Dyah Kottama Rahmawati (2016) Pengendalian Mutu Proses Produksi Pembekuan Cumi – Cumi Di PT. Starfood International, Lamongan. Other thesis, UNIVERSITAS AIRLANGGA.
![[img]](https://repository.unair.ac.id/style/images/fileicons/text.png) |
Text (HALAMAN JUDUL)
1. HALAMAN JUDUL .pdf Download (130kB) |
|
Text (ABSTRAK)
2. ABSTRAK .pdf Download (51kB) |
|
Text (DAFTAR ISI)
3. DAFTAR ISI .pdf Download (111kB) |
|
Text (BAB I)
4. BAB I .pdf Download (112kB) |
|
Text (BAB II)
5. BAB II .pdf Download (1MB) |
|
Text (BAB III)
6. BAB III .pdf Download (611kB) |
|
Text (BAB IV)
7. BAB IV .pdf Download (1MB) |
|
Text (BAB V)
8. BAB V .pdf Download (540kB) |
|
Text (DAFTAR PUSTAKA)
9. DAFTAR PUSTAKA .pdf Download (133kB) |
|
Text (LAMPIRAN)
10. LAMPIRAN .pdf Download (768kB) |
Abstract
Quality control in the food industry can be interpreted as a mandatory activity that is used to guarantee the food savety quality. It aims to protect the consumer savety. The objective of the Field Work Practice in PT. Starfood International Lamongan is to be able to know the production process and quality control in the production process of freezing squid in PT. Starfood International, Lamongan, East Java. Field Work Practice was held at PT. Starfood International, Lamongan district, East Java province on January 18, 2016 until February 18, 2016. The working method used in Field Work Practice was descriptive method with data collection included primary data and secondary data. The data were collected by observation, interview, active participation, and literature. Quality control of the production of frozen squid process in PT. Starfood International is started from the receiption of raw material to the fmal product. Quality control of the raw material reception begins by checking the organoleptic properties, physical hazards, and squid specifications (number, type, size, and quality). Quality control in production process of frozen squid product involves the temperature during the process of both squid, space, water and ABF, cleanliness, yield, and uniformity of the size. Control of the fmal product frozen squid is the presence or absence of metal element. Control after the packaged product is uniformity of size and grade of frozen squid products, the integrity ofthe packaging and preparation ofcoldstorage .
| Item Type: | Thesis (Other) | ||||||
|---|---|---|---|---|---|---|---|
| Uncontrolled Keywords: | Quality Control, Freezing Squid | ||||||
| Subjects: | S Agriculture S Agriculture > SH Aquaculture. Fisheries. Angling S Agriculture > SH Aquaculture. Fisheries. Angling > SH1-691 Aquaculture. Fisheries. Angling > SH20.3-191 Aquaculture |
||||||
| Divisions: | 14. Fakultas Perikanan dan Kelautan > Budidaya Perairan | ||||||
| Creators: |
|
||||||
| Contributors: |
|
||||||
| Depositing User: | Jadik jdkyanto Wijayanto | ||||||
| Date Deposited: | 23 Sep 2021 07:09 | ||||||
| Last Modified: | 23 Sep 2021 07:09 | ||||||
| URI: | http://repository.unair.ac.id/id/eprint/106884 | ||||||
| Sosial Share: | |||||||
Actions (login required)
 |
View Item |