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HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING Zulfatun Najah; Nia Ariani Putri; Taufik Hidayat; Zulmaneri Zulmaneri
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (256.777 KB) | DOI: 10.33512/fsj.v1i1.6187

Abstract

Amplang is one of derivative products from fish in the form of crackers. It isindigenous food from Kalimantan. Amplang is produced by SMEs (Small and Medium Enterprises), which aremost of them still need to improve theirstandard processing method.  The quality standards of processing amplang in SMEs can be improved through implementation of quality assurance. The quality assurance was applied by identificationof hazards, assessing of risks, and control of hazards. The aim of this study was to analyze hazard of amplang production in the SME and to design the control of production process from purchasinguntilpackaging. The research method was survey research with data collection conducted by interviews, field observations, FGDs, and questionnaires. Based on observations, the SME’s quality control team needs to be established. Food hazards are divided into raw material and production process hazards. This review found nine kinds of hazard that necessary to be alerted in the amplang processing. These hazards can be divided into physical, chemical, and biological hazards. There are five processes that consider as critical control point that are purchasing, thawing, mixing, frying, draining, and packaging
THE EVALUATION OF GOOD MANUFACTURING PRACTICES (GMP) IN FISH PROCESSING SME CENTER CASE STUDY OF BALIKPAPAN CITY Taufik Hidayat; Zulfatun Najah; Nia Ariani Putri; Zulmaneri Zulmaneri
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (350.005 KB) | DOI: 10.33512/fsj.v1i1.6245

Abstract

The application of Good Manufacturing Practices (GMP) is a parameter towards Hazard Analytical Critical Control Procces (HACCP). The Center for Small and Medium Enterprise (SME) X in Balikpapan needs to evaluate its production process to improve the fisheries processing industry that fits the GMP criteria. This study aims to evaluate the application of GMP in fish processing SEM Center. GMP evaluation carries out by looking at the production and building processes through interview and documentation. The evaluation result shows that the facilities and infrastructure of SEM center need to be improved to meet the implementation of good GMP, since it has many critical and major deviations that need to be enhanced in terms of buildings and production processes. Based on the observations, it shows that there are 20 minor findings, 30 major findings, 28 serious findings, and 30 critical findings that are found. Deviations in the SEM center is categorized as D grade, so they are not feasible for a production process.
Analisis Risiko Rantai Pasok Daging Sapi di Masa Pandemi Covid 19 Studi Kasus: DKI Jakarta Zulmaneri Zulmaneri; Afdha Yulistia; Nunuk Adiarni
Sharia Agribusiness Journal Vol 1, No 1 (2021)
Publisher : Program Studi Agribisnis UIN Syarif Hidayatullah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (793.443 KB) | DOI: 10.15408/saj.v1i1.20532

Abstract

As a commodity for fulfilling community nutrition, beef should be guaranteed continuous availability to meet the needs of consumers in the DKI Jaya area which is recorded as the highest absorbent of beef in Indonesia. The Procurement of beef is supplied in the form of livestock and imported carcasses by meeting the requirements. This function is carried out by Dharma Jaya regional company that specializes in the beef supply industry. Since January 2019, DKI Jakarta is recorded as the epicenter of the spread of pandemic Covid-19. This study objectives are (1) to identify the risks that can occur in the conditions of the Covid-19 pandemic in each business process chain (2) to analyze the mapping risk by using a risk matrix chart and (3) providing suggestions for priority risk mitigation actions that can be done. The results showed a delay in supply due to large-scale social restrictions, low implementation of sanitation and hygiene, physical distancing and lack of discipline in the use of personal equipment. In Risk mapping was located in quadrants 1 and 2 with mitigation by supervising every business process chain, giving training and improving sanitation and hygiene. Keywords: Risk, Pareto diagram, Risk Matrix Chart, Risk Mitigation  ABSTRAK Sebagai komoditas pemenuhan gizi masyarakat, daging sapi perlu dijamin ketersediaannya secara terus menerus untuk memenuhi kebutuhan konsumen di wilayah DKI Jaya yang tercatat sebagai penyerap daging sapi tertinggi di Indonesia. Pengadaan daging sapi dipasok dalam bentuk ternak dan karkas impor dengan memenuhi persyaratan. Fungsi ini dijalankan oleh perusahaan daerah Dharma Jaya yang bergerak di bidang industri penyediaan daging sapi. Sejak Januari 2019, DKI Jakarta tercatat sebagai episentrum penyebaran pandemi Covid-19. Tujuan penelitian ini adalah (1) mengidentifikasi risiko yang dapat terjadi pada kondisi pandemi Covid-19 di setiap rantai proses bisnis (2) menganalisis pemetaan risiko dengan menggunakan diagram matriks risiko dan (3) memberikan saran prioritas tindakan mitigasi risiko yang bisa dilakukan. Hasil penelitian menunjukkan keterlambatan pasokan karena pembatasan sosial skala besar, penerapan sanitasi dan higiene yang rendah, jarak fisik dan kurangnya disiplin dalam penggunaan peralatan pribadi. Pada Risk mapping terletak pada kuadran 1 dan 2 dengan mitigasi dengan mengawasi setiap rantai proses bisnis, memberikan pelatihan dan peningkatan sanitasi dan hygiene. Kata Kunci : Risiko, Diagram Pareto, Diagram Matriks Risiko, Mitigasi Risiko