Kajian GFP, Aplikasi GMP, SSOP Serta Penyusunan HACCP Plan Pada Produksi Yoghurt Di Unit Pengolahan Susu Fakultas Peternakan

Abstract

Food safety is important in ensuring safety and properly food. Safety and quality food can be produced from the kitchen through industry. Therefore, the food industry is one of certain factors that determines the food circulation which is fulfill the safety and quality standard of government assessment. Consumers claim in food safety is increasing, so that need an effort to identify and analyze the food processing HACCP that appropriate with quality manual of food production and sanitation standard. The appropriate technology that could be applied in milk processing, is still attend to the food safety especially in the longer storage capacity by fermentation, i.e. yoghurt. Yoghurt quality was determined from its raw material such as milk. Thus, we need to analyze the GMP and SSOP standards that have been applied in industry, to find out the final product quality. The others reason are to arrange and to evaluate the GMP and SSOP that is appropriate with the standard and to provide the solution of the problem that will be happen during the production process. The percentage rating of GFP application seen from several aspects, namely buildings and livestock facilities, food management, human resources, the process of milking and farming management. The results of the assessment pursuanted the Eco farm of GFP as whole as 65,08% included in the sufficient category. Assessment GFP application in the KWI as whole as 76.25% included in both categories. Implementation of GMP seen from the percentage of deviations that occured in the early stages of, in other hand it sufficient enough and the good result in the end observation. Assessment SSOP deviation on initial observations as whole as can be said to be fitless and at the end of the observation is unfullfill. We should improve sanitation and hygiene in the process of making yogurt from raw material to finished products used to distribute the product, do not forget to have to give attention to correct sanitation employees, how we can do the preparation. HACCP Plan system have been identified six critical control points in yoghurt production of PT D-Farm Agriprima row milk, in addition pasteurization, refrigeration, starter inoculation, mixing, packaging and storage.

Keamanan pangan penting dalam menjamin pangan yang aman dan layak dikonsumsi. Pangan yang bermutu dan aman dapat dihasilkan dari dapur rumah tangga maupun dari industri pangan. Oleh karena itu industri pangan adalah salah satu faktor penentu beredarnya pangan yang memenuhi standar mutu dan keamanan yang telah ditetapkan oleh pemerintah. Semakin meningkat tuntutan masyarakat akan keamanan pangan yang akan dikonsumsi, maka diperlukan upaya untuk identifikasi dan analisis Hazard Analysis Critical Control Point (HACCP) dalam proses pengolahan makanan sesuai dengan Good Manufacturing Practices (GMP) Sanitation Standard Operating Procedures (SSOP). Teknologi yang dapat diterapkan dalam pengolahan susu agar memiliki keamanan pangan yang lebih baik untuk mempertahankan nilai gizi dan daya simpan lebih lama salah satunya adalah proses fermentasi dengan contoh produk yang dihasilkan yaitu yoghurt. Kualitas yoghurt yang baik diperoleh dengan memperhatikan bahan baku utama yaitu susu. Produksi susu yang tinggi dan berkualitas baik didapatkan melalui penerapan Good Farming Practices (GFP) yang meliputi bangunan dan fasilitas peternakannya, manajemen pakan, sumber daya manusia, proses pemerahan dan manajemen peternakan.