BibTex Citation Data :
@article{JKM18750, author = {Iik Komala and Laksmi Widajanti and Dina Pangestuti}, title = {CARA PRODUKSI PANGAN YANG BAIK UNTUK INDUSTRI RUMAH TANGGA (CPPB-IRT) PERUSAHAAN TAHU PUTIH “SL” KABUPATEN SEMARANG TAHUN 2017}, journal = {Jurnal Kesehatan Masyarakat}, volume = {5}, number = {4}, year = {2017}, keywords = {A way to good food production (CPPB), Household industry (IRT), White tofu}, abstract = { A way to good food production for the household industry (CPPB-IRT) is a guide that explains how to produce food to be safe and feasible for consumption. In 2015, the percentage of IRTP that did not meet the conditions increased during the fourth quarter that is 24,28%, 25,33%, 36,64%, dan 36,64%. The presence of formalin and E. coli is still found in the IRTP product under study. The purpose of this study is to analyze CPPB-IRT in white tofu company “SL” in district Semarang. The type of this study is observational analytic with cross sectional design. Samples in this research are water of marinade white tofu, white tofu, and company owner. The sample is taken by purposive sampling method. The results of the study show 12 critical irregularities found in components of production equipment, water supply, hygiene and sanitation facilities and activities, health and hygiene of workers, maintenance and hygiene and sanitation programs, storage, process control, food labeling, and employees training. 13 serious irregularities found in components of site and production environment, buildings and facilities, production equipment, hygiene and sanitation facilities and activities, maintenance and hygiene and sanitation programs, process control and supervision by responsible person. 5 major irregularities found in components of building and facilities, hygiene and sanitation facilities and activities, health and hygiene of workers and maintenance and hygiene and sanitation programs. The “SL” company being in level IV of IRTP. The sawdust hazard found in white tofu, the formalin hazard are found in acidic water and white tofu, and the existence of E. coli on the water of marinade white tofu and white tofu are not found. The size of water content in white tofu is 79 %, the size of protein content in white tofu is 42,87 %. The “SL” company has to begin pays attention to food safety products it generates with based on the terms of CPPB-IRT. }, issn = {2356-3346}, pages = {690--697} doi = {10.14710/jkm.v5i4.18750}, url = {https://ejournal3.undip.ac.id/index.php/jkm/article/view/18750} }
Refworks Citation Data :
A way to good food production for the household industry (CPPB-IRT) is a guide that explains how to produce food to be safe and feasible for consumption. In 2015, the percentage of IRTP that did not meet the conditions increased during the fourth quarter that is 24,28%, 25,33%, 36,64%, dan 36,64%. The presence of formalin and E. coli is still found in the IRTP product under study. The purpose of this study is to analyze CPPB-IRT in white tofu company “SL” in district Semarang. The type of this study is observational analytic with cross sectional design. Samples in this research are water of marinade white tofu, white tofu, and company owner. The sample is taken by purposive sampling method. The results of the study show 12 critical irregularities found in components of production equipment, water supply, hygiene and sanitation facilities and activities, health and hygiene of workers, maintenance and hygiene and sanitation programs, storage, process control, food labeling, and employees training. 13 serious irregularities found in components of site and production environment, buildings and facilities, production equipment, hygiene and sanitation facilities and activities, maintenance and hygiene and sanitation programs, process control and supervision by responsible person. 5 major irregularities found in components of building and facilities, hygiene and sanitation facilities and activities, health and hygiene of workers and maintenance and hygiene and sanitation programs. The “SL” company being in level IV of IRTP. The sawdust hazard found in white tofu, the formalin hazard are found in acidic water and white tofu, and the existence of E. coli on the water of marinade white tofu and white tofu are not found. The size of water content in white tofu is 79 %, the size of protein content in white tofu is 42,87 %. The “SL” company has to begin pays attention to food safety products it generates with based on the terms of CPPB-IRT.
Article Metrics:
Last update:
The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Jurnal Kesehatan Masyarakat (JKM, p-ISSN: 2715-5617, e-ISSN:2356-3346) and Faculty of Public Health, Diponegoro University as the publisher of the journal. Copyright encompasses the rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms, and any other similar reproductions, as well as translations.
JKM journal and Faculty of Public Health, Diponegoro University, the Editors and the Advisory Editorial Board make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in the JKM journal are the sole and exclusive responsibility of their respective authors and advertisers.
The Copyright Transfer Form can be downloaded here: [Copyright Transfer Form JKM journal]The copyright form should be signed originally and send to the Editorial Office in the form of original mail or scanned document to jkm@live.undip.ac.id.
Jurnal Kesehatan Masyarakat (e-ISSN: 2356-3346, p-ISSN: 2715-5617) is published by Faculty of Public Health, Universitas Diponegoro, Indonesia, under Creative Commons Attribution-ShareAlike 4.0 International License.
View My Stats
