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Penerapan HACCP dan Nilai Gizi pada Menu Appetizer Tuna Pasta Salad di PT. Aerofood Indonesia Unit Denpasar
Kadek Dyah Swasni Prambandita
; Nyoman Wahyu Meta Wulandari
; Clensiana Novrianti Mina Making
Jurnal Teknologi Pangan dan Ilmu Pertanian
Vol 2
, No 4
(2024)
The food industry not only pays attention to aspects of nutritional value and benefits, but also aspects of food safety by implementing a prevention system at the critical point of danger, namely HACCP. PT. Aerofood Indonesia is committed to meeting food needs on board aircraft and plays an active role as a provider of supporting services for Garuda Indonesia airline as the parent company and several foreign airlines. This research was conducted with a focus on the Tuna Pasta Salad menu. The foo...
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Gambaran Keamanan Makanan dan Nilai Gizi pada Menu Maincourse Ikan Woku Belanga di PT. Aerofood Indonesia Unit Denpasar
Nyoman Wahyu Meta Wulandari
; Kadek Dyah Swasni Prambandita
; Veronika Maga Murri
Jurnal Teknologi Pangan dan Ilmu Pertanian
Vol 2
, No 4
(2024)
The provision of in-flight catering services is a crucial component in ensuring a high-quality flying experience, guaranteeing food safety and nutritional balance to support passenger health during flights. PT. Aerofood Indonesia Denpasar is committed to being an internationally recognized catering company that provides a diverse range of meals, including Asian cuisine, Japanese/Korean cuisine, Western cuisine, Nusantara and local cuisine, pastry and bakery products for airline passengers. One o...
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