Sinaga, Patricia Sabrina (2019) Analisis Keamanan Pangan dengan Hazard Analysis Critical Control Point pada Proses Produksi Roti PT Ramayana Bakery. Sarjana thesis, Universitas Brawijaya.
Abstract
PT Ramayana Bakery merupakan perusahaan yang bergerak dalam industri pangan dan memproduksi berbagai jenis roti. Seluruh produk pangan yang dihasilkan harus terjamin kemanannya agar aman untuk dikonsumsi secara langsung. Melalui Badan Standarisasi Nasional (BSN), Pemerintah Indonesia telah mengadopsi konsep Hazard Analysis Critical Control Point (HACCP) menjadi SNI 01-4852-1998 beserta pedoman penerapannya untuk diaplikasikan pada berbagai industry pangan di Indonesia. PT Ramayana Bakery belum menerapkan sistem keamanan pangan dengan baik. Dimana masih banyak terdapat potensi bahaya yang dapat mengkontaminasi produk roti, sehingga diperlukan sistem keamanan pangan yang dapat mencegah dan mengendalikan bahaya-bahaya yang berpotensi terjadi. Metode yang digunakan dalam penelitian ini adalah Hazard Analysis Critical Control Point (HACCP) yang bertujuan untuk mengidentifikasi potensi bahaya biologi, kimia, dan fisik yang dapat terjadi selama proses produksi sedang berlangsung. Langkah-langkah yang dilakukan terdiri dari pembentukkan tim HACCP, deskripsi produk, identifikasi penggunaan produk, menyusun diagram alir proses produksi, verifikasi diagram alir proses produksi, analisis potensi bahaya, penentuan titik kendali kritis (CCP), penentuan batas-batas kritis untuk masing-masing CCP, penentuan prosedur pemantauan, dan penentuan tindakan korektif. Setelah dilakukan analisis dengan HACCP kemudian diberikan rekomendasi perbaikan untuk meminimalisir potensi bahaya. Hasil penelitian menunjukkan bahwa terdapat 5 titik kritis bahaya pada proses produksi roti PT Ramayana Bakery. Titik kritis bahaya pada proses produksi roti terdiri dari bahaya fisik pada proses pemecahan telur, bahaya fisik pada proses pendinginan, bahaya fisik pada proses pemotongan roti, bahaya fisik pada proses pengisian isi roti dan bahaya fisik pada proses pengemasan roti. Dari hasil tersebut ditetapkan batas kritis, prosedur pemantauan, serta tindakan korektif. Selanjutnya, untuk meminimalsir potensi bahaya diusulkan rekomendasi perbaikan kepada PT Ramayana Bakery yaitu rekomendasi terkait higiene dan kesehatan karyawan, rekomendasi metode 5S dan rekomendasi perbaikan berupa penambahan fasilitas.
English Abstract
PT Ramayana Bakery is a company engaged in the food industry and produces various types of breads. All food products produced must be guaranteed the level of security to be consumed directly. Through the National Standardization Agency (BSN), the Government of the Republic Indonesian has adopted the concept of Hazard Analysis Critical Control Point (HACCP) into SNI 01-4852-1998 along with its implementation guidelines to be applied to various food industries in Indonesia. PT Ramayana Bakery is known to still not implement a food safety system properly. Where there are still many potential hazards that can contaminate bread products, so a food safety system is needed that can prevent and control potential hazards. The method used in this study is the Hazard Analysis Critical Control Point (HACCP) which aims to identify potential biological, chemical, and physical hazards that can occur during the production process. The steps taken consist of forming a HACCP team, product description, identify product intended use, construction of flow diagram for the production process, verifying the flow diagram of the production process, analyzing potential hazards, determining critical control points (CCP), determining critical limits for each each CCP, establish monitoring procedures, and establish corrective actions. After analysis with HACCP, recommendations for improvements are given to minimize potential hazards. The results showed that there were 5 hazard critical points in the PT Ramayana Bakery bread production process. The hazard critical point in the bread production process consists of physical hazards in the break down of egg process, physical hazards in the cooling process, physical hazards in the bread cutting process, physical hazards in the process of filling of bread dough contents and physical hazards in the bread packaging process. These results set critical limits, monitoring procedures, and corrective actions. Furthermore, to minimize the potential hazards, recommendations for improvements to PT Ramayana Bakery are proposed, consists of the recommendations regarding employee hygiene and health, recommendations with 5S methods and recommendations for the improvements in the form of additional facilities.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FT/2019/682/051905413 |
| Uncontrolled Keywords: | Keamanan pangan, roti, HACCP, 5S. Food safety, bread, HACCP, 5S. |
| Subjects: | 300 Social sciences > 363 Other social problems and services > 363.1 Public safety programs > 363.19 Product hazards > 363.192 Foods |
| Divisions: | Fakultas Teknik > Teknik Industri |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 15 Oct 2020 03:42 |
| Last Modified: | 15 Oct 2020 03:42 |
| URI: | http://repository.ub.ac.id/id/eprint/171398 |
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