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All Journal Agroindustrial Technology Journal (ATJ)
Ika Dyah Kumalasari
Program Studi Teknologi Pangan, Universitas Ahmad Dahlan, Indonesia

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EVALUASI PENERAPAN CARA PRODUKSI PANGAN OLAHAN YANG BAIK (CPPOB) DI LIVIA CATERING YOGYAKARTA: Evaluation of The Application of Good Manufacturing Practices (GMP) at Livia Catering Yogyakarta Citra Mutiara Putri; Ika Dyah Kumalasari
Agroindustrial Technology Journal Vol. 6 No. 2 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Food safety is very important to prevent foodborne illness. Because safe, quality, and minimally contaminated food can be realized by the food industry with good processing and clean environmental management. In small industries such as catering, it is often inconsistent with implementing good food processing methods and ensuring food quality and safety. Data was collected through interviews, observations, and documentation, as well as filling out a checksheet based on the Regulation of the Minister of Industry of the Republic of Indonesia No. 75/MIND/PER/2010, then analyzed using fishbone diagrams. Based on the results of the analysis, it can be seen that there are deviations in the GMP in 7 of the 18 aspects. The deviation consists of aspects of the building and production space; sanitation facilities; the final product; laboratory; employees; maintenance and sanitation programs; and implementation of these guidelines. From these 7 aspects, it is known that there are 12 discrepancies with a percentage of 15.7%. Appropriate aspects include production locations and sites, machinery and equipment, materials, process control, packaging, labeling, storage, transportation, documentation and record keeping, employee training, and product recalls. The resulting percentage from the suitability aspect is 84%. People, procedures, and facilities are obstacles that hinder the implementation of GMP.
ANALISIS PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI ORIFLAKES DI PT SERELIA PRIMA NUTRISIA, YOGYAKARTA: Analysis the Application of Hazard Analysis Critical Control Point (HACCP) in The Oriflakes Production at PT Serelia Prima Nutrisia, Yogyakarta Anim Mafaza; Ika Dyah Kumalasari
Agroindustrial Technology Journal Vol. 6 No. 2 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

PT Serelia Prima Nutrition is a food industry that makes cereals with arrowroot starch as raw material, so it is necessary to apply the HACCP system to ensure food quality and safety in the food industry. Because HACCP is a system that can control a hazard, so it can guarantee the safety of a product. This study was conducted to determine the use of HACCP and detect CCP in arrowroot cereal production at PT Serelia Prima Nutrition. This qualitative study collects data through direct observation and interviews with Quality Control personnel, as well as literature study. The results showed that there were five critical control points (CCP) in the milling, curing, mixing, weighing, and packing processes. during the mixing phase. The implementation of HACCP (Hazard Analysis Critical Control Point) in cereal production at PT Serelia Prima Nutrition has been running smoothly with documentation and records, such as monitoring forms for each stage of the process.
Co-Authors Anim Mafaza Citra Mutiara Putri