GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY
Milkfish satay is indigenous food product from Banten Province. Quality assurance in the milkfish satay production need tobe improved, especially in the sanitation and food safety. Basic eligibility Program in the fish industry is needed to ensure food safety, namely sanitation standard operating pr...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Zulfatun Najah [verfasserIn] Gita Dwi Lestari [verfasserIn] Ahmad Mujaki Diwan [verfasserIn] Muhammad Dhabit Dzikribillah [verfasserIn] Muhammad Rizal Febriansah [verfasserIn] Rita Purnamasari [verfasserIn] Dian Anggraeni [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2020 |
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| Schlagwörter: |
good manufacturing practices, milkfish satay, banten, small medium enterpraise |
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| Übergeordnetes Werk: |
In: Food ScienTech Journal - Department of Food Technology, 2020, 2(2020), 2, Seite 104-110 |
|---|---|
| Übergeordnetes Werk: |
volume:2 ; year:2020 ; number:2 ; pages:104-110 |
| Links: |
Link aufrufen |
|---|
| DOI / URN: |
10.33512/fsj.v2i2.10398 |
|---|
| Katalog-ID: |
DOAJ020803311 |
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| 520 | |a Milkfish satay is indigenous food product from Banten Province. Quality assurance in the milkfish satay production need tobe improved, especially in the sanitation and food safety. Basic eligibility Program in the fish industry is needed to ensure food safety, namely sanitation standard operating procedures (Sanitation Standard Operating Procedures/SSOP) and the good food production (Good Manufacturing Practices / GMP. Good manufacturing practices (GMP) is a guideline for the food industry to produce food and beverages that are safe, have a high quality, and feasible for consumption. The purpose of this study was to examine the implementation of GMP on milkfish satay production. This study is conducted by doing interview with owner followed by observation and documentation of all activities related to the production process in order to examine the GMP applied. The result showed that the production activity of Milkfish Satay used traditional method. The small enterprise has to improve the GMP practices in the criteria of building and facilities, equipment, hygiene and sanitation facities, activities, health and workers hygiene, label, process control, recording and documentation. | ||
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10.33512/fsj.v2i2.10398 doi (DE-627)DOAJ020803311 (DE-599)DOAJ0984f34f8f9e4cb2a54b47f24f504dec DE-627 ger DE-627 rakwb eng TP368-456 Zulfatun Najah verfasserin aut GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Milkfish satay is indigenous food product from Banten Province. Quality assurance in the milkfish satay production need tobe improved, especially in the sanitation and food safety. Basic eligibility Program in the fish industry is needed to ensure food safety, namely sanitation standard operating procedures (Sanitation Standard Operating Procedures/SSOP) and the good food production (Good Manufacturing Practices / GMP. Good manufacturing practices (GMP) is a guideline for the food industry to produce food and beverages that are safe, have a high quality, and feasible for consumption. The purpose of this study was to examine the implementation of GMP on milkfish satay production. This study is conducted by doing interview with owner followed by observation and documentation of all activities related to the production process in order to examine the GMP applied. The result showed that the production activity of Milkfish Satay used traditional method. The small enterprise has to improve the GMP practices in the criteria of building and facilities, equipment, hygiene and sanitation facities, activities, health and workers hygiene, label, process control, recording and documentation. good manufacturing practices, milkfish satay, banten, small medium enterpraise Food processing and manufacture Gita Dwi Lestari verfasserin aut Ahmad Mujaki Diwan verfasserin aut Muhammad Dhabit Dzikribillah verfasserin aut Muhammad Rizal Febriansah verfasserin aut Rita Purnamasari verfasserin aut Dian Anggraeni verfasserin aut In Food ScienTech Journal Department of Food Technology, 2020 2(2020), 2, Seite 104-110 (DE-627)1760609366 2715422X nnns volume:2 year:2020 number:2 pages:104-110 https://doi.org/10.33512/fsj.v2i2.10398 kostenfrei https://doaj.org/article/0984f34f8f9e4cb2a54b47f24f504dec kostenfrei https://jurnal.untirta.ac.id/index.php/fsj/article/view/10398 kostenfrei https://doaj.org/toc/2685-4279 Journal toc kostenfrei https://doaj.org/toc/2715-422X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 2 2020 2 104-110 |
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10.33512/fsj.v2i2.10398 doi (DE-627)DOAJ020803311 (DE-599)DOAJ0984f34f8f9e4cb2a54b47f24f504dec DE-627 ger DE-627 rakwb eng TP368-456 Zulfatun Najah verfasserin aut GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Milkfish satay is indigenous food product from Banten Province. Quality assurance in the milkfish satay production need tobe improved, especially in the sanitation and food safety. Basic eligibility Program in the fish industry is needed to ensure food safety, namely sanitation standard operating procedures (Sanitation Standard Operating Procedures/SSOP) and the good food production (Good Manufacturing Practices / GMP. Good manufacturing practices (GMP) is a guideline for the food industry to produce food and beverages that are safe, have a high quality, and feasible for consumption. The purpose of this study was to examine the implementation of GMP on milkfish satay production. This study is conducted by doing interview with owner followed by observation and documentation of all activities related to the production process in order to examine the GMP applied. The result showed that the production activity of Milkfish Satay used traditional method. The small enterprise has to improve the GMP practices in the criteria of building and facilities, equipment, hygiene and sanitation facities, activities, health and workers hygiene, label, process control, recording and documentation. good manufacturing practices, milkfish satay, banten, small medium enterpraise Food processing and manufacture Gita Dwi Lestari verfasserin aut Ahmad Mujaki Diwan verfasserin aut Muhammad Dhabit Dzikribillah verfasserin aut Muhammad Rizal Febriansah verfasserin aut Rita Purnamasari verfasserin aut Dian Anggraeni verfasserin aut In Food ScienTech Journal Department of Food Technology, 2020 2(2020), 2, Seite 104-110 (DE-627)1760609366 2715422X nnns volume:2 year:2020 number:2 pages:104-110 https://doi.org/10.33512/fsj.v2i2.10398 kostenfrei https://doaj.org/article/0984f34f8f9e4cb2a54b47f24f504dec kostenfrei https://jurnal.untirta.ac.id/index.php/fsj/article/view/10398 kostenfrei https://doaj.org/toc/2685-4279 Journal toc kostenfrei https://doaj.org/toc/2715-422X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 2 2020 2 104-110 |
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10.33512/fsj.v2i2.10398 doi (DE-627)DOAJ020803311 (DE-599)DOAJ0984f34f8f9e4cb2a54b47f24f504dec DE-627 ger DE-627 rakwb eng TP368-456 Zulfatun Najah verfasserin aut GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Milkfish satay is indigenous food product from Banten Province. Quality assurance in the milkfish satay production need tobe improved, especially in the sanitation and food safety. Basic eligibility Program in the fish industry is needed to ensure food safety, namely sanitation standard operating procedures (Sanitation Standard Operating Procedures/SSOP) and the good food production (Good Manufacturing Practices / GMP. Good manufacturing practices (GMP) is a guideline for the food industry to produce food and beverages that are safe, have a high quality, and feasible for consumption. The purpose of this study was to examine the implementation of GMP on milkfish satay production. This study is conducted by doing interview with owner followed by observation and documentation of all activities related to the production process in order to examine the GMP applied. The result showed that the production activity of Milkfish Satay used traditional method. The small enterprise has to improve the GMP practices in the criteria of building and facilities, equipment, hygiene and sanitation facities, activities, health and workers hygiene, label, process control, recording and documentation. good manufacturing practices, milkfish satay, banten, small medium enterpraise Food processing and manufacture Gita Dwi Lestari verfasserin aut Ahmad Mujaki Diwan verfasserin aut Muhammad Dhabit Dzikribillah verfasserin aut Muhammad Rizal Febriansah verfasserin aut Rita Purnamasari verfasserin aut Dian Anggraeni verfasserin aut In Food ScienTech Journal Department of Food Technology, 2020 2(2020), 2, Seite 104-110 (DE-627)1760609366 2715422X nnns volume:2 year:2020 number:2 pages:104-110 https://doi.org/10.33512/fsj.v2i2.10398 kostenfrei https://doaj.org/article/0984f34f8f9e4cb2a54b47f24f504dec kostenfrei https://jurnal.untirta.ac.id/index.php/fsj/article/view/10398 kostenfrei https://doaj.org/toc/2685-4279 Journal toc kostenfrei https://doaj.org/toc/2715-422X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 2 2020 2 104-110 |
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GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY |
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(DE-627)DOAJ020803311 (DE-599)DOAJ0984f34f8f9e4cb2a54b47f24f504dec |
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GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY |
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Zulfatun Najah |
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Food ScienTech Journal |
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Food ScienTech Journal |
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2020 |
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Zulfatun Najah Gita Dwi Lestari Ahmad Mujaki Diwan Muhammad Dhabit Dzikribillah Muhammad Rizal Febriansah Rita Purnamasari Dian Anggraeni |
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TP368-456 |
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Elektronische Aufsätze |
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Zulfatun Najah |
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10.33512/fsj.v2i2.10398 |
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verfasserin |
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good manufacturing practices (gmp) in small enterprise of milkfish satay |
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TP368-456 |
| title_auth |
GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY |
| abstract |
Milkfish satay is indigenous food product from Banten Province. Quality assurance in the milkfish satay production need tobe improved, especially in the sanitation and food safety. Basic eligibility Program in the fish industry is needed to ensure food safety, namely sanitation standard operating procedures (Sanitation Standard Operating Procedures/SSOP) and the good food production (Good Manufacturing Practices / GMP. Good manufacturing practices (GMP) is a guideline for the food industry to produce food and beverages that are safe, have a high quality, and feasible for consumption. The purpose of this study was to examine the implementation of GMP on milkfish satay production. This study is conducted by doing interview with owner followed by observation and documentation of all activities related to the production process in order to examine the GMP applied. The result showed that the production activity of Milkfish Satay used traditional method. The small enterprise has to improve the GMP practices in the criteria of building and facilities, equipment, hygiene and sanitation facities, activities, health and workers hygiene, label, process control, recording and documentation. |
| abstractGer |
Milkfish satay is indigenous food product from Banten Province. Quality assurance in the milkfish satay production need tobe improved, especially in the sanitation and food safety. Basic eligibility Program in the fish industry is needed to ensure food safety, namely sanitation standard operating procedures (Sanitation Standard Operating Procedures/SSOP) and the good food production (Good Manufacturing Practices / GMP. Good manufacturing practices (GMP) is a guideline for the food industry to produce food and beverages that are safe, have a high quality, and feasible for consumption. The purpose of this study was to examine the implementation of GMP on milkfish satay production. This study is conducted by doing interview with owner followed by observation and documentation of all activities related to the production process in order to examine the GMP applied. The result showed that the production activity of Milkfish Satay used traditional method. The small enterprise has to improve the GMP practices in the criteria of building and facilities, equipment, hygiene and sanitation facities, activities, health and workers hygiene, label, process control, recording and documentation. |
| abstract_unstemmed |
Milkfish satay is indigenous food product from Banten Province. Quality assurance in the milkfish satay production need tobe improved, especially in the sanitation and food safety. Basic eligibility Program in the fish industry is needed to ensure food safety, namely sanitation standard operating procedures (Sanitation Standard Operating Procedures/SSOP) and the good food production (Good Manufacturing Practices / GMP. Good manufacturing practices (GMP) is a guideline for the food industry to produce food and beverages that are safe, have a high quality, and feasible for consumption. The purpose of this study was to examine the implementation of GMP on milkfish satay production. This study is conducted by doing interview with owner followed by observation and documentation of all activities related to the production process in order to examine the GMP applied. The result showed that the production activity of Milkfish Satay used traditional method. The small enterprise has to improve the GMP practices in the criteria of building and facilities, equipment, hygiene and sanitation facities, activities, health and workers hygiene, label, process control, recording and documentation. |
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GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY |
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https://doi.org/10.33512/fsj.v2i2.10398 https://doaj.org/article/0984f34f8f9e4cb2a54b47f24f504dec https://jurnal.untirta.ac.id/index.php/fsj/article/view/10398 https://doaj.org/toc/2685-4279 https://doaj.org/toc/2715-422X |
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Gita Dwi Lestari Ahmad Mujaki Diwan Muhammad Dhabit Dzikribillah Muhammad Rizal Febriansah Rita Purnamasari Dian Anggraeni |
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Gita Dwi Lestari Ahmad Mujaki Diwan Muhammad Dhabit Dzikribillah Muhammad Rizal Febriansah Rita Purnamasari Dian Anggraeni |
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2024-07-03T17:05:51.538Z |
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