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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Techno.Com: Jurnal Teknologi Informasi Jurnal Keteknikan Pertanian Tropis dan Biosistem Journal of Agritechnology and Food Processing Agroindustrial Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Subara, Deni
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Public Health Social Sciences Other

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Journal : Journal of Agritechnology and Food Processing

 1 
From Tradition to Transformation: A Scientific Blueprint for Safer Tofu in Bandar Lampung Subara, Deni; Kumala, Reza; Sylvia, Teny
Journal of Agritechnology and Food Processing Vol 5, No 1 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i1.32978

Abstract

Tofu is an affordable, ubiquitous protein source, but its production, especially in small and medium-sized enterprises (SMEs) using traditional methods, presents significant microbiological risks. To address these risks, we analyzed the production process of a local producer, "tahu SMS" in Bandar Lampung, using the Hazard Analysis and Critical Control Point (HACCP) system. Our investigation identified 23 biological, chemical, and physical hazards and established five critical control points (CCPs) at the filtering, coagulation, printing, and packaging stages. The primary outcome is a producer-specific HACCP plan detailing critical limits, monitoring protocols, and corrective actions. This study provides a practical framework for "tahu SMS" to improve food safety and offers a replicable model for integrating scientific safety principles into traditional tofu production 
HACCP System Design and GMP/SSOP Evaluation for Meatball Production: A Case Study at Bakso Solo Jatimulyo Bukit, Kamelia Zuchri; Laksono, Untung Trimo; Subara, Deni
Journal of Agritechnology and Food Processing Vol 5, No 2 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i2.37563

Abstract

This study assesses GMP and SSOP compliance and develops a HACCP plan based on SNI 01-4852-1998 for meatball production at Bakso Solo Jatimulyo. Using a descriptive qualitative approach, we evaluated the implementation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP). The facility scored 82% for GMP compliance but only 49.1% for SSOP implementation. Furthermore, the study identified primary biological, chemical, and physical hazards requiring control. Consequently, operators should monitor all production activities, specifically the cooking stage, which serves as a Critical Control Point (CCP).Keywords: critical control point; GMP; HACCP; Meatball
Co-Authors Aditya Wahyu Nugraha Afifah, Amalia Andhik Ampuh Yunanto Asrol, Muhammad Bukit, Kamelia Zuchri Devita, Wilda Harlia Endo Pebri Dani Putra Kumala, Reza Laksono, Untung Trimo Larassati, Dyah Putri Noveliska Br Sembiring, Noveliska Br Pinem, Holan Pindon Pratama, Borneo Satria Rukmana, Fitri Hardiyanti Sariati Sariati, Sariati Sylvia, Teny Teguh Wiyono Thamrin, Elfa Susanti Tri Hadiah Muliawati, Tri Hadiah Wijayani, Rizky Aden Yunira, Eka Nur'azmi