Analisis Penerapan Mutu dan Keamanan Pangan pada Produksi Pangan Industri Rumah Tangga : Studi Kasus Industri Tempe di Kabupaten Lampung Barat

Abstract

Pang an merupakan hal yang sangat penting untuk diperhatikan dalam kehidupan karena merupakan hak azasi manusia. Pembangunan ketahanan pang an pada dasamya dimaksudkan untuk meningkatkan kualitas sumber daya manusia melalui aspek ketersediaan, distribusi dan konsumsi. Penyediaan, distribusi dan konsumsi pangan tidak hanya cukup dilihat dari jumlah yang dibutuhkan tetapi yang lebih penting adalah bag aim ana pangan tersebut aman dan bermutu untuk memenuhi kebutuhan manusia. Salah satu bahan pangan yang turut berkontribusi terhadap ketahanan pangan khususnya dalam menyumbang ketersediaan protein adalah tempe.

Food Law No. 7 1996 defined food security as a condition in which the fulfillment of food for the household is replected by the availability of sufficient food both its quantity and quality. safe. evenly distributed and within reached; meanwhile. food quality is defined as the vaiue determined base on the criteria of food safety. nutrition content and trade standard on food stuffs. foods and beverages. The purpose of this study was to analyze the application of food quality and safety principles in the production of food product Le tempeh at small scale industry in Lampung Bara!. A survey on 15 selected tempeh producers was carried out using a structured questionare. Primary and secondary data were callected in this study through interview and obsevation to the 15 tempeh producers. In general. all producers had not fully implemented food safety and quality principles as outlined in the GMP guideline. Nevertheless. the tempeh quality produced in Lampung Barat organoleptically was good. Several issues need to be improved Le. cleaning raw material (soy bean). using water from safe sources. washing 'soy bean before and after braiSing. controlling small animal included mouse, alid maintenance alid cleany the premises.