Novian, Novian Aidil Fitrianto (2026) Integrasi Statistical Process Control (SPC) Dalam Sistem HACCP untuk Monitoring Critical Control Point Di Dapur Makan Bergizi Gratis SPPG Kandangrejo. Other thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Program Makan Bergizi Gratis (MBG) menuntut jaminan keamanan pangan pada skala produksi massal, sementara pendekatan HACCP konvensional bersifat reaktif karena hanya menilai kesesuaian terhadap batas kritis tanpa memantau variasi proses. Penelitian ini mengintegrasikan HACCP dengan Statistical Process Control (SPC) pada dapur SPPG Kandangrejo dengan cara memosisikan batas kritis HACCP sebagai batas spesifikasi teknik (LSL/USL) dalam kerangka SPC. Analisis bahaya dan decision tree mengidentifikasi 10 Critical Control Point (CCP) yang tersebar pada enam tahapan proses produksi. Empat parameter suhu bersifat kuantitatif dan dianalisis lebih lanjut, yaitu suhu pemasakan sayuran, suhu pemasakan bahan baku utama, suhu masakan sebelum masuk foodtray, dan suhu dalam box distribusi. Data diambil selama lima hari (4–8 Mei 2026) sebanyak 25 subgrup berukuran lima pengamatan untuk tiap parameter (n = 125). Uji normalitas Kolmogorov–Smirnov menunjukkan seluruh data terdistribusi normal (p > 0,05), dan peta kendali X̄–R menunjukkan keempat parameter berada dalam kondisi terkendali secara statistik tanpa titik di luar batas kendali maupun pola non-acak. Analisis kapabilitas menghasilkan Cp/Cpk berturut-turut sebesar 8,29/4,14 untuk pemasakan sayuran; 10,69/10,67 untuk pemasakan bahan baku utama; 1,16/1,13 untuk pendinginan sebelum foodtray; dan 1,58/1,36 untuk suhu dalam box. Tahap pendinginan merupakan proses dengan kapabilitas aktual terendah sehingga menjadi prioritas perbaikan. Hasil ini divalidasi melalui uji organoleptik pada 26 kelompok penerima manfaat dengan skor rata-rata 4,12 dari 5 (kategori sangat baik). Model integrasi yang dihasilkan berupa sistem peringatan dini berbasis data kuantitatif yang dilengkapi SOP monitoring dan tindakan korektif terukur pada setiap CCP.
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The Free Nutritious Meals Programme (MBG) requires food safety assurance on a mass-production scale, whilst the conventional HACCP approach is reactive in nature as it merely assesses compliance with critical limits without monitoring process variations. This study integrates HACCP with Statistical Process Control (SPC) at the SPPG Kandangrejo kitchen by positioning HACCP critical limits as technical specification limits (LSL/USL) within the SPC framework. Hazard analysis and decision trees identified 10 Critical Control Points (CCPs) spread across six stages of the production process. Four temperature parameters were quantitative and analysed in further detail, namely the cooking temperature of vegetables, the cooking temperature of the main raw ingredients, the temperature of the cooked food before being placed in foodtrays, and the temperature inside the distribution box. Data were collected over five days (4–8 May 2026), comprising 25 subgroups of five observations each for each parameter (n = 125). The Kolmogorov–Smirnov normality test indicated that all data were normally distributed (p > 0.05), and the X̄–R control chart showed that all four parameters were statistically under control, with no points outside the control limits or non-random patterns. Capability analysis yielded Cp/Cpk values of 8.29/4.14 for vegetable cooking; 10.69/10.67 for cooking of the main ingredients; 1.16/1.13 for cooling prior to the foodtray; and 1.58/1.36 for temperature inside the box. The cooling stage is the process with the lowest actual performance and is therefore a priority for improvement. These findings were validated through organoleptic testing involving 26 groups of beneficiaries, yielding an average score of 4.12 out of 5 (classified as ‘very good’). The resulting integration model takes the form of a quantitative data-based early warning system, supplemented by standard operating procedures (SOPs) for monitoring and measurable corrective actions at each Critical Control Point (CCP).
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | Makan Bergizi Gratis, HACCP, Kapabilitas Proses, Keamanan Pangan, Peta Kendali, Satuan Pemenuhan Pelayanan Gizi, SPC Free Nutritious Meals, HACCP, Process Capability, Food Safety, Control Charts, Nutritional Service Delivery Unit, SPC |
| Subjects: | T Technology > TS Manufactures > TS156 Quality Control. QFD. Taguchi methods (Quality control) T Technology > TS Manufactures > TS176 Manufacturing engineering. Process engineering (Including manufacturing planning, production planning) |
| Divisions: | Faculty of Industrial Technology and Systems Engineering (INDSYS) > Industrial Engineering > 26201-(S1) Undergraduate Thesis |
| Depositing User: | Novian Aidil Fitrianto |
| Date Deposited: | 31 Jul 2026 00:57 |
| Last Modified: | 31 Jul 2026 00:57 |
| URI: | http://repository.its.ac.id/id/eprint/140072 |
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