Sampah makanan: Perbedaan antara revisi
Konten dihapus Konten ditambahkan
Baris 20:
=== Pengolahan makanan ===
Setelah pascapanen, kualitas [[penyimpanan makanan]] berperan penting dalam mencegah terbuangnya makanan.<ref name="hall">{{Cite book|title = Handling and storage of food grains in tropical and subtropical areas|last = Hall|first = David Wylie|year = 1970|publisher = Food & Agriculture Organisation|isbn = 978-92-5-100854-6|url = http://books.google.com/?id=SHALVB8In4YC&lpg=PA1&dq=machinery%20and%20food%20losses&pg=PA1#v=onepage&q=|accessdate = 2009-08-21}}</ref> Penyimpanan makanan menjadi relatif sulit di negara tropis basah karena [[temperatur]] dan [[kelembaban]] tinggi merupakan kondisi yang ideal bagi hama dan mikroorganisme untuk berkembang biak.<ref name="foa1">{{cite web | title = Loss and waste: Do we really know what is involved? | url = http://www.fao.org/DOCREP/004/AC301E/AC301e02.htm | publisher = [[Food and Agriculture Organization]] | accessdate = 2009-08-23}}</ref> Kehilangan secara kualitatif seperti edibilitas, nilai kalori, nilai nutrisi, dan sebagainya lebih sulit dinilai ketimbang kehilangan secara kuantitas.<ref name="hall" /><ref>{{cite journal |last = Lacey |first = J. |year = 1989 |title = Pre- and post-harvest ecology of fungi causing spoilage of foods and other stored products |journal = Journal of Applied Bacteriology Symposium Supplement |url = http://www3.interscience.wiley.com/cgi-bin/fulltext/121369579/PDFSTART |accessdate = 2009-08-22 }}{{Pranala mati|date=Maret 2021 |bot=InternetArchiveBot |fix-attempted=yes }}</ref><ref name="foa">{{cite web | title = Post-harvest system and food losses | url = http://www.fao.org/DOCREP/004/AC301E/AC301e03.htm | publisher = [[Food and Agriculture Organization]] | accessdate = 2009-08-23}}</ref><ref>{{Cite journal |last = Kader |first = A. A. |year = 2005 |title = Increasing Food Availability by Reducing Postharvest Losses of Fresh Produce |url = http://postharvest.ucdavis.edu/datastorefiles/234-528.pdf |format = PDF |accessdate = 2009-08-22 |journal = |archive-date = 2010-06-13 |archive-url = https://web.archive.org/web/20100613050639/http://postharvest.ucdavis.edu/datastorefiles/234-528.pdf |dead-url = yes }}</ref> Penanganan dan pengemasan dapat menyusutkan volume dan massa juga dapat disebut sebagai
Beberapa tahapan proses tidak dapat menghindari terbentuknya sampah makanan karena alasan keamanan dan ingin mencapai bentuk atau kualitas tertentu dari makanan yang akan diproduksi.<ref name="oreo1" /><ref name="kantor3" /><ref>{{cite book|title=Food industry and the environment in the European Union: practical issues and cost implications|last=Dalzell|first=Janet M.|year=2000|publisher=Springer|isbn=0-8342-1719-8|page=300|url=http://books.google.com/?id=3j-xV3i5iY4C&pg=PA300&lpg=PA300&q=|accessdate=2009-08-29}}</ref><ref>{{cite journal |authorlink=International Finance Corporation |year=2007 |title=Environmental, Health and Safety Guidelines for Meat Processing |page = 2 |url=http://www.ifc.org/ifcext/enviro.nsf/AttachmentsByTitle/gui_EHSGuidelines2007_MeatProcessing/$FILE/Final+-+Meat+Processing.pdf |format=PDF|accessdate=2009-08-29}}</ref><ref>{{cite web | title = Specific hygiene rules for food of animal origin | url = http://europa.eu/legislation_summaries/food_safety/veterinary_checks_and_food_hygiene/f84002_en.htm | publisher = [[Europa (web portal)|Europa]] | year = 2009 | accessdate = 2009-08-29}}</ref>
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