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

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.