Penerapan HACCP (Hazard Anlysis and Critical Control Point) Pada Proses Produksi Susu Pasteurisasi di CV Cita Nasiona

Rahman, Byan Iqbal and Dr. Sucipto, STP., MP and Claudia Gadizza P, STP, M.S (2020) Penerapan HACCP (Hazard Anlysis and Critical Control Point) Pada Proses Produksi Susu Pasteurisasi di CV Cita Nasiona. Sarjana thesis, Universitas Brawijaya.

Abstract

CV Cita Nasional Salatiga Jawa Tengah memproduksi susu pasteurisasi dan yoghurt. Susu memiliki kandungan protein, lemak, mineral dan beberapa vitamin sehingga mudah terkontaminasi mikroorganisme. Salah satu sistem terintegrasi dalam penerapan keamanan pangan adalah Hazard Analysis Critical Control Point (HACCP). Tujuan penelitian ini adalah mengetahui penerapan GMP dan SSOP pada CV Cita Nasional untuk mengetahui kesiapan dalam penerapan HACCP, mengetahui CCP yang tepat sehingga keamanan produk susu dapat dijamin dan membuat HACCP plan yang dapat diterapkan di CV Cita Nasional. Metode penelitian dilakukan dengan pendekatan kualitatif secara deskriptif dimana penelitian suatu gejala, peristiwa atau kejadian didiskripsikan. Data hasil penyebaran kuisioner diteliti dari aspek penerapan Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedure (SSOP), dan sistem Hazard Analysis Critical Control Point (HACCP) pada proses produksi susu pasteurisasi di CV Cita Nasional. Berdasarkan penyebaran kuisioner nilai rata-rata penerapan Good Manufacturing Practices (GMP) sebesar 90,14% dan penerapan Sanitation Standard Operating Procedure (SSOP) sebesar 70,41%. Hasil analisis dengan decision tree menetapkan bahwa tahap pasteurisasi, homogenisasi, filling dan pengemasan, distribusi ditetapkan sebagai Critical Control Point (CCP) karena pada bagian tersebut memiliki peran penting untuk menghindari kontaminasi. Tindakan pengendalian pengaturan suhu 63oC-66oC selama 30 menit pada proses pasteurisasi, pengaturan tekanan 1300-1400 psi pada proses homogenisasi SSOP dan mengganti penggunaan alkohol sebagai alat pensteril dengan penyinaran sinar UV minimal 15 menit pada bagian pengemasan untuk menjamin tidak ada cemaran mikroorganisme pathogen dan residu dari sisa pencucian

English Abstract

CV Cita Nasional Salatiga in Central Java produces pasteurized milk and yogurt. High nutritional milk in terms of protein, fat, minerals and some vitamins so that it is easily contaminated by microorganisms. One of the integrated systems in implementing food safety is the Hazard Analysis Critical Control Point (HACCP). The purpose of this study was to analyze the Critical Control Point (CCP) of pasteurized milk processing with a decision tree. The research method was conducted with a descriptive qualitative approach in which the research of a symptom, event or event was described. Data from the distribution of questionnaires were examined from aspects of Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedure (SSOP), and Hazard Analysis Critical Control Point (HACCP) systems in the pasteurized milk production process at CV Cita Nasional. Based on the distribution of the questionnaire the average value of the application of Good Manufacturing Practices (GMP) was 90.14% and the application of the Sanitation Standard Operating Procedure (SSOP) was 70.41%. The results of the analysis with the decision tree determined that the stages of pasteurization, homogenization, filling and packaging, the distribution is determined as a Critical Control Point (CCP) because in that part it has an important role to avoid contamination. Temperature control measures 63oC- 66oC for 30 minutes in the pasteurization process, setting pressure at 1300-1400 psi in the SSOP homogenization process and replacing the use of alcohol as a sterilizer by UV irradiation for at least 15 minutes in the packaging section to ensure no contamination of pathogenic microorganisms and residues from washing residues.

Item Type:	Thesis (Sarjana)
Identification Number:	0520100062
Uncontrolled Keywords:	Susu Pasteurisasi, hazard analysis critical control point, keamanan pangan, Pasteurization milk, hazard analysis control point, food safety
Subjects:	300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	Zainul Mustofa
Date Deposited:	06 Jul 2022 02:51
Last Modified:	01 Oct 2024 07:40
URI:	http://repository.ub.ac.id/id/eprint/191625

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