scholarly journals KAJIAN HACCP (Hazard Analysis and Critical Control Point) PENGOLAHAN JAMBU BIJI DI PILOT PLANT SARI BUAH UPT. B2PTTG – LIPI SUBANG

2014 ◽  
Vol 34 (03) ◽  
pp. 266 ◽  
Author(s):  
Diki Nanang Surahman ◽  
Riyanti Ekafitri
Keyword(s):  
Vitamin C ◽  
Pilot Plant ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Control Point ◽  
Beta Carotene ◽  
National Standard ◽  
Quality And Safety ◽  
Critical Control Point ◽  
Guava Fruit

Guava has vitamin C and beta carotene that potent as antioxidant and can increase endurance. Guava can be processed into juice as a fi nal product. UPT . B2PTTG-LIPI Subang has a Pilot Plant. The pilot plant itself is a model of processing fruit into juice. The processing of guava juice from the pilot plant needs an application of HACCP to improve the quality and safety of fruit juice products. The studies of HACCP uses the 7 principles of HACCP system recommended by the Indonesian National Standard. The result of studies showed that the set as CCP’s are sortation and washing (for raw materials is the guava fruit), meanwhile sterilization and fi lling process are CCP’s for guava juice/fi nal product. All the CCP’s should always be controlled and obtain optimal control by handling of raw materials, hygiene control operators, the use of water in accordance with the requirements of, and ensure the adequacy of current heat sterilizationjuice. In practice, the process of verifi cation is very important to be done in order to determine the effectiveness of the implementation of HACCP. Appropriate application of HACCP is expected to improve the quality and safety of guava juice.Keywords: Juice, guava, HACCP ABSTRAK Buah jambu biji mempunyai kandungan vitamin C dan beta karoten yang berkhasiat sebagai antioksidan dan dapat meningkatkan daya tahan tubuh. Salah satu pemanfaatan buah jambu biji adalah dengan mengolahnya menjadi sari buah. Pilot plant UPT. B2PTTG-LIPI Subang merupakan salah satu model pengolahan buah jambu biji menjadi saribuah. Dalam pengoperasiannya dibutuhkan penerapan HACCP untuk meningkatkan kualitas dan keamanan produk sari buah. Oleh karena itu dilakukan kajian HACPP. Kajian HACCP dilakukan menggunakan Panduan Penyusunan Rencana HACCP dengan proses penyusunannya mengikuti 7 prinsip sistem HACCP yang direkomendasikan oleh Standar Nasional Indonesia. Hasil kajian menunjukkan bahwa yang ditetapkan sebagai CCP adalah proses sortasi dan pencucian (untuk menghilangkan bahaya pada bahan baku jambu biji), proses sterilisasi dan pengisian merupakan CCPuntuk produk jadi (sari buah jambu biji). Keseluruhan CCP ini harus mendapatkan pengawasan optimal antara lain: penanganan bahan baku, kontrol kebersihan operator, penggunaan air yang sesuai dengan persyaratan, dan memastikan kecukupan panas saat sterilisasi sari buah. Dalam pelaksanaannya, proses verifi kasi sangat penting untuk dilakukanagar dapat mengetahui efektifi tas penerapan HACCP. Penerapan HACCP yang sesuai diharapkan akan meningkatkan kualitas dan keamanan produk sari buah jambu biji.Kata kunci: Sari buah, jambu biji, HACCP

scholarly journals PENERAPAN 12 TAHAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SEBAGAI SISTEM KEAMANAN PANGAN PADA PRODUK UDANG (PANKO EBI)

2019 ◽  
Vol 24 (2) ◽  
pp. 100
Author(s):  
Sutrisno Adi Prayitno ◽  
M. Bambang Sigit S
Keyword(s):  
Food Safety ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Control Point ◽  
Quality And Safety ◽  
Critical Control Point ◽  
Central Java ◽  
Quality Product ◽  
Frozen Shrimp ◽  
Central Java Province

To produce a quality product and to keep food safety, a producer needs to implement the management system known as HACCP (Hazard Analysis and Critical Control Point). The purpose of the study was to find out the application of HACCP at  fishery company producing frozen shrimp wrapped in bread  (Panko ebi)in in the Central Java province. The data were obtained by observation, interview and active participation in all activites bassed on the company’s operational guide book and examinated based on the truth of the theory. The results of the study show that the CCP was at the incoming  raw materials and checking of metal stages. Based on observations and verification, this producer has well implemented the twelve stages of the HACCP to maintain quality and safety the products. 

Hazard Analysis and Critical Control Point Judgments in Fruit Production

2013 ◽  
Vol 781-784 ◽  
pp. 1366-1372
Author(s):  
Yao Li Zhang ◽  
Bin Du ◽  
Jing Chen ◽  
Xin Zhong
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Economic Value ◽  
Fruit Trees ◽  
Fruit Production ◽  
Living Standard ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Control Point ◽  
Critical Control Points

In the applications of HACCP, hazard analysis (HA) and the determination of critical control points (CCP) are particularly important. For example, in fruit production, using hazard risk assessment to quantify the damage, to determine the significant harm, then using tree key control point evaluation and providing general methods for HACCP critical control points to judge. There are rich fruit tree resources in our country, the fruit trees of economic value has more than 30, including apple, orange, pear, banana, peach, hawthorn, plum, apricot, cherry, grape, litchi, longan, pineapple, mango, persimmon, jujube and kiwi, etc. In recent years, the development of fruit industry is fast in China, the fruit production has increased to 214.014 million t in 2010 from 161.201 million t in 2005. As people living standard enhancement, the fruits quality and safety are becoming more and more important. Fruits quality and safety have become an important factor that restricts the development of fruit industry in our country.

scholarly journals Hazard Analysis Critical Control Point (HACCP) in Sweet Potato’s Liquid Sugar

2017 ◽  
Vol 12 (2) ◽  
Author(s):  
Ai Mahmudatusaadah ◽  
Sudewi Sudewi
Keyword(s):  
Raw Materials ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Product ◽  
Hazard Identification ◽  
Black Shank ◽  
Running Water ◽  
Critical Control Point ◽  
Chemical Hazards

To ensure the safety of food products to the consumer, required the application of Hazard Analysis Critical Control Point (HACCP). Liquid sugar is a food product which can be eaten directly or used as additives in the processing of other products. Stages in the HACCP plan includes identification of hazard analysis critical control point (CCP), the determination of the limit of danger, CCP monitoring, corrective action against danger verification, and documentation. Results of hazard identification no physical harm in the form of pebbles, hair; pesticide chemical hazards, biological hazards ants and black shank. CCP 1 was washing materials, CCP 2 was incubation, CCP 3 was Packaging. Critical limits for all hazards should be zero. Corrective measures must be of good quality raw materials. Wash in running water. Incubation at 400 C. Packaging using sterile packaging.

scholarly journals 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]

2019 ◽  
Vol 24 (1) ◽  
pp. 1
Author(s):  
Ardaneswari Dyah Pitaloka Citraresmi ◽  
F. P. Putri
Keyword(s):  
Production Process ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Descriptive Analysis ◽  
Control Point ◽  
Survey Method ◽  
X Ray ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Roll Temperature

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.

scholarly journals Analysis Critical Control Point (CCP) in Frozen Surimi Production in PT. Bintang Karya Laut, Kabupaten Rembang, Propinsi Jawa Tengah

2020 ◽  
Vol 8 (3) ◽  
pp. 98
Author(s):  
Nur Fais ◽  
Gunanti Mahasri
Keyword(s):  
Production Process ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Control Point ◽  
Frozen Storage ◽  
Water Area ◽  
Raw Material ◽  
Primary Data ◽  
Critical Control Point ◽  
Frozen Surimi

Indonesia has vast water area (5,8 million km2) as well as abundant fisheries production (10,83 million tones in 2010). This needs to be balanced with the proper processing of diversivication, one of wich is surimi. Surimi is intermediet product in the form of minced meat wich has undergone washing, pressing, and freezing. Surimi has inherent limitations prone to degradation affected by characteristics raw material as well as errors in the production process. Hazard analysis critical control point (HACCP) management system can be applied to prevent damage due to improper production process. One of the principles of hazard analysis critical control point (HACCP) is the analysis of the critical control poin (CCP),which focuses on hazard mitigation at the critical point of a production process. The methods used in the field practice is descriptive method. Data collection method involves collecting primary data and secondary. Primary data in the form of interviews, observation, and active participation. Surimi productions process in PT. Bintang Karya Laut consists of the receipt of raw materials, washing I, weeding, washing II, the separation of meat, leaching, filtering and pressing, mixing, printing and packaging, freezing, metal detecting, packing and labeling, and storage of frozen. Frozen surimi production in PT. Bintang Karya Laut is ± 7.500 tons/year of row material 30.000 tons. Based on hazard analysis, critical control point (CCP) on the production process of frozen surimi in PT. Bintang Karya Laut are on the three stages : receipt of raw materials, metal detection, and frozen storage. Problems that become obstacles in the process of analysis critical control point (CCP) in PT. Bintang Karya Laut is the limited tools to detect danger at any point of the critical control point (CCP).

scholarly journals Implementation of Hazard Analysis Critical Control Point Nutrition Service at Toto Kabila Regional Public Hospital, Bone Bolango

2019 ◽  
Vol 15 (2) ◽  
pp. 269-275
Author(s):  
Sunarto Kadir ◽  
Safira Amalia
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
National Standard ◽  
Survey Method ◽  
Preventive Control ◽  
Critical Control Point ◽  
Food Borne ◽  
Nutrition Service ◽  
Nutrition And Dietetics ◽  
Descriptive Survey

Hospitalized patients are very susceptible to various food-borne diseases. Food management in the hospital needs more careful attention. Hazard Analysis Critical Control Point (HACCP) is a preventive control system based on identification of critical points in the management and production of food as a way to ensure food safety. The objective of this study is to identify the implementation of HACCP principles in nutritional and dietetic service of RSUD Toto Kabila, Bone Bolango. This qualitative study employed descriptive survey method with HACCP as the study focus. The informants consist of eight people; three people as key informants and five people as triangulation informants obtained by purposive sampling. Data were analyzed using Miles and Huberman method, in which the collected data was written as matrix and then as checklist. The result revealed that nutrition and dietetics of RSUD Toto Kabila Bone Bolango was yet to implement HACCP according to the national standard (without documentation). This issue attributed lack of facilities and human resources at the department. It is suggested that the hospital implements HACCP according to the Indonesian National Standard as well as provides supporting facilities.

scholarly journals Penerapan Hazard Analysis Critical Control Point (HACCP) pada Produksi Brownies UMKM 3 Sekawan Cake and Bakery

2019 ◽  
Vol 3 (1) ◽  
pp. 23
Author(s):  
Jeremiah Irwan ◽  
Anastasia Virginia ◽  
Daniel Gerti ◽  
Jennica Fidelia ◽  
Kevin Reynaldo ◽  
...  
Keyword(s):  
Community Service ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Control Point ◽  
Critical Control Point ◽  
Production Safety ◽  
Home Industries ◽  
Physical And Chemical

Indonesia memiliki banyak industri rumah tangga. Akan tetapi, kebanyakan industri tersebut belum sepenuhnya memerhatikan aspek sanitasi dan keamanan produksinya. Kegiatan pengabdian ini dilakukan dengan menerapkan hazard analysis and critical control point (HACCP) pada proses produksi brownies di UMKM 3 Sekawan Cake and Bakery. Adapun kegiatan yang dilakukan meliputi observasi secara langsung dan wawancara kepada pemilik industri rumah tangga dan pekerjanya. Kegiatan ini menghasilkan temuan bahwa terdapat 3 jenis potensi bahaya yang ditinjau dari segi biologi, fisik, dan kimia terhadap aspek produksi pada pembuatan brownies. Hasil dari HACCP ini menunjukkan bahwa 3 tahapan yang dianggap sebagai CCP di antaranya: proses penerimaan bahan baku, pemanggangan, dan pengemasan.[Indonesia has many home industries, but most of them do not enough attention to aspects of sanitation and production safety. This community service was carried out by the application of HACCP on brownies production in home industry 3 Sekawan Cake and Bakery. This activity was carried out by observation and interview with the owner and the workers. The results of the activity found that there were 3 types of potential hazards in terms of biological, physical, and chemical aspects of the production of brownies. The result of HACCP showed that the 3 processing stages such as receiving raw materials, baking, and packaging processes were considered as CCP.]

scholarly journals Biosafety analysis in incubators of industrial poultry enterprises

2021 ◽  
pp. 22-27
Author(s):  
A.M. Fedorchenko ◽  
◽  
V.V. Nedosekov ◽  
Keyword(s):  
Raw Materials ◽  
Hazard Analysis ◽  
Control Point ◽  
Product Safety ◽  
Control Points ◽  
Poultry Industry ◽  
State Reform ◽  
Critical Control Point ◽  
Critical Control Points ◽  
European Standards

The movement to ensure Ukraine's integration into the EU is a modern direction of the current state reform. A positive reflection of this process is the official adoption of a number of legislative documents in accordance with international requirements, the standards of which regulate the production of safe and quality products, including poultry. Thus, the implementation of the necessary HACCP (Hazard Analysis and Critical Control Point) requirements for product safety and quality at the level of European standards was able to introduce in the country only a small number of large enterprises in the poultry industry. Most medium and small poultry farms in Ukraine have not implemented the requirements of the HACCP standard and international ISO quality standards, which limited their ability to control product safety in accordance with international requirements and became an obstacle to selling their products in foreign markets. A positive and necessary point of implementation of the European biosafety requirements of the HACCP principles is the expanded possibility in carrying out effective and detailed control of safety and quality indicators of food products in the poultry industry. This control should be established by clearly defined components that are interconnected in interconnected technological processes. Such components in poultry hatcheries are: a detailed analysis of critical control points of hazards of each stage of the production process; use of components and raw materials in general; application of timely monitoring, preventive anti-epizootic and corrective measures to prevent danger at all production sites of poultry hatcheries. Thanks to the constant control of all critical control points of dangers in poultry hatcheries, it is possible to achieve the production of safe and high-quality products obtained from healthy poultry in the poultry industry.

scholarly journals PENERAPAN GOOD LOGISTIC PRACTICES UNTUK PRODUK PERIKANAN

2017 ◽  
Vol 3 (2) ◽  
pp. 129
Author(s):  
Winiati Pudji Rahayu ◽  
Wibisono Adhi
Keyword(s):  
Fishery Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Quality And Safety ◽  
Chain Management ◽  
Safety Control ◽  
Resources Management ◽  
Critical Control Point ◽  
Good Manufacturing Practices ◽  
Product Quality And Safety

The utilization of Indonesia’s fisheries potential should be supported by the development of fisheries industry, more specifically by the improvement on fisheries supply chain management. It is needed to preserve the quality and safety of fisheries product from sea to consumers’ table and the sustainable fisheries supply. The fisheries product is perishable therefore the appropriate handling and full controlled process are needed to maintain product quality and safety. In fisheries industry, quality and safety can be maintained by applying good logistic practices (GLoP). GLoP is best practices ofcold chain management supported by quality and safety control system such as good manufacturing practices (GMP), standard sanitation operating procedure (SSOP) and hazard analysis critical control point (HACCP). On the other hand, the sustainability of fisheries supply canbe achieved by applying full controlled resources management. The commitment and cooperation of all parties on fisheries industry, as well as the standard implementation of fishery management is needed to improve quality and quantity of Indonesia’s fisheries products.

Sign in / Sign up

Export Citation Format

Share Document