HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING

HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING

Amplang is one of derivative products from fish in the form of crackers. It isindigenous food from Kalimantan. Amplang is produced by SMEs (Small and Medium Enterprises), which aremost of them still need to improve theirstandard processing method.  The quality standards of processing amplang in SMEs...

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Bibliographic Details
Main Authors: Zulfatun Najah, Nia Ariani Putri, Taufik Hidayat, Zulmaneri Zulmaneri
Format: Article
Language:English
Published: Department of Food Technology 2019-09-01
Series:Food ScienTech Journal
Subjects:
amplang, haccp, quality, sme
Online Access:https://jurnal.untirta.ac.id/index.php/fsj/article/view/6187
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