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ITS » Paper and Presentation » Teknik Kes &Keselaman Kerja - D4
Posted by taujack@its.ac.id at 18/12/2013 12:35:39  •  1566 Views


PERENCANAAN HAZARD ANALYSIS CRITICAL CONTROL POINT HACCP SEBAGAI SISTEM UNTUK MENJAMIN KEAMANAN PANGAN STUDI KASUS PG. WATOETOELIS

HAZARD ANALYSIS CRITICAL CONTROL POINT HACCP PLAN AS SYSTEM TO ASSURE FOOD SAFETY PG. WATOETOELIS CASE STUDY

Author :
PERMATASARI, MILA DITA ( 6507040055 )




ABSTRAK

Pabrik Gula Watoetoelis merupakan salah satu Badan Usaha Milik Negara BUMN yang bergerak di bidang industri makanan berupa gula. Proses pembuatan gula membutuhkan beberapa treatment seperti pemanasan heat-treatment penambahan larutan kimia phospat belerangSO2 Penelitian ini bertujuan untuk merencanakan sistem HACCP di PG. Watoetoelis. Metode penelitian yang dilakukan adalah mengerjakan urutan logis HACCP menentukan CCP berdasarkan pohon keputusan penentuan CCP dan mendokumentasikan HACCP Worksheet sesuai dengan SNI 01-4852-1998. susu kapurCaO penguapan pengkristalan dalam ruang hampa udara pengemasan dan lain sebagainya. Paparan kontaminasi selama produksi sangat mungkin terjadi baik langsung maupun tidak meliputi bahaya fisik kimia dan biologi. HACCP adalah suatu piranti untuk menilai bahaya dan menerapkan sistem pengendalian dan memfokuskan pada pencegahan daripada mengandalkan sebagian besar pengujian produk akhir. Dari hasil perencanaan yang telah disusun bahaya-bahaya potensial yang teridentifikasi meliputi bahaya fisik berupa kontaminan partikel - partikel kerikil tanah plastik dan gumpalan flokulan. Bahaya kimia yang terkandung selama proses meliputi kontaminan pestisida CaO SO2 dan flokulan. Bahaya biologis yang teridentifikasi berdasarkan studi literatur yang ada pada raw material dan selama proses meliputi bakteri Leuconostoc mesenteroides Bacillus laterosporus Arthobacter simplex Propioni bacterium pentosaceum Bacillus fermus Brevibacterium incertum Kurthia bensonii Micreobacterium lacticum Alkaligenes recti Actinomyces humiferus Clostridium tertium Bacillus sphaericus Pseodomonas alkaligenes dan Bacillus fasticliosu. CCP yang ditetapkan sebanyak 15 buah yaitu bahan baku tebu proses preparasi ekstraksi penimbangan nira mentah pemanasan pendahuluan I defekasi I defekasi II sulfitasi pemanasan pendahuluan II sedimentasi filtrasi pemanasan pendahuluan III sulfitasi nira kental sentrifugasi pengeringan dan penimbangan gula. Critical Limit yang disusun menggunakan parameter kritis yang meliputi kondisi fisik tebu kondisi fisik nira suhu waktu kadar phosphat pH zat kimia dan kondisi fisik gula.


ABSTRACT

Watoetoelis Sugar Factory is one of the State-Owned Enterprises SOEs in the food industry in the form of sugar. Sugar manufacturing process takes several treatments such as heating heat - treatment the addition of chemical solutions phosphate sulfur SO2 This study aims to plan a HACCP system in PG. milk of lime CaO evaporation crystallization in vacuum packaging and so forth. Exposure to contamination during production is very likely happened either directly or indirectly including physical chemical and biological. HACCP is a tool to assess hazards and implement control systems and focus on prevention rather than relying mostly on testing the final product. Watoetoelis. From the results of the planning that had been developed the potential hazards identified include physical hazards of the contaminant particles - particles of gravel soil plastic and clumps of flocculants. The chemical hazards during the process contaminants include pesticides CaO SO Methods of research which is done is working in logical sequence determine CCPs based on the determination of CCP decision tree and document the HACCP Worksheet accordance with SNI 01-4852-1998. 2 Key words HACCP CCP critical limits Leuconostoc mesenteroides and flocculants. Biological hazards identified on the basis of existing literature on the raw material and during the process include the bacteria Leuconostoc mesenteroides Bacillus laterosporus Arthobacter simplex Propioni pentosaceum bacterium Bacillus fermus Brevibacterium incertum Kurthia bensonii Micreobacterium lacticum Alkaligenes recti Actinomyces humiferus Clostridium tertium Bacillus sphaericus Pseodomonas alkaligenes and Bacillus fasticliosu. CCPs are defined as many as 15 pieces namely the raw material sugarcane the preparation process of extraction the weighing of raw sap heating preliminary I defecation I defecation II sulfitasi preliminary heating II sedimentation filtration heating preliminary III viscous sap sulfitasi centrifugation drying and weighing the sugar. Critical Limit is compiled using the critical parameters that include the physical condition of sugarcane sap physical condition temperature time levels of phosphate pH chemicals and conditions physical sugar.



KeywordsHACCP; CCP; critical limit; Leuconostoc mesenteroides
 
Subject:  sistem kontrol
Contributor
  1. Rona Riantini, S.T., M.Sc.
  2. Dewi Kurniasih, S.K.M., M.KES.
Date Create: 18/12/2013
Type: Text
Format: PDF
Language: Indonesian
Identifier: ITS-paper-65011300003081
Collection ID: 65011300003081
Call Number: 629.895 Per p


Source
Paper and Presentation of healt and safety engineering 629.895 Per p, 2013

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Copyright @2013 by ITS Library. This publication is protected by copyright and per obtained from the ITS Library prior to any prohibited reproduction, storage in a re transmission in any form or by any means, electronic, mechanical, photocopying, reco For information regarding permission(s), write to ITS Library




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