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Ika Nawang Puspitawati
Chemical Engineering Department, Engineering Faculty, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology

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Effect of Cellulose on The Characterization of Potassium Silica – Humat Composite Gel Suprihatin; Ika Nawang Puspitawati; Putri Sinta Dewi Sinaga; Mohamad Nabhan Putra Redian
Nusantara Science and Technology Proceedings 2nd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

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Abstract

Potassium-Silica Humate Composite Gel or K-Si-Humate Composite Gel is a combined material of Potassium and Silica Humate derived from the extraction of raw materials for geothermal sludge and peat soil. This material is a multipurpose material, which can be used to improve soil aeration and as a fertilizer that can fertilize the soil because it contains humic acid. The purpose of this study was to examine the effect of cellulose content on the characteristics of the Potassium Silica-Humate composite gel. The manufacture of K-Si-Humate Composite Gel in this research by extracting potassium and silica from geothermal sludge and humic acid from peat soil, then the process of filtration and gel formation. The variable used is the addition of carboxymethyl cellulose content, namely Carboxy Methyl Cellulose (CMC). The best results from this study showed that with the addition of CMC, the highest silica content was 15.85%, and the highest potassium content was 89.88%.
Implementation of Hazard Analysis and Critical Control Point (HACCP) in Cu’s Chicken Crispy Production Process A.R. Yelvia Sunarti; Moch Akbar Munin Putra; Moh Nur Fuadzi; Erwan Adi Saputro; Ika Nawang Puspitawati
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2744

Abstract

Food safety issues are still an important issue in the food sector in Indonesia and need special attention in food control programs. Therefore, it is necessary to improve the quality and safety of the products produced by developing a food safety assurance system in the form of a Hazard Analysis and Critical Control Point (HACCP). HACCP is a food safety assurance system in the form of a systematic approach to identifying hazards and put in place control systems to prevent them. One of the important reasons for implementing the HACCP system in the food industry is because the ingredients used during the production process have the possibility of contamination that can harm consumers. Cu's Chicken Crispy is a small industry that produces food. His party wants to implement a Hazard Analysis Critical Control Point (HACCP) management system to improve product quality assurance. This study aims to identify hazards related to the production aspects (raw materials, packaging, and processes) of Cu’s Chicken Crispy and determine the CCP related to the production of Cu’s Chicken Crispy. This study conducted a direct interview with the owner and made a direct visit to Mrs. Cu's food stall. In this study, it was found that there is a significant potential danger to chicken meat raw materials. At the stage of the production process that falls into the category of salting, draining and packaging refer to CCP.
Analysis of Hazard Analysis Critical Control Point in the Serabi Solo Shop Ika Nawang Puspitawati; Laili Mabrur Rohma; Ahmad Thobroni Akbar; AR Yelvia Sunarti; Erwan Adi Saputro
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2745

Abstract

Food is a basic human need. so that food hygiene needs to be considered so that it does not have a negative impact on human health. Many kinds of food are sold outside, such as regional food. To find out the critical point of food, it is necessary to study literature, observations and interviews with small industries. The purpose of this reaserch is to identify the preparation of HACCP (Hazard Analysis Critical Control Point) application on small industries, which is Serabi solo shop. From the observations made, a critical point hazard analysis will be carried out starting from the preparation of the Serabi solo material to packaging. The results show that the Serabi solo shop had 34.78% Prerequisite Programs. So the Serabi solo shop need more improvement to meet the standards of food safety management.
Co-Authors A.R Yelvia Sunarti Ahmad Thobroni Akbar Erwan Adi Saputro Laili Mabrur Rohma Moch Akbar Munin Putra Moh Nur Fuadzi Mohamad Nabhan Putra Redian Putri Sinta Dewi Sinaga Suprihatin Suprihatin