yaitu : a. Penyimpanan sejuk (cooli

yaitu : a. Penyimpanan sejuk (cooling), yaitu suhu penyimpanan 10 b. Penyimpanan dingin (chilling), yaitu suhu penyimpanan 4 – 5 ºC untuk jenis minuman, buah dan sayuran. c. Penyimpanan dingin sekali (freezing),yaitu suhu penyimpanan 0 – 10 ºC untuk bahan makanan yang berprotein yang akan segera diolah kembali.d. Penyimpanan beku (frozen), yaitu suhu penyimpanan < 0ºC untuk bahan makanan protein yang mudah rusak untuk jangka waktu > 24 jam. - 4º C untuk bahan berprotein yang mudah rusak untuk jangka waktu >24 jam

Results (English) 1:

that is: a. the cool Storage (cooling), namely storage temperatures 10 b. Cold Storage (unplug chilling), namely storage temperatures of 4 – 5 ° C for the types of beverages, fruits and vegetables. c. Cold Storage (freezing), namely storage temperatures 0 – 10 º C for food with protein content that will soon be processed back. d. Frozen storage (frozen), < storage temperatures 0 º C to food protein that is easily broken for a period of > 24 hours. -4 º C for materials with protein content that is easily broken for a period of > 24 hours

Results (English) 2:

namely: a. Cool storage (cooling), which is the storage temperature of 10 b. Cold storage (chilling), the storage temperature of 4-5 ° C for beverages, fruits and vegetables. c. Once cold storage (freezing), the storage temperature of 0-10 ° C for groceries protein which will soon be processed kembali.d. Frozen storage (frozen), the storage temperature <0ºC to foodstuffs perishable protein for a period of> 24 hours. - 4º C for a protein of perishable materials for a period of> 24 hours