Analisis Titik Kritis Produksi dan Penerapan Prosedur Good Manufacturing Practice(GMP) pada Coconut Aminos untuk Menjamin Keamanan Pangan

Abstract

SEKAR AYU WULANDARI. Analisis Titik Kritis Produksi dan Prosedur Good Manufacturing Practice (GMP) pada Produk Coconut Aminos di PT Liza Herbal International. Dibimbing oleh ERLIZA HAMBALI dan PURWOKO. Coconut Aminos adalah produk saus penyedap makanan yang dibuat dari gula kelapa melalui proses fermentasi moromi. Produk ini bebas alergen dan gluten yang menjadikannya aman bagi penderita alergi dan diabetes serta sebagai alternatif kecap asin dari kedelai. PT Liza Herbal International selaku mitra menginginkan adanya proses ekspor produk Coconut Aminos ke beberapa negara, seperti Amerika Serikat dan Perancis. Penelitian ini berfokus pada analisis penerapan prosedur keamanan pangan untuk proses ekspor, yaitu Good Manufacturing Practice (GMP) dan Hazard Analysis Critical Control Point (HACCP) yang bertujuan menjamin keamanan produk sampai ke tangan konsumen. Metode analisis GMP dan HACCP didasarkan pada Permerind RI No. 75/M-IND/PER/7/2010 tentang Pedoman Cara Produksi Pangan Olahan yang Baik (CPPOB) atau GMP dan analisis HACCP didasarkan oleh keputusan dari Codex Alimentarius Commission (CAC) 1993. Hasil penelitian menunjukkan bahwa pada ketiga analisis GMP yang terdiri dari analisis kesesuaian penerapan produser, analisis ketidaksesuaian prosedur, dan metode skoring sarana produksi yang menunjukkan hasil “BAIK”. Pada analisis Hazard Analysis Critical Control Point (HACCP), dilakukan pada setiap proses produksi Coconut Aminos dan diperoleh hasil analisis Critical Control Point (CCP) sebanyak 7. Selain CCP, luaran yang diperoleh dari analisis HACCP adalah tindakan pengendalian dan batas kritis pada proses produksi Coconut Aminos.

Kata kunci: Analisis Titik Kritis, Cara Pengolahan Pangan Olahan yang Baik (CPPOB), Coconut Aminos

SEKAR AYU WULANDARI. Analysis of Production Critical Points and Good Manufacturing Practice (GMP) Procedures in Coconut Aminos Product in PT Liza Herbal International. Supervised by ERLIZA HAMBALI and PURWOKO. Coconut Aminos is a food flavoring sauce product made from coconut sugar through the moromi fermentation process. This product is allergen and gluten-free which makes it safe for allergy and diabetes sufferers as well as an alternative to soy sauce. PT Liza Herbal International as a partner wants a process to export Coconut Aminos products to several countries, such as the United States and France. This research focuses on the analysis of the implementation of food safety procedures for the export process, namely Good Manufacturing Practice (GMP) and Hazard Analysis Critical Control Point (HACCP) which aims to ensure the safety of products to consumers. The GMP and HACCP analysis methods are based on Permerind RI No. 75/M-IND/PER/7/2010 concerning Guidelines for Good Processed Food Production Practices (CPPOB) or GMP and HACCP analysis is based on a decision from the Codex Alimentarius Commission (CAC) 1993. The results of the study show that in the three GMP analyses which consist of an analysis of the suitability of the implementation of the producer, an analysis of the non-conformity of the procedure, and a scoring method of production facilities that show "GOOD" results. In the Hazard Analysis Critical Control Point (HACCP) analysis, it was carried out in each Coconut Aminos production process and the results of the Critical Control Point (CCP) analysis were obtained as many as 7. In addition to CCP, the outputs obtained from HACCP analysis are control measures and critical limits on the production process of Coconut Aminos.

Keywords: Coconut Aminos, Good Manufacturing Practice (GMP), Hazard Analysis Critical Control Point (HACCP)