| dc.contributor.advisor | Permatasari, Niken | |
| dc.contributor.author | Assegaf, Annisah | |
| dc.date.accessioned | 2021-10-29T06:23:25Z | |
| dc.date.available | 2021-10-29T06:23:25Z | |
| dc.date.issued | 2021 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/109758 | |
| dc.description.abstract | Unit pengolahan sagu di Tanah Baru – Bogor merupakan industri skala kecil dengan proses produksi yang masih sederhana dan kurang memperhatikan kebersihan baik dari bahan baku, pekerja, maupun lingkungan kerja. Hal tersebut akan mempengaruhi mutu produk yang dihasilkan. Penelitian ini bertujuan untuk menentukan titik kritis pada proses produksi pati sagu di Unit Pengolahan Sagu. Hasil penetapan titik kritis (CCP) pada proses produksi pati sagu yaitu, pengendapan, pencucian, penjemuran, dan pengayakan. Setiap proses produksi yang termasuk CCP ditetapkan batas kritis. Batas kritis untuk pengendapan (CCP 1) adalah jumlah cemaran mikroba maks 104. Batas kritis pencucian (CCP 2) yaitu pati yang dihasilkan tidak ada kotoran atau benda asing. Batas kritis penjemuran (CCP 3) yaitu kadar air maks 13%. Batas kritis pengayakan (CCP 4) adalah pati sagu yang dihasilkan harus lolos ayakan 100 mesh minimal 95% dan tidak boleh ada benda asing. | id |
| dc.description.abstract | The sago processing unit in Tanah Baru – Bogor is a small-scale industry with a production process that is still simple and does not concern to the cleanliness of raw materials, workers, and the work environment. It will be affected to the quality of the product. This study aims to determine the critical point in the production process of sago starch in the Sago Processing Unit. The results of determining the critical point (CCP) in the production process of sago starch, namely, precipitation, washing, drying, and sifting. Every production process that includes CCP is set a critical limit. The critical limit for precipitation (CCP 1) is the maximum amount of microbial contamination of 104. The critical limit for washing (CCP 2) is that the starch produced is free of impurities or foreign matter. The critical limit for drying (CCP 3) is the maximum moisture content of 13%. The critical sieving limit (CCP 4) is that the sago starch produced must pass a 100-mesh sieve of at least 95% and there should be no foreign matter. | id |
| dc.description.sponsorship | Departemen Teknik Industri Pertanian (FATETA) | id |
| dc.language.iso | id | id |
| dc.publisher | IPB University | id |
| dc.title | Penentuan Titik Kritis Proses Produksi Pati Sagu di Unit Pengolahan Sagu Tanah Baru - Bogor | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | sago starch | id |
| dc.subject.keyword | CCP | id |
| dc.subject.keyword | Critical limit | id |
