Indrajaya, Andreas Dwi (2019) Penilaian Good Manufacturing Practices (Gmp) Dan Sanitation Standard Operating Procedure (Ssop) Pada Proses Produksi Yoghurt Dan Keju Mozzarella (Studi Kasus Di Cv Brawijaya Dairy Industry, Batu). Sarjana thesis, Universitas Brawijaya.
Abstract
Susu menjadi salah satu pangan yang memiliki kandungan gizi tinggi ditinjau dari kandungan protein, lemak, mineral, dan beberapa vitamin sehingga ketersediaan susu sangat diperhatikan untuk memenuhi angka kecukupan gizi. Susu di sisi lain juga merupakan media yang baik untuk pertumbuhan mikroorganisme yang berbahaya bagi kesehatan manusia, sehingga diperlukan jaminan mutu dan keamanan pangan bagi konsumen produk olahan dengan menerapkan Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Procedure (SSOP). Tujuan penelitian ini adalah mengetahui tingkat kesesuaian GMP dan SSOP pada proses produksi CV Brawijaya Dairy Industry serta memberikan saran perbaikan. Metode yang digunakan dalam penelitian ini adalah observasi dan wawancara. Penilaian penerapan GMP dan SSOP juga dilakukan menggunakan kuesioner. Kuisioner diisi oleh 3 pihak yang terdiri dari karyawan produksi, atasan dan peneliti. Karyawan dipilih 1 orang secara sampling dari 8 orang. Skala penilaian yang digunakan menunjukkan tingkat penerapan GMP dan SSOP di CV Brawijaya Dairy Industry, yaitu dari 0 yang berarti tidak ada penerapan hingga 4 yang berarti sangat terpenuhi. Aspek GMP yang dianalisis untuk menilai penerapan dalam industri terdiri dari 14 aspek. SSOP yang dianalisis terdiri atas 8 aspek yang difokuskan pada sanitasi. Uji beda nyata terkecil dilakukan untuk mengetahui perbedaan penilaian antar responden. Hasil penelitian ini menunjukkan bahwa penilaian antar responden tidak terdapat perbedaan secara nyata. Rata-rata hasil penilaian menunjukkan bahwa penerapan GMP sebesar 83,4% (Baik) dan SSOP sebesar 66,2% (Cukup Baik). Halviii tersebut berarti penerapan GMP dan SSOP sudah terpenuhi dengan standar penerapan minimal 60%. Aspek pada GMP secara keseluruhan sudah memenuhi standar minimal dengan tingkat penerapan terendah ada pada aspek penarikan produk. Aspek SSOP yang paling berpengaruh dan belum memenuhi penerapannya adalah keamanan air, kebersihan permukaan yang kontak langsung dengan bahan, fasilitas sanitasi, serta kontrol kesehatan karyawan. Saran perbaikan bagi CV Brawijaya Dairy Industry adalah memberikan lapisan keramik minimal 2 meter dari lantai, memberikan sampel air kepada instansi yang berwenang untuk diketahui kualitas air yang digunakan, melengkapi fasilitas tempat pembuangan limbah, menempelkan tanda wajib menjaga kebersihan di tempat produksi, serta menyediakan SOP bagi karyawan sebelum maupun sesudah proses produksi.
English Abstract
Milk has high nutrient content in terms of protein, fat, minerals, and some vitamins, so the availability of milk is very important to meet the nutritional requirement. Milk on the other hand is also a good medium for the growth of microorganisms that are harmful to human health, so it requires quality assurance and food safety for consumers of processed products by implementing Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP). The purposes of this study were to determine the suitability of GMP and SSOP in the production process of CV Brawijaya Dairy Industry and provide suggestions for improvement. The method used in this study were observation and interview. Assessment of the application of GMP and SSOP was also carried out using a questionnaire. The questionnaire was filled by 3 respondents, i.e. production employee, supervisor, and researcher. One employee was selected by sampling from 8 people. The rating scale used shows the level of implementation of GMP and SSOP in CV Brawijaya Dairy Industry. The scale is from 0 which means there is no application of GMP or SSOP to 4 which means GMP or SSOP is very fulfilled. There are 14 aspects of GMP considered for assessing the application of GMP in the industry. The SSOP analyzed consisted of 8 aspects focused on sanitation. The Least Significance Different test was done to determine the difference in assessment between respondents The results of this study showed that there is no significant difference of the assessment among respondents. The average assessment results showed that the implementation of GMP was 83.4% (Good) and SSOP was 66.2% (Fair Good). This means that the application of GMP andx SSOP has been met with a minimum standard of application of 60%. The overall aspects of GMP have met minimum standards with the lowest level of implementation in the aspect of return product withdrawal. The most influential and yet fulfilling aspect of SSOP was water safety, cleanliness of surface that is in direct contact with materials, sanitation facilities, and employee health control. Suggestions for improvement for CV Brawijaya Dairy Industry were providing a ceramic coating of at least 2 meters from the floor, providing water samples to the authorized agency to find out the quality of water used, completing waste disposal facilities, giving signs of obligatory to maintain cleanliness in production station, and providing SOPs for employees before and after production process
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/418/052002523 |
| Uncontrolled Keywords: | Susu, Yoghurt, Keju Mozzarella, Good Manufacturing Practices, Sanitation Standard Operating Procedure, Milk, Yoghurt, Mozzarella Cheese, Good Manufacturing Practices, Sanitation Standard Operating Procedure. |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.024 Manufacturing processes |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 18 Aug 2020 03:19 |
| Last Modified: | 15 Oct 2024 07:03 |
| URI: | http://repository.ub.ac.id/id/eprint/181462 |
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