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