Implementation of hazard analysis and critical control point (HACCP) in dried anchovy production process

Citraresmi, Ardaneswari Dyah Pitaloka; Wahyuni, Edhi

doi:10.1088/1755-1315/131/1/012021

Cited by 3 publications

(2 citation statements)

References 4 publications

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“…Preventive measures taken include separating products and marking deviant products as well as repairing the auto stop system and monitoring by the team HACCP Non-Borax Onion Karak. In addition, a hazard risk analysis method, a method for determining the significance of hazards, as well as a decision tree diagram for determining critical control points are used (Citraresmi and Wahyuni, 2018). The principles of the HACCP system used in this research were adapted from SNI 01-4852-1998 consisting of 7 principles or steps which can be seen in the following diagram:…”

Section: Methodsmentioning

confidence: 99%

Pendampingan Implementasi Hazard Analysis Critical Control Point (Haccp) Dan Pengendalian Mutu Boraks “Cv Solo Marsudi Luhur” Mojolaban, Sukoharjo.

Safira

2024

AJIM

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The quality and food safety management system currently implemented is HACCP (Hazard Analysis Critical Control Point). Supporting factors that are pre-requisites for the effectiveness of implementing HACCP as a quality control system is the fulfillment of basic feasibility requirements . For It is necessary to know the level of implementation of basic feasibility, the level of implementation of HACCP as well HACCP implementation strategy. This research uses a qualitative approach. The method used is descriptive verification to obtain an accurate and actual picture of the facts and nature of the relationships between phenomena discovered by CCP in the process flow . The research results show that the level of implementation is feasible basic and implementation levels HACCP at CV Marsudi Luhur, producer of non-borax onion shells , namely, the strategy for implementing HACCP in the processing of non-borax onion shells at CV Marsudi Luhur , namely a strategy to improve quality assurance and food safety as well as environmental quality at the research location. From the results This research can be concluded that the shell processing unit at the research location at CV Marsudi Luhur has not implemented a quality control system and HACCP properly. Research result It is hoped that this can be used as a basis for further research for quality and safety assurance food and environmental quality for making non-borax onion shells around Sukoharjo district.

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Section: Methodsmentioning

confidence: 99%

Pendampingan Implementasi Hazard Analysis Critical Control Point (Haccp) Dan Pengendalian Mutu Boraks “Cv Solo Marsudi Luhur” Mojolaban, Sukoharjo.

Safira

2024

AJIM

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“…Microorganism contamination can be prevented by apply of sanitation and hygiene in every step of the processing. So that, proper processing techniques and knowledge of production processes are needed to avoid hazards and quality degradation (Citaresmi & Wahyuni, 2018). Processing technique and production knowledge was one of the important point in the HACCP planning.…”

Section: Introductionmentioning

confidence: 99%

A Review of Hazard Analysis and Critical Control Points Implementation in Amplang Processing

Najah¹,

Putri²,

Hidayat³

et al. 2019

fsj. food. scientech. j.

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Amplang is a products produced from fish in the form of crackers. Amplang is produced by SMEs (Small and Medium Enterprises) in Balikpapan. The quality standards of processing amplang in SMEs can be improved analyzed hazard and critical control point in the amplang processing. The research method is survey research with data collection conducted by interviews, field observations, and FGDs. Based on observations, the SME's quality control team needs to be determined. Food hazards are divided into raw material and production process hazards. There are four processes that consider as Critical Control Point that are thawing, frying, draining, and packaging.

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Pengaruh Pemahaman Aspek Manajemen Mutu terhadap Nilai Ekonomi dan Jangkauan Pemasaran Perajin Ikan Kering Sidoarjo

Istiqomah

Muzdalifah

2019

Agrikan: J. Agro. Fish.

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Abstrak. Ikan kering, seringkali dianggap sebagai makanan 'kelas bawah' oleh masyarakat, sehingga aspek mutu umumnya diabaikan. Efek pemahaman dan penerapan mutu pada proses pembuatan ikan kering dapat meningkatkan nilai ekonomi serta memberikan konsekuensi positif bagi keamanan pangan. Penelitian bertujuan membuktikan adanya k eterkaitan antara upaya memahami dan menerapkan aspek manajemen mutu terhadap nilai ekonomi dan jangkauan pemasaran ikan kering. Penelitian menggunakan metode survey terhadap responden terpilih yang terdiri dari produsen dan pengepul ikan kering di Kabupaten Sidoarjo selama bulan April s/d Juni 2019. Hasil penelitian menunjukkan bahwa produsen yang telah memahami dan berupaya menerapkan manajemen mutu dapat menjual ikan kering rata-rata Rp.6.005,-/Kg lebih tinggi dibandingkan produsen yang tidak berupaya menerapkan sistim manajemen mutu pada proses pembuatan ikan kering. Ikan kering yang bermutu baik menjangkau pasar di luar Kabupaten Sidoarjo bahkan hingga ke provinsi lain, serta keluar negeri.. Abstact.Dried fish, often considered a 'lower class' food by the public, so the quality aspect is generally ignored. The effect of understanding and applying quality to the process of making dried fish can increase economic value and have positive consequences for food security. The research aims to prove the connection between efforts to understand and apply aspects of quality management to the economic value and marketing reach of dried fish. The study used a survey method of selected respondents consisting of producers and collectors of dried fish in Sidoarjo Regency during April to June 2019. The results showed that producers who had understood and tried to implement quality management could sell dried fish an average of Rp.6,005 / Kg higher than producers who do not try to implement a quality management system in the process of making dried fish. Good quality dried fish reach markets outside Sidoarjo Regency and even to other provinces, and abroad.

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Implementation of hazard analysis and critical control point (HACCP) in dried anchovy production process

Cited by 3 publications

References 4 publications

Pendampingan Implementasi Hazard Analysis Critical Control Point (Haccp) Dan Pengendalian Mutu Boraks “Cv Solo Marsudi Luhur” Mojolaban, Sukoharjo.

Pendampingan Implementasi Hazard Analysis Critical Control Point (Haccp) Dan Pengendalian Mutu Boraks “Cv Solo Marsudi Luhur” Mojolaban, Sukoharjo.

A Review of Hazard Analysis and Critical Control Points Implementation in Amplang Processing

Pengaruh Pemahaman Aspek Manajemen Mutu terhadap Nilai Ekonomi dan Jangkauan Pemasaran Perajin Ikan Kering Sidoarjo

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