Rindiyani, Rindiyani (2022) PENILAIAN KEAMANAN DAN PENGENDALIAN BAHAYA PANGAN PADA PRODUKSI DAGING RAJUNGAN (Studi Kasus : UD. SRI LEWIH NANJUNG). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
RINDIYANI, Assessment of Food Safety and Hazard Control in Crab Meat Production (Case Study: UD. Sri Lewih Nanjung). Supervised by Dr. LOVELY LADY, S.T., M.T. and Dr. SHANTI KIRANA ANGGRAENI, S.P., M.T. HACCP is a hazard analysis to protect food from biological, chemical, and physical hazards that are used to monitor food safety in a product. HACCP cannot stand alone, there must be prerequisite program support (PRP) in its implementation. PRP must exist before the application of HACCP is carried out in the food chain in food production. UD. Sri Lewih Nanjung is an SME that has supplied crab meat supplies to both national and international markets through large companies. However, food safety standards in terms of food hazards, production work space facilities and infrastructure as well as everything that supports food safety improvement are still minimally implemented. Based on the research conducted, there are conditions that are not in accordance with the PRP, namely the cleanliness of the boiling room, the cleanliness of the production room floor, the layout of the packaging room, and pest control that has not been carried out. While the HACCP method applied there are four stages of the process that are set as critical control points, namely the process of steaming, cooling of meat taking and packaging. Keywords: HACCP, PRP, Food Safety
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | RINDIYANI, Penilaian Keamanan Dan Pengendalian Bahaya Pangan Pada Produksi Daging Rajungan (Studi Kasus : UD. Sri Lewih Nanjung). Dibimbing oleh DR. LOVELY LADY, S.T., M.T. dan DR. SHANTI KIRANA ANGGRAENI, S.P., M.T. HACCP merupakan analisis bahaya untuk melindungi makanan dari bahaya biologi, kimia, dan fisik yang digunakan untuk memonitoring keamanan pangan pada sebuah produk. HACCP tidak bisa berdiri sendiri, harus ada dukungan program prasyarat (PRP) Dalam pelaksanaannya. PRP harus sudah ada sebelum penerapan HACCP dilakukan pada rantai makanan dalam sebuah produksi pangan. UD. Sri Lewih Nanjung merupakan UKM yang telah memasok persediaan daging rajungan baik di pasar nasional maupun internasional melalui perusahaan-perusahaan besar. Namun, standar keamanan pangan baik dari segi bahaya pangan, sarana dan prasarana ruang kerja produksi maupun segala hal yang mendukung peningkatan keamanan pangan masih minim diterapkan. Berdasarkan penelitian yang dilakukan, ada kondisi yang tidak sesuai dengan PRP yaitu kebersihan ruangan perebusan, kebersihan lantai ruangan produksi, layout pada ruangan pengemasan, serta pengendalian hama yang belum dilakukan. Sementara pada metode HACCP yang diterapkan ada empat tahapan proses yang ditetapkan sebagai titik kendali kritis yaitu Proses pengukusan, pendinginan pengambilan daging dan pengemasan. Kata Kunci : HACCP, PRP, Keamanan Pangan | |||||||||
| Subjects: | Q Science > Q Science (General) S Agriculture > S Agriculture (General) T Technology > TD Environmental technology. Sanitary engineering |
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| Divisions: | 03-Fakultas Teknik 03-Fakultas Teknik > 26201-Jurusan Teknik Industri |
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| Depositing User: | Mrs Rindiyani Rindiyani | |||||||||
| Date Deposited: | 09 Dec 2022 10:45 | |||||||||
| Last Modified: | 09 Dec 2022 10:45 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/18203 |
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