| dc.contributor.advisor | Sarastani, Dewi | |
| dc.contributor.author | Arrizqillah, Ilham | |
| dc.date.accessioned | 2025-10-07T02:43:13Z | |
| dc.date.available | 2025-10-07T02:43:13Z | |
| dc.date.issued | 2025 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/171237 | |
| dc.description.abstract | Keamanan pangan merupakan aspek penting dalam industri makanan untuk mencegah bahaya biologis, kimia, dan fisik yang dapat membahayakan konsumen. PT XYZ sebagai perusahaan maklon yang memproduksi dried breadcrumb savoury membutuhkan sistem pengendalian mutu yang sesuai standar terkini. Penelitian ini bertujuan mengidentifikasi bahaya signifikan dalam proses produksi, membandingkan sistem HACCP berbasis ISO 22000:2018 dengan RSNI3, serta menyusun rancangan HACCP plan sesuai standar nasional. Metode yang digunakan adalah studi deskriptif komparatif dengan pendekatan kualitatif melalui observasi, wawancara, dan studi literatur. Hasil penelitian menunjukkan dua titik kendali kritis (CCP) utama, yaitu proses pemanggangan dan pemeriksaan logam. Dibandingkan ISO, RSNI3 lebih aplikatif untuk industri kecil sampai menengah karena fokus pada pendekatan teknis dan operasional. Rancangan HACCP ini diharapkan dapat menginspirasi serta menjadi acuan penerapan keamanan pangan yang efektif dan sesuai regulasi nasional.
Kata kunci: breadcrumb savoury, ccp, haccp, keamanan pangan, RSNI3 | |
| dc.description.abstract | Food safety is an essential aspect of the food industry to prevent biological, chemical, and physical hazards that may endanger consumers. PT XYZ, as a contract manufacturer producing dried breadcrumb savoury, requires a quality control system that complies with the latest standards. This study aims to identify significant hazards in the production process, compare the HACCP system based on ISO 22000:2018 with RSNI3, and develop an HACCP plan in accordance with national standards. The method used was a descriptive-comparative study with a qualitative approach through observation, interviews, and literature review. The results revealed two main critical control points (CCPs), namely the baking process and metal detection. Compared to ISO, RSNI3 is more applicable for small to medium-sized industries due to its focus on technical and operational approaches. This HACCP plan is expected to serve as an inspiration and a reference for the implementation of effective food safety practices in compliance with national regulations.
Keywords: breadcrumb savoury, ccp, food safety, haccp, RSNI3 | |
| dc.description.sponsorship | | |
| dc.language.iso | id | |
| dc.publisher | IPB University | id |
| dc.title | Rancangan HACCP Plan Produk Dried Breadcrumb Savoury di PT. XYZ Berdasarkan RSNI3 CXC 1:1969 | id |
| dc.title.alternative | | |
| dc.type | Tugas Akhir | |
| dc.subject.keyword | breadcrumb savoury | id |
| dc.subject.keyword | CCP | id |
| dc.subject.keyword | HACCP | id |
| dc.subject.keyword | food safety | id |
| dc.subject.keyword | RSNI3 | id |
