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.
References
Afrianto, E. (2008). Pengawasan mutu bahan/produk pangan. In Jakarta: Departemen Pendidikan Nasional.
Asikin, A. N., & Kusumaningrum, I. (2017). Karakteristik ekstrak protein ikan gabus berdasarkan ukuran berat ikan asal DAS Mahakam Kalimantan Timur. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(1), 137. https://doi.org/10.17844/jphpi.v21i1.21462
Badan Standarisasi Nasional. (1999). Pedoman penyusunan rencana sistem analisa bahaya dan pengendalian titik kritis (HACCP). BSN.
Bhunia, K., Sablani, S. S., Tang, J., & Rasco, B. (2013). Migration of chemical compounds from packaging polymers during microwave, conventional heat treatment, and storage. Comprehensive Reviews in Food Science and Food Safety, 12(5), 523–545.
Citraresmi, A. D. P., & Wahyuni, E. E. (2018). Implementation of hazard analysis and critical control point (HACCP) in dried anchovy production process. International Conference on Green Agro-Industry and Bioeconomy. IOP Publishing Series: Earth and Environmental Science, 131, 12021.
Cutting, C. L., & Spencer, R. (1968). Fish and fish products. In Quality Control in the Food Industry V2 (In Herschd, Vol. 2). Academic Press.
Dewi, L. M. (2015). Evaluasi bahaya mikrobiologi pada ayam goreng laos melalui prinsip HACCP di Instalasi Gizi RS PKU Muhammadiyah Surakarta. Universitas Muhammadiyah Surakarta.
Handayani, T. (2012). Kajian sistem keamanan pangan untuk industri jasa boga. Institut Pertanian Bogor.
Maisur, W. A. (2019). Pengaruh jenis ikan air tawar berbeda terhadap karakteristik mutu kerupuk amplang ikan. Jurnal Agroindustri Halal, 5(2), 151–160.
Mead, G. C. (2000). HACCP in primary processing: poultry. In HACCP in the Meat Industry (pp. 123–153). Woodhead. https://doi.org/10.1533/9781855736443.2.123
Muhandri, T., & Kadarisman, D. (2012). Sistem jaminan mutu industri pangan. IPB PRESS.
Najah, Z., & Putri, N. A. (2019). a Review of hazard analysis and critical control points implementation in amplang processing. Food ScienTech Journal, 1(1), 54. https://doi.org/10.33512/fsj.v1i1.6187
Novotny, L., Dvorska, L., Lorencova, A., Beran, V., & Pavlik, I. (2004). Fish: A potential source of bacterial pathogens for human beings. Veterinarni Medicina, 49(9), 343–358. https://doi.org/10.17221/5715-VETMED
Pratidina, G. E., Santoso, H., & Prastawa, H. (2019). Perancangan sistem hazard analysis critical control point (HACCP) dan sistem jaminan halal di UD Kerupuk Ikan Tenggiri Dua Ikan Jepara. Industrial Engineering Online Journal, 7(4).
Renosori, P., Ceha, R., & Utari, R. (2017). Upaya meningkatkan pengendalian kualitas keamanan pangan UKM melalui penerapan prinsip hazard analysis & critical control points (HACCP). Prosiding SNaPP: Sains, Teknologi, 3(1), 217–224.
Sadek, N. F. (2010). Penerapan sistem HACCP (hazard analysis critical control point) pada warung tegal dan pembuatan modul pelatihannya sebagai salah satu bentuk CSR (corporate social responsibility) PT Bintang Toedjoe Jakarta. Institut Pertanian Bogor.
Schothorst, M. Van. (2004). A simple guide to understanding and applying the hazard analysis critical control point concept. ILSI Europe Concise Monograph Series, 23.
Standar Nasional Indonesia. (2013). SNI Ikan Segar. 1–15.
Sutrisno, A., Basith, A., & Wijaya, N. H. (2016). Analisis strategi penerapan sistem manajemen keamanan pangan HACCP (hazard analysis and critical control points) di PT. Sierad Produce Tbk. Parung. Jurnal Manajemen Dan Organisasi, 4(2), 73–90.
Tzouros, N. E., & Arvanitoyannis, I. S. (2000). Implementation of hazard analysis critical control point (HACCP) system to the fish/seafood industry: A review. Food Reviews International, 16(3), 273–325. https://doi.org/10.1081/FRI-100100290
Ubaoji, K. I., & Orji, V. U. (2016). A review on acrylamide in foods: Sources and implications to health. Mgbakoigba: Journal of African Studies, 6(1).
Wardani, A. K., Nuridja, I. M., & Meitriana, M. A. (2015). Efektivitas pelaksanaan quality control pada bagian produksi PT Indohamafish di Pengambengan. Jurnal Pendidikan Ekonomi Undiksha, 5(1).
WHO & FAO. (2009). Codex alimentarius. WHO-FAO.
Wicaksani, A. L., & Adriyani, R. (2018). Penerapan HACCP dalam proses produksi menu daging rendang di inflight catering. Media Gizi Indonesia, 12(1), 88. https://doi.org/10.20473/mgi.v12i1.88-97
Copyright (c) 2021 Suherman, Assalam Umar Abdurahman, Muthi’ah Nur Fadlilah, Shalahudin Nur Ayyubi, Anisa Witri Sofiarani
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors send the manuscript with the understanding that if accepted for publication, the copyright of the article belongs to the authors and retains publishing rights without restriction. More...
