dc.contributor.advisor | Nurtama, Budi | |
dc.contributor.advisor | Nurjanah, Siti | |
dc.contributor.author | Jannuari, Aliya | |
dc.date.accessioned | 2024-07-23T13:37:33Z | |
dc.date.available | 2024-07-23T13:37:33Z | |
dc.date.issued | 2024 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/154657 | |
dc.description.abstract | CV CPJ merupakan produsen produk pangan olahan steril komersial, menghadapi tantangan dalam penerapan sistem keamanan pangan yang memadai. Penelitian ini bertujuan mengidentifikasi proses produksi rendang daging steril komersial, menyusun dokumen Hazard Analysis Critical Control Point (HACCP) untuk produk rendang daging, dan menganalisis bahaya pada produk rendang lain menggunakan dokumen HACCP rendang daging sebagai acuan. Penyusunan dokumen HACCP mengikuti standar terbaru Codex CXC 1-1969 General Principle of Food Hygiene revisi 2022. Metode penelitian meliputi observasi proses produksi, wawancara dengan supervisor produksi, serta analisis data primer dan sekunder. Proses sterilisasi ditetapkan sebagai Critical Control Point (CCP) dengan batas kritis pada suhu 110 | |
dc.description.abstract | CV CPJ, a producer of commercially sterile processed food products, faces challenges in implementing an adequate food safety system. This study aims to identify the production process of commercially sterile beef rendang, develop a Hazard Analysis Critical Control Point (HACCP) document for beef rendang, and analyze hazards in other rendang products using this document as a reference. The HACCP preparation follows the latest Codex CXC 1-1969 General Principles of Food Hygiene, revised in 2022. Research methods include production process observation, interviews with production supervisors, primary and secondary data analysis. The sterilization process is designated as the Critical Control Point (CCP) with a critical limit of 110 | |
dc.description.sponsorship | PT Sasa Inti | |
dc.language.iso | id | |
dc.publisher | IPB University | id |
dc.title | HACCP Produk Rendang Daging Steril Komersial Kemasan Pouch dan Analisis Bahaya Produk Rendang Lain | id |
dc.title.alternative | HACCP of Pouch-Packed Commercial Sterile Meat Rendang Products and Hazard Analysis of Other Rendang Products | |
dc.type | Skripsi | |
dc.subject.keyword | food safety | id |
dc.subject.keyword | HACCP | id |
dc.subject.keyword | beef rendang | id |
dc.subject.keyword | commercial sterilization | id |