PENERAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI WAFER ROLL [Implementation of Hazard Analysis and Critical Control Point (HACCP) in Production of Wafer Roll]
Abstract
The purpose of this study was to determine the application of Hazard Analysis and Critical Control Points (HACCP) to identify and prevent potential hazards in the production process of chocolate roll wafers at PT. X. The production process of wafer roll at PT. X consisted of mixing raw materials, filtering, roasting, rolling a wafer roll, filling cream, cutting, decreasing wafer roll temperature, packaging, and X-ray detection. The implementation of a quality assurance system must be carried out at every stage of processes to prevent microbiological chemical, and physical hazard pollution, and maintaining product quality. The study was conducted using a survey method, by directly following the entire process of making chocolate roll wafers from the receiving of raw materials to the final product in the packaging. The data was analyzed using descriptive analysis method. The application of the HACCP system at PT. X through two steps, that were preliminary hazard analysis step and hazard analysis step. The results showed that the X-ray detection pathway found CCP contamination of foreign objects with significant hazards in the form of metal parts in the product. Preventive actions taken included separating and marking deviant products, repairing the auto stop system, and visual observation by employees on X-ray detection machines.
Keywords
Full Text:
PDFReferences
Citraresmi, A. D. P dan E. E. Wahyuni. 2018. Implementation of Hazard Analysis and Critical Control Point (HACCP) in dried anchovy production process. International Conference on Green Agro-industry and Bioeconomy. IOP Conf. Series: Earth and Environmental Science 131(2018) 012021. 24–25 Oktober 2017. Batu.
Dunia Industri. 2015. Tujuh Perusahaan Pemimpin Pasar Biskuit Perebutkan Market Rp 6,23 Triliun. http://duniaindustri.com/tujuh-perusahaan-pemimpin-pasar-biskuit-perebutkan-market-rp-623-triliun/. Diunduh: 12 Juni 2018.
Fakhmi, A., R. Arif, dan R. Lely. 2014. Desain sistem keamanan pangan Hazard Analysis and Critical Control Point (HACCP) pada Proses Produksi Gula PG. Kebon Agung Malang. Jurnal Manajemen Sistem Industri. 2 (6): 1168 – 1179.
Hermansyah, M., Pratikto, S. Rudy, dan W. S. Nasir. 2013. Hazard Analysis and Critical Control Point (HACCP) produksi maltosa dengan pendekatan Good Manufacturing Practice (GMP). Journal of Engineering and Management in Industrial System. 1(1): 14 – 20.
Kementan RI. 2016. Statistik Konsumsi Pangan 2015, Pusat Data Dan Sistem Informasi Pertanian Kementerian Pertanian. http://epublikasi.setjen.pertanian.go.id/epublikasi/StatistikPertanian/2015/STATISTIK%20KONSUMSI%20PANGAN%202015/files/assets/basic-html/page126.html. Diunduh: 11 Oktober 2017.
Mamat, H dan S. E. Hill. 2018. Structural and functional properties of major ingredients of bisciuts. International Food Research Journal. 25(2): 462-471.
Maulana, H., A. Eddy, dan R. Ike. 2012. Analisis bahaya dan penentuan titik pengendalian kritis pada penanganan tuna segar utuh di PT. Bali Ocean Anugrah Linger Indonesia Benoa-Bali. Jurnal Perikanan dan Kelautan. 3(4): 1-5.
Panghal, A., N. Chhikara, N. Sindhu and S. Jaglan. 2018. Role of food safety management systems in safe food production: A review. Journal of Food Safety. 38(4): 12464-12475.
Pardo, J. E., V. R. de Figueireˆdo, M. A´ lvarez-Ortı, D. C. Zied, J. A. Pen˜aranda, E. S. Dias, and A. Pardo-Gime´nez. 2013. Application of Hazard Analysis and Critical Control Points (HACCP) to the cultivation line of mushroom and other cultivated edible fungi. Indian Journal Microbiology. 53(3):359–369.
PT. UBM. 2010. Wafer. https://www.ubmbiscuits.com/en/cat/wafer-en/. Diunduh: 11 Oktober 2017.
Rachmadia, N. D., N. Handayani, dan A. C. Adi. 2018. Penerapan system Hazard Analisis Critical Control Point (HACCP) pada produk ayam bakar bumbu herb di divisi catering diet PT. Prima Citra Nutrindo Surabaya. Amerta Nutrition. 2(1): 17-28.
Ratnani, R. D. 2009. Bahaya bahan tambahan makanan bagi kesehatan. Jurnal Momentum. 5(1): 16 – 22.
Suleiman A., M. Heba, and A. Zakaria. 2013. The design of Hazard Analysis Critical Control Point (HACCP) plan for biscuit plant. food and public health, Scientific & Academic Publishing. 3(5): 240 - 246.
Surahman, D. N. dan R. Ekafitri. 2014. Kajian HACCP (Hazard Analysis and Critical Control Point) pengolahan jambu biji di pilot plant sari buah UPT.B2PTTG – Lipi Subang. Agritech. 34(3): 266-276.
Wicaksani, A. L. dan R. Ariyani. 2017. Penerapan HACCP dalam proses produksi menu daging rendang di inflight catering. Media Gizi Indonesia. 12(1): 88–97.
Wulandari, M. dan H. Erma. 2010. Pengaruh penambahan bekatul terhadap kadar protein dan sifat organoleptik biskuit. Jurnal Pangan dan Gizi. (2): 55-62.
Yuniarti, R., A. Wifqi, dan A. S. Ratih. 2015. Penerapan sistem Hazard Analysis Critical Control Point (HACCP) pada proses pembuatan keripik tempe. Jurnal Ilmiah Teknik Industri. 14(1): 86 – 95.
DOI: http://dx.doi.org/10.23960/jtihp.v24i1.1-14
Refbacks
- There are currently no refbacks.