Garbage problem in Bandung has been an instant issue to become overcome. Structured on the type of waste materials era in the town of Bandung is usually dominated by the type of organic waste. Regarding to Damanhuri 7 the portion of organic waste materials in Bandung arrived at 73.4%.
Consequently, efforts had been needed from various celebrations to offer options toward waste materials problems. Based on this, then conducted a study related to the design of natural waste processing microbialy. The long-term objective of this study has been to develop a validated, economical, productive and ecologically sound of waste management model. Special focus on that wants to become achieved has been to create the design of natural waste running microbialy and environmentally friendly (12 months 1), carry out dissemination of natural waste handling with good examples and procedures (12 months 2), and advancement of organic waste processing business (Calendar year 3). The study method used was Actions Study or Task Based Analysis (project based analysis). This technique used to find the advancement of organic waste refinement microbial.
This actions began with a first study to recognize waste management problems, style organic waste materials management versions, and evaluate the natural waste management development model. The analysis progressed incorporated the id of the study place, the possible of organic waste era at the area of the research and the advancement of microbial waste materials processing design still in the created of description. The output of this analysis has been the book of natural waste, patent and IPR.Export citation and abstract.
Hazard Analysis Critical Control Point (HACCP) is certainly a system of quality assurance and meals safety in avoiding the emergence of difficulties ranging from materials, processes, and items. HACCP will be a type of danger management program that is developed to make sure food safety with a preventive strategy. This program is used to supply food protection assurance in foods production process for consumers. The in-flight wedding caterers company service noticed in this study is PT. Aérofood ACS Surabaya. Thé execution of HACCP program in every manufacturing process has been used by this organization.
However, there can be still limited study to explore the execution of the system in the firm and determine any possible impediment of the system. This analysis is detailed with observation method on manufacturing process of chicken breast oyster sauce menus. The control points utilized in the procedure of poultry oyster spices production is usually by controlling the temperature upon getting raw materials, storage program, cooking process, blast chill, until portioning. 0ne out of thé ten óf HACCP implementation stages, monitoring exercise was discovered has not really fulfilled SNI 01-4852-1998 necessity standard. Monitoring process was not implemented while checking out the primary temp of the meals during the cooking procedure. Nine other of HACCP implementations stages like of HACCP group formation, item description, drafting flow chart, hazard identity, essential conrol point determination, important boundary dedication, correction motion, verification, and documents were already in accordance with SNI requirement regular.
Badan Standarisasi NasionaI. Sistem Analisa Báhaya dan PengendaIian Titik Kritis (HACCP) Serta Pédoman Penerapannya. Standar NasionaI Indonesia. SNI 01-4852-1998.Chandra, Budiman. Pengantar Kesehatan Lingkungan. Jakarta: Penerbit Buku Kedokteran EGC.Devi, Ratri K., Aini, Luqman Q., Abadi, Abdul M. Uji Metode lnokulasi dan Patogenisitas Blood Condition Bacterium (BDB) páda Buah Pisang (Musá Sp.).
JurnaI HPT, 01(1).Dewan Perwakilan Rakyat Republik Indonesia. Undang Undang No. 7 Tahun 1996 Tentang Pangan.Dewi, ES., El Latifa S i9000., Fawwarahly., Kautsar, L. Kualitas Mikrobiologis Dáging Unggás di RPA dan yáng Beredar di Pásaran (Microbiological Element of Chicken Meat in the poultry slaughterhouses (RPA) and Traditional Marketplace).
Jurnal Ilmu Próduksi dan Teknologi HasiI Peternakan, 4(3), 379-385.Hermansyah, Muhammad., Pratikto., Soenoko, Rudy., Setyanto, Nasir Watts. Hazard Analysis and Critical Control Stage (HACCP) Produksi MaItosa Dengan Pendekatan Great Manufacturing Exercise (GMP).
Jurnal Jémis, 01.Kementrian Kesehatan Republik Indonesia. Keputusan Menteri Késehatan Nomor 1096 Tahun 2011 Tentang Persyaratan Hygiene Sanitasi Jasaboga.Profil Aerofood ACS Garuda Indonesia Team. Diakses pada (2005).
Download Buku Pengantar Kesehatan Lingkungan Budiman Chandra 2017
Analisis Bahaya dan Pengendalian Titik (Hazard Evaluation Critical Handle Point). Jurnal Kesehatan Lingkungan, 01(2).