RESUME DISKUSI KELOMPOK

TPN1301 FOOD ANALYSIS

Tanggal : September 15th, 2022

Pertemuan ke- : 5
Dosen : Dr. Dian Herawati STP, M.Si
Kelas Paralel : P3
Grup : 5
Yang Hadir : - Queena Fatima Azzahra F2401201095
- Muhammad Rumi M. F2401201099
- Melati Aprilani Putri F2401201137
Yang Tidak Hadir : -

Agenda Diskusi
Determining the sampling point of the raw materials as well as intermediate products, and final
products (for chemical, physical, and microbiological analysis)

Resume Hasil Diskusi

Sampling point:
1. Receiving: Prevent from contamination of dark chocolate blocks, packaging material
and/or returned product due to damaged containers/packaging material resulting in
exposed product.
 2. Holding tank: Prevent from contamination of dark chocolate blocks, rework and in-process
dark chocolate.
3. Tempering to screening: Prevent from contamination of dark chocolate blocks, rework,
and in-process dark chocolate
4. Demoulding: Prevent from contamination of dark chocolate blocks, in-process dark
chocolate, rework, returned product, finished product and/or packaging materials with
pathogenic microorganisms due to presence on damaged and/or deteriorating surfaces of
equipment, moulds, conveyors, tools and/or utensils (i.e., presence of pathogenic
microorganisms in cracks and crevices).
5. Storage: Prevent from contamination, dark chocolate blocks and/or finished product in
storage due to a failure to identify and/or isolate returned, defective or suspect product.

Tindak Lanjut Hasil Diskusi

Choice method analysis has to ensure that the quality of the final product is in accordance with
product SNI or quality international from the receiving country (if will be exported)