Penulis: Firmansyah, Suhendra, Sri Wulandari
Tahun terbit: 2022
Jumlah halaman: 160
Dimensi: 15.5 x 23 cm
Penerbit: Yayasan Sahabat Alam Rafflesia
ISBN: xxx-xxxx-xxx-xxxx
Sinopsis: The increase in the world's population has also led to increasing concerns about the supply of food. This concern is not only an unclear reason but a special discourse for scientists. It happens because of various problems such as product shelf life, climate change, trade wars, and even military wars. As a result, until now the price of food raw materials continues to increase. If this is not followed up, it will hurt the welfare of society throughout the world because food is a basic need that cannot be negotiated. Processing and treatment during the shelf life are two very important things in order to increase the shelf life of food products. Treatment during the post-harvest period such as the use of technology, standardization of quality, and heat treatment are common among producers and farmers. Generally, producers and farmers living in rural areas who do not have access to technology choose to use lower technology to offset capital costs and profits. As a result, the quality produced will not be higher than that of manufacturers using modern technology. This book presents several technologies that can be applied to food product manufacturers to improve food security.