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dc.contributor.authorMoelyaningrum, Anita Dewi
dc.date.accessioned2020-01-08T06:40:43Z
dc.date.available2020-01-08T06:40:43Z
dc.date.issued2019-06-01
dc.identifier.urihttp://repository.unej.ac.id/handle/123456789/96978
dc.description.abstractDiseases 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 the content of borix acid and analyze hazards and determine the critical control points on tofu crackers. This could raise the traditional food safety for consumers. This study was a descriptive study conducted by interview and observation. Boric acid testing was carried out on five samples of kerupuk. Instrument sheets referred to the SNI CAC RCP1-2011. The results indicated that 100% of the samples contained boric acid. The selection of materials, slicing, drying and distribution were the control points while mixing and kneading, steaming, frying and packaging were the critical control point. Boric acid is still used on tofu kerupuk; therefore, the government should immediately provide information and training on sustainable traditional food industry to reduce the incidence of illness and food poisoning in traditional food.en_US
dc.language.isoenen_US
dc.publisherINTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 8, ISSUE 06, JUNE 2019en_US
dc.subjectBoric aciden_US
dc.subjectHACCPen_US
dc.subjecttofu kerupuken_US
dc.titleBoric Acid and Hazard Analysis Critical Control Point (HACCP) on Kerupuk to Improve the Indonesian`s Traditional Foods Safetyen_US
dc.typeArticleen_US
dc.identifier.kodeprodiKODEPRODI2110101#Ilmu Kesehatan Masyarakat
dc.identifier.nidnNIDN0020118101


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