KONSEP CARA PRODUKSI PANGAN YANG BAIK (CPPB) PADA PEMBUATAN KEMBANG GOYANG DI USAHA KECIL MENENGAH (UKM) 'ANNISA BAROKAH 234' BEKONANG, SUKOHARJO

摘要

THE CONCEPT OF GOOD MANUFACTURING PRACTICE (GMP) IN THE KEMBANG GOYANG PRODUCTION AT SMALL AND MEDIUM ENTERPRISES (SME) “ANNISA BAROKAH 234” BEKONANG, SUKOHARJO Ferinda Amalia Pratiwi1, Godras Jati Manuhara2 dan Ardhea Mustika Sari3 SUMMARY Kembang goyang is one of Indonesian traditional snack from Betawi it has sweet and tasty flavour, the texture is thin and crunchy when it is eaten. Moreover, it has flower petals shaped. Evaluation process of kembang goyang had been done by checking every process, started from raw material, frying process and packaging process. The characteristics of SME “Annisa Barokah 234” kembang goyang quality were analyzed of its (moisture content, ash content, fat content, fat fatty acid content and total plate count) and making the concept of GMP. The process of kembang goyang production at SME “Annisa Barokah 234” were mixing, molding dough, frying, draining, packaging and storage. The characteristics of kembang goyang were moisture content of 2,02%, ash content of 0,38%, fat content of 39,13% (SME Annisa) and 53,78% (SME other), fat fatty acid content of 1,33% and total plate count of 3,2x102kol/g(SME Annisa) and 3,4x102 kol/g (SME other). The concept of GMP was needed to pursue the quality assurance and food safety of kembang goyang at SME “Annisa Barokah 234” so that it could be accepted by the society. Key words: Evaluation of Quality, Kembang goyang, The Concept of GMP Notes: 1) Student of Diploma Program Faculty of Agricultural Product Technology UNS 2) Supervisor of Final Project Report, Agriculture Faculty of UNS 3) Examiner of Final project Report, Agriculture Faculty of UNS