• Tidak ada hasil yang ditemukan

EVALUASI PENJAMINAN MUTU DAN KEAMANAN PANGAN PROSES PRODUKSI RUJAK BUAH BERDASARKAN PRINSIP GMP DAN SSOP UNTUK PERSIAPAN MENUJU PRINSIP HACCP - Unika Repository

N/A
N/A
Protected

Academic year: 2019

Membagikan "EVALUASI PENJAMINAN MUTU DAN KEAMANAN PANGAN PROSES PRODUKSI RUJAK BUAH BERDASARKAN PRINSIP GMP DAN SSOP UNTUK PERSIAPAN MENUJU PRINSIP HACCP - Unika Repository"

Copied!
5
0
0

Teks penuh

(1)

76 6 DAFTAR PUSTAKA

Adair Hoover.2012. Home & Garden Information Center. Clemson University HGIC and Food Safety and Nutrition, Clemson University.

Adam MR, Moss MO.1995. Food Microbiology. The Royal Society of Chemistry. Cambridge.

Aswatini, dkk. 2008. Konsumsi Sayur dan Buah di Masyarakat Dalam Konteks Pemenuhan Gizi Seimbang. Pusat Penelitian Kependudukan Lembaga Ilmu Pengetahuan Indonesia (PPK-LIPI). Jakarta.

Balai Pengawasan Obat dan Makanan, 2003. Hygiene dan Sanitasi Pengolahan Pangan. Jakarta : BPOM

Balai Pengawasan Obat dan Makanan. 2007. Keamanan Pangan, Jakarta: BPOM.

Balai Pengawasan Obat dan Makanan. 2009. Pengujian Mikrobiologi Pangan, InfoPOM Vol.9 Maret (www.pom.go.id) diakses 23 Januari 2016.

Badan Pengawas Obat Dan Makanan Republik Indonesia. 2012.Cara Produksi Pangan Yang Baik Untuk Industri Rumah Tangga. HK.03.1.23.04.12.2206

Barron, Felix H. 2002. Food Safety Inspections: Basic Compliance Checklists for GMPs, GAPs, SSOPs and HACCP. Department of Food Science and Human Nutrition College of Agriculture, Forestry & Life Sciences. Clemson University,South Carolina Counties.

Bassett John, Maarten Nauta,Roland Lindqvist and Marcel Zwietering. 2012. Tools For Microbiological Risk Assessment.Commissioned by the ILSI Europe Risk Analysis in Food Microbiology Task Force

Bolton Jason, Alfred Bushway, Kristi Crowe, and Mahmoud El-Begearmi.2013. Best Ways to Wash Fruits and Vegetables. Department of Agriculture cooperating, University of Maine and the U.S

BPOM,2015.http://www.pom.go.id/new/index.php/view/berita/145/PENERAPAN-HIGIENE-DAN-SANITASI-PADA-INDUSTRI-PANGAN-SIAP-SAJI--IPSS-.html

Bruhn Christine, Amy Li-Cohen, Linda J.Harris. Anne Spitler-Kashuba.2004. University of California, Division of Agriculture and Natural Resources.

CAST (1994) Foodborne Pathogenes :Risk and Consequense.Task Forece Report 3122.Council for Agriculture Science and Technology,Ames.Iowa

Canadian Food Inspection Agency. Guide to Food Safety.

(2)

Centre for Disease Control (1993). “Multistate outbreak of Salmonella serotype

Montevideo infections.” EPI-AID 93-79.

Chao-Chin Chung , Tzou-Chi Huang , Chen-Hsing Yu , Feng-Yi Shen and Ho-Hsien Chen.2011.Bactericidal Effects of Fresh-Cut Vegetables and Fruits after Subsequent Washing with Chlorine Dioxide. 2011 International Conference on Food Engineering and Biotechnology IPCBEE vol.9 (2011) © (2011)IACSIT Press, Singapoore.

Codex Alimentarius, Supplement to Volume 1B, General Requirements (Food Hygiene); FAO/WHO,1997.

CODEX STAN 99-1981. CODEX STANDARD FOR CANNED TROPICAL FRUIT SALAD

Center For Science In The Public Interest (CSPI). (2005). “Outbreak Alert: Closing the Gaps in our Federal Food-safety Net.” Retrieved 21 June 2006, from http://www.cspinet.org/new/pdf/outbreakalert2005.pdf.

Chukwu C. O. C. , I. D. Chukwu , I. A. Onyimba , E. G. Umoh , F. Olarubofin and A. O. Olabode. 2010. Microbiological quality of pre-cut fruits on sale in retail outlets in Nigeria. African Journal of Agricultural Research Vol. 5(17).

Desiyanto Fajar Ardi & Sitti Nur Djannah.2013.Efektivitas Mencuci Tangan Menggunakan Cairan Pembersih Tangan Antiseptik (Hand Sanitizer) Terhadap Jumlah Angka Kuman.Fakultas Kesehatan Masyarakat, Universitas Ahmad Dahlan Yogyakarta.

FAO. 2009. Fruits and vegetables: an overview on socio-economical and technical issues. http://fao.org.docrep/005/y4358E. diakses 20 Sepetember 2015. Pkl 17.25 WIB

FAO/WHO[ Food and Agriculture Organization of The United Nations/World Health Organization).2008. Microbiological hazard in fresh leafy vegetables and herbs.; Meeting report. Microbiological Risk Assessment Series No.14. Rome.

Fazlisia Anisha, Elizabeth Bahar, dan Yulistini.2014.Uji Daya Hambat Sabun Cair Cuci Tangan pada Restauran Waralaba di Kota Padang Terhadap Pertumbuhan Bakteri Escherichia coli dan Staphylococcus aureus Secara In Vitro. Jurnal Kesehatan Andalas.

Ferrara, L. 2005. Antioxidant Activity of Tamarindus indica L.. Ingredient alimentary, 4(6): 13-15

Food Safety: Temperature control of potentially hazardous foods ISBN 0 642 34585 6. 2002. Food Standards Australia New Zealand.

Food Standard Agency –Northern Ireland.2007.Morris McAllister.Safe Catering-Your Guide to Making Food Safety.

(3)

Francis, G. A., C. Thomas, et al. (1999). “The microbiological safety of minimally

processed vegetables.” International Journal of Food Science and Technology 34: 1-22.

Gaonkar, G. R. Koka, K. Chen and B. Campbell. 2010. Emulsifying functionality of enzyme-modified milkproteins in O/W and mayonnaise-like emulsions. African Journal of Food Science; 4 (1) :016-025

Gastiar, T.W. 2000. Fruit ICM news. http://ipm.osu.edu/fruit.indeks.html. diakses tgl 16 Juli 2015. Pkl 21.15 WIB

Hannan, A.,Rehman,R.,Saleem.,Khan,M.U.,Qamar,M.U.and Azhar,H.2014. Microbiological analysis of ready-to-eat salads available at different outlets in Lahore,Pakistan.International Food Research Journal 21(5): 1797-1800 (2014).

Hindawi Publishing Corporation International Journal of Microbiology Volume 2014, Article ID 932191, 6 pages http://dx.doi.org/10.1155/2014/932191.

http://www.cspinet.org/new/pdf/outbreakalert2005.pdf.

ACMSF. (2005). “Microbiological status of ready-to-eat fruit and vegetables.”

Retrieved 9 June 2006, from

www.food.gov.uk/multimedia/pdfs/acm745amended.pdf#page=1.

Jay, J. M. (1986). Modern food microbiology. New York, Van Nostrand Reinhold Company Inc.

Joint FAO/WHO Expert Committe on Food Additives (2005). Evaluation of certain food additives. Sixty-third report of the Joint FAO/WHO Expert Committee on Food Additives. WHO Technical Report Series 928. Geneva, WHO.

Kepmenkes RI No. 715/MENKES/SK/V/2003 tentang persyaratan higiene sanitasi jasaboga.http: //www.depkes.go.id/download/SK71503.pdf, diakses pada 12 Desember 2015

Kobayashi, A., M.L. Adenan, S.I. Kajiyama, H. Kanzaki and K. Kawazu. 1996. A cytotoxic principle of Tamarindus indica, di-n-butyl malate and the structure-activity relationship of its analogues. Journal of Biosciences 51(3-4): 233-242.

Krauss,S & Christian Griebler.2011. Pathogenic Microorganisms and Viruses in Groundwater. Institut fur Grundwasserokologie Ingolstadter Landstrasse 185764 Neuherberg.

Kristianingrum,S.2009.Analisis Nutrisi Dalam Gula Semut.Universitas Negeri Yogyakarta.

Kumar, S., G.K. Singh, R. Kumar, N.K. Bhatia and C.P. Awasthi. 1991. Variation in quality traits of pigeon pea (Cajanus cajan L.)

(4)

Pseudomonas aeruginosa. Departemen Patologi Klinik Fakultas KedolAeran Universitas Indonesia RSUPN Dr Cipto Mangunkusumo, Jakarta. Maj Kedokt Indon, Volum: 57, Nomor: 6, Juni 2007

M Kumar, D Agarwal, M Ghosh, A Ganguli.2006. Microbiological Safety of Street Vended Fruit Chats in Patiala City Department of Biotechnology and Environmental Sciences, Thapar Institute of Engineering and Technology, Patiala – 147 004, Punjab, India.

Minnesota Department Of Health.2005.”Minnesota Department Of Health 2005 Gastroenteritis Outbreak Summary”.

Moryadee, A. and W. Pathorn-Aree. 2008. Isolation of thermotolerant acetic acid bacteria from fruits for vinegar production. Research Journal of Microbiology: 3(3): 209-212

NACMCF.1992.Hazard analysis and critical control point system.National Advisory Committee on Microbiological Criteria for Foods (NACMCF).Washington D.C.

Pangan. Jakarta : BPOM Peraturan Menteri Kesehatan

416/MEN.KES/PER/IX/1990.Tentang Syarat-Syarat Kualitas Air Baik.

Peraturan Menteri Kesehatan Republik Indonesia Nomor 1096/MENKES/PER/VI/2011, Hygiene Sanitasi Jasaboga.

Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia Nomor HK.03.1.23.04.12.2206 Tahun 2012, Cara Produksi Pangan yang Baik Untuk Industri Rumah Tangga.

Pramudji D.1996.Petunjuk Praktis Usaha Katering.Jakarta : PT.Gramedia Pustaka Utama.

Putra,S.S.2010.Uji Sanitasi Dengan Metode RODAC dan Swab.Sekolah Pascasarjana Institut Pertanian Bogor.

Rauf,R.2013.Sanitasi Pangan dan HACCP.Graha Ilmu,Yogyakarta.ISBN : 978-602-262-0587

Sabbithi,A.,R. Naveen Kumar,L. Kashinath,V. Bhaskar, and V. Sudershan Rao.2014.

Microbiological Quality of Salads Served along with Street Foods of Hyderabad, India.

SAFE Salad Bars in Schools . Washington State Department of Health

http://www.doh.wa.gov/CommunityandEnvironment/Food/LocalFoodSafetyContacts.as px. Diakses tanggal 28 Januari 2016.

Sapers, G.M. 2001. Efficacy of Washing and Sanitizing Methods, Food Technol.Biotechnol. 39 (4) 305–311

(5)

Semangun, H. 1994. Penyakit-Penyakit Tanaman Hortikultura di Indonesia. Gadjah Mada University Press. Yogyakarta.

Soetarno, S, 1997. Antimicrobial Aktivities of The Ethanol Extracts of Capsicum Fruits with Different Levels of Pungency. JMS Vol. 2 No. 2. Oktober 1997. Hal 57-63.

Sunarmani (2012). Teknologi Penanganan Pascapanen Cabai. Makalah Pelatihan Spesialisasi Widyaiswara 9-15 April 2012. BBPP Pascapanen Pertanian, Bogor.

Utama, M.S. 2001. Penanganan pascapanen buah dan sayuran segar. Makalah “Forum Konsultasi Teknologi” Dinas Pertanian Tanaman Pangan Provinsi Bali.

Western Australian Food Monitoring Program (WAFMP).2005.Microbiological Quality Of Fruit And Vegetables In Western Australian Retail Outlets.Western Australian Food Monitoring program.

Walker.(2005).Eat, Play, and Be Healthy.McGraw Hill

Wang, G., Zhao, T., Doyle, M. P., 1996, Fate of enterohaemorrhagic Escherichia coli O157:H7 in bovine feces. Applied and Environmental Microbiology, vol. 62, pp. 2567-2570.

WHO [World Health Organization].2006a.WHO Guidelines for the Safe Use of Wastewater, Excreta and Greywater. Volume II. Wastewater Use in Agriculture.

World Health Organization (WHO).2010. Good Manufacturing Practices Guide For Active Pharmaceutical Ingredients.

Winarno, F.G., dan Surono, (2002), GMP Cara Pengolahan Pangan Yang Baik, Bogor : M BrioPress.

Wisnu Broto, Sjaifullah, Satsijati, Toto Sutater, Farid A. Bahar, Yusri Krisnawati, dan Sri Sulihanti. 1994. Hasil penelitian hortikultura Pelita V. Pusat Penelitian dan

Pengembangan Hortikultura, Badan Penelitian dan Pengembangan Pertanian, Jakarta.

Referensi

Dokumen terkait

Dari Grafik 5 menunjukkan bahwa pembelajaran matematika model IDEAL Problem Solving dengan teori pemrosesan informasi untuk pembentukan karakter rasa ingin tahu lebih tepat

Hal ini menunjukkan bahwa pada populasi B69 × Numbu dan B69 × Kawali terdapat individu tanaman yang sangat beragam terutama pada karakter bobot biji per malai, artinya

Perhatikan insturksi Insert, karena didalamnya terdapat kesalahan yaitu data yang kita tambahkan akan bertambah 1 dengan data 00, maka yang harus kita lakukan

Walaupun linear programming dapat digunakan untuk mendapatkan solusi optimal dari masalah pekerjaan dan mesin ini, suatu algoritma yang lebih efisien telah dikembangkan

However, through the ironies put in the setting of time, setting of place outside Peru, and the conflicts depicted, Llosa precisely criticizes nationalism

untuk menggunakan atau menerapkan informasi yang telah dipelajari kedalam situasi yang baru, serta memecahlcan berbagai masalah yang timbuldalam kehidupan

Secara umum, berdasarkan hasil uji yang telah dilakukan, agregat buatan dengan curing suhu ruang ((± 27 – 34 0 C) memiliki karakteristik yang lebih baik digunakan sebagai

Sintesa ekspresi emosi sedih dimulai dari pose netral selanjutnya badan robot akan turun seperti pada gambar 3.23 step motion ke 0... Selanjutnya badan robot akan