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All Journal Jurnal Teknologi Pangan dan Industri Perkebunan
Mar’ie Sirajuddin, Muhammad
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Agriculture, Biological Sciences & Forestry

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i1.1431

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 Pengemasan Produk Susu Pasteurisasi di UMKM X di Kota XX Luthfi Khairunnisa, Hanindya; Mar’ie Sirajuddin, Muhammad
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 1 (2023)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i1.1432

Abstract

Pasteurized milk is a process of killing pathogenic bacteria that may still be present in milk and some other bacteria can still survive. The purpose of cooling milk is to prevent microbes that destroy milk from developing, so that milk does not experience defects in a relatively short time. Decay microbes cannot grow and develop at a temperature of 3-100°C. Defects in the packaging of pasteurized milk products in X SMEs are one of the problems that need to be observed for further analysis regarding the causes of the problems that occur so that process improvements can be made to minimize losses experienced by X SMEs as a result of packaging defects. Writing a practical work report with the title Packaging Evaluation of Pasteurized Milk Products at MSME X aims to analyze the number of packaging defects in pasteurized milk products, analyze the factors that cause packaging defects that occur and provide evaluation solutions or suggestions to minimize the level of defects and improve the quality of the packaging. pasteurized milk products in SMEs X. The methods used for data collection are direct observation, interviews, and literature study. Solving problems in this practical work using Pareto Diagrams and Fishbone Diagrams. The results of the observation of packaging defects of pasteurized milk products using the Pareto Diagram analysis method show that the average results of the analysis of defects in pasteurized milk packaging in UMKM X occur in dented bottles with a value of 52%. Fishbone diagram analysis shows the factors that cause defects in the packaging of pasteurized milk products which are influenced by human factors, materials, methods, and the environment.
Evaluasi Penerapan Cara Produksi Pangan Yang Baik Untuk Industri Rumah Tangga (CPPB-IRT) Pada Produksi Susu Pasteurisasi Di UMKM X, Magetan Rianda Toni, Denna; Mar’ie Sirajuddin, Muhammad
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 1 (2023)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i1.1433

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 Ayu Pradnya Paramitha, Dyah Luthfi Khairunnisa, Hanindya Rianda Toni, Denna