Konsep Cara Produksi Pangan Yang Baik (CPPB) Pada Pembuatan Keripik Paru Di UKM “Bu Ganik' (Klaten, Jawa Tengah)

摘要

THE CONCEPT OF GOOD MANUFACTURING PRACTICE (GMP) IN THE BEEF LUNG CHIPS PRODUCTION AT SMALL AND MEDIUM ENTERPRISES (SME) “BU GANIK” (KLATEN, JAWA TENGAH) Beef lung chips is a snack produced from beef’s lungs which was cooked by boiling, sliced into thin round with flavour and then fryed it with or without flour. Management evaluation process of beef lung chips had been done by checking every process, started from raw material, cooking process and packaging. The characteristics of Bu Ganik SME’ beef lung chips’ quality were analyzed of its (moisture content, ash content, protein content, FFA content, wholeness and yeast contamination) and making the concept of GMP. The processes of beef lung chips production at SME Bu Ganik were boiling, draining I, slicing, mixing the dough, frying, draining II and packaging. The characteristics of beef lung chips were moisture content of 0,65%, ash content of 2,074%, protein content of 16,22%, wholeness of 90,66%, FFA content of 1,20% and yeast contamination of 0,1x103 kol/g. The concept of GMP was needed to pursue the quality assurance and food safety of beef lung chips at SME Bu Ganik so that it could be accepted by the society and fullfil the requirement of SNI 01-4280-1996.