- Denasti Consultant
- secretary@denastiarrashvia.com
- (+62) 821 1088 6006
03/02/2020
Denasti Konsultan – Jasa Pembuatan Komposisi Makanan Minuman kemasan
Yang membedakan produk satu dengan yang lainnya salah satunya adalah dari komposisi. Tetapi bagaimana membuat komposisi produk yang menjadi standar suatu masyarakat, meskipun tidak ada komposisi yang paling unggul, karena berbeda orang berbeda rasa menilai suatu rasa produk, pocari sweat bagi si A enak tetapi belum tentu bagi si B.
Kami Denasti Konsultan menerima jasa pembuatan komposisi makanan dan minuman kemasan, kami ekspertis di bidang ini selama 15 tahun dari 2004. Yang kami tawarkan adalah :
- Prosentase & gramasi,
- Pembuatan HPP (Harga Pokok Produksi),
- Pemberian Daftar Supplier,
- Standar pembuatan produk,
- Sensory Test (Tekstur, rasa & Overall),
- Daftar harga bahan,
- Instruksi kerja,
- Form Organoleptik,
- Spesifikasi produk (COA (Certificate Of Analysis) dan Halal)
TIMELINE
Date | Jobs | Notes |
---|---|---|
Week 1 | – Field Formulir Project – MoU Signature – Downpayment request – Provision of product sample targets by the Client to the Consultant (Product development will be carried out after the Client pays the DP) | Consultant & Client |
Week 2 | – Preparation of Raw Materials and collection of Raw Materials from the Supplier | Consultant & Client |
Week 3 | – 1st Product Trial Experiment (Character Search) | Consultant |
Week 4 | – 2nd Product Experiment Trial (Product Stability & Product Target Prototype) – Joint Trial of Consultants and Clients | Consultant & Client |
Week 5 & 6 | – 3rd Product Experiment Trial (Mini Production Final Test Scale) – Commissioning Machine Production | Consultant & Client |
Week 7 & 8 | – Product Formulation Validation In accordance with the agreement of both parties (Shelf Life Product) – Handover Formula / Recipe – Repayment of Formulation Costs | Consultant & Client |
Telp : +62 – 821- 1088 – 6006
Email : official@denastiarrashvia.com
NEWS
- Training HACCP (Hazard Analysis Critical Control Point) versi terbaru CXC 1-1969 revisi 2022 25/08/2023
- Pelatihan Higiene Sanitasi Makanan 18/08/2023
- SERTIFIKASI LAIK SEHAT (SLS) 23/07/2023
- IMPLEMENTASI FOOD SAFETY DI HOTEL, RESTORAN & CATERING 23/07/2023
- HYGIENE SANITASI PANGAN 23/07/2023
- PENERAPAN HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT) DI INDUSTRI PANGAN 06/07/2023
- Training Audit Internal Based on ISO 19011:2018 PT. PELNI (Persero) 01/07/2023
- Training Food Service System (FSS) PT. Pelni (Persero) 30/06/2023
- Training Cooking Method PT. PELNI (Persero) 27/06/2023
- TRAINING BARISTA 09/06/2023