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    HAZARD ANALYSIS CRITICAL POINT (HACCP) PADA PRODUK TAPE SINGKONG UNTUK MENINGKATKAN KEAMANAN PANGAN TRADISIONAL INDONESIA (Studi di Wilayah Kabupaten Jember)

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    Date
    2016-09-23
    Author
    Moelyaningrum, Anita Dewi
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    Abstract
    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 in traditional food proses to improving quality and safety of tape singkong product.
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    http://repository.unej.ac.id/handle/123456789/77083
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    • LSP-Jurnal Ilmiah Dosen [6149]

    UPT-Teknologi Informasi dan Komunikasi copyright © 2021  Perpustakaan Universitas Jember
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    UPT-Teknologi Informasi dan Komunikasi copyright © 2021  Perpustakaan Universitas Jember
    Contact Us | Send Feedback

    Indonesia DSpace Group :

    Repository Universitas Jember
    Repository Institut Pertanian Bogor
    Repository UIN Syarif Hidayatullah Jakarta