dc.contributor.advisor | Trianawati, Mrr.Lukie | |
dc.contributor.author | LUBIS, ANGGI NABILLA FAHEL | |
dc.date.accessioned | 2024-08-14T06:35:30Z | |
dc.date.available | 2024-08-14T06:35:30Z | |
dc.date.issued | 2024 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/157362 | |
dc.description.abstract | Pertumbuhan pesat UMKM mendorong pemerintah Indonesia mewajibkan
pelaku usaha melakukan pemenuhan 14 aspek CPPB-IRT sebagai prasyarat
mendapatkan Sertifikat Produksi Pangan Industri Rumah Tangga (SPP-IRT)
sebagai jaminan keamanan pangan untuk konsumen. Penelitian ini bertujuan untuk
mengetahui kesenjangan sebelum dan sesudah perbaikan CPPB-IRT, serta
menyusun rencana HACCP pada produk kopi bubuk. Hasil analisis kesenjangan
CPPB di UMKM BK Makmur Nauli sebelum dilakukan penerapan perbaikan
sebesar 73% sedangkan sesudah dilakukan perbaikan sebesar 94%. dengan dua
ketidaksesuaian serius, oleh karena itu untuk menaikkan level disarankan untuk
mengikuti penyuluhan keamanan pangan. Penyusunan manual HACCP terdapat
dua tahapan yang ditetapkan sebagai CCP yaitu proses pengeringan dengan titik
kritis kadar air kopi < 12% dan proses roasting dengan titik kritis suhu puncak
roasting 200oC selama 5 menit. | |
dc.description.abstract | The rapid growth of MSMEs has encouraged the Indonesian government to
require business actors to fulfill 14 aspects of CPPB-IRT as a prerequisite for
obtaining a Home Industry Food Production Certificate (SPP-IRT) as a guarantee
of food safety for consumers. This research aims to determine the gaps before and
after CPPB-IRT improvements, as well as develop a HACCP plan for ground coffee
products. The results of the CPPB gap analysis in UMKM BK Makmur Nauli
before the improvements were implemented were 73% while after the
improvements were carried out it was 94%. with two serious nonconformities,
therefore to increase the level it is recommended to follow food safety education.
In the preparation of the HACCP manual there are two stages designated as CCP,
namely the drying process with a critical point of coffee moisture content < 12%
and the roasting process with a critical point of peak roasting temperature of 200o
C for 5 minutes. | |
dc.description.sponsorship | | |
dc.language.iso | id | |
dc.publisher | IPB University | id |
dc.title | Analisis Kesenjangan dan Pendampingan Perbaikan CPPB-IRT serta Penyusunan Manual HACCP UMKM BK Makmur Nauli | id |
dc.title.alternative | Gap Analysis and Assistance for CPPB-IRT Improvements and Preparation with HACCP Plan Of the UMKM BK Makmur Nauli | |
dc.type | Tugas Akhir | |
dc.subject.keyword | CPPB-IRT | id |
dc.subject.keyword | Kopi bubuk | id |
dc.subject.keyword | HACCP | id |
dc.subject.keyword | Ground coffee | id |