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All Journal Tibuana : Journal of Applied Industrial Engineering Journal of Manufacturing in Industrial Engineering & Technology
Adiaksa, Fitrah Thoriq
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Computer Science & IT Decision Sciences, Operations Research & Management Industrial & Manufacturing Engineering Public Health Other

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Tingkat Pemahaman 7 Prinsip HACCP pada Pelaku UMK Makanan dan Minuman Kecamatan Kenjeran Kota Surabaya Saputro, Andre Ridho; Adiaksa, Fitrah Thoriq; Putra, Andhika Cahyono
Journal of Manufacturing in Industrial Engineering & Technology Vol 2 No 2 (2023): Journal of Manufacturing in Industrial Engineering & Technology
Publisher : Universitas Muhammadiyah Surabaya Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/mine-tech.v2i2.23598

Abstract

Kenjeran is one of the sub-districts in the city of Surabaya. The majority of local residents' livelihoods are as food and beverage SME. To maintain food quality and safety, an analysis is needed to identify the dangers that exist during the process of making food or beverage products and provide recommendations for developing a food safety system, namely through the HACCP (Hazard Analysis and Critical Control Point) system. There are 7 main principles that exist in the HACCP system which consists of 24 questions distributed to MSME actors in Kenjeran District, Surabaya City. Validation and reliability tests were carried out on each question item using the Cronbach's alpha method. Based on the results of descriptive statistical analysis using the mean (average) and mode methods, it can be concluded that the value produced in the analysis dominates number 3 and the highest average value is found in principle 6 with an average of 3.16. From this average value, it can be interpreted that the level of understanding of MSME actors in Kenjeran District, Surabaya City is quite understanding or often enough in checking and cleaning raw materials, production processes and workers in the production environment. There are several principles that have a low average value, namely principle 1 of 2.87 and principle 5 of 2.89, meaning that it can be said that the level of understanding of SME actors in Kenjeran District, Surabaya City is somewhat lacking. Improvements that can be made are by conducting training and counseling regarding the HACCP system which must be followed by all SME actors, whether from Kenjeran District or other sub-districts in the city of Surabaya, as well as increasing government regulations regarding increasing resources to prepare SME actors who are better prepared.
Design of Fermentation Machine With Work System Evaluation Using Fishbone Diagram Method in Surabaya MSMES Cahyono Putra, Andhika; Saputro, Andre Ridho; Kusnanto, Hadi; Estiasih, Soffia Pudji; Adiaksa, Fitrah Thoriq
Tibuana Vol 9 No 02 (2026): Tibuana
Publisher : UNIPA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/tibuana.9.02.11616

Abstract

Tempeh fermentation process in Micro, Small and Medium Enterprises (MSMEs) in Surabaya is generally still carried out conventionally, without the support of tools that are able to control the temperature and fermentation environment stably. Process inefficiencies and product quality irregularities are the main problems that business actors often face. This research aims to design a tempeh fermentation machine based on working system evaluation using the Fishbone Diagram method as an effort to develop appropriate technology. The research method used was descriptive-qualitative with an engineering approach, which included observation, interviews and field studies of three tempeh MSMEs in Surabaya. The results of the Fishbone Diagram analysis show that the main factors causing inefficiency include irregular work methods, lack of technical knowledge, lack of fermentation equipment, and unsupportive working environmental conditions. Based on the results of this evaluation, an MSME scale fermentation machine was designed with automatic temperature control, a capacity of 10–15 kg per batch, and an ergonomic design. Trials show that the machine is able to maintain a stable fermentation temperature, produce tempe products with more consistent quality, and reduce the physical workload of business actors. This research shows that the work systems approach in technology design is able to produce solutions that are contextual, functional and adaptive to the needs of MSMEs. These findings contribute to the development of science and technology in the fields of food technology, work ergonomics, and production equipment innovation based on local needs.
Co-Authors Andhika Cahyono Putra Andre Ridho Saputro Estiasih, Soffia Pudji Hadi Kusnanto