HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING

Amplang is one of derivative products from fish in the form of crackers. It isindigenous food from Kalimantan. Amplang is produced by SMEs (Small and Medium Enterprises), which aremost of them still need to improve theirstandard processing method. The quality standards of processing amplang in SMEs...

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Autores principales:	Zulfatun Najah, Nia Ariani Putri, Taufik Hidayat, Zulmaneri Zulmaneri
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2019
Materias:	amplang, haccp, quality, sme Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/c1fa1e9539d4414b826006b70d67a14b
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spelling	oai:doaj.org-article:c1fa1e9539d4414b826006b70d67a14b2021-12-01T14:01:06ZHAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING2685-42792715-422X10.33512/fsj.v1i1.6187https://doaj.org/article/c1fa1e9539d4414b826006b70d67a14b2019-09-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/6187https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422XAmplang is one of derivative products from fish in the form of crackers. It isindigenous food from Kalimantan. Amplang is produced by SMEs (Small and Medium Enterprises), which aremost of them still need to improve theirstandard processing method. The quality standards of processing amplang in SMEs can be improved through implementation of quality assurance. The quality assurance was applied by identificationof hazards, assessing of risks, and control of hazards. The aim of this study was to analyze hazard of amplang production in the SME and to design the control of production process from purchasinguntilpackaging. The research method was survey research with data collection conducted by interviews, field observations, FGDs, and questionnaires. Based on observations, the SME’s quality control team needs to be established. Food hazards are divided into raw material and production process hazards. This review found nine kinds of hazard that necessary to be alerted in the amplang processing. These hazards can be divided into physical, chemical, and biological hazards. There are five processes that consider as critical control point that are purchasing, thawing, mixing, frying, draining, and packagingZulfatun NajahNia Ariani PutriTaufik HidayatZulmaneri ZulmaneriDepartment of Food Technologyarticleamplang, haccp, quality, smeFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 1, Iss 1, Pp 54-64 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	amplang, haccp, quality, sme Food processing and manufacture TP368-456
spellingShingle	amplang, haccp, quality, sme Food processing and manufacture TP368-456 Zulfatun Najah Nia Ariani Putri Taufik Hidayat Zulmaneri Zulmaneri HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING
description	Amplang is one of derivative products from fish in the form of crackers. It isindigenous food from Kalimantan. Amplang is produced by SMEs (Small and Medium Enterprises), which aremost of them still need to improve theirstandard processing method. The quality standards of processing amplang in SMEs can be improved through implementation of quality assurance. The quality assurance was applied by identificationof hazards, assessing of risks, and control of hazards. The aim of this study was to analyze hazard of amplang production in the SME and to design the control of production process from purchasinguntilpackaging. The research method was survey research with data collection conducted by interviews, field observations, FGDs, and questionnaires. Based on observations, the SME’s quality control team needs to be established. Food hazards are divided into raw material and production process hazards. This review found nine kinds of hazard that necessary to be alerted in the amplang processing. These hazards can be divided into physical, chemical, and biological hazards. There are five processes that consider as critical control point that are purchasing, thawing, mixing, frying, draining, and packaging
format	article
author	Zulfatun Najah Nia Ariani Putri Taufik Hidayat Zulmaneri Zulmaneri
author_facet	Zulfatun Najah Nia Ariani Putri Taufik Hidayat Zulmaneri Zulmaneri
author_sort	Zulfatun Najah
title	HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING
title_short	HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING
title_full	HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING
title_fullStr	HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING
title_full_unstemmed	HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING
title_sort	hazard analysis and critical control points implementation in amplang processing
publisher	Department of Food Technology
publishDate	2019
url	https://doaj.org/article/c1fa1e9539d4414b826006b70d67a14b
work_keys_str_mv	AT zulfatunnajah hazardanalysisandcriticalcontrolpointsimplementationinamplangprocessing AT niaarianiputri hazardanalysisandcriticalcontrolpointsimplementationinamplangprocessing AT taufikhidayat hazardanalysisandcriticalcontrolpointsimplementationinamplangprocessing AT zulmanerizulmaneri hazardanalysisandcriticalcontrolpointsimplementationinamplangprocessing
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HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING

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