Penilaian Praktek GMP Dan SSOP Di Katering Apel Malang

Nur, Faridhatul Chasanah Fauziah (2017) Penilaian Praktek GMP Dan SSOP Di Katering Apel Malang. Sarjana thesis, Universitas Brawijaya.

Abstract

Industri katering merupakan industri yang bergerak di bidang pangan untuk memberikan jaminan produk yang dihasilkan aman dan layak dikonsumsi wajib menerapkan GMP dan SSOP sesuai dengan yang berlaku untuk katering. Tujuan penelitian ini adalah mengukur dan mengevaluasi implementasi GMP dan SSOP pada proses pengolahan di katering Apel Malang. Metode yang digunakan ialah observasi lapang, wawancara, pengumpulan data, dan skoring. Hasil penilaian menunjukan 88,62% penerapan GMP dan 84,18% penerapan SSOP telah terpenuhi. Penerapan GMP yang terpenuhi diantara lokasi dan lingkungan, bangunan dan fasilitas, peralatan produksi, pengawasan proses, produk akhir, label dan keterangan produk, higene karyawan, pengemasan, penyimpanan, pengangkutan, bahan, pencatatan dan dokumentasi, dan pelaksanaan pedoman. Penerapan SSOP yang terpenuhi diataranya keamanan air, kebersihan permukaan yang kontak dengan bahan pangan, pencegahan kontaminasi silang, perlindungan bahan pangan dari bahan cemaran, pelabelan penggunaan bahan toksin dan penyimpanan yang tepat, kontrol kesehatan pegawai, dan pencegahan hama. Penerapan yang GMP dan SSOP yang perlu dilakukan perbaikan pada aspek ruang lingkup fasilitas dan program sanitasi serta fasilitas ganti pakaian karyawan untuk meningkatkan kualitas produk akhir Katering Apel Malang

English Abstract

Catering industry is an industry engaged in the field of food to provide warranty products produced safe and feasible consumed GMP and SSOP in accordance with the applicable for catering. The purpose of this study is to measure and evaluate the implementation of GMP and SSOP in the processing process at apple catering Malang. The method used is field observation, interview, data collection, and scoring. The assessment results show 88.62% of the application of GMP and 84.18% of the implementation of SSOP has been met. Implementation of GMP fulfilled between location and environment, building and facilities, production equipment, process supervision, final product, label and product description, employee higene, packaging, storage, transportation, material, recording and documentation, and implementation of guidelines. Implementation of SSOP fulfilled is water security, surface cleanliness in contact with foodstuffs, prevention of cross contamination, foodstuff protection from contaminants, labeling of appropriate use of toxic materials and storage, employee health control, and pest prevention. The implementation of the GMP and SSOP that need to be improved on the aspects of the scope of facilities and sanitation program and employee changing facilities to improve the quality of apple catering products Malang.

Other obstract

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Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2017/334/051709181
Uncontrolled Keywords:	Katering, Higenitas, GMP, SSOP
Subjects:	600 Technology (Applied sciences) > 642 Meals and table service > 642.4 Meals for social and public occasions
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	Budi Wahyono Wahyono
Date Deposited:	19 Oct 2017 06:50
Last Modified:	03 Jan 2022 03:29
URI:	http://repository.ub.ac.id/id/eprint/4048

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