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Title: | Analisis Perbaikan Penerapan CPPOB dan Penyusunan Rencana HACCP Produk Sambal Tuna Kaleng di PT Kita Satu Rasa |
Authors: | Raharja, Sapta Anggraeni, Elisa Adriana, Frida Gina |
Issue Date: | 2022 |
Publisher: | IPB University |
Abstract: | Sistem keamanan pangan merupakan persyaratan penting untuk menjamin
keamanan produk pangan yang wajib diterapkan oleh pelaku usaha. PT Kita Satu
Rasa merupakan suatu perusahaan industri kecil - menengah yang memproduksi
berbagai olahan pangan beresiko tinggi dengan sistem pengalengan. Sambal tuna
kaleng merupakan salah satu produk PT Kita Satu Rasa yang termasuk beresiko
tinggi dikarenakan memiliki pH>4.6 dan aw>0.85. Penerapan sistem keamanan
pangan awal yaitu CPPOB belum sepenuhnya dilakukan oleh PT Kita Satu Rasa
dan belum sesuai dengan standar yang telah ditetapkan. Penelitian ini bertujuan
merancang perbaikan sistem penjaminan mutu CPPOB dan HACCP. Metode
penelitian dilakukan dengan cara pengumpulan data, analisis penerapan CPPOB,
perbaikan dan implementasi, serta penyusunan manual HACCP plan. Pengumpulan
data dilakukan dengan melakukan observasi langsung di lapangan, wawancara, dan
brainstorming mengenai sistem penerapan CPPOB dan HACCP di perusahaan.
Analisis penerapan CPPOB sebelum perbaikan menunjukkan PT Kita satu Rasa
termasuk dalam kategori D (jelek) dengan nilai penerapan CPPOB 56,42% yang
artinya kurang memenuhi, sedangkan setelah dilakukan perbaikan didapatkan
analisis kesenjangan meningkat menjadi kategori C (kurang) dengan nilai CPPOB
menjadi 86%. Peningkatan kategori CPPOB menjadi kategori baik apabila semua
rekomendasi perbaikan diterapkan. Kemudian dilanjutkan dengan penyusunan
manual HACCP didapatkan proses yang termasuk dalam CCP antara lain
penerimaan bahan baku tuna, penutupan kaleng (seaming), dan proses sterilisasi. The food safety system is an important requirement to ensure the safety of a food product that must be implemented by business actors. PT Kita Satu Rasa is a small-medium industrial company that produces various kinds of high-risk food processing with a canning system. Canned tuna sauce is one of the products of PT Kita Satu Rasa which is considered high risk because it has a pH>4.6 and aw>0.85. The implementation of the CPPOB food safety system has not been fully carried out by PT Kita Satu Rasa and has not been following the standards that have been set. This study aims to analyze the gap between the implementation of CPPOB, implementing CPPOB improvements, and preparing the HACCP plan manual document. The research method was carried out by collecting data, analyzing the implementation of CPPOB, improving and implementing it, as well as preparing the HACCP plan manual. Data collection is done by conducting direct observations in the field, interviews, and brainstorming about the company’s CPPOB and HACCP implementation systems. Analysis of the implementation of CPPOB before the repair showed PT Kita Satu Rasa was included in category D (poor) with a value of CPPOB implementation of 56.42% which means it was not sufficient, while after improvements were made the gap analysis increased to category C (less) with the CPPOB value being 86%. The increase in the CPPOB category becomes a good category if all recommendations for improvement are implemented. Then proceed with the preparation of the HACCP manual, the processes included in the CCP include receiving tuna raw materials, sealing cans (seaming), and the sterilization process |
URI: | http://repository.ipb.ac.id/handle/123456789/114793 |
Appears in Collections: | UT - Agroindustrial Technology |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Cover, Lembar Pernyataan, Abstrak, Lembar Pengesahan, Prakata, dan Daftar Isi.pdf Restricted Access | Cover | 516.2 kB | Adobe PDF | View/Open |
F34180064_Frida Gina Adriana..pdf Restricted Access | Fullteks | 3.29 MB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 1.08 MB | Adobe PDF | View/Open |
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