HYGIENISASI KERIPIK KENTANG PRODUKSI UKM PAKUWOJO
Abstract
Small and medium enterprise (UKM) Pakuwojo is still improving their
production facilities as well as production process to increase their potato
crispy production. The process include sortation of raw potato materials,
additive materials, seasoning. They also improve their production facilities
lay out and quality control by analyzing their final product. The results
showed that there were no heavy metal and bacteria contamination. The
good product was 96 %, water concentration was 0,01%, free fatty acid was
0,01ppm. This quality will give high price and will get HACCP product
sertification.
Keywords : potato crispy, colour, Atlantic, caramel, quality.
production facilities as well as production process to increase their potato
crispy production. The process include sortation of raw potato materials,
additive materials, seasoning. They also improve their production facilities
lay out and quality control by analyzing their final product. The results
showed that there were no heavy metal and bacteria contamination. The
good product was 96 %, water concentration was 0,01%, free fatty acid was
0,01ppm. This quality will give high price and will get HACCP product
sertification.
Keywords : potato crispy, colour, Atlantic, caramel, quality.
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