Article Per Year (5 Year)
p-Index From 2019 - 2024
3.402
P-Index
This Author published in this journals
All Journal Paradigma : Journal of Science, Religion and Culture Studies Jurnal Ilmiah Administrasi Publik (JI@P) Solidaritas PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) Agrin : Jurnal Penelitian Pertanian Jurnal Manajemen Bisnis dan Kewirausahaan Jurnal Litbang Provinsi Jawa Tengah Jurnal Pendidikan Transformatif Jurnal Ekonomi Bisnis dan Kewirausahaan
Joko Pramono
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences

Published : 35 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Jurnal Litbang Provinsi Jawa Tengah

 1 
IDENTIFIKASI FAKTOR-FAKTOR KEAMANAN PANGAN· PADA PRODUKSI PUREE JAMBU BIJI MERAH lndrie Ambarsari; Sarjana Sarjana; Joko Pramono
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 5 No 2 (2007): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v5i2.163

Abstract

Food safety is conditions and measures to prevent food from possible contamination that can disturb, harm, or make risk for healthy. Pink guavas as one of commodity that developed at Prima Tani's program on Central Java have opportunity to be competitive and certifiable products. One of them is puree. The market demand and customer preference that more selective to a quality and safety products boost a concerning about food safety aspects on each processing steps. This desk study conducted to identify hazard on each processing steps. start form supplying raw materials, food additive utilizing, processing products. packaging, until storage. The right handling steps obtain to reduce the safety risk of products unto the acceptable limit. Risk safety could be come from microbiology, chemical, and physical contaminant. Beside that, there is important to control the employee hygiene and machine sanitation. Quality assurance and food safety handling is the respon• sibility of all stockholders', among producers, trader. customer. and government.
Co-Authors Aang Rudi Aang Adi Purwanto Adi Wisnutama Andhika Rahmayana Joenoes Andrian Bagus Kurniawan Aris Tri Aris Tri Haryanto Bambang Sutaryo Binarpendyah Rawitri HS Damayanti Suhita Dedy Rubiantoro Dian Esti Nurati Dja’far Shiddieq Djoko Prajitno Dora Kusumastuti Edy Purnomo Eko Roedianto Fadlian Rafa Prawira Ferlandoriza Maherda Gunawan Santoso Hadi Haryanto Hana Nurhasanah Haryanti Haryanti Heruwibawa Heruwibawa Iva Purwasih Joko Mursid Joko Suranto Karon Suprapto lndrie Ambarsari Maghrifa Kafka Razaqa Kafka Nining Triastuti Nur Wahyudi Putri Fadelisa Qomaruddin Qomaruddin Rayja Yanda Destyantara Sarjana Sarjana Sigit Wahyu Riyadi Siti Asmonah Siti Barkah Tohari Tohari WINARTI WINARTI