Kue sus kering merupakan makanan ri

Kue sus kering merupakan makanan ringan yang sudah tidak asing lagi di lidah masyarakat Indonesia. Produk yang awalnya masih berupa konvensional dengan kemasan sederhana mulai berubah menjadi lebih modern dan dibalut dengan kemasan yang semakin berkualitas. Produksi kue sus kering cukup tersebar di seluruh penjuru pulau Indonesia. Rasa yang gurih dan dapat dipadukan dengan berbagai isian manis membuat makanan ini digemari oleh berbagai kalangan masyarakat. Mengesampingkan hal tersebut, dalam pengolahan kue sus kering dibutuhkan sistem HACCP sebagai dasar pengoperasian peningkatan kualitas maupun keamanan produk yang perlu diterapkan. Penerapan rencana HACCP didasarkan oleh tujuh prinsip sistem dan sangat dipengaruhi oleh tiga jenis bahaya, yaitu bahaya biologis, kimiawi, dan fisika. Hasil penelitian menunjukkan bahwa terdapat beberapa bahaya yang tergolong dalam batas kritis CCP dan CP melalui pengamatan setiap proses produksi, analisis bahaya-bahaya, menentukan tingkat CCP dan kriteria kontrol, dan serangkaian penentuan keputusan monitor dan periksa beserta tindakan yang perlu diambil.

Results (English) 1:

Profiterole dried snacks is already familiar in the tongue of the people of Indonesia. Products are initially still in the form of a conventional simple packaging began to turn into a more modern and wrapped with packaging that is more qualified. Production of dry profiterole pretty scattered throughout the islands of Indonesia. Savory taste and can be combined with a variety of sweet stuffing makes these foods favored by various circles of society. Leaving aside that, in the processing of dry profiterole required HACCP system as the basis for the operation of the improvement of the quality and safety of products that need to be applied. The application of the HACCP plan was based on the seven principles of the system and is strongly influenced by three types of danger, the danger of biological, chemical, and physics. The results show that there is some danger that belong to the critical limits CCP and CP through the observation of every production process, analysis of hazards, determine the level of CCP and control criteria, and a series of decisions determining the monitor and check along with the actions that need to be taken.

Results (English) 2:

Dry cake is a snack that is already familiar in the tongue of Indonesian society. Products that are still in the form of conventional with simple packaging start to change to be more modern and wrapped with an increasingly quality packaging. The production of dried sus cakes is quite scattered throughout the Indonesian island. Savory flavor and can be combined with various sweet fillings make this food favored by various people. Aside from this, in the processing of dry cakes The HACCP system is required as the basis of the operation of quality improvement or product safety that needs to be applied. The implementation of the HACCP plan is based on seven system principles and is heavily influenced by three types of hazards: biological, chemical, and physical hazards. The results showed that there were several dangers belonging to the critical limits of CCP and CP through the observation of each production process, analysis of dangers, determining the level of CCP and control criteria, and a set of decision-making Monitor and check with the actions that need to be taken. ...