DAFTAR ISI

Halaman
LEMBAR JUDUL .......................................................................................... I

DAFTAR ISI ................................................................................................. II

DAFTAR TABEL .......................................................................................... III

I. PENDAHULUAN
1.1 Latar Belakang .................................................................................... 1
II. TINJAUAN PUSTAKA
2.1 SNI Ikan Tuna Dalam Kaleng (01-2712-2006) ..................................... 3
2.1.1 Spesifikasi .................................................................................. 3
2.1.1.1 Ruang Lingkup................................................................ 3
2.1.1.2 Istilah dan Definisi ........................................................... 3
2.1.1.3 Klasifikasi........................................................................ 3
2.1.1.4 Syarat Bahan Baku, Bahan Penolong dan Bahan
Tambahan Makanan ....................................................... 3
2.1.1.5 Cara Penanganan dan Pengolahan ................................ 3
2.1.1.6 Teknik Sanitasi dan Hygiene........................................... 3
2.1.1.7 Syarat Mutu dan Keamanan Pangan .............................. 3
2.1.1.8 Pengambilan Contoh ...................................................... 4
2.1.1.9 Syarat Pengemasan ....................................................... 4
2.1.1.10 Syarat Penandaan ........................................................ 4
2.1.2 Persyaratan Bahan Baku ............................................................ 4
2.1.2.1 Ruang Lingkup................................................................ 4
2.1.2.2 Istlah dan Definisi ........................................................... 4
2.1.2.3 Jenis Bahan Baku ........................................................... 4
2.1.2.4 Bentuk Bahan Baku ........................................................ 4
2.1.2.5 Asal Bahan Baku ............................................................ 4
2.1.2.6 Mutu Bahan Baku ........................................................... 4
2.1.2.7 Penyimpanan Bahan Baku.............................................. 5
2.1.3 Penangana dan Pengolahan....................................................... 5
2.1.3.1 Ruang Lingkup................................................................ 5
2.1.3.2 Acuan Normatif ............................................................... 5
2.1.3.3 Istilah dan Defnisi ........................................................... 5

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 2.1.3.4 Bahan ............................................................................. 5
2.1.3.5 Peralatan ........................................................................ 5
2.1.3.6 Teknik Penanganan dan Pengolahan ............................. 5
2.1.3.7 Syarat Pengemasan ....................................................... 11
2.1.3.8 Syarat Penandaan .......................................................... 11
2.1.3.9 Penyimpanan .................................................................. 12
2.2 Standar Codex Untuk Canned Tuna .................................................... 12
2.2.1 Ruang Lingkup............................................................................ 12
2.2.2 Deskripsi ..................................................................................... 12
2.2.2.1 Definisi Produk ................................................................ 12
2.2.2.2 Definisi Proses ................................................................ 12
2.2.2.3 Presentasi ....................................................................... 12
2.2.3 Komposisi Esensial dan Faktor Kualitas ..................................... 12
2.2.3.1 Bahan Baku .................................................................... 12
2.2.3.2 Bahan Lain ...................................................................... 13
2.2.3.3 Decomposition ................................................................ 13
2.2.3.4 Produk Akhir ................................................................... 13
2.2.3.5 Hygiene........................................................................... 13
2.2.3.6 Label ............................................................................... 13
2.2.3.7 Sampling, Pemeriksaan dan Analisis .............................. 14
2.2.3.8 Penentu Berat Nett........................................................... 14
2.2.3.9 Penetapan Berat Badan ................................................... 14
2.2.3.10 Penetapan Berat Badan Dicuci Untuk Paket Dengan
Saus............................................................................... 14
2.2.3.11 Penentuan Presentasi .................................................... 15
2.2.3.12 Penetuan Histamin ......................................................... 15
2.2.3.13 Definisi Defektif .............................................................. 15
2.2.3.14 Penerimaan Banyak ....................................................... 15
2.2.3.15 Sensori dan Pemeriksaan Fisik ...................................... 15

DAFTAR PUSTAKA ..................................................................................... 26

LAMPIRAN................................................................................................... 28

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 DAFTAR TABEL

No. Halaman

1. Persyaratan Mutu Keamann Pangan.......................................................... 3

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