dc.contributor.advisor | Budi, Faleh Setia | |
dc.contributor.author | Amanina, Maghfirah | |
dc.date.accessioned | 2022-08-02T00:03:59Z | |
dc.date.available | 2022-08-02T00:03:59Z | |
dc.date.issued | 2022 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/113063 | |
dc.description.abstract | Sistem keamanan pangan menjadi hal yang harus diperhatikan untuk
menghasilkan produk yang aman dan bermutu. PT XYZ merupakan salah satu
industri sosis ayam yang telah mengimplementasikan GMP namun perlu dilakukan
evaluasi. Proses packing memiliki peluang cemaran mikroba yang lebih tinggi
sehingga perlu kaji ulang berupa evaluasi sanitasi alat maupun mesin, higiene
karyawan, dan juga lingkungan. Penelitian ini bertujuan mengevaluasi penerapan
GMP di PT XYZ dan peluang cross contamination sehingga didapatkan saran
perbaikan sesuai standar aturan. Evaluasi penerapan GMP dilakukan dengan
beberapa tahap yaitu pengumpulan data, analisis data, dan saran perbaikan.
Evaluasi peluang cross contamination area packing dilakukan dengan beberapa
tahap yaitu evaluasi sumber-sumber cross contamination, evaluasi efektivitas
sanitasi, dan saran perbaikan. Hasil evaluasi penerapan GMP di PT XYZ
menunjukkan tingkat penerapan GMP sebesar 81,76% dan termasuk dalam kategori
penerapan GMP level III. Temuan teridentifikasi terdiri dari 2 temuan minor, 23
temuan mayor dan 6 temuan kritis berdasarkan checklist perdirjen. Perlu perbaikan
lebih lanjut agar meningkatkan level penerapan dan keamanan serta standar kualitas
produk. Evaluasi peluang cross contamination area packing menunjukkan salah
satu sumber kontaminasi yaitu sanitasi dan higiene yang yang masih kurang baik
dan tidak konsisten sehingga perlu perbaikan dan pengendalian dengan ketat proses
sanitasi untuk menurunkan peluang cross contamination di area packing. | id |
dc.description.abstract | The food safety system is something that must be considered to produce the
safe and quality products. PT XYZ is one of the chicken sausage industries that has
implemented GMP but needs to be evaluated. The packing process has a higher
chance of microbial contamination, so it needs to be reviewed in the form of an
evaluation of the sanitation of tools and machines, employee hygiene, and the
environment. This study aims to evaluate the application of GMP at PT XYZ and
the opportunities of cross contamination so that suggestions for improvement are
obtained according to regulatory standards. Evaluation of the implementation of
GMP is carried out in several stages, that is data collection, data analysis, and
suggestions for improvement. Evaluation of cross contamination in the area packing
opportunities is carried out in several stages, that is evaluation of sources of cross
contamination, evaluation of sanitation effectiveness, and suggestions for
improvement. The results of the evaluation of the implementation of GMP in PT
XYZ showed that GMP implementation level of 81,76% and belonged to the
category of level III implementation. The identified findings consisted of 2 minor
findings, 23 major findings, and 6 critis findings with perdirjen checklist. Further
improvements are needed to improve the level of application and safety as well as
product quality standards. Evaluation of cross contamination opportunities in the
packing area showed that one source of contamination, sanitation and hygiene, is
still not good and not consistent, so it is necessary to improve and strictly control
the sanitation process to reduce cross contamination opportunities in the packing
area. | id |
dc.language.iso | id | id |
dc.publisher | IPB University | id |
dc.title | Evaluasi Penerapan GMP dan Peluang Cross Contamination Area Packing pada Produksi Sosis Ayam di PT XYZ | id |
dc.title.alternative | Evaluation of GMP Implementation and Opportunities for Cross Contamination Packing Area in Chicken Sausage Production at PT XYZ | id |
dc.type | Undergraduate Thesis | id |
dc.subject.keyword | GMP | id |
dc.subject.keyword | food safety | id |
dc.subject.keyword | sanitation | id |
dc.subject.keyword | chicken sausage | id |