Evaluasi Cemaran Lemak Babi Pada Minyak Goreng Sawit Menggunakan Metode Polarisasi Transmisi

Sugito, Heri; Firdausi, K. Sofjan

doi:10.26877/jitek.v4i1.1855

Cited by 4 publications

(2 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, there are still some moments, which still use uncertain bulk oil from market. According to Sugito et al (2018), some producers mix vegetable cooking oil with animal oil to produce more savory food taste. Mohammed et al (2012) state that produces adsorbents in palm oil can use pig bones.…”

Section: Mapping Decision Tree Of Vegetable Materialsmentioning

confidence: 99%

Halal Critical Point of Beneng Taro Products Identification Produced by Micro Enterprise in Serang City, Banten

Eris,

Najah,

Rusbana

et al. 2023

fsj. food. scientech. j.

View full text Add to dashboard Cite

Food products that have a halal certificate must fulfill halal standards. The halal assurance system is created and implemented in order to ensure the halal production process. The concept of Halal Assurance System (HAS) 23000 is used as a reference to implement halal product processing. The problem is that there are many ingredients, the main raw materials and additional ingredients-that are not clear about their origin and halal assurance. This study aims to identify the Halal Critical Point (HCP) of derivative of beneng taro produced by microenterprises. This study uses a qualitative method. Sources of research data were taken from observations and interviews with owners of businesses, as well as observations at the research location. Halal critical materials are beneng taro flour, cassava flour, vegetable oil, and dry coriander. Halal critical processes are production, washing facilities, and transportation. The critical control points in production include soaking, washing, and frying.

show abstract

Section: Mapping Decision Tree Of Vegetable Materialsmentioning

confidence: 99%

Halal Critical Point of Beneng Taro Products Identification Produced by Micro Enterprise in Serang City, Banten

Eris,

Najah,

Rusbana

et al. 2023

fsj. food. scientech. j.

View full text Add to dashboard Cite

show abstract

“…It makes halalcertified should be required in oil production process (HAS 23201: Persyaratan Bahan Pangan Halal, 2012). According to Sugito et al (2018), some producers mix vegetable cooking oil with animal oil to produce more savory food taste. Mohammed et al (2012) state that produces adsorbents in palm oil can use pig bones.…”

Section: Cooking Oilmentioning

confidence: 99%

Characteristics and Identification of Critical Points of Halal Food at Restaurants in Padang

Faridah

Holinesti

Syarief

et al. 2022

Indonesian Journal of Halal Research

View full text Add to dashboard Cite

Padang is one of the cities in Indonesia with a majority of the Moslem population. It is a crucial thing to be considered by Moslems. This study aims to determine the critical point of halal food found at restaurants in the city of Padang as the novelty of this study. In this study, qualitative methods are used with a population of all restaurants in the city of Padang. The research sources data were informants or restaurant managers by using purposive sampling techniques. The data research was observations and interviews with informants and documentation. Data processing in this study used NVivo 11 software and it is descriptively equipped with data reduction, data presentation, and conclusion making. The result of this research show there are two dominant cooking techniques used in food processing; 65 dishes for frying and 37 dishes for boiling with coconut milk. The food processing using the burned technique, boiled with water, and sautéed are little. There are three types of beverages served; mineral water, sachet drinks (tea, coffee, cappuccino), and fruit processed (fruit juices) as the beverages menu. Identification results show the critical point of halal food in restaurants are divided into four; 1) high water content (beef, chicken, offal, Tempe, and tofu), 2) low water content (salt, sugar, flavoring, sachets, flour, rice flour, paneer flour, and crackers), 3) liquid raw materials (mineral water, cooking oil, soy sauce, and vinegar), and 4) processing equipment (brush polish). Food ingredients and processing equipment that have a critical halal point are meat, crackers, bulk oil, mineral water, and brushes. While other Food Materials, unique packaged ones, already have a halal label on the packaging. This research can contribute in providing information to Moslems about the importance of halal food from all aspects as good as facilitate the restaurant to get halal certification.

show abstract

Enhancement of light polarization on combination of silver solution and vegetable oil

Safira,

Firdausi,

Sugito

et al. 2023

Advances in Intelligent Applications and Innovative Approach

View full text Add to dashboard Cite

Evaluasi Cemaran Lemak Babi Pada Minyak Goreng Sawit Menggunakan Metode Polarisasi Transmisi

Cited by 4 publications

References 1 publication

Halal Critical Point of Beneng Taro Products Identification Produced by Micro Enterprise in Serang City, Banten

Halal Critical Point of Beneng Taro Products Identification Produced by Micro Enterprise in Serang City, Banten

Characteristics and Identification of Critical Points of Halal Food at Restaurants in Padang

Enhancement of light polarization on combination of silver solution and vegetable oil

Contact Info

Product

Resources

About