Sindhu, Rahadian and Ir. Ihwan Hamdala, ST., MT., IPM and Ir. Dwi Hadi Sulistyarini, ST., MT. (2023) Perbaikan Produksi Keripik Tempe Tempe Menggunakan Metode GMP dan HACCP (Studi Kasus: UKM Keripik Tempe Bu Nudjanah). Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini dilaksanakan di UKM Keripik Tempe Bu Nurdjanah yang merupakan salah satu UKM yang memproduksi makanan kering keripik tempe yang berlokasi di di daerah Sanan, Kota Malang. Sejak tahun 1999, UKM Keripik Tempe Bu Nurdjanah dalam melakukan produksi keripik tempe terindikasi potensi kontaminasi secara fisik maupun biologis yang disebabkan dari penyimpangan aspek GMP pada pedoman Permenperin Nomor 75/M-IND/PER/7/2010 dan penggunaan minyak goreng yang berulang. Penelitian ini diawali dengan identifikasi ketidaksesuaian pada aspek Good Manufacturing Practices (GMP) yang diatur dalam Peraturan Kementrian Perindustrian Republik Indonesia Nomor 75/M-IND/PER/7/2010 tentang Cara Produksi Pangan Olahan yang Baik. GMP dianalisis berdasarkan 4 tingkatan ketidaksesuaian yaitu minor, mayor, serius dan kritis. Pada 17 aspek GMP, terdapat ketidaksesuaian minor pada aspek fasilitas sanitasi, pengawasan proses, label dan keterangan produk dan penyimpanan. Ketidaksesuaian mayor ditemukan pada aspek bangunan, fasilitas sanitasi, pengawasan proses, produk akhir, laboratorium, penyimpanan, program sanitasi, pengangkutan, dokumentasi dan pencatatan. Ketidaksesuaian serius ditemukan pada aspek bangunan, fasilitas sanitasi, pengawasan proses dan karyawan. Sedangkan ketidaksesuaian kritis ditemukan pada aspek bangunan, fasilitas sanitasi, mesin dan peralatan, bahan, pengawasan proses, karyawan, pemeliharaan dan program sanitasi, dan pelatihan. Setelah melakukan analisis GMP, dilanjutkan dengan analisis Hazard Analysis and Critical Control Point (HACCP) dengan mengidentifikasi bahaya pada bahan baku dan proses produksi dari potensi bahaya biologi, kimia dan fisik. Hasil identifikasi bahaya dilanjutkan dengan penentuan CCP dan terdapat 4 CCP dari 8 proses produksi keripik tempe. Setiap CCP ditentukan batas kritis untuk mengetahui apakah CCP tersebut masih dalam kondisi aman atau butuh pencegahan. Penelitian diakhiri dengan pemberian rekomendasi perbaikan kepada UKM Keripik Tempe Bu Nurdjanah berdasarkan analisis GMP dan HACCP. Rekomendasi perbaikan yang diberikan salah satunya adalah perbaikan atap dan dinding, pemasangan plafon atau langitlangit, pelebaran dan pemasangan kasa pada jendela dan ventilasi, penerapan program sanitasi dan higienitas karyawan seperti prosedur penggunaan toilet, prosedur pakaian kerja (APD), penerapan program sanitasi dan higienitas karyawan, penerapan checksheet pada pengawasan dan pergantian minyak goreng, dan penyusunan prosedur pemantauan dalam memonitor Critical Control Point (CCP).
English Abstract
Small and Medium Enterprise of Bu Nurdjanah’s Tempeh Chips is one of the SME that produces dried food tempeh chips located in Sanan, Malang City. Since 1999, SME of Bu Nurdjanah’s Tempeh Chips in the production of tempeh chips indicated the potential of physical and biological contamination caused by deviations of GMP aspects in the guidelines of Permenperin Number 75/M-IND/PER/7/2010 and the use of repeated cooking oil. This research begins with the identification of non-conformities in the aspects of Good Manufacturing Practices (GMP) regulated in the Regulation of the Ministry of Industry of the Republic of Indonesia Number 75/M-IND/PER/7/2010 concerning Good Processed Food Production Methods. GMP was analyzed based on 4 levels of non-conformity: minor, major, serious and critical. In 17 aspects of GMP, there were minor non-conformities in the aspects of sanitation facilities, process supervision, products labeling and description, and storage. Major non-conformities were found in the aspects of buildings, sanitation facilities, process supervision, final product, laboratory, storage, sanitation program, transportation, documentation and recording. Serious non-conformities were found in the aspects of buildings, sanitation facilities, process supervision and employees. While critical nonconformities were found in the aspects of buildings, sanitation facilities, machinery and equipment, materials, process supervision, employees, maintenance and sanitation programs, and training. After conducting GMP analysis, Hazard Analysis and Critical Control Point (HACCP) analysis was continued by identifying hazards in raw materials and production processes from potential biological, chemical and physical hazards. The results of hazard identification were continued with the determination of CCPs and there were 4 CCPs from 8 tempeh chips production processes. Each CCP is determined by the critical limit to determine whether the CCP is still in a safe condition or needs prevention. The research ended by providing recommendations for improvements to SME of Bu Nurdjanah’s Tempeh Chips based on GMP and HACCP analysis. One of the recommendations for improvement are the repair of roofs and walls, installation of ceilings, widening and installing gauze on windows and vents, implementing employee sanitation and hygiene programs such as toilet use procedures, work clothing procedures (PPE), implementing employee sanitation and hygiene programs, implementing checksheets on the supervision and replacement of cooking oil, and drafting monitoring procedures in monitoring Critical Control Point (CCP).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052307 |
| Uncontrolled Keywords: | GMP, HACCP, Keripik Tempe, GMP, HACCP, Tempeh Chips. |
| Divisions: | Fakultas Teknik > Teknik Industri |
| Depositing User: | Zainul Mustofa |
| Date Deposited: | 18 Jan 2024 04:16 |
| Last Modified: | 18 Jan 2024 04:16 |
| URI: | http://repository.ub.ac.id/id/eprint/211973 |
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