HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) ON TAPE SINGKONG PRODUCT TO IMPROVE THE INDONESIAN`S TRADITIONAL FOODS SAFETY (Study in Jember District Area)
Artikel ini telah terbit di jurnal : THE INDONESIAN JOURNAL OF HEALTH SCIENCE VOL 3 NO 1 DESEMBER 2012. page:41-49 Backgrounds. There are so many kinds of Indonesian traditional foods. Tape singkong is one of Indonesian`s traditional food which production in Jember District Area. They made from cassava fermentation. HACCP system needed to the application in traditional food proses to improving quality and safety of tape singkong product. Objectives. The objectives of this study are to identify Hazard and the critical point which can be controlled to make tape singkong safety for the consumers. Methods. HACCP tools are used to analyze this study (SNI 01-4852-1998).Results. The analysis showed that sortation, peeling, soaking, cutting, washing are Control Point (CP). Furthermore, Cassava steam process, fermentation, and duration of fermentation, wrapping in bamboo basket are classified as Critical Control Point (CCP). Conclusions. HACCP must be the application in all of the traditional foods. The implementation of HACCP for Indonesian`s traditional food has a lot of benefits. It can improve the quality and safety of traditional foods, it means that can increase the public health and income of Indonesia country.