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All Journal Jurnal Teknologi Pangan dan Industri Perkebunan
Muhammad Mar'ie Sirajuddin
Universitas Ahmad Dahlan
Agriculture, Biological Sciences & Forestry

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Observasi Penerapan Sanitasi dan Higiene Karyawan pada Produksi Susu Pasteurisasi di UMKM X di Kota XX Dyah Ayu Pradnya Paramitha; Muhammad Mar'ie Sirajuddin
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 1 (2023)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (620.702 KB) | DOI: 10.58466/lipida.v3i1.659

Abstract

Sanitation and hygiene are one of the important requirements in maintaining food quality and safety in order to produce a product that is safe, healthy and clean. Therefore, to maintain the quality and safety of pasteurized milk products, it is necessary to observe the implementation of employee sanitation and hygiene in the processing of pasteurized milk products at MSME X. The data collection method used to analyze the problem is using data collection techniques using observation, interviews, and literature studies. The problem solving methodology uses the 2012 CPPB-IRT and fishbone diagrams. The results of the analysis show that the application of the principles of sanitation and hygiene for pasteurized milk production employees at MSME X is quite good. Then, after further observation, it was concluded that the things of particular concern were the work clothes and environmental maintenance. For the sanitation of buildings and facilities, the matter of concern is in terms of waste and also building construction such as floors, walls and ventilation. In terms of equipment sanitation, attention is paid to the order in which production equipment is placed. Therefore, it is necessary to improve and implement better sanitation and hygiene for employees of the pasteurized milk production process at MSME X.
EVALUASI PENERAPAN CARA PRODUKSI PANGAN YANG BAIK UNTUK INDUSTRI RUMAH TANGGA (CPPB-IRT) PADA PRODUKSI SUSU PASTEURISASI DI UMKM X, MAGETAN Denna Rianda Toni; Muhammad Mar'ie Sirajuddin
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 1 (2023)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (602.751 KB) | DOI: 10.58466/lipida.v3i1.663

Abstract

Pasteurized milk can be a medium for the growth of microorganisms or other contamination, if the handling processing, and storage processes are not good. Therefore, it is necessary to evaluate Good Food Production Methods for Home Industries (CPPB-IRT) on pasteurized milk production in UMKM X in order to determine the quality assurance system and food safety for the food processing industry that has been set by government regulations. The purpose of this practical work is to find out the application of CPPB IRT in UMKM X in the production of pasteurized milk. The data were obtained by interview, observation, documentation, literature study, and check sheet methods. Then the data obtained were categorized according to their suitability and an analysis of the non-conformance aspects was carried out using a Pareto diagram. Based on the analysis that has been carried out, it is known that in the pasteurized milk production process in UMKM X are deviations from the application of CPPB-IRT aspects in 11 aspects of 14 aspects. Of the 11 aspects, there are 53 discrepancies. Based on the results of the analysis using Pareto diagrams, it is known that the cause of the problem of CPPB-IRT incompatibility in UMKM X in the production of pasteurized milk comes from the aspects of buildings and facilities; hygiene facilities and activities; and process control. X in pasteurized milk production is at IRTP level IV (four)
Co-Authors Denna Rianda Toni Dyah Ayu Pradnya Paramitha