PENGAWASAN MUTU BAHAN / PRODUK PANGAN

Pendahuluan  / Sinopsis

Sifat Bahan Pangan …
Bahan Pangan ...................................................................
Sifat Bahan Pangan ...........................................................
 
Mutu Bahan Pangan ..
Mutu dan Kualitas .............................................................
Faktor yang Mempengaruhi Mutu ……………...................

Penurunan Mutu Bahan Pangan ..
Kerusakan Fisik ................................................................
Kerusakan Kimiawi ...........................................................
Kerusakan Biologis …………………………………………
Mencegah penurunan mutu ………………………………..
Latihan…………………………………………………………

Penerapan Manajemen Mutu Terpadu ...
Hambatan Pemasaran .......................................................
Peranan MMT ....................................................................
Pelaksanaan PMMT ………………………………………….

 Praktek Produksi yang Baik ...
Prinsip GMP ......................................................................
Filosofi GMP .....................................................................
Pelaksanaan GMP ............................................................
Alur Proses ……………………………………………………

 Prosedur Standar Operasi Sanitasi Standar ..
Pasokan air dan es ..........................................................
Peralatan dan pakaian kerja ............................................
Pencegahan kontaminasi silang ......................................
Toilet .................................................................................
Tempat cuci tangan ..........................................................
Bahan kimia pembersih dan sanitiser ..............................
Pelabelan .........................................................................
Kesehatan karyawan .......................................................
Pengendalian hama …………………………………………

Analisis Bahaya dan Penentuan Titik Kritis ...
Sejarah HACCP ..
Perkembangan Status HACCP di Dunia ............................
Pengertian HACCP ............................................................
Tujuan HACCP ..................................................................
Pelaksanaan HACCP ........................................................
Manfaat HACCP ................................................................


Manajemen Mutu Laboratorium ...
Proses manajemen Mutu ...................................................
Kegiatan Pencatatan .........................................................
Prinsip berlaboratorium yang baik ....................................
Pemeliharaan Laboratorium .............................................
Pelaksanaan kegiatan laboratorium ..................................
Prosedur Analisis ..............................................................
Perubahan terhadap kerja ..................................................
Pengendalian Laboratorium ..............................................
Pemeliharaan peralatan laboratorium ..............................
Keamanan Laboratorium ...................................................
Pembinaan dan pengawasan ...........................................
Sanksi ...............................................................................
Evaluasi .............................................................................

Persiapan Analisis Mutu ...
Penyiapan Peralatan Dasar ...............................................
Kegunaan Peralatan ...........................................................
Pencucian Peralatan .........................................................
Sterilisasi Peralatan Gelas .................................................
Persiapan Bahan Kimia ......................................................
Cara Penyimpanan Bahan Kimia ……………………………

Pengambilan Sampel ....
Persiapan Pengambilan Sampel ........................................
Pengambilan Sampel yang Mewakili .................................
Penyiapan sampel uji .........................................................
Penyimpanan Arsip ............................................................
Membuang Sampel yang Tidak Terpakai dan Sisa Sampel
Memelihara Peralatan Sampling ........................................
Sampling untuk Analisis .....................................................

Penggunaan Instrumen Laboratorium .
Pengujian secara elektrokimia .........................................
Pengujin secara Spektrofotometer ....................................
Analisis Kromatografi ........................................................

Analisis Kimiawi ..
Melakukan Pengujuan Fisiko-Kimia Dasar .......................
Analisis Gravimetri dan Titrimetri ......................................
Larutan dan Pereaksi ......................................................
Standarisasi Larutan .......................................................
Analisis proksimat ...........................................................
Prosedur Analisis Proksimat ………………………………

 Pengujian Fisik Bahan Pengemas ..
Kertas ................................................................................
Plastik ................................................................................
Kaleng dan gelas ...............................................................
Latihan ...............................................................................
 
Analisis Mikrobiologis ...
Teknis Kerja Aseptis ..........................................................
Menyiapkan Peralatan dan Media Kultur Mikroba.............
Inokulasi .............................................................................
Pengujian Mikrobiologi .......................................................
Menghitung Populasi Mikroba ............................................
Pengujian Mikrobiologi Dasar ……………………………….

Analisis Organoleptik .
Berpartisipasi dalam Analisis Organoleptik ....................
Penyiapan dan Penyajian Sampel ..................................
Pemilihan dan Penyiapan Panelis ...................................
Pelaksanaan Pengujian ..................................................
Tipe Pengujian ………………………………………………
Analisis Data Organoleptik ………………………………...

Analisis Nutrisi .
Analisis Karbohidrat ........................................................
Analisis Protein ...............................................................
Analisis Lemak ................................................................
Analisis kadar air .............................................................
Analisis vitamin ...............................................................
Analisis kadar abu ..........................................................
Analisis mineral …………………………………………….
Analisis mutu air ....
Jenis air .........................................................................
Standar mutu .................................................................
Penanganan air limbah ................................................
Parameter mutu air ........................................................
Monitoring mutu air ........................................................
Analisis mutu air ............................................................
Kebutuhan air bermutu ……………………………………

Manajemen Keamanan Pangan .
 Pangan yang Aman ...
 Sumber Kontaminasi....
 Penyakit akibat cemaran patogen…
 Pencegahan Cemaran Patogen ...
Manajemen Keamanan Pangan .
 Mutu Pangan