business economics

REFERENCES

Permenks No. RI. 416/MENKES/PERK/IX/90. The terms and
Water Quality Monitoring. Minister of Health of the Republic of Indonesia
http://cianjurkab.go.id AGROINDUSTRY FLOUR CABE
SNI 01-2976-2006. Chilli Sauce. National Standardization Agency. Jakarta
SNI 01-0222-1995. Food Additives. Standardization Agency
National. Jakarta.
SNI 01-4480-1998, Fresh Red Chilli. National Standardization Agency.
Jakarta
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Appendix 1
SNI 01-4480-1998, Fresh Red Chilli
Definitions and fresh chillies quality requirements contained in points 2 and 4 SNI Cabe
fresh red 01-4480-1998.
1. Definition
Fresh red pepper is the fruit of a species of red chilli (Capsicum annum L)
learned at the optimal age and not yet processed (SNI Cabe
fresh red 01-4480-1998).
2. Terms of quality
Table 1
Quality Requirements Specifications
Characteristic Terms
Quality First Quality II Quality II
1. Red color uniformity> (95%) Red> (95%) Red> (95%)
2. Uniformity Uniforms (98%) Uniforms (98%) Uniforms (98%)
3. Form 98 normal 96 normal 95 normal
4. Uniformity of size
a. fresh red chilli
- The length of fruit 12-14 cm 9-11 cm <9 cm
- Base diameter 1.5 to 1.7 cm 1.3 - <1.5 <1.3
b. Curly red chili
- Length of fruit> 12 - 17 10 - <12 <10
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Characteristic Terms
Quality First Quality II Quality II
- Base diameter> 1.3 to 1.5 1.0 - <1.3 <1.0
5. Levels of impurities 1 2 5
6.Tingkat Damage
and Rot
a. Large red chilli 0 1 2
b. Red pepper curly 0 1 2
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Appendix 2
Water requirements in accordance Permenkes RI
No. 416/MENKES/PERK/IX/90
Water quality according to the Minister of Health Decree No..
416/MENKES/PERK/IX/1990 Date 3 September 1990 must comply
the following requirements:
No. Parameter Unit
Level
The maximum
allowed
Information
A. PHYSICS
1. Odor - No odor
2. The amount of solids
Dissolved (TDS)
mg / l 1500
3. Turbidity 25 NTU scale
4. Taste - No taste
5. Temperature 0C ± 30C temperature
6. Color scale TCU 50
B. CHEMISTRY
a. Inorganic Chemistry
1. Mercury mg / l 0.001
2. Arsenic mg / l 0.05
3. Iron mg / l 1.0
4. Fluoride mg / l 1.5
5. Cadmium mg / l 0.005
6. Hardness (CaCO3) mg / l 500
7. Chloride mg / l 600
8. Chromium, the valence of 6 mg / l 0.05
9. Manganese mg / l 0.5
10. Nitrate, as N mg / l 10
11. Nitrite, as N mg / l 1.0
12. pH - 6.5 to 9.0 is
minimum
and maximum,
special rainwater
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No. Parameter Unit
Level
The maximum
allowed
Information
minimum pH
5.5
13. Selenium mg / l 0.01
14. Zinc mg / l 15
15. Cyanide mg / l 0.1
16. Sulphate mg / l 400
17. Lead mg / l 0.05
b. Organic Chemistry
1. Aldrin and dieldrin mg / l 0.0007
2. Benzene mg / l 0.01
3. Benzo (a) pyrene mg / l 0.00001
4. Chlordane (total
isomer)
mg / l 0.007
5. Chloroform mg / l 0.03
6. 2, 4-D mg / l 0.10
7. DDT mg / l 0.03
8. Detergent mg ​​/ l 0.5
9. 1.2-Diclhoro-ethane mg / l 0.01
10. 1,1-Dichloro-ethene mg / l 0.0003
11. Heptachlor and
heptachlor epoxide
mg / l 0.003
12. Hexachlorobenzene mg / l 0.00001
13. Gamma-HCH
(Lindane)
mg / l 0.004
14. Methoxychlor mg / l 0.10
15. Pentachlorophenol mg / l 0.01
16. Pesticides total mg / l 0.10
17. 2,4,6-Trichlorophenol
mg / l 0.01
18. Organic matter
(KMnO4)
mg / l 10
c. Microbiological
Total Coliform (MPN)
Amount per
100ml
50th
Not water
pipaan
d. Total radioactivity per 10 Air pipaan
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No. Parameter Unit
Level
The maximum
allowed
Information
100 ml
1. Alpha Activity
(Gross Alpha
Activity)
_q / l 0.1
2. Beta Activity
(Gross Beta Activity)
_q / l 1.0
While the quality of drinking water by the Minister of Health Decree No..
416/MENKES/PERK/IX/1990 Date 3 September 1990 must comply
the following requirements:
No. Parameter Unit
Level
The maximum
allowed
Information
A. PHYSICS
1. Odor - No odor
2. The amount of solids
Dissolved (TDS)
mg / l 1000
3. Turbidity NTU 5 scale
4. Taste - No taste
5. Temperature 0C ± 30C temperature
6. Color scale TCU 15
B. CHEMISTRY
a. Inorganic Chemistry
1. Mercury mg / l 0.001
2. Aluminum mg / l 0.2
3. Arsenic mg / l 0.05
4. Barium mg / l 1.0
5. Iron mg / l 0.3
6. Fluoride mg / l 1.5
7. Cadmium mg / l 0.005
8. Hardness (CaCO3) mg / l 500
9. Chloride mg / l 250
10. Chromium, the valence of 6 mg / l 0.05
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No. Parameter Unit
Level
The maximum
allowed
Information
11. Manganese mg / l 0.1
12. Sodium mg / l 200
13. Nitrate, as N mg / l 10
14. Nitrite, as N mg / l 1.0
15. Silver mg / l 0.05
16. pH - 6.5 to 8.5 is
minimum

business economics

F. Bottling and LABELING

1. Bottling
a. The process of packaging bottles sterilsai
Bottles used previously cleaned
and sterilized, how to cleaning and sterilizing bottles
can follow the following procedures:
Prior to use, the bottle must be washed prior
first with soap and rinsed thoroughly.
Sterilization treatment by means of: a bottle and cap
boiled in boiling water for 1 hour or
use a sterilizer at a temperature of 121oC for 15
minute with a position at the bottom of the bottle cap.
b. Revenue chillies into the jar (filling)
Under no circumstances put hot sauce in a bottle
that have been sterilized until it reaches 1-1 ½ cm
below the mouth of the bottle
The mouth of the bottle immediately sealed with
use tools caps for
avoid contamination in the product.
Furthermore, the bottle is heated (exhausting) in water
boil for 30 minutes or can be steamed
(Pasteurization) for 15 minutes.
Remove and let the bottle upside-down
for 5 - 15 minutes.
Reversal of the bottle at the end of the process must be seen
true. There must be no air bubbles, so that
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The resulting sauce will not overgrown
fungi (mold).
Refrigeration
Further cooling of the bottle at a temperature
room.
2. Labeling
Once packaged, labeled chili sauce. Labels affixed
at the center of the glass body. Under the terms of PP.
69 of 1999 on Food Labeling and Advertising, on the label
Among other listed products trade composition
used, and the net contents chilli sauce, logo certification, and
expiration date.
G. STORAGE
Storage chilli sauce is done at room temperature,
have good air circulation, temperature does not exceed 300C
so it is not humid. Power save this chili sauce is one
years if packed in plastic bottles.
NOTE
During the ongoing processing, sanitation / hygiene equipment,
workers and the environment should be maintained properly. After completion of
process, the process must return all equipment is clean and
dry, so it's ready for use in subsequent processing.
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Preparation
Seasoning
Preparation
solution
cornstarch
Cayenne
Sorting
Washing
Cabe rot, stalk
and foreign objects
Steaming 70 - 80oC
for 3-5 minutes.
Milling
Clean Water
Dirt
stick
Preparation
equipment
processing
Addition of Materials
Fastener Solutions
Cornstarch
(Flour: water = 1:3)
Cooking (temperature 80-100o C)
Addition of Additional Material
and Stirring
Preservative
(Sodium Benzoate)
and Regulatory
Acidity (acid
Vinegar)
Bottling and Labeling
Increase
Seasoning (salt,
pepper, sugar,
garlic)
Chilli Sauce
in packaging
Figure 3. Flowchart processing chilli sauce
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Figure 4. Processing tools chilli sauce
Scale
Hammer Mill
Drawing tools
sterile bottles
Drawing tools
bottle filler
Stainless pans
Steel and Stoves
(Cooking)
SPO Chilli Processing
Directorate of Agricultural Product Processing

business economics

E. PROCESSING

1. Sorting / Sorting
This segregation must be done to separate the
standard that will be used to make chili sauce. material
standard is selected to have the rank
optimal maturity above 60%, and no foul.
Chilli stalks and damaged parts should be discarded.
2. washing
Washing to clean raw materials from dirt,
remnants of pesticide residues that usually contain a lot of
pesticide residues, and contamination of raw materials, after washing
material drained.
3. steaming
Red pepper that has cut the stems steamed in
temperatures around 70 - 80oC for 3-5 minutes.
4. preparation of spice
Seasonings that will be used in chili sauce mashed
first the garlic, salt, pepper, and sugar.
5. milling
Materials - materials that have been steamed until finely ground
with a hammer mill or blender.
6. The addition of binder
Binder used is cornstarch.
Cornstarch dissolved in water by comparison
cornstarch: water = 1:3. The material is mixed evenly
with chillies that have been milled to form a slurry
chili.
7. concoction
The slurry is heated and added chili seasoning
mashed. then stirred while heated with fire
that is not too big to boil and reach
the desired viscosity
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8. The addition of preservative and acidity regulator
Given at the end of the process and mix evenly. acid
vinegar are added to the slurry chillies measured up
with a maximum acidity reached pH chilli sauce
4.0. Cooking is stopped when the dissolved solids sauce
achieve at least 20% w / w (20o brix).

business economics

STANDARD OPERATING PROCEDURE
CHILI SAUCE PROCESSING

I. INTRODUCTION

One effort to overcome the excess production is through
post-harvest handling and processing, so that in addition to
tackling excess fresh produce as well as to enhance the value
added for farmers, especially in the area of ​​production centers. Some of the ways
memperjang shelf life for fresh chilli is the handling of
sorting and grading the crop, while the rest may be
processed products.
One of the products processed sauces lately increasingly
are socialized chili sauce. This is because the
the development of foods that require chili sauce as
flavorings such as meatball noodles, chicken noodles, fried chicken (fried chicken).
Other foods that require chili sauce, already developed
to remote rural areas.
However, many employers are making the sauce but not
meet established standards, so as to interfere
consumer health. This is because by the industry players seek
meet market demand with cheap prices
ignore aspects of quality (standard) and food safety. It
should not be done by business people can remember
harm consumers and in turn will have an impact behind
detrimental to the company concerned.
To obtain adequate product quality, business
need to have and implement standard operating procedures (SPO) for
sauce products that meet quality standards
needed. SPO sauce processing is a procedure or
operational stages ranging from the selection of raw materials, cleaning materials
raw, blanching / boiling, mixing of materials, sterilization, packaging
and storage products in the processing industry to sauce
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produce quality products in accordance with quality standards sauce
desired.
II. DEFINITION
Chilli sauce is a sauce derived from the main ingredient chili
(Capsicum sp) is good, which is processed with the addition of spices
with or without the addition of other ingredients and additives
food is allowed (SNI 01-2976-2006).
III. PURPOSE
The purpose of the SOP processing of chili sauce that is to be
sauce products that meet the desired quality standards
and increasing the income of the sauce processing industry
particular.
IV. SCOPE
Standard processing procedures apply to the processing of chilli
Fresh into chili sauce. Operational Procedures chili sauce processing consists
of some of the activities include the preparation of raw materials, preparation
equipment, auxiliary materials preparation, processing, packaging
and labeling, and storage.
V. PROCEDURE
A. MAJOR PREPARATION OF RAW MATERIALS
1. Fresh Chilli
Fresh chillies are ripe and red chilli evenly,
still in fresh condition, no foul, no defects or
broken free of pests and diseases. Conditions fledged
needed for chili powder produced has
Strong aroma and fine texture. Quality requirements chili
refer to SNI 01-4480-1998 (Appendix 1).
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B. PREPARATION OF RAW MATERIALS helper
Auxiliary raw material in the manufacture of chili sauce is
1. Cornstarch
Cornstarch is used as a binder and
gives a shiny appearance in the manufacture
chili sauce. To 1.5 kg requires 50 grams of red pepper
cornstarch
2. Water
Water used in the manufacture of chili sauce to wash
chili. The water used must meet the requirements of the water
net compliant Permenks No. RI.
416/MENKES/PERK/IX/90 (Appendix 2).
C. ADDITIONAL INGREDIENTS PREPARATION
The raw material in the manufacture of food additives chilli sauce
is
1. Taste Upholstery Materials
Taste reinforcing material used in processing
chili sauce such as garlic, sugar, salt, pepper and
vinegar. For 1.5 kg of red chillies used,
it takes about 0.5 pounds of garlic, 70 grams of salt, 0.5
kg tomatoes, 60 grams of sugar.
2. Materials Acidity Regulator
Acidity regulator Materials used are acid
acetate / acetic acid. For 1.5 kg of red chillies takes 40 ml
vinegar.
3. Preservative
Preservatives used for processing chili sauce
This is Sodium Benzoate (C7H5NaO2). For 1.5 kg of chilli
required the use of red around, 2 grams of Sodium
Benzoate. The maximum limit use of Sodium Benzoate
refer to SNI 01-0222-1995 (Appendix 4)
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D. PREPARATION OF EQUIPMENT AND MATERIALS PACKAGING
The equipment required to make the chilli sauce, among others:
1. Pot
These containers are used for chili cook porridge that has been
flavored.
2. Stove
This tool is used for cooking sauces
3. Hammer mill / blender
This tool is used to break up fresh chilli
smooth.
4. Tub / bucket (clean and free of germs)
Containers to hold chili
5. Tool drainer (clean and free of germs)
To drain the washed peppers.
6. Plastic bottle or glass bottle
To pack the chilli sauce.
7. Tool sterile bottles
To sterilize bottles to be used in
pack chili sauce. Drawing tools sterile bottles indicated
in Appendix 5.
8. Bottle filler
Tools needed to help fill chilli sauce
into the bottle. Pictures shown on the bottle filler
Appendix 5.
9. Label
For trade label attached to the packaging.
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business economics

PACKAGING AND LABELING

1. Packaging
After reaching the level of chilli powder drought
desired, can then immediately packaged for
avoid the re-absorption of water vapor. Packaging should
closed. To be able to use your plastic packaging
sealer to close. Coated plastic sacks
thin plastic to keep moisture from outside can also be
used to package dried chilli or chilli powder
in large numbers. Other packaging that can be used
adalan aluminum foil.
2. Labeling
Once packed, chili powder is labeled. Label
placed on the middle of the pack. By
provisions of PP. 69 of 1999 on Labels and Advertising
Food, among others listed on label products trade
composition of the materials used, and the net contents chili powder,
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logo certification, and expiration date. So powder
peppers can be stored or transported immediately to the market.
F. STORAGE
Should the storage shed chili powder is a
clean, have good air circulation, temperature does not exceed
300C, away from other materials that can cause contamination,
and free of pests warehouse. It should be noted that
The main source of damage is water, humidity, sunshine
direct, and pests such as fleas, termites, and rodents. Flour chili
This has the durability for 3-6 months if stored at temperatures
rooms and the use of plastic packaging. However, if the
used aluminum packaging foil and stored at a temperature
rooms are also the longer endurance, approximately 2
year
NOTE
During the ongoing processing, sanitation / hygiene equipment,
workers and the environment should be maintained properly. After completion of
process, the process must return all equipment is clean and
dry, so it's ready for use in subsequent processing.
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Preparation
Equipment
Processing
Preparation of BHN
helper (water,
sulfite solution)
Figure 1. Flowchart chili powder processing
Cayenne
Sorting
Cabe foul,
stalk and
foreign body
Washing Dirt
stick
Pemblansiran / Immersion
the sulfite solution
Clean Water
Sulfite Solution
Water draining residual
seepage
Drying
Chili in flour
packaging
Packaging and Labeling
Milling and
sieving
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Figure 2. Chili powder processing equipment
Basin Stainless Steel
Scale
Oven
Hammer Mill
SPO Chilli Processing
Directorate of Agricultural Product Processing

business economics

D. PROCESSING

The processing of chilli powder consists of sorting stage,
washing, blansir, draining, drying and milling.
1. Sorting
Sorting (selection) is performed to select the red chillies
the good, the kemasakannya level above 60%, healthy and
physical seamlessly (not disabled). Stalk chili and parts
damaged should be discarded.
2. Washing
Wash aims to remove dirt and sisasisa
pesticides. Washing is done thoroughly. Then
drained to dry.
3. Blansir and draining
Blansir goal is to speed up time
drying, prevents perbahan color (browning) and
extend the shelf life. In addition, to prevent
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chilli becomes wrinkled and dull color due process
drying.
Pemblansiran process is as follows:
a. Red pepper that has been soaked in hot water clean
almost boiling (90 ° C) and has been given potassium
metabisulfite (K2S2O5) or Sodium bisufit (Na2S2O5)
with a concentration of 0.2% or as much as 2 g / l of water for ±
6 minutes. The hot water required for soaking
1 kg of chilli peppers is needed ± 1.5 L).
b. Cabe has raised further soaked and
inserted into the cold water, so the process
heating stopped.
c. Chilli drained and then left to dry.
4. Drying
After diblansir, chili can be immediately dried or dried
with the hair. Drying temperature should not be
exceed 75 ° C. Best drying temperature is 60 ° C. chilli
Drying is carried out until the moisture content of less than 9% of chilli
(7-8%).
Cabe has a moisture content of 9% would feel dry if
kneaded by hand.
The drying process can be done by:
a. Natural drying
In natural drying, dried chilli for ± 8-10 days
the hot sun. If the weather is unfavorable,
drying is relatively long (12-15 days). This method costs
pretty cheap, but weakness depend
on the weather and can lead to lower quality
The resulting dried chillies.
b. Artificial drying
To speed up the drying time and
improve the quality of chilli, drying
with artificial drying (oven) at 60 ° C for
10-15 hours. At this stage the temperature of the dryer should
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note not to exceed 60 ° C. Time
drying, the material should be inverted every 3-4
hours to dry evenly. Drying may be terminated
when the water content has reached 7-8% or if chili
dry red is easily broken. Depreciation weight
approximately 50-60%, ie from 30 kg of fresh chilli would
produced 4-5 dried chillies.
5. Milling
The dried red pepper mashed with
using a penepung (mill / hammer mill) Hole
sieve used to make chili powder
is 60 mesh to obtain the red chilli powder
smooth evenly. Besides the mill can also be used blender
(Household), coffee grinder or a special powder milling machine
chili that is normally used for industrial purposes
middle and upper.

business economics

II. DEFINITION

Chili powder / chili powder is a food made from chili
dried crushed / dried. Chili powder often used
as a ready-made condiments and additives in the food industry.
III. PURPOSE
The purpose of processing chilies into chili powder is to
increase value added. Usability chili powder (pure powder) is
as a complementary seasoning instant food and for mixed
spices.
IV. SCOPE
This standard applies to the manufacture of dried chillies into powder
chili. Operational procedures chilli powder processing consists of several
activities include the preparation of raw materials, equipment penyiaan,
Sorting / selection of raw materials, washing, cleavage, blanching,
drying, milling, packaging and labeling, as well as
Storage.
V. PROCEDURE
A. MAJOR PREPARATION OF RAW MATERIALS
1. Fresh Chilli
Fresh chillies are ripe and red chilli evenly,
still in fresh condition, no foul, no defects or
broken free of pests and diseases. Conditions fledged
needed for chili powder produced has
Strong aroma and fine texture. Quality requirements chili
refer to SNI 01-4480-1998 (Appendix 1)
B. PREPARATION OF RAW MATERIALS helper
1. Water
Water used in the manufacture of chili powder for washing
chili and blansir. Blansir is a heating process
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performed at temperatures less than 1000C for several
minutes using hot water or steam. Water that
used must meet the requirements of clean water in accordance
Permenks Standard No. RI. 416/MENKES/PERK/IX/90
(Appendix 2). Water is colorless, tasteless, no
odorless and does not contain harmful substances.
Every single pound takes hot chili ± 1.5 liters.
Analysis of water used in food processing is very
useful, especially to detect possible
presence of chemicals and other materials
that can cause harm or distress
in the production process.
2. Potassium metabisulfite (K2S2O5) or Sodium metabisulfite
(Na2S2O5)
Preservatives in the manufacturing process can chili powder
using potassium metabisulfite or sodium metabisulfite.
This material is a preservative that is safe for
mixed into chili powder processing in process
blansir. The maximum limit of the addition of these preservatives
was 0.2% or 2 g / liter of water.
C. PREPARATION OF EQUIPMENT AND MATERIALS PACKAGING
The equipment required to make the chili powder
other
1. Drier
This tool is used to dry fresh chilies into
dried chili. In this case there is a wide range of hair
power sourced heat (solar thermal, fuel
oil, coal and husk) among others, solar dryer and
oven.
2. Basin Stainless Steel
This tool is used for blanching (soak chili inside
bisulfite solution heat).
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3. Hammer mill.
This tool is used to destroy the dried chillies
until smooth.
4. Tub / bucket (clean and free of germs)
As a container to hold chili
5. Gauges weight (scales)
Gauge is a tool that has been calibrated.
6. Packaging
Packaging that can be used to package chili powder
including transparent plastic and aluminum foil.
7. Plastic adhesive or sealer.
To close packing.
8. Label
For trade label attached to the packaging.

business economics

STANDARD OPERATING PROCEDURE

CHILI POWDER PROCESSING
I. INTRODUCTION
Chillies come from Central America and is now a commodity
important in people's lives in Indonesia. Almost all houses
household consumes chili every day as a complement to the dish
everyday family. Chili consumption by an average of 4.6 kg per capita per
years.

Demand is quite high and relatively continuous and tends to
continued to increase strongly encourage the public, especially farmers
in the development of chilli cultivation. Various alternative technologies
available as well as the relative ease of the technology adopted by farmers
is its own stimulus to the farmers. Besides productivity
chili is very high and the time required for the cultivation of the relative
short, so that the economic value is high enough chili. In conditions
profitable, chili is the ultimate choice for farmers in many
region.

But on one side with a very intense increase in production
chili at certain times often lead to falling prices of chilli in
market. This is because the demand is likely to remain in short term
while production is abundant. Information of supply and demand
(suplay-demand) are inaccurate or even not the orientation
Chilli farmers market often lead to impaired balance.
Characteristics perishable chili (perisable) causes fluctuations in
Chilli prices are very high from time to time. Slumping prices to
achieve a very uneconomic farmers often have to be accepted
because it had no choice but to sell as soon as possible
with cheap price. Therefore, efforts should be made to
extend the shelf life as well as facilitate

distribution and increase the value added through the efforts of
processing, such as dried chillies, chilli powder, chilli sauce, etc..
SPO Chilli Processing

business economics

TABLE OF CONTENTS

WORD i
ii
TABLE OF CONTENTS iii
STANDARD OPERATING PROCEDURE FOR CHILI POWDER PROCESSING
I INTRODUCTION ................................................ ......................................... 1
II 2
III 2
SCOPE IV ............................................... ........................................ 2
V 2
A. MAJOR PREPARATION OF RAW MATERIALS .............................................. . 2
B. PREPARATION OF RAW MATERIALS Helper ........................................ 2
C. PREPARATION OF EQUIPMENT AND MATERIALS PACKAGING .................. 3
D. PROCESSING ................................................ ........................ 4
E. PACKAGING AND LABELING ............................................... ...... 6
F. STORAGE ................................................. ..................................... 7
Figure 1. Chilli Powder Processing Flowchart ........................................ 8
Figure 2. Chilli Powder Processing Equipment .............................................. .......... 9
STANDARD OPERATING PROCEDURE FOR CHILI SAUCE PROCESSING
I INTRODUCTION ................................................ ......................................... 10th
II 11th
III 11th
SCOPE IV ............................................... ........................................ 11th
V 11th
A. MAJOR PREPARATION OF RAW MATERIALS .............................................. . 11th
B. PREPARATION OF RAW MATERIALS Helper ........................................ 12th
C. ADDITIONAL INGREDIENTS PREPARATION ....................................... 12th
D. PREPARATION OF EQUIPMENT AND MATERIALS PACKAGING .................. 13th
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E. PROCESSING ................................................ ........................ 14th
F. Bottling and LABELING ............................................... ....... 15th
G. STORAGE ................................................. ..................................... 16th
Figure 3. Processing Flowchart ........................................ Chilli Sauce 17th
Figure 4. Chilli Sauce Processing Equipment .............................................. ............ 18th
Sign up 19th
Appendix 1 SNI 01-4480-1998, Fresh Red Chili ...................................... ..... 20th
Appendix 2 Terms of clean water suitable Permenkes RI ................................ 22
Appendix 3 SNI 01-2976-2006, Chilli Sauce ....................................... .................. 27th
Appendix 4 SNI 01-0222-1995, Dyestuffs ............................... 28th
Annex 5 Terms of PP. 69 In 1999, Food Label and Advertisement ....... 29th
Appendix 6 Terms Sanitation and Hygiene Products Processing
Horticulture ................................................. .................................... 33
SPO Chilli Processing
Directorate of Agricultural Product Processing

business economics

FOREWORD

One obstacle in the development of agro-processing
including horticulture is limited information and technology guide
processing.

Standard Operating Procedures (SPO) is a Chilli Processing
Technical Guidelines for the implementation of the Operational Processing Peranian
Cabe especially for Entrepreneurs commodity.
Standard Operating Procedure is based on empirical experience
of the business actors (practitioners) in the field of processing and input from the
experts in the relevant fields and through several discussions by
Tim.

Knowingly Standard Operating Procedure is still not perfect, the
we are looking forward to the input from the various stakeholders in order to improve on
future.

To all those who have contributed either directly
or indirectly, in the preparation of this SPO, we thank you.
Jakarta, September 2012

Director of Agricultural Product Processing,
Ir. Chairul Rachman, MM
NIP. 195410241981031001
SPO Chilli Processing
Directorate of Agricultural Product Processing

business economics

INTRODUCTION

processing subsystem is one of the agribusiness system
very strategic because it can increase the value-added and income and
welfare of the people, especially farmers and entrepreneurs Agribusiness.
In the development of agriculture, still faces a processing subsystem
various constraints such as low competitiveness of processed agricultural products
especially other processed horticultural products, which in part caused by
poor quality of processed products produced mainly on the processing of
scale households and small businesses. Generally processed products
produced still not meet the quality requirements and food safety
and not in accordance with the demands of a growing market.
With a published book "Chilli Processing Standard Operating Procedure"
is expected that the relevant processing businesses can
mempedomaninya to obtain processed products of good chili and
competitive which in turn can encourage the development of business
agro-industries in rural areas.
Jakarta, September 2012
Director General of Processing and
Marketing of Agricultural Products,
SPO Chilli Processing
Directorate of Agricultural Product Processing