Analisis Penerapan Sistem Hazard Analysis Critical Control Point (HACCP) Pada Proses Pembuatan Abon Jamur Tiram (Pleurotus ostreatus) (Studi Kasus di UKM Ailani Food Malang)

Ardiansyah, Ahmad Febrian (2018) Analisis Penerapan Sistem Hazard Analysis Critical Control Point (HACCP) Pada Proses Pembuatan Abon Jamur Tiram (Pleurotus ostreatus) (Studi Kasus di UKM Ailani Food Malang). Sarjana thesis, Universitas Brawijaya.

Abstract

Tujuan penelitian ini adalah mengetahui sejauh mana penerapan Good Manufacturing Practice (GMP), Sanitation Standard Operating Procedure (SSOP), dan Hazard Analysis Critical Control Point (HACCP), memberikan usulan sistem jaminan keamanan pangan, serta saran perbaikan supaya lebih menjaga keamanan dan mutu produk abon jamur UKM Ailani Food. Metode dalam penelitian ini adalah deskriptif kualitatif. Pengumpulan data melalui survei, observasi lapang, dokumentasi, wawancara dan kuisioner. Kuisioner diisi oleh 3 penilai yaitu pemilik, karyawan, dan peneliti. Analisis dilakukan dengan standar GMP dan SSOP. Hasil penilaian penerapan GMP sebesar 84,8% dan SSOP sebesar 44,1% yang menunjukkan bahwa belum terpenuhi dengan standar penerapan minimal 60%. Analisis HACCP dilakukan pada bahan dan tahapan proses produksi abon jamur tiram, hasilnya terdapat potensi bahaya yang signifikan pada tahap penerimaan bahan baku utama, tahap pencucian, tahap perebusan, dan tahap pendinginan. CCP terdapat di tahap perebusan dan pendinginan. Batas kritis untuk CCP perebusan yaitu suhu perebusan >70oC dan waktu perebusan >1 jam, batas kritis untuk CCP pendinginan yaitu suhu 10-25oC produk sebelum dikemas. Monitoring dengan pengukuran suhu dan waktu perebusan untuk CCP yang pertama, pemantauan dan pengecekan suhu produk untuk CCP yang kedua. Tindakan koreksi yaitu dengan merebus kembali jamur selama 1-2 jam dengan suhu di atas 70oC, dan menggunakan alat pengukur dan pengontrol suhu untuk produk. Rekomendasi saran perbaikan untuk UKM Ailani Food yaitu sangat perlu dilakukan perbaikan terkait aspek-aspek SSOP yang masih banyak belum terpenuhi guna menunjang sanitasi produksi dan efektifnya penerapan HACCP. Lebih meningkatkan pengetahuan karyawan tentang GMP & SSOP, menanamkan kesadaran tentang pentingnya GMP dan SSOP. Mencari supplier bahan baku bersertifikat, membentuk tim audit internal/eksternal untuk evaluasi berkala penerapan GMP, SSOP & HACCP. Penekanan kedisiplinan terhadap karyawan guna menjaga kebersihan dan kualitas produk, serta perbaikan tata letak produksi.

English Abstract

The purpose of this research is to know how far the application of Good Manufacturing Practice (GMP), Sanitation Standard Operating Procedure (SSOP), and Hazard Analysis Critical Control Point (HACCP), proposed food safety assurance system, and improvement suggestion to keep product safety and quality abon mushroom UKM Ailani Food. The method in this research is descriptive qualitative. Data collection through surveys, field observations, documentation, interviews and questionnaires. Questionnaires were filled by 3 parts of prouction employees, owners and researchers. The analysis was done with GMP and SSOP standards. The result of GMP implementation is 84.8% and SSOP is 44.1% indicating that it has not been fulfilled with minimum application standard of 60%. The HACCP analysis is performed on the ingredients and stages of the process of producing abon mushroom, the result is in significant potential hazards at the main ingredient acceptance stage, leaching stage, boiling stage, and cooling stage. CCP is at the boiling and cooling stage. The critical limit for boiling CCP is boiling temperature in >70oC and boiling time is >1 hour, then critical limit for cooling CCP is product temperature about 10-25oC. Monitoring by temperature and boiling time measurements for first CCPs, then monitoring and checking the products temperature for second CCPs. Corrective action is by boiling the mushroom again for 1-2 hours with a temperature above 70oC, and using the temperature controllers for the product. Recommendation of improvement for Ailani Food SMEs that is need to be improvement related about aspect of SSOP which still not fulfilled to support sanitation production and effective application of HACCP. More increased employee knowledge about GMP & SSOP, instilling awareness of the importance of GMP and SSOP. Seeking certified raw material suppliers, preparing an internal/external audit team for periodic evaluations of GMP, SSOP & HACCP implementation. Suggestion on discipline to employees for maintain cleanliness and product quality, and improvements for change to the production layout

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2018/83/051802483
Uncontrolled Keywords:	Abon Jamur, GMP, SSOP, HACCP.
Subjects:	600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.39 Game and seafood > 641.392 Game and seafood (Catfishes, Cichlidae, Milkfish, Mackerel) > 641.394 Oysters
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	Budi Wahyono Wahyono
Date Deposited:	04 Jun 2018 06:36
Last Modified:	18 Oct 2021 04:41
URI:	http://repository.ub.ac.id/id/eprint/11345

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