KELOMPOK MHT(PRESENTASI)

kelompok 1:  ALIFAH, AGAM, ANWAR, NITYA, HERMAWAN, DIMAS
kelompok 2: NUR AZIZAH, RESTU, KARDINA, SELLA, RIDHO, GILANG
kelompok 3: IKUL, SELMA, RIZAL, MEDI, NAYLUL, ARIE W
kelompok 4: SIGIT, ALWAN, ICA, HIFNI, FAUZAN, ADINUR
kelompok 5: BUDIMAN, FITRIANI, NENNY, NASRUL, CHRIS, UMI
kelompok 6:  YAF ARIE, MUKTI, FAUZI, GENINDA, SUYADI, META

undeniable thought

The toughest opponent when you were as college student is to be chairman in your class, someone else didn't care to your something that you've done or something that they become rebellion with your decision making. So it would be better that you're be OPEN MINDED and  BE STRONG for anything the circumstance that you face and try to figure it out properly :)

KELOMPOK MHT THT 2008

KLOTER I , HARI RABU 30-11-2011, JAM 14.30 - SELESAI, PERHITUNGAN KAMIS 1-12-2011 JAM 16.00-18.00

kelompok 2:  ALIFAH, AGAM, META, RIDHO (bahan daging food street + daging sapi segar), asisten RIDA;
kelompok 3: HERMAWAN, DIMAS, NUR AZIZAH, RESTU (telur asin + telur mentah), asisten NAWANG;
kelompok 7: KARDINA, SELLA, NITYA, SELMA (susu kental manis + susu segar KUD), asisten NAWANG;

KLOTER II, KAMIS 1-12-2011, JAM 11.00-15.00, PERHITUNGAN MIKROBA JUMAT 2-12-2011 JAM 13.00-15.00

kelompok 6: IKUL, GILANG, RIZAL, MEDI (telur omega 3 + telur mentah), asisten OKTAVIA
kelompok 5: NAYLUL, ARIE W., SIGIT, ALWAN (fast food + daging segar), asisten OKTAVIA
kelompok 4: ICA, HIFNI, FAUZAN, ABEL (susu cita nasional + susu segar KUD), asisten AYU

KLOTER III, DIGANTI JADI TANGGAL 28 DAN 29 NOVEMBER 2011


Kelompok 1: ADINUR, BUDIMAN, FITRIANI, NENNY (susu UHT + susu segar KUD), asisten CLARENTINE
kelompok 8: NASRUL, CHRIS, UMI, YAF ARIE, MUKTI (sosis + daging sapi segar), asisten RIDA
Kelompok 9: FAUZI, GENINDA, SUYADI, ANWAR (telur rebus + telur mentah), asisten CLARENTINE


JADWAL BELUM FIX, DIKARENAKAN TANGGAL 3 DESEMBER ADA PEMBEKALAN KKN, JADI UNTUK KLOTER YG KE-3 ADA INFORMASI NANTI LAGI,  MOHON MAAF JUGA JIKA ADA PENGGANTIAN NAMA DI KELOMPOK TANPA PEMBERITAHUAN SEBELUM NYA, MAKASIH SEBELUM NYA

Whey as Ingredient for Bakery Factory

Whey is one of livestock product particularly by cow that giving lots of benefit for our health. Commonly people consider whey as waste product but acctually it was wrong. The meaning of whey itself  based on Witt (2001) is kind of liquid which derived from remaining cheese production or removal of fat and casein from milk (protein on milk consist into two, casein 80% and for the rest is whey 20%). The chemical compound on whey are 50% nutrients of milk, its comprising milk sugar (lactose), protein (whey), mineral, small amount of fat, and minor nutrient that soluble on water such as vitamin (A, D, E, and K) (Witt, 2001).

Currently, there are some product that derived and utilize by whey. Backery sector is one of the prodcut such as biscuit, bread, and cake. Generally, bakery as stapple food for the American. So it will make some difference if whey utilize as additive ingredient food on bakery. The benefit of whey as additive ingredient food for bakery are enhance crust browning, improve toasting qualities, enhance crumb structure, thus increasing shelf-life, enhance bread flavor (Burrington, 1999).

Cake is one of bakery product. Usually to make an angel food cake, there are three basic in ingredient, egg white, sugar and flour. Four this an economical reason probably, it could be change the protein on egg white by whey, because based on Witt (2001) bakery product require an optimal interaction between whey protein and flour protein, and this interaction improve by the presence fatty component of whey (to prevent too much browning during baking). In short, whey has functional value as livestock product, its make health if we consume cause contain highly nutrition.

Source:                 

Witt, J. N. 2001. Lecture Handbook of Whey and Whey Product. European 
Whey Products Association, Belgium.

Burrington, K. 1999. Whey Product in Baked Goods. Center for Dairy Research 
University of Wisconsin, USA.

                                                              By WAWAN’  THT ‘08

HACCP Method on food quality

i have got journal and its about HACCP . HACCP is has associated with my internship. So i have made the summary based on HACCP which occured on Turkey.

Dificulties and Barriers for The Implementing of HACCP and Food

Safety Systems in Food Businesses in Turkey

Summary

In Turkey, there are many issues imposing risk on food safety due to emergence of longer and more complex food chains, fast food consumption (growing eating out habits), and growing international trade and tourism are also the likely causes of food safety problems in Turkey whether the food is quite good or vice versa. In this case we got big problem on food safety. Talking about food safety, we noticed that there are some system food manegement to prevent the hazard. They are HACCP, GMP, GHP (Good Hygiene Pratices). For the main point of system food management goes to HACCP, if its running well so theres no hesitation for GMP and GHP, because GMP and GHP are belong to HACCP.

            Hazard Analysis Critical Control Point (HACCP) is a system of food safety management that has became national goverment or international to reduce microbia contamination on food.  To apply it particularly on turkey, we have to see on the human resources itself. There are many problem for HACCP implementation on turkey. Based on this journal, its written that the difficulties of applying HACCP is in retail and catering bussiness and also for smaller food manufactures. Some data has been cited for this research, especially why this system food management didnt quite running well on Turkey. They are,   The turkish (manager) based on journal 63,5% reported that they didnt understand what HACCP is, while 23,5% confess its too complicated, and only 33,0% managers said they had food safety management. And only 31% of employees had received basic food hygiene training. The implementation of food safety management system is not quite good due to plenty of barrirers and its arrise because there some factors, they are lack of knowledge about HACCP (83,5%), lack of time (88,7%), the staff itself (80,9%), lack of employee motivation (83,5%), lack of employee motivation (83,5%),  lack of personal training (91,3%), its all the most common barriers on turkey food company. The majority of managers 91,3% believe that its did it, due to food safety management system. The food safety management system has been gave big affect for the company just because its imrprove for customer confidence. The most trigger for the HACCP didnt quite running well was on the human resources itself. Some advice dedicated for them. The best for them is training program on food safety and HACCP are one of the support implementation for food management system on Turkey. Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), Hazard Analysis Critical Control Points (HACCP) are used to ensure food safety, and also to support them, enhance the knowledge about system food management.  

source:
Bas, M., M. Yuksel., T. Cavusoglu. Difficulties and Barriers for The Implementing of HACCP and Food Safety System in Food Businesses in Turkey. J. Food Scie. 18: 124-130.

Share about my experience as commitee for National University English Debating Championship

Experience as Commite for Debating Championship

            I will tell my experience as commitee for english debating championship for national scale. Eventhough as commitee, i confess that im really nothing when i was there, because so many excellent college student that really really had good fluency to reveal something on their mind, its using english aboslutely. 3 mounth ago, undip got the opportunity as host to held National University English Debating Championship or called NUEDC. So this competition its national scale and all the participants do arguing each other about the hot news which show up lately. So here it is, the commite comprising 2, they are LOC and TCC, LOC is stand for Liaison Officer Commitee, and for TC is technical commitee. They have different job description. So heres i would like talk about the LOC, its divided into two person, they are Chair person and time keeper, and each of it had job description. For the chair person is to direct the debating, speak up for the opening (preface) and etc, and for time keeper is keeping the time based on the rules that has made before.Oke lets take a look on the rule of debating, in debating, theres rule for debating style, one of debating style is brittish parlementer. Acctually theres another such as australian parliementary, american parlienmentary, asian parliementary and so on. But the most of competition use brittish parliementary as debating style inculde world debating championship. On NUEDC is using brittish parliementary. The description for brittish parliementary is, they are comprising into 4 group, it called opening goverment, closing goverment, opening oposition goverment and closing opotition goverment. So the group consist of two person and each group from different university. For each person has right to reveal his statement for arround 7 minute. Anyway talking about time, it has some rules, The first minute to sixth minute, and time keeper give the sign when first minute has come with one clap, one knock, or anything that makes viable for participant. During at same time first minute to sixth minute, its available for oposition group to interupt the OG or CG and vice versa. The oposition goverment group must be say POI (Point Of Interuption) if wanna interupt them, and for alocation is 1 minute if im not mistaken. After six minute, goes on seventh minute, the time keeper aslo will give sign with one clap, on 7 minute 20 second signed by twice clap, if its more the time keeper give the clap continusly, well here are about the time rules, we take a look on the topic.  Lets talk about the topic, it called motion. The motion is determinded by the general commitee and its all about the hot issues arround us. For example, this house agree that weapon trade is abolished, and another this house support for ban sexual question for rope victim. In short debating for my oppinion is the highest skill for english proficient because its seen by the english fluency, the knowledge, and so on. 

My Research

TITTLE: THE EFFECT OF GARLIC CONCENTRATIONS AS PRESERVATION TO DETERMINE TOTAL NUMBER OF MICROBIA, TOTAL NUMBER OF MOLD AND COOKING LOSS ON MEAT (BEEF) USING TUMBLING METHOD

           

Currently, meat is important food for humans because it contains high amounts of nutrients. The major nutrients in meat such as protein, lipids, vitamins and minterals are good for human development. Because meat is high in nutrients, it is also a proper medium for microbe growth. On the other hand, contamination also can occur at the slaughter house. There are some factors that increase microbial growth: the animal itself may be contaminated, unsanitary conditions of the slaughterhouse and lack of sanitation on the part of the worker. Meats contaminated by microbes may produce a foul smell and can cause illness if we consume it. One of the best ways to reduce microbial activity is preservation. The preservation must be a proper ingredient. The ingredient used as a preservative should be good for the healthiness and we should avoid the use of chemical ingredients such as formalin. Garlic is one good ingredient as a preservative and it isn't a dangerous chemical compound. Garlic contains a chemical compound that effective in reducing microbial growth called alicin. The previous research said that garlic was able to reduce microbial growth by dipping method, but the dipping method was not good and it wasted lots of garlic. To make the process more efficent, we are using on tumbling method. By the tumbling method, we can measure and control the garlic that we need as preservation ingredient. In short, this research is considering economic factors and science factors.