Skripsi

ANALISIS BAHAYA DAN PENGENDALIAN TITIK KRITIS PADA RUSIP SUBIARTI DI DESA BATU BELUBANG KABUPATEN BANGKA TENGAH TAHUN 2021

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Penilaian

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Rusip made from anchovies, palm sugar, and salt. Direct processing using fresh fish poses a risk of physical, chemical, and biological pollution. To analyze and control the hazard, it is necessary to analyze and control the critical point on the rusip. The study used a qualitative research design to describe the application of hazard analysis and control of rusip critical points which refers to the Indonesian National Standard 01-4852-1998. 5 informants were consisting of one business owner and four employees. The results showed that there were four critical point stages, namely the selection of raw materials, the manufacture of rusip, packaging, and product distribution. The critical points are Escherichia coli, sand, a mixture of fish species, caterpillars, and wood chips. Suggestions for rusip makers to use plastic or rubber gloves and wash their hands before and after production. The next researcher can test Escherichia coli at the stage of selecting raw materials and testing Rusip solids against sand and wood chips contamination. The government conducts microbiological testing of MSME food so that food quality can be maintained

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107002140	T52191	T521912021	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T521912021

Publisher

Inderalaya : Fakultas Kesehatan Masyarakat-Prodi Kesehatan Lingkungan., 2021

Collation

xx, 90 hlm,: ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

612.307

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Kesehatan Lingkungan
Nutrisi, Ilmu Gizi-RUSIP

Specific Detail Info

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Statement of Responsibility

MURZ

Other version/related

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