SUHU PENYIMPANAN BAHAN BAKU (3)

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Last updated 7:08 PM on 8/29/26
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9 Terms

1
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hasil perairan beku

makanan beku

telur beku

–18°C atau lebih rendah

2
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produk olahan daging beku

daging beku

–15°C atau lebih rendah

3
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seafood segar

5°C atau lebih rendah

4
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telur cair

8°C atau lebih rendah

5
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lemak & minyak padat (lemak babi, margarin, mentega putih)

produk olahan daging (ham, sosis, bacon)

susu, susu pekat, susu skim, krim

telur dengan cangkang

gurita rebus

daging

10°C atau lebih rendah

6
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mentega, keju, susu kental

beras & biji-bijian

15°C atau lebih rendah

7
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bumbu (gula, garam, miso, kecap, saus, cuka)

lemak & minyak cair

suhu kamar

8
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produk olahan biji-bijian (tepung terigu, pati)

suhu kamar (catatan 1)

9
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buah-buahan segar & sayuran segar

sekitar 10°C (catatan 2)