Edukasi Good Manufacturing Practice dan Hazard Analysis and Critical Control Points Pada Pengolahan Susu Segar di CV Milkinesia Nusantara

Priyanto, Anugerah Dany; Estiasih, Teti; Putranto, Angky Wahyu; Herawati, Herawati; Putra, Rangga Kurnia

doi:10.25047/j-dinamika.v7i1.3064

Cited by 5 publications

(6 citation statements)

References 4 publications

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“…Meskipun tidak ada kompetitor sejenis di Kabupaten Ponorogo, CV Milkinesia Nusantara selaku produsen susu pasteurisasi PEF "Milkaya" selain perlu memahami preferensi konsumen dalam pembelian produk, juga perlu menerapkan Good Manufacturing Practice (GMP) dan Hazard Analysis and Critical Control Points (HACCP) dalam setiap tahapan produksi susu pasteurisasi PEF "Milkaya". CV Milkinesia Nusantara telah diberikan pendampingan dan edukasi dalam penerapan GMP dan HACCP untuk proses pengolahan susu pasteurisasi PEF "Milkaya" oleh (Priyanto et al, 2022). Hasil pendampingan (Priyanto et al, 2022), membuktikan bahwa para pekerja CV Milkinesia Nusantara telah memahami dan mematuhi GMP dan HACCP dalam pengolahan sehingga kualitas susu pasteurisasi PEF "Milkaya" CV Milkinesia Nusantara menjadi meningkat.…”

Section: Pendahuluanunclassified

“…CV Milkinesia Nusantara telah diberikan pendampingan dan edukasi dalam penerapan GMP dan HACCP untuk proses pengolahan susu pasteurisasi PEF "Milkaya" oleh (Priyanto et al, 2022). Hasil pendampingan (Priyanto et al, 2022), membuktikan bahwa para pekerja CV Milkinesia Nusantara telah memahami dan mematuhi GMP dan HACCP dalam pengolahan sehingga kualitas susu pasteurisasi PEF "Milkaya" CV Milkinesia Nusantara menjadi meningkat.…”

Section: Pendahuluanunclassified

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Analisis Preferensi Konsumen Susu Pasteurisasi Pulsed Electric Field “Milkaya” Di Cv Milkinesia Nusantara

Ramadhani

Yulistiani²,

Priyanto³

et al. 2022

JPA

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Ponorogo menjadi satu dari 38 daerah terbesar yang menghasilkan susu di Jawa Timur, namun konsumsi olahan susu sapi masih kurang. Mengetahui preferensi konsumen dan menetapkan atribut yang paling diperhatikan berdasarkan persepsi konsumen terhadap produk susu pasteurisasi menggunakan teknologi Pulsed Electric Field (PEF) “Milkaya” hasil produksi CV Milkinesia Nusantara adalah tujuan dari riset ini. Atribut produk yang dipakai adalah varian rasa, kemasan, harga, dan lokasi pembelian. Lokasi ditentukan dengan menggunakan purposive sampling yakni secara sengaja dan sampel responden dengan nonprobability sampling dengan 100 responden rentang usia 7-12 tahun. Analisis data menggunakan metode deskriptif untuk karakteristik responden, uji validitas, reliabilitas, dan analisis preferensi dengan metode konjoint. Preferensi konsumen susu pasteurisasi PEF “Milkaya” yaitu, varian rasa coklat, kemasan bantal, harga jual 4000, dan lokasi pembelian di outlet Milkaya. Urutan atribut yang digunakan konsumen sebagai pertimbangan utama adalah varian rasa, lokasi pembelian, harga, dan model kemasan.

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Section: Pendahuluanunclassified

Analisis Preferensi Konsumen Susu Pasteurisasi Pulsed Electric Field “Milkaya” Di Cv Milkinesia Nusantara

Ramadhani

Yulistiani²,

Priyanto³

et al. 2022

JPA

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“…Hence the practice of GMP and HACCP became crucial. Especially the application by food handlers working in the food industry (Priyanto et al, 2022). For that reason, this research aims to analyze the application of the quality control system/HACCP to the process of making the cake in "Bite and Bite Cakes" from raw materials, production up to final products.…”

Section: Introductionmentioning

confidence: 99%

Strategic Analysis of Application of The Hazard Analysis Critical Control Point on “Bite and Bite Cakes Home Industry” in Sidoarjo, Indonesia

2022

Nusantara Science and Technology Proceedings

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This study presents the analysis of a food safety management system based on Hazard Analysis Critical Point (HACCP) principles and application in the home industry. Bite and Bite Cakes is a kind of private home industry that produces commercial flour-based food baked product and was established since 2017. This business uses social media as e-commerce strategies to promote and sell their products. This study aimed to evaluate and develop the HACCP plan in small food industry from production until distribution. An interview and observation were conducted to collect the data from the owners through directly observed during the production process. Three categories of food safety hazards were founded in brownies production line, specifically at biological, physical, and chemical agents. These concluded hazards showed that several steps are categorized as potential CCP, specifically the raw material receiving, baking, and packaging. Hopefully, these assessments of food safety management system could provide and improve the food safety and quality, especially in-home industry.

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“…Food quality includes adequate nutritional value, free from chemical and microbiological contamination. Quality assurance on food safety is carried out based on final product testing alone, and cannot guarantee overall quality (Priyanto et al, 2022). The findings of laboratory final product testing are no longer sufficient to assure food quality, especially food safety.…”

Section: Introductionmentioning

confidence: 99%

Implementation Analysis of Hazard Analysis and Critical Control Points in the Traditional food “Pudak Barokah” at Small Medium Enterprise in Gresik, Indonesia

2022

Nusantara Science and Technology Proceedings

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Gresik is one of the several centers of the snacks industry. In order to assure food quality and safety, analysis is required to address hazards during the production process. Pudak were made by heating coconut milk, then combined with flour, rice flour, sugar, salt, water, and pandan suji leaves. Pour heated coconut milk over the top, whisked until it is smooth and with no lumps, add cooled coconut milk and vanilla, cover the mixture in leaf wrap, and steam for one hour before serving. This study was carried out to identify and minimize hazards during the production process of pudaks (one of traditional food) and provide recommendations for establishing the Hazard Analysis Critical Control Point (HACCP) system. During the production process, there are three different kinds of possible hazards: biological, physical, and chemical. The Critical Control Point (CCP) might be acknowledged, allowing for a comprehensive implementation of the HACCP. In this publication, the dangers of CCP were analyzed along with suggestions for reducing them.

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Edukasi Good Manufacturing Practice dan Hazard Analysis and Critical Control Points Pada Pengolahan Susu Segar di CV Milkinesia Nusantara

Cited by 5 publications

References 4 publications

Analisis Preferensi Konsumen Susu Pasteurisasi Pulsed Electric Field “Milkaya” Di Cv Milkinesia Nusantara

Analisis Preferensi Konsumen Susu Pasteurisasi Pulsed Electric Field “Milkaya” Di Cv Milkinesia Nusantara

Strategic Analysis of Application of The Hazard Analysis Critical Control Point on “Bite and Bite Cakes Home Industry” in Sidoarjo, Indonesia

Implementation Analysis of Hazard Analysis and Critical Control Points in the Traditional food “Pudak Barokah” at Small Medium Enterprise in Gresik, Indonesia

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