scholarly journals Penerapan Good Manufacturing Practices Pada Produksi Sistik Ebi Sebagai Upaya Peningkatan Kualitas Produk Olahan Ikan di Pesisir Eretan - Indramayu

2019 ◽  
Vol 3 (1) ◽  
Author(s):  
In-in Hanidah ◽  
Agung Tri Mulyono ◽  
Robi Andoyo ◽  
Efri Mardawati ◽  
Samsul Huda
Keyword(s):  
Product Quality ◽  
Food Production ◽  
Risk Mitigation ◽  
Legal Aspect ◽  
Food Product ◽  
Production Equipment ◽  
Storage Process ◽  
Quality Change ◽  
Good Manufacturing Practices ◽  
Observation Results

ABSTRAKGMP (Good Manufacturing Practices) merupakan salah satu metode mitigasi resiko dalam proses produksi pangan beresiko tinggi diantaranya produk pangan berbasis ikan yang banyak ditemui di daerah pesisir pantai khususnya di Desa Eretan Kulon Kabupaten Indramayu Jawa Barat. Sistik ebi merupakan salah satu produk olahan ikan lokal Eretan yang memiliki kelemahan diantaranya umur simpan yang relatif singkat karena terjadinya perubahan kualitas selama penyimpanan yang diakibatkan metode pengolahan dan pengemasan yang kurang baik. Penelitian ini  mengevaluasi penerapan GMP selama proses produksi sistik ebi dan memperbaiki kemasan dalam rangka meningkatkan kualitas produk dan meningkatkan kesejahteraan masyarakat. Hasil dari penelitian menunjukan bahwa sistik ebi yang mengandung protein tinggi ( 59,4%) memerlukan implementasi GMP dalam memitigasi resiko selama pengolahan. Hasil observasi menunjukkan bahwa terdapat ketidaksesuaian terhadap persyaratan GMP dengan jumlah ketidaksesuaian mayor (MA) 5 elemen dan minor (MI) 21 elemen dari total keseluruhan 37 elemen pemeriksaan yang meliputi elemen lokasi, bangunan, dan sanitasi pekerja, peralatan produksi, sanitasi peralatan dan ruangan produksi, penyimpanan, pengendalian proses, pelabelan, dokumentasi dokumen dan legalitas produk. Proses pendampingan mampu mereduksi ketidaksesuaian elemen sebesar 96,16%. Penerapan GMP didalam produksi sistik ebi membuka peluang bagi pelaku usaha dalam meningkatkan kualitas produk sekaligus meningkatkan peluang bagi produk tersebut dalam memasuki pasar global.Kata kunci: GMP, sistik ebi, sanitasiABSTRACTGMP (Good Manufacturing Practices) is one of the risk mitigation in food production such as fish-based food product which is found mainly in coastal area such as in Eretan Kulon Village, Indramayu Regency, West Java. Sistik ebi is one of Eretan local processed fish products that have weaknesses such as shelf life which is relatively short due to quality change during storage caused by poor processing and packaging method. This study evaluates the application of GMP during the Sistik ebi production and applying a proper packaging in order to improve product quality thus improve the welfare of the community. The results of the study showed that sistik ebi contain high protein (59.4%) thus required GMP implementation in mitigating risks during processing. The observation results show that there are some deviations to the GMP requirement with the number of major non-conformities (MA) 5 elements and minor (MI) 21 elements out of the total 37 inspection elements covering site elements, building and sanitation, production equipment, room sanitation production, storage, process control, labeling, documentation and legal aspect of the product. The GMP mentoring process reduces the non-conformity of the elements by 96.16%. The application of GMP in the production of sistik ebi opens opportunities for business actors in improving product quality while increasing the opportunity for the product to enter the global market.Keywords: GMP, sistik ebi, sanitation

scholarly journals Evaluasi Sarana Produksi Pangan Industri Tahu di UD Sumber Makmur

Rekayasa ◽  
2019 ◽  
Vol 12 (1) ◽  
pp. 75
Author(s):  
Iffan Maflahah ◽  
Arinda Venska Nazalina ◽  
Muhammad Fakhry
Keyword(s):  
Food Processing ◽  
Food Production ◽  
Food Product ◽  
Shopping Centers ◽  
Processed Food ◽  
Know How ◽  
Good Manufacturing Practices ◽  
Quality Of Food ◽  
Production Facilities

<p><strong>ABSTRAK</strong></p><p><em>Tahu merupakan produk olahan makanan yang berasal dari kedelai. Tahu sering kita jumpai mulai di warung sederhana hingga pusat perbelanjaan modern, harga yang relatif terjangkau membuat salat satu olahan yang terbuat dari kedelai ini menjadi makanan favorit bagi semua kalangan. Evaluasi sarana produksi pangan industri tahu di UD Sumber Makmur bertujuan agar perusahaan mengetahui cara menjaga keamanan pangan sarana produksi dengan berpedoman pada Good Manufacturing Practices (GMP). GMP sendiri merupakan pedoman cara berproduksi pangan supaya produsen pangan memenuhi persyaratan-persyaratan yang telah ditentukan untuk menghasilkan produk pangan yang bermutu dan aman dikonsumsi sesuai dengan tuntutan konsumen. Adapun 14 aspek GMP yang harus diterapkan pada perusahaan pangan. </em><em>Hasil penilaian mutu sarana pengolahan pangan di UD Sumber Makmur masuk dalam kategori IV yaitu Kurang, dengan jumlah ketidaksesuaian untuk kategori minor sebanyak 1 penyimpangan, kategori mayor 2 penyimpangan, kategori serius 3 penyimpangan, dan untuk kategori kritis 1 penyimpangan. </em></p><p><em>Kata Kunci: </em>Tahu, UD Sumber Makmur, <em>Good Manufacturing Practices</em> (GMP)<em></em></p><p align="center"><strong>Evaluation of Tofu Industry Production Facilities at UD Sumber Makmur</strong></p><p><strong>ABSTRACT</strong></p><p><em>Tofu is a processed food product derived from soybeans. Tofu that we often find everything from simple stalls to modern shopping centers, the relatively affordable price of making one processed prayers made from soybeans is a favorite food for all people. The evaluation of the food production facilities of the tofu industry at UD Sumber Makmur aims to let the company know how to maintain food safety of production facilities by referring to Good Manufacturing Practices (GMP). GMP itself is a guideline on how to produce food so that food producers meet the specified requirements to produce quality food products that are safe for consumption in accordance with consumer demands. The 14 aspects of GMP must be applied to food companies. The results of the assessment of the quality of food processing facilities in UD Sumber Makmur fall into category IV, namely Less, with the number of nonconformities for minor categories as much as 1 deviation, major category 2 deviations, serious categories 3 deviations, and for critical categories 1 deviation.</em></p><p><em>Keywords: Tofu, UD Sumber Makmur, Good M</em><em>anufacturing Practices (GMP)</em><em></em></p>

Consumers' Perception of Food Product Quality in Tunisia

2004 ◽  
Vol 16 (2) ◽  
pp. 165-178 ◽  
Author(s):  
Lokman Zaibet ◽  
Mohamed Salah Bachta ◽  
Abderraouf Lajimi ◽  
Marouan Abbassi
Keyword(s):  
Product Quality ◽  
Food Product

The effect of food processing on the amount of trace elements and their bioavailability: a review

2021 ◽  
Author(s):  
Maral Neyestani ◽  
Parisa Shavali Gilani ◽  
Mohadeseh Fesahat ◽  
Ebrahim Molaee-Aghaee ◽  
Nabi Shariatifar
Keyword(s):  
Trace Elements ◽  
Trace Metals ◽  
Food Processing ◽  
Food Production ◽  
Food Additives ◽  
Food Product ◽  
Special Method ◽  
Effect Of Food ◽  
Almost All ◽  
Main Factor

Trace elements are compounds that are essential in small amounts for biochemical reactions and to maintain human health. Almost all foods can contain varying amounts of these metals. In this study, the effects of food processing on the content of trace metals are investigated. Extensive interpretations of processing, including aspects of food production and specific examples of changes in metal content due to processing will be discussed. Pre-consumption food processing to improve rheological properties and increase shelf life is inevitable, which changes the bioavailability and amount of these compounds in different directions depending on the process. The amount of these trace metals in the food product can be affected by various conditions such as heating, fermentation, food additives, etc. The main factor in reducing trace elements in food, especially the use of heat in a special method and on the other hand, factors such as fermentation can also increase the bioavailability of these elements.

scholarly journals Hyperspectral Imaging Applications in Agriculture and Agro-Food Product Quality and Safety Control: A Review

2013 ◽  
Vol 48 (2) ◽  
pp. 142-159 ◽  
Author(s):  
Laura M. Dale ◽  
André Thewis ◽  
Christelle Boudry ◽  
Ioan Rotar ◽  
Pierre Dardenne ◽  
...  
Keyword(s):  
Product Quality ◽  
Hyperspectral Imaging ◽  
Food Product ◽  
Quality And Safety ◽  
Safety Control ◽  
Product Quality And Safety

scholarly journals Pelatihan Pengolahan Makanan dengan Bahan Hasil Pertanian Masyarakat

2019 ◽  
Author(s):  
Jurnal Abdimas Pariwisata ◽  
Ani Wijayanti ◽  
Citra Unik Mayasari ◽  
Dhimas Setyo Nugroho
Keyword(s):  
Community Service ◽  
Food Production ◽  
Food Product ◽  
Hotel Management ◽  
Further Training ◽  
Tourist Destination ◽  
Study Program ◽  
Management Study ◽  
Community Or ◽  
Economy Condition

As the name implies, the Tourist Destination Sosok Hill (Jabal Kelor) provided many plants of Moringa leaves that brought several benefits and considerable selling value, only if the community or traders could manage them well. The fact showed that the management of Moringa leaves production into food product had not been conducted optimally. Nowadays, the Moringa leaves were only processed as a complement vegetable dish for Sego Wiwit menu, which was commonly sold, by one of the traders in that location. According to that problem, University of Bina Sarana Informatika (UBSI) Yogyakarta, majoring hotel management study program took the initiative to hold a training or community service to make use Moringa leaves into more valuable products that were chips products. It was seen that the participants’motivation in joining the training of Moringa leaves chips production was significantly high. Thus, it was expected that the training of the Moringa leaves might contribute positively to the participants, by giving benefits to the issues dealing with health and economy condition. Moreover, Moringa leaf was also possible to be made as a meal or typical souvenirs from Jabal Kelor tourist destination. Besides, the participants could also creatively modify the product of Moringa leaf chips with various tasty flavors. At last, the participants expected to get further training on primary food production for edible tubers that were hugely available around the Puncak Sosok tourist area (Jabal Kelor).

scholarly journals ՁԻԹԱՊՏՂԻ ՅՈՒՂՈՎ ՀԱՐՍՏԱՑՎԱԾ ԿԱԹՆԱՇՈՌԱՅԻՆ ԱՐՏԱԴՐԱՆՔԻ ՏԵԽՆՈԼՈԳԻԱՅԻ ՄՇԱԿՈՒՄ

2021 ◽  
pp. 98-103
Author(s):  
G. Zh. Hakobyan ◽  
M. G. Karakhanyan
Keyword(s):  
Milk Fat ◽  
Functional Food ◽  
Food Production ◽  
Unsaturated Fatty Acids ◽  
Food Product ◽  
Cottage Cheese ◽  
Oil Emulsion ◽  
Skimmed Milk ◽  
Safety Indices ◽  
Cheese Production

In the technology of cottage cheese production the milk fat was completely substituted by milk and vegetable oil emulsion, which had been derived from skimmed milk and olive oil with the ratio of 50:50. The organoleptic, physicochemical and safety indices of the food product have been investigated. The produced cottage cheese can be used in the technology for functional food production due to the large content of useful unsaturated fatty acids, vitamins and antioxidants.

scholarly journals RESEARCH OF FOOD PRODUCT QUALITY USING A NONQUALITY DETERMINATION METHOD

1970 ◽  
Vol 62 ◽  
Author(s):  
Luminita Pîrvulescu ◽  
Claudia Sirbulescu ◽  
Carmen Dumitrescu ◽  
Despina Bordean ◽  
Elena Volloncs
Keyword(s):  
Product Quality ◽  
Food Product ◽  
Determination Method

scholarly journals Peningkatan Kuantitas dan Kualitas Produksi Kerupuk Basa di Desa Jegu, Kabupaten Tabanan

2020 ◽  
Vol 4 (4) ◽  
Author(s):  
Made Agus Putra Subali ◽  
I Gusti Rai Agung Sugiartha ◽  
Arya Faisal Akbar
Keyword(s):  
Product Quality ◽  
Market Share ◽  
Profit Sharing ◽  
Production Equipment ◽  
Production Time ◽  
Product Packaging ◽  
Single Production ◽  
Production Quantity ◽  
Product Marketing

The partner in this program is the home industry of “basa” crackers or seasoning crackers. There are several partner problems, 1) Long production time, 2) Simple and conventional product packaging, 3) Profit sharing from product marketing. The solutions to overcome these problems are, 1) Providing production equipment, 2) Installing packaging label, 3) Promotion through facebook. The results are, 1) The partner is able to accelerate and increase production quantity where in single production, the partner can produce more than 105 packs of basa crackers. 2) Product quality is better with packaging label. 3) Promotion through facebook can expand market share.

scholarly journals Exploring the Mysteries of Cannabis through Gas Chromatography

2020 ◽  
Author(s):  
María Teresa García-Valverde ◽  
Verónica Sánchez de Medina ◽  
Verónica Codesido ◽  
Jesús Hidalgo-García ◽  
Carlos Ferreiro-Vera
Keyword(s):  
Gas Chromatography ◽  
Quality Assurance ◽  
Product Quality ◽  
Health Effects ◽  
Cannabis Sativa ◽  
Sample Complexity ◽  
Active Constituents ◽  
Strong Interest ◽  
Recent Advances ◽  
Good Manufacturing Practices

In the last decades, cannabinoids, the active constituents of Cannabis sativa L., have been attracting a strong interest, regarding the health effects associated with the use of Cannabis and Cannabis-derived products. The progressive legalization of this species in several countries has prompted an increasing concern about the characterization and quantification of cannabinoids in diverse chemotypes of the plant, as well as the obtained final products. Therewith, Process and Product Quality Assurance (PPQA) becomes a mandatory practise to verify the Good Manufacturing Practices (GMP). Gas chromatography is one of the most used techniques in this sense due to its high attainable resolution. However, sample complexity and the thermal lability of cannabinoids hinder the analysis. In this chapter, a fully description of the recent advances in the Cannabis sativa L. analysis by gas chromatography will be presented, including different approaches that have come up to solve the obstacles encountered.

scholarly journals Health Functionality and Quality Control of Laver (Porphyra, Pyropia): Current Issues and Future Perspectives as an Edible Seaweed

Marine Drugs ◽  
2019 ◽  
Vol 18 (1) ◽  
pp. 14 ◽  
Author(s):  
Tae Jin Cho ◽  
Min Suk Rhee
Keyword(s):  
Product Quality ◽  
Health Benefits ◽  
Food Product ◽  
Limited Area ◽  
Future Perspectives ◽  
Edible Seaweed ◽  
Novel Technologies ◽  
Nutritional Analysis ◽  
High Concentrations ◽  
Quality Variation

The growing interest in laver as a food product and as a source of substances beneficial to health has led to global consumer demand for laver produced in a limited area of northeastern Asia. Here we review research into the benefits of laver consumption and discuss future perspectives on the improvement of laver product quality. Variation in nutritional/functional values among product types (raw and processed (dried, roasted, or seasoned) laver) makes product-specific nutritional analysis a prerequisite for accurate prediction of health benefits. The effects of drying, roasting, and seasoning on the contents of both beneficial and harmful substances highlight the importance of managing laver processing conditions. Most research into health benefits has focused on substances present at high concentrations in laver (porphyran, Vitamin B12, taurine), with assessment of the expected effects of laver consumption. Mitigation of chemical/microbiological risks and the adoption of novel technologies to exploit under-reported biochemical characteristics of lavers are suggested as key strategies for the further improvement of laver product quality. Comprehensive analysis of the literature regarding laver as a food product and as a source of biomedical compounds highlights the possibilities and challenges for application of laver products.

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