KONSEP CARA PRODUKSI PANGAN YANG BAIK (CPPB) PADA PEMBUATAN SERABI DI UKM (USAHA KECIL MENENGAH) SERABI PINANG NGORESAN, JEBRES, SURAKARTA

ABDULLOH, WAHID SIDIQ (2018) KONSEP CARA PRODUKSI PANGAN YANG BAIK (CPPB) PADA PEMBUATAN SERABI DI UKM (USAHA KECIL MENENGAH) SERABI PINANG NGORESAN, JEBRES, SURAKARTA. Other thesis, Universitas Sebelas Maret.

[img] PDF - Published Version
Download (289Kb)

    Abstract

    Serabi is a traditional cake which is made of rice flour, egg, coconut milk and other complemented ingredients. Serabi has a chewy texture and a quite a lot of water volume, which makes it become a non-durable food. The evaluation of controlling process in serabi is done by checking thoroughly in each process, starting from ingredients-preparing, cooking to packing. Several tests were done in order to know the quality characteristics of serabi in SME Serabi Pinang, such as water volume testing, ash volume testing, sugar volume testing (reduction), mold contamination testing, and total plate count testing as well as GMP concept making. The processes of making serabi in SME Serabi Pinang are: ingredients-preparing, making of coconut milk, mixing, stirring, dough-fermenting, cooking, cooling and packing. The tested serabi has this following characteristics: 42,043% of water, 2,818% of ash, 3,783% of sugar (reduction), 3,7 x 104 colony/g of contaminated mold and 3,45 x 105 colony/g of total plate count. The making of GMP concept is needed to assure the quality and safety of serabi in SME Serabi Pinang, thus it can be widely accepted in society and passed the quality standard of cake, SNI 01-4309-1996. Keywords: Quality Evaluation, GMP Concept, Serabi

    Item Type: Thesis (Other)
    Subjects: S Agriculture > S Agriculture (General)
    S Agriculture > SB Plant culture
    Divisions: Fakultas Pertanian
    Fakultas Pertanian > Ilmu dan Teknologi Pangan
    Depositing User: Aren Dwipa
    Date Deposited: 16 Mar 2018 15:10
    Last Modified: 16 Mar 2018 15:10
    URI: https://eprints.uns.ac.id/id/eprint/39910

    Actions (login required)

    View Item