Hazard Analysis and Critical Control Point (Haccp) Produksi Maltosa Dengan Pendekatan Good Manufacturing Practice (Gmp)

Hermansyah, Muhammad; Pratikto, Pratikto; Soenoko, Rudy; Setyanto, Nasir Widha

doi:10.21776/ub.jemis.2013.001.01.3

Cited by 21 publications

(24 citation statements)

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“…Penjaminan mutu terhadap produk tidak semata-mata untuk mendapatkan spesifikasi akhir yang diinginkan, tapi penjaminan mutu dilakukan dengan cara membuat produk dengan prosedur tertentu dalam masing-masing kondisi yang sama. Good Manufacturing Practices lebih berperan dalam proses produksi karena elemen-elemen dalam GMP merupakan elemen-elemen sistem produksi (Hermansyah et al, 2013).…”

Section: Good Manufacturing Practice (Gmp) Goodunclassified

Evaluasi Sistem Manajemen Mutu Produk Rajungan “Value Added” Untuk Megurangi Komplain Konsumen Di Pabrik Pengolahan Rajungan Value Added Lampung

Amelia

2019

j. standard.

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AbstrakPabrik pengolahan rajungan di Propinsi Lampung telah menerapkan Sistem Manajemen Mutu Produk (SMMP) dengan penerapan Hazard Analysis Critical Control Point (HACCP) sejak tahun 1998. Walaupun telah menerapkan SMMP, pabrik tersebut masih dikomplain oleh konsumennya karena mutu produk hasil olahannya. Tujuan penelitian ini yaitu mengevaluasi SMMP "value added" rajungan (Portunus pelagicus) dan menerapkan strategi perbaikan SMMP untuk mengurangi komplain konsumen. Penelitian ini bersifat studi kasus dan metode yang digunakan adalah metode wawancara dan penyebaran kuesioner. Evaluasi SMMP dilakukan dengan cara pengamatan dan wawancara langsung terhadap atasan yang berkaitan langsung atas berjalannya penerapan HACCP yaitu manajer produksi dan QA untuk mengumpulkan informasi tentang sistem penjamin mutu dalam industri olahan rajungan. Penelitian ini dibagi menjadi 2 tahap yaitu tahap evaluasi SMMP dan tahap implementasi hasil evaluasi SMMP. Evaluasi SMMP menghasilkan 3 prioritas perbaikan SMMP yang dianalisa dengan metode AHP. Tiga prioritas tersebut yaitu (1) memperbaiki sarana dan prasarana ruang produksi sesuai dengan persyaratan Hazard Analysis Critical Control Point (HACCP) khususnya penambahan lampu UV untuk memudahkan pengecekkan serpihan benda asing agar tidak terikut dalam daging rajungan, (2) memotivasi seluruh karyawan untuk bekerja mengikuti SMMP yang telah diperbaiki secara ketat, dan (3) memonitor dan mengevaluasi hasil kerja seluruh karyawan sesuai dengan SMMP yang telah diperbaiki. Sejak implementasi 3 prioritas SMMP tersebut, komplain konsumen tidak terjadi lagi selama enam bulan terakhir. Hal ini menunjukkan bahwa perusahaan dapat menghindari kerugian finansial yang berasal dari klaim akibat komplain konsumen sebesar Rp. 400.000.000 (empat ratus juta rupiah) lebih per tahun. AbstractSmall crab attaching processing plant in Lampung Province has implemented a quality management system products (SMMP) with the application of Hazard Analysis Critical Control Point (HACCP) since 1998. Although it has been applying the SMMP, the factory is still complained by its customers because product quality petrol results. The purpose of the study is to evaluate the SMMP "value added" (Portunus pelagicus) small crab attaching to devise and implement a strategy to reduce the SMMP repair consumer complaints. This research is both case studies and the methods used are interviews and dissemination of the questionnaire. Evaluation of the SMMP is done by means of observation and interviews directly against the employer concerned directly upon the passage of the application of HACCP namely production manager and QA system to gather information about the guarantor of quality in the industry of processed small crab attaching. This research is divided into two stages, namely the stage of evaluation of the SMMP implementation stages and results of evaluation of the SMMP. Evaluation of the SMMP have results 3 priority repair SMMP analysed by the method of AHP. These three priorities are (1) to improve the infrastructure of ...

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Section: Good Manufacturing Practice (Gmp) Goodunclassified

Evaluasi Sistem Manajemen Mutu Produk Rajungan “Value Added” Untuk Megurangi Komplain Konsumen Di Pabrik Pengolahan Rajungan Value Added Lampung

Amelia

2019

j. standard.

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“…Proses pembuatan produk yang baik harus melalui beberapa tahap proses produksi mulai dari awal hingga akhir untuk menerapkan sistem HACCP secara baik dan benar (Hermansyah et al, 2013;Panghal et al, 2018). Oleh karena itu, tujuan dari penelitian ini adalah untuk mengetahui penerapan dan efektifitas HACCP dalam pembuatan produk wafer roll coklat pada PT.…”

Section: Pendahuluanunclassified

“…Apabila dalam penerapan di lapangan diagram alir tidak sesuai, maka dilakukan modifikasi atau perbaikan terhadap diagram alir. Sebaliknya, apabila diagram alir telah sesuai di lapangan, maka dilakukan dokumentasi terhadap diagram alir tersebut dengan mengisi form verifikasi diagram alir (Hermansyah et al, 2013). Sedangkan tahap Hazard Analysis terdiri dari: 1) Menganalisis bahaya, yang merujuk pada diagram alir proses, kemudian tim HACCP mendaftarkan semua bahaya potensial yang mungkin terjadi pada setiap tahap proses.…”

Section: Prosedurunclassified

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]

Citraresmi

Putri²

2019

JTIHP

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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.

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“…We also use household industry non-conformity questionnaire to assess the compliance with existing standards. HACCP is a method that can used to estimate potential hazards and determine control systems that focus on preventing the occurrence of hazards rather than systems relying solely on final product testing (Hermansyah, 2013). This research also aims to introduce halal certification to Sari Murni tofu and evaluate the process of tofu production in that SMEs to determine whether it meets the criteria for obtaining halal certificate.…”

Section: Introductionmentioning

confidence: 99%

Assessment of the readiness of SME to entering the modern market by using the good manufacturing practice and halal assurance system (Case study on Sari Murni SME)

Dewantara¹,

Liquiddanu²,

Rosyidi³

et al. 2018

AIP Conference Proceedings

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A business strategy formulation for commercializing university-created technology: A university spin-offs AIP Conference Proceedings 1931, 030020 (2018) yuniaristanto@gmail.comAbstract. Sari Murni (SM) is one of the SME that produces tofu in Krajan Surakarta. In the process of marketing, The SM sells their product to traditional market and has made an attempt to enter modern market. One of the requirement of tofu product to enter the modern market is that tofu product must have a GMP licence (household industry licence). A benchmarking is conducted to compare the production process of SM with other established tofu producer intern of good manufacturing practice (GMP). The basic aim of GMP is concern with the precaution needed to ensure all quality and safety basic requirement (Rotaru dkk, 2005). In addition, the halal licence is also an important requirement for a product to enter the modern market. To obtain the halal licence it is necessary to first assess the performance of halal assurance of the SME. If the grade of performance halal of halal assurance system is below the B level then the SME will not be able to get halal licence. Based on the result, the level of the non-conformity of good manufacturing practice (GMP) in SM is 4 and the result of halal assurance system for SM is C.so according to the result, SM needs to make some improvement to reduce the level of non-conformity of the GMP and improve the performance of halal assurance system in order to obtain a minimum grade. To start the improvement then the analysis of HACCP (hazard analysis critical control point) is performed to determine the location of critical point which has the possibility to contaminate the tofu product so after mapping the location of critical control point then the SM can make improvement intern of equipment process and environment.

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Hazard Analysis and Critical Control Point (Haccp) Produksi Maltosa Dengan Pendekatan Good Manufacturing Practice (Gmp)

Cited by 21 publications

References 0 publications

Evaluasi Sistem Manajemen Mutu Produk Rajungan “Value Added” Untuk Megurangi Komplain Konsumen Di Pabrik Pengolahan Rajungan Value Added Lampung

Evaluasi Sistem Manajemen Mutu Produk Rajungan “Value Added” Untuk Megurangi Komplain Konsumen Di Pabrik Pengolahan Rajungan Value Added Lampung

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]

Assessment of the readiness of SME to entering the modern market by using the good manufacturing practice and halal assurance system (Case study on Sari Murni SME)

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