Keamanan Pangan Industri Usaha Kecil Dan Menengah (UKM) dan Industri Rumah Tangga (IRT) Pangan Seafast Institut Pertanian Bogor. Peraturan Menteri Kesehatan Republik Indonesia Nomor 32 Tahun 2017 tentang Standar Baku Mutu Kesehatan Lingkungan dan Persyaratan Kesehatan Air Untuk Keperluan Higiene Sanitasi, Kolam Renang, Solus Per Aqua, Dan Pemandian Umum. 2015, Badan Pusat Statistik Republik Indonesia. Hasil Survei Kualitas Air di Daerah Istimewa Yogyakarta. 2015 Badan Pusat Statistik Republik Indonesia.īPS. Understanding the Food Energy Water Nexus WWF-SA, South Africa. The importance of water quality to the food industry in South Africa.
Water and its role in food and health security – the importance of water to food production. Furthermore, chlorinator was also efficience in cost to be implemented in small industry (UKM) The use of chlorinator was effective to decrease total microbiology contaminant and can keep total chlorine concentration in the standard of water quality for hygiene and sanitation. The cost efficiency of using chlorinator was cheap, just Rp. Furthermore, total chlorine after treatment showed no decrease significantly (p<0.05). Results showed a decrease of coliform and E.coli (p<0.05), from 2,3 x10 5 cfu/100 ml to 0 cfu/ml for both. The cost efficiency was calculated with evaluate chlorine/m 3. coli) contaminant and total chlorine in the water. The parameters that was used was coliform and eschericia coli (e. This study used complete randomized design with 2 repetitions and analyzed water quality before and after treatment. The aim of the study was to evaluate effectiveness and efficiency of using chlorinator as disinfectan (chlorine) solvent in the small industry (UKM).
This is caused by lack of knowledge and cost.
The quality of water that is used in the small Industry (UKM) generally has bad quality. Strategic Management and Business Policy Pearson Education, Inc, Upper Saddle River New Jersey.Water is an important substances in the food industry. “Potensi Industri Makanan dan Minuman Terbuka.” Diunduh dari. Manajemen Strategik dalam Pengembangan Daya Saing Organisasi. Kuliner: Suatu Identitas Ketahanan Pangan Unik. Program Studi Magister Profesional Industri Kecil Menengah. Pengukuran Tingkat Kepuasan Pelanggan Kuliner di Kota Bogor, Jakarta dan Solo. Manajemen Strategi (Terjemahan) Salemba Empat, Jakarta “Perkembangan Usaha Restoran/Rumah Makan Berskala Menengah dan Besar Menurut Provinsi Tahun 2007 - 2011.” Diunduh dari ĭavid, F. The result show local culinary as a sub-sector industy have oportunities contribution income in local economic development in culinary tour. Based on the analysis Crosstab by Statistical Package for Social Science (SPPS), it was found that there were actually no differences in customers in terms of individual attributes, and on the other hand the average respondent was very fond of culinary in Bogor, Jakarta, and Solo. The results of the research based on the qualitative SWOT analysis found a strategy to developed competitiveness is making diverse culinary products, expanding the product distribution network, utilizing culinary lovers, improving and promoting, conducting strategic location/sales location selected, innovating on product development, increasing Human Resource knowledge, building coordination and cooperation. The sample of the research used purposive sampling and 30 respondents in Bogor, Jakarta and Solo. This study uses the qualitative Strengths, Weakneses, Oportunities, and Threats SWOT and Crosstab analysis. The location of the study was carried out in the cities of Bogor, Jakarta and Solo. This research was conducted to identify and analysis the level of culinary consumer satisfaction from each of the Research Attributes in the cities of Bogor, Jakarta and Solo and to find out the level of satisfaction of food/beverage culinary in the cities of Bogor, Jakarta and Solo. In practice, this can be simplified or the definition of quality and service quality assessed by consumers. From the various types in the cities of Jakarta, Bogor and Solo, it can be seen the level of customer satisfaction that consumes culinary food/ drinks in terms of Tangibles, Reliability, Responsiveness, Assurance and Empathy which are the five quality dimensions in products and services. These culinary pro-ducts are usually found on the roadside, exhibitions, or available restaurants that provide Indonesian special menus.
Indonesia is a country rich in natural resources and its potential, namely diverse traditions, cultures and culinary products, more than 13,000 islands (more than 6000 are inhabited islands), more than 700 languages and various cultures.