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All Journal G-Tech : Jurnal Teknologi Terapan
Novita Lizza Anggraini
Institut Teknologi Kalimantan, Indonesia
Computer Science & IT Decision Sciences, Operations Research & Management Energy Engineering

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The Implementation of Hazard Analysis Critical Control Points in the Amplang Production Process at UMKM X, Balikpapan Anis Rohmana Malik; Novita Lizza Anggraini; Mayati Isabella; Adiek Astika Clara Sudarni
G-Tech: Jurnal Teknologi Terapan Vol 8 No 2 (2024): G-Tech, Vol. 8 No. 2 April 2024
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/gtech.v8i2.4145

Abstract

Background: Amplang is a snack made primarily from fish and is usually given as souvenirs to tourists, especially in Balikpapan. The process of making amplang involves a fairly long process, that might lead to bacterial growth if not handled correctly. Therefore, Hazard Analysis and Critical Control Point is one of the methods that can be used to prevent food contamination. Purpose: The purpose of this research is to assess the Hazard Analysis and Critical Control Point implementation in the production process of amplang by Micro, Small, and Medium Enterprises of X in Balikpapan. Method: This research is qualitative in nature with a case study approach. The informants in this study were the owners and employees of Micro, Small, and Medium Enterprises of X who are responsible for the amplang production process from fish meat storage to packaging. Results and Discussion: The formulation of the Hazard Analysis and Critical Control Point stages indicates that the critical point is in the fish meat grinding process. Based on the bacterial testing results at each stage of amplang production in Micro, Small, and Medium Enterprises of X, it meets the requirements of SNI 7763:2013. Micro, Small, and Medium Enterprises of X has implemented the Hazard Analysis and Critical Control Point system effectively. To maintain and improve the existing conditions, it is recommended that the owner chooses suppliers of fresh fish raw materials who also implement food safety and personal hygiene systems. The production facility layout should be organized according to the 5R/5S principles to prevent contamination of raw materials and ensure the safety of Micro, Small, and Medium Enterprises of X workers.
Analisis Faktor Risiko Ergonomi terhadap Keluhan Musculoskeletal Disorders (MSDs) Pekerja Kurnia Lurik Sewon Bantul Daerah Istimewa Yogyakarta (DIY) Novita Lizza Anggraini; Nur Arfian; Santosa Budiharjo
G-Tech: Jurnal Teknologi Terapan Vol 8 No 3 (2024): G-Tech, Vol. 8 No. 3 Juli 2024
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/gtech.v8i3.4712

Abstract

Keselamatan dan kesehatan kerja (K3) pada usaha kerja menengah (UKM) sangat dibutuhkan karena hampir 70% UKM di Indonesia tidak mengetahui keselamatan dan kesehatan kerja (K3). Penyakit akibat kerja (PAK) pada pekerja tenun yaitu keluhan Muskuloskeletal Disorders (MSDs). Tujuan penelitian ini adalah untuk menganalisis faktor ergonomi yang mengakibatkan keluhan MSDs pada pekerja. Penelitian ini menggunakan metode kuantitatif dengan jenis penelitian observasional analitik menggunakan rancangan cross sectional. Jumlah responden yaitu 30 responden. Metode Rapid Entire Body Assessment (REBA) digunakan dalam menilai postur kerja, metode Nordic Body Map (NBM) digunakan dalam penilaian kelelahan kerja (subjektif), Laktat Analisis digunakan dalam mengukur kelelahan kerja (objektif). Hasil penelitian menunjukkan bahwa postur kerja, kelelahan kerja (subjektif), kelelahan kerja (objektif) berisiko tinggi timbulnya keluhan MSDs sedangkan masa kerja dan durasi kerja mengakibatkan risiko terhadap pengorganisasian.
Co-Authors Adiek Astika Clara Sudarni Anis Rohmana Malik Mayati Isabella Nur Arfian Santosa Budiharjo