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
SPO Chilli Processing
Directorate of Agricultural Product Processing
11th
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).
SPO Chilli Processing
Directorate of Agricultural Product Processing
12th
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)
SPO Chilli Processing
Directorate of Agricultural Product Processing
13th
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.
SPO Chilli Processing
Directorate of Agricultural Product Processing