Browsing LSP-Jurnal Ilmiah Dosen by Subject "HACCP"
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Boric Acid and Hazard Analysis Critical Control Point (HACCP) on Kerupuk to Improve the Indonesian`s Traditional Foods Safety
(INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 8, ISSUE 06, JUNE 2019, 2019-06-01)Diseases can be caused by consumption of contaminated food such as toxicant. Kerupuk are one of the traditional foods produced by some of the traditional industries in Jember. The objective of this study was to identify ... -
HAZARD ANALYSIS CRITICAL POINT (HACCP) PADA PRODUK TAPE SINGKONG UNTUK MENINGKATKAN KEAMANAN PANGAN TRADISIONAL INDONESIA (Studi di Wilayah Kabupaten Jember)
(2016-09-23)There are so many kinds of Indonesian's traditional foods. Tape singkong is one of Indonesian's traditional food which production in Jember Distric Area. They made from cassava fermentation. HACCP system needed to application ...