FITRIANI, DESTI (2023) KAJIAN HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT) DAN PENGENDALIAN MUTU PADA PRODUK GULA AREN SERBUK DI CV. XYZ. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Palm sugar one at product diversification from arenga palm. Palm sugar can be from as powder and liquid. Palm sugar has diverse qualities, to measure the non-uniformity of palm sugar can use four quality control tools while to find out the hazards and critical control points in each production chain it is necessary to use a hazard analysis of critical control points. The purpose of this study was to identify hazards and critical control points using the HACCP approach to powdered palm sugar products and to identify the causes of quality reduction at the critical control points of powdered palm sugar products using four quality control tools. The results showed that there were three critical control points on palm sugar products, there were palm sap, cooking, and drying. Analysis of the histogram show that total dissolved solids of palm sap 28%, pH of palm sap 76%, insoluble solids content 80%, ash content 96% and non-reducing sugar content 96% included in the total sample standard, while for cooking results total dissolved solids, water content, reducing sugar and total sugar all samples 100% were in the standard. Analysis of the Xbar control chart show that there were four points of insoluble matter content that were outside the statistical control limits, while other parameters can still be controlled. Analysis of the moving range control chart analysis of all variables can still be controlled. Analysis of the pareto diagram showed that the quality variables that deviated the most were total dissolved solids of palm sap 56,3%, pH of palm sap 21,9%, insoluble substance content 15,6%, ash content 3,1% and non-reducing sugar content 3,1% of the total deviation. The causes of quality deviations were caused by raw materials, processing, workers, environment and equipment.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Gula aren merupakan salah satu diversifikasi dari produk aren. Gula aren dapat berbentuk bubuk dan cair. Gula aren memiliki kualitas yang beragam, untuk mengukur ketidakseragaman gula aren dapat menggunakan empat alat kendali mutu sedangkan untuk mengetahui bahaya dan titik kendali kritis pada setiap rantai produksi perlu menggunakan analisis bahaya titik kendali kritis. Tujuan dari penelitian ini adalah untuk mengidentifikasi bahaya dan titik kendali kritis dengan menggunakan pendekatan HACCP pada produk gula aren serbuk dan untuk mengidentifikasi penyebab penurunan mutu pada titik kendali kritis produk gula aren bubuk dengan menggunakan empat alat kendali mutu. Hasil penelitian menunjukkan bahwa terdapat tiga titik kendali kritis pada produk gula aren serbuk, yaitu nira aren, pemasakan, dan pengeringan. Analisis histogram menunjukkan total padatan terlarut nira aren 28%, pH nira aren 76%, kadar padatan tidak larut 80%, kadar abu 96% dan kadar gula non-pereduksi 96% termasuk dalam standar, sedangkan untuk total padatan terlarut hasil pemasakan, kadar air, gula pereduksi dan total gula seluruh sampel 100% memenuhi standar. Analisis peta kendali Xbar menunjukkan terdapat empat titik kandungan zat tidak larut yang berada di luar batas kendali kritis, sedangkan parameter lainnya masih dapat dikendalikan. Analisa peta kendali moving range menunjukkan bahwa seluruh variabel masih dapat dikendalikan. Analisis diagram pareto menunjukkan bahwa variabel mutu yang paling banyak menyimpang adalah total padatan terlarut nira aren 56,3%, pH nira aren 21,9%, kadar zat tidak larut 15,6%, kadar abu 3,1% dan kadar gula non-pereduksi 3,1% dari total penyimpangan. Penyebab penyimpangan mutu disebabkan oleh bahan baku, pengolahan, pekerja, lingkungan dan peralatan. | |||||||||
| Uncontrolled Keywords: | Critical Control Point, Palm Sugar, Quality control | |||||||||
| Subjects: | T Technology > TS Manufactures | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Mrs Desti Fitriani | |||||||||
| Date Deposited: | 09 Oct 2023 11:21 | |||||||||
| Last Modified: | 09 Oct 2023 11:21 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/30181 |
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