Ibnu, Amar Ma'ruf (2023) PENILAIAN DAN PERBAIKAN PROSES PRODUKSI SATE BANDENG DENGAN MEMPERTIMBANGKAN ASPEK KEAMANAN PANGAN (Studi Kasus : UKM BILVIE FOOD). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Food safety is paramount in the food industry. Hazard Analysis Critical Control Point is a food safety system used to control food hazards. The implementation of HACCP requires the support of Prerequisite Programs as a strong foundation. PRP is a guideline on the production process and is useful as a prerequisite starting from the receipt of raw materials to the finished product. UKM Bilvie Food is an SME that produces fish-based food with its main product being milkfish satay. UKM Bilvie Food have not assessed and lack of application of HACCP in each production process. This study aims to determine the results of the assessment of prerequisite programs, potential hazards, critical control points in the milkfish satay production process and provide suggestions for improvements. The stages of the milkfish satay production process start from cleaning, filleting, separating meat from skin, fish meat grinding, donating, filling meat dough to milkfish skin, pinching, steaming, baking, vacuuming and packaging. The results of this study show that there is 1 prerequisite program (PRP) that is not suitable, namely pest eradication in pest control programs, and for HACCP there are 6 Critical Control Points (CCP), namely 3 CCPs of raw materials such as milkfish, spices and coconut milk. As well as 3 CCP production processes such as cleaning, steaming and burning processes.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Keamanan pangan merupakan hal terpenting dalam industri pangan. Hazard Analysis Critical Control Point adalah sistem keamanan pangan yang digunakan untuk mengendalikan bahaya yang ada pada makanan. Penerapan HACCP perlu adanya dukungan Prerequisite Programs sebagai pondasi yang kuat. PRP adalah pedoman pada proses produksi dan berguna sebagai prasyarat yang berawal dari penerimaan bahan baku hingga produk jadi. UKM Bilvie Food merupakan UKM yang memproduksi makanan berbahan dasar ikan dengan produk utamanya adalah sate bandeng. UKM Bilvie Food belum melakukan penilaian dan kurangnya penerapan HACCP pada setiap proses produksi. Penelitian ini bertujuan untuk mengetahui hasil penilaian prerequisite programs, potensi bahaya, critical control point pada proses produksi sate bandeng dan memberikan usulan perbaikan. Tahapan proses produksi sate bandeng dimulai dari pembersihan, pemfilletan, pemisahan daging dengan kulit, penghalusan daging ikan, pengadonan, pengisian adonan daging ke kulit ikan bandeng, pencapitan, pengukusan, pembakaran, pemvakuman dan pengemasan. Hasil Penelitian ini menunjukkan terdapat 1 prerequisite programs (PRP) yang tidak sesuai yaitu pemberantasan hama pada program pengendalian hama, dan untuk HACCP terdapat 6 Critical Control Point (CCP) yaitu 3 CCP bahan baku seperti ikan bandeng, bumbu dan santan kelapa. Serta 3 CCP proses produksi seperti proses pembersihan, pengukusan dan pembakaran. | |||||||||
| Subjects: | T Technology > T Technology (General) T Technology > TA Engineering (General). Civil engineering (General) |
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| Divisions: | 03-Fakultas Teknik 03-Fakultas Teknik > 26201-Jurusan Teknik Industri |
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| Depositing User: | Mr Amar Ma'ruf Ibnu | |||||||||
| Date Deposited: | 22 May 2023 11:08 | |||||||||
| Last Modified: | 22 May 2023 11:08 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/24209 |
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