Pub Date : 2021-12-31DOI: 10.26578/jrti.v15i2.7216
Imam Achmad Fauzi Krisnandar, D. Surahman, R. Ekafitri, W. Cahyadi, N. I. Mayasti
Snack bars are snacks with stick shapes made from various essential ingredients such as cereals and nuts. Consumption of functional foods is currently starting to be in demand because it contains beneficial substances to the body. One of the uses of snack bar products is using bananas. The pilot plant P2TTG-LIPI Subang is a unit for processing bananas into snack bars. The snack bar production process requires implementing a HACCP system to improve product quality and safety. Therefore, this study of the HACCP system is vital to carry out. Based on the Indonesian National Standard recommendations, the HACCP identification study was carried out using the HACCP planning guidelines. The study results found that the CCP in the ingredients were eggs, Ambon banana puree, full cream milk powder, and margarine. In contrast, the CCP in the processing is roasting I, roasting II, and cooling. All of these CCPs need optimal supervision, especially on handling raw materials, controlling operator hygiene, and ensuring adequate heat and time during the banana-based snack bar baking process. The effectiveness of HACCP implementation can be known through the verification process. The implementation of HACCP is expected to improve the quality and safety of banana-based snack bar products.
{"title":"Kajian HACCP (Hazard Analysis And Critical Control Point) Proses Pembuatan Snack Bar Berbasis Pisang (Musa paradisiaca)","authors":"Imam Achmad Fauzi Krisnandar, D. Surahman, R. Ekafitri, W. Cahyadi, N. I. Mayasti","doi":"10.26578/jrti.v15i2.7216","DOIUrl":"https://doi.org/10.26578/jrti.v15i2.7216","url":null,"abstract":"Snack bars are snacks with stick shapes made from various essential ingredients such as cereals and nuts. Consumption of functional foods is currently starting to be in demand because it contains beneficial substances to the body. One of the uses of snack bar products is using bananas. The pilot plant P2TTG-LIPI Subang is a unit for processing bananas into snack bars. The snack bar production process requires implementing a HACCP system to improve product quality and safety. Therefore, this study of the HACCP system is vital to carry out. Based on the Indonesian National Standard recommendations, the HACCP identification study was carried out using the HACCP planning guidelines. The study results found that the CCP in the ingredients were eggs, Ambon banana puree, full cream milk powder, and margarine. In contrast, the CCP in the processing is roasting I, roasting II, and cooling. All of these CCPs need optimal supervision, especially on handling raw materials, controlling operator hygiene, and ensuring adequate heat and time during the banana-based snack bar baking process. The effectiveness of HACCP implementation can be known through the verification process. The implementation of HACCP is expected to improve the quality and safety of banana-based snack bar products.","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"327 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122639047","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-31DOI: 10.26578/jrti.v15i2.7361
H. Hermanto, Eko Heryadi, Arba Susanty
{"title":"Potensi Biogas dari Limbah Padat Industri Kelapa Sawit di Kalimantan Timur","authors":"H. Hermanto, Eko Heryadi, Arba Susanty","doi":"10.26578/jrti.v15i2.7361","DOIUrl":"https://doi.org/10.26578/jrti.v15i2.7361","url":null,"abstract":"","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115930376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-30DOI: 10.26578/jrti.v15i2.7462
Arba Susanty
{"title":"Pengaruh Waktu Hidrolisis terhadap Karakteristik Hidrolisat Protein Ikan Toman (Channa micropeltes) Asal DAS Kalimantan Timur","authors":"Arba Susanty","doi":"10.26578/jrti.v15i2.7462","DOIUrl":"https://doi.org/10.26578/jrti.v15i2.7462","url":null,"abstract":"","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115729202","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-30DOI: 10.26578/jrti.v15i2.7221
Jantri Sirait, Sulistyo Prabowo, Miftakhul Rohmah, Anton Rahmadi
{"title":"Teknologi Mengering Hasil Pertanian Guna Mempertahankan Masa Simpan","authors":"Jantri Sirait, Sulistyo Prabowo, Miftakhul Rohmah, Anton Rahmadi","doi":"10.26578/jrti.v15i2.7221","DOIUrl":"https://doi.org/10.26578/jrti.v15i2.7221","url":null,"abstract":"","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"197 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133869137","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-30DOI: 10.26578/jrti.v15i2.7316
Paluphy Eka Yustini, Titik Nurwidayati
{"title":"Kajian Mutu Amplang Ikan Pipih, Bandeng dan Tenggiri Ditinjau dari Karakterisasi Sifat Fisikokimia, Mikrobiologi serta Kandungan Logam","authors":"Paluphy Eka Yustini, Titik Nurwidayati","doi":"10.26578/jrti.v15i2.7316","DOIUrl":"https://doi.org/10.26578/jrti.v15i2.7316","url":null,"abstract":"","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"47 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114009756","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Rendemen dan Penentuan Kandungan Cemaran Logam Teh Tiwai Berbahan Baku Umbi, Daun Bawang Tiwai Eleutheriana americana Merr)","authors":"Eldha Sampepana, Sulharman Sulharman, Adhitya Renaldi","doi":"10.26578/jrti.v15i2.7503","DOIUrl":"https://doi.org/10.26578/jrti.v15i2.7503","url":null,"abstract":"","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132079036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-27DOI: 10.26578/jrti.v15i2.7340
A. Priatni, R. S. Murti, I. F. Pahlawan, Sudarto Sudarto, Yani Kartika Pertiwi
{"title":"Penggunaan Garam Berkualitas untuk Peningkatan Mutu Kulit Wetblue Kambing dan Sapi","authors":"A. Priatni, R. S. Murti, I. F. Pahlawan, Sudarto Sudarto, Yani Kartika Pertiwi","doi":"10.26578/jrti.v15i2.7340","DOIUrl":"https://doi.org/10.26578/jrti.v15i2.7340","url":null,"abstract":"","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128974496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-27DOI: 10.26578/jrti.v15i2.6997
Anton Rahmadi, Yeni Yunus, Maria Ulfah, K. Candra, S. Suwasono
{"title":"Fermentasi Terinduksi Acetobacter aceti dan Saccharomyces cerevisiae untuk Industri Kakao di Kalimantan Timur","authors":"Anton Rahmadi, Yeni Yunus, Maria Ulfah, K. Candra, S. Suwasono","doi":"10.26578/jrti.v15i2.6997","DOIUrl":"https://doi.org/10.26578/jrti.v15i2.6997","url":null,"abstract":"","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"140 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128481294","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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