PENERAPAN SISTEM HACCP MELALUI IDENTIFIKASI BAHAYA DAN PENENTUAN TITIK KENDALI KRITIS PRODUK TUTUG ONCOM INSTAN DI UMKM TASIKMALAYA (Implementation of HACCP System Through Hazard Identification and Determination of Critical Control Points of Instant Tutug Oncom Product at UMKM Tasikmalaya) - Maerani Maerani; Gustira Endah Aprianti; Rini Harningsih (Jurnal Sains dan Teknologi Pangan, 2023)
Tutug oncom merupakan pangan olahan khas Tasikmalaya yang terbuat dari oncom dan dicampur dengan berbagai rempah-rempah. Namun, berdasarkan survey di pasaran ditemukan beberapa produk tutug oncom instan yang belum memenuhi standar keamanan pangan, seperti belum tersertifikasi P-IRT atau BPOM, dan tidak terdapat tanggal kadaluwarsa serta fasilitas produksi yang dinilai belum menerapkan standar keamanan pangan. Tujuan penelitian ini adalah untuk mengidentifikasi bahaya dan menentukan titik kendali kritis selama proses produksi tutug oncom instan. Penelitian dilakukan dengan 3 tahap, meliputi identifikasi, pengumpulan dan pengolahan data yang dihasilkan melalui pendekatan wawancara, observasi, serta analisis terhadap data yang dihasilkan. Berdasarkan hasil pengamatan di lapangan, ditemukan beberapa penyimpangan terhadap aspek SSOP dan GMP, yaitu pencegahan kontaminasi silang, higiene karyawan, program sanitasi ruangan dan peralatan produksi, serta fasilitas produksi (bangunan). Analisis identifikasi bahaya menunjukkan terdapat potensi bahaya fisik, kimia, dan biologi selama proses produksi. Potensi bahaya fisik dimungkinkan berasal dari rambut karyawan, debu, dan serangga, sedangkan potensi bahaya kimia berasal dari residu pestisida dan aflatoksin. Potensi bahaya biologis dapat berasal dari karyawan serta mikroba patogen yang tersebar di udara. Titik kendali kritis (CCP) terdapat pada tahap penerimaan bahan baku dan tambahan, yakni berupa residu pestisida dari rempah-rempah dan aflatoksin dari oncom. Kata kunci: CCP, GMP, Identifikasi bahaya, SSOP, Tutug oncom Tutug oncom is a Tasikmalaya processed food made from oncom and mixed with various spices. However, based on market surveys, it was found several instant tutug oncom products did not satisfy with food safety standards, such as not being P-IRT or BPOM certified, and had no expiry date and production facilities that were considered not to have implemented food safety standards. This study aimed to identify hazards and determine critical control points during the instant tutug oncom production process. The research was carried out in 3 stages, including identification, collection and processing of the resulting data through interview, observation and analysis of the resulting data. Based on the results of observation in the field, several deviations were found from the SSOP and GMP aspects, namely cross-contamination prevention, employee hygiene, room and production equipment sanitation program, and production facilities (building). Hazard identification analysis shows that there are potential physical, chemical and biological hazards during the production process. Physical potential hazards may come from employee hair, dust and insects, while chemical hazards may come from pesticide residues and aflatoxins. Potential biological hazards originated from employees and pathogenic microbes that are spread in the air. Critical control points (CCP) are found at the stage of receiving raw and additional materials, namely in the form of pesticide residues originating from spices and aflatoxin from oncom. Keywords: CCP, GMP, Hazard identification, SSOP, Tutug oncom