MODUS PEMALSUAN MAKANAN : STUDI EKSPLORATIF BERBASIS INTERNET

Asyanti, Hanna (2005) MODUS PEMALSUAN MAKANAN : STUDI EKSPLORATIF BERBASIS INTERNET. Other thesis, UNIKA SOEGIJAPRANATA.

[img]
Preview
Text (COVER)
00.70.0006 Hanna Asyanti COVER.pdf

Download (166kB) | Preview
[img] Text (BAB I)
00.70.0006 Hanna Asyanti BAB I.pdf
Restricted to Registered users only

Download (101kB)
[img] Text (BAB II)
00.70.0006 Hanna Asyanti BAB II.pdf
Restricted to Registered users only

Download (85kB)
[img] Text (BAB III)
00.70.0006 Hanna Asyanti BAB III.pdf
Restricted to Registered users only

Download (253kB)
[img] Text (BAB IV)
00.70.0006 Hanna Asyanti BAB IV.pdf
Restricted to Registered users only

Download (151kB)
[img] Text (BAB V)
00.70.0006 Hanna Asyanti BAB V.pdf
Restricted to Registered users only

Download (73kB)
[img]
Preview
Text (DAFTAR PUSTAKA)
00.70.0006 Hanna Asyanti DAFTAR PUSTAKA.pdf

Download (91kB) | Preview
[img]
Preview
Text (LAMPIRAN)
00.70.0006 Hanna Asyanti LAMPIRAN.pdf

Download (363kB) | Preview

Abstract

Food always involves in every aspects of human life. At the present day, many food industries have either unintentionally or intentionally committed crimes by practising food adulteration. At practice that puts human health at risk. Facing the ever increasing adulteration of food, consumers have to be more cautious in choosing their foods. Until now, however, most segments of the society have been ignorant to food adulteration, especially due to lack of relevant information. The objective of this study is to uncover modes of food adulteration in several countries based on date available on the internet. The method used in the present study is basically data exploration using major internet search engines to obtain relevant websites to be browsed. A snowballing approach was used in the exploration, i.e. expansion of the search words based on the previous results of the initial search word. This study revealed, most adulterations were found in spices (28%), fruits (15.5%), milk and eggs products (11.7 %). Three most common types of adulteration found in this study was failure to meet quality standard (11.7 %), where as the least common types of adulteration was shared by addition of water (2.7%) and genetic modification ( 2.7% ). Lacks of knowledge, skills, and responsibility among the food producers can, in general, be regarded as the main causes of food adulteration. The results of this study implied that stricter measures of the government needed to control the quality of imported foods, especially spices, fruits, milk and egg products.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > 664 Food technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Ign. Setya Dwiana
Date Deposited: 01 Feb 2017 06:51
Last Modified: 01 Feb 2017 06:51
URI: http://repository.unika.ac.id/id/eprint/12168

Actions (login required)

View Item View Item