Identifikasi HACCP (hazard analysis critical control point) pada UKM amplang ikan bandeng di Kalimantan

Identification of HACCP (Hazard Analysis Critical Control Point) in the Amplang Milk Fish SMEs in Kalimantan

Abstract

Food SMEs are developing rapidly in Kalimantan, one of which is Amplang products. This processed fish product is a high protein food but is very susceptible to damage and high risk. Therefore, to improve food safety in the process of making amplang crackers, it is necessary to implement HACCP. The purpose of this research is to develop a HACCP system in one of the Amplang SMEs in Kalimantan so that it can produce products that are safe for consumption. The research method used was survey research by collecting data from interviews, field observations, and FGDs. The stages of the Amplang production process begin with the purchase of raw materials, frozen fish thawing, fish grinding, mixing, frying, drying and packaging. Based on the identification results there are 4 processes that become critical control points (CCP), namely thawing frozen fish, frying, drying and packaging. To minimize potential hazards, critical control points have been created for each CCP. By determining this critical point, SMEs can control the process so that the products produced have a good level of food safety.