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Indian Journal of Public Health Research & Development
Year : 2018, Volume : 9, Issue : 12
First page : ( 1431) Last page : ( 1437)
Print ISSN : 0976-0245. Online ISSN : 0976-5506.
Article DOI : 10.5958/0976-5506.2018.02054.5

Product Quality of the Local Fried Onion in Palu City, Indonesia

Jayadi Yusma Indah1,*, Dewi Nikmah Utami1, Nasir Muhammad2, Puspitasari Ayu Astari3, Hermiyanti4, Kurniawan Herman4

1Nutrition Departement, Public Health Faculty Tadulako University

2Medical Faculty Tadulako University

3Public Health Faculty Hasanuddin University

4Public Health Departement, Public Health Faculty Tadulako University

*Corresponding Author: Yusma Indah Jayadi, E-mail: yusmaindahji@gmail.com, Jl. Soekarno Hatta Km. 9, 085341448270

Online published on 2 February, 2019.

Abstract

Unsafe food threatens global health and puts everybody at risk. Fried Onion is a home industry product in Palu City, Indonesia. Due to its popularity, it is distributed cross the country and overseas. The main material of fried onion is raw onion which can easily be contaminated by biological, physical and chemical contaminants. This study is a descriptive observational study to examine the implementation of Good Manufacturing Practices and Hazard Analysis Critical Control Point (HACCP) at one of famous fried onion home industries in Palu City using a observational descriptive study. The GMP assessment was conducted by using a Self-Assessment Questionnaire on good manufacturing practices by Food Supplement Europe. The study found that eventhough the observed home industry has implemented the GMP, it still needs improvements in terms of transportation and distribution aspects. It is also found that the Critical Control Points of this industry are in the stages of washing the onion, frying stage I and drying the onion.

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Keywords

Fried Onion, Traditional Food, GMP, HCCP.

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