Penerapan WISE, GMP, dan Prinsip HACCP untuk Perbaikan Proses Produksi pada Industri Kecil Pengolahan Tahu (Studi Kasus: UMKM X)

Nurafifah, Dianda (2021) Penerapan WISE, GMP, dan Prinsip HACCP untuk Perbaikan Proses Produksi pada Industri Kecil Pengolahan Tahu (Studi Kasus: UMKM X). Undergraduate thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

UMKM yang bergerak di sektor pangan dalam menyelenggarakan proses produksi pangan wajib menjamin keamanan pangan dan keselamatan kerja. Namun saat ini keselamatan dan kesehatan kerja (K3) serta keamanan pangan masih sering dikelola dengan buruk oleh UMKM. UMKM X adalah salah satu UMKM yang memproduksi tahu di Surabaya. UMKM X tersebut masih menggunakan cara produksi tradisional serta belum memperhatikan keselamatan kerja dan standar keamanan pangan dengan baik. Sehingga pada penelitian ini dilakukan evaluasi menggunakan daftar periksa WISE-GMP dan prinsip HACCP untuk memberikan rekomendasi perbaikan sistem kerja yang memenuhi K3 dan keamanan pangan. Hasil penilaian daftar periksa WISE-GMP diolah dengan bantuan expert judgment menggunakan kuesioner AHP. Hasil menunjukkan terdapat delapan permasalahan utama yang perlu perbaikan yaitu program higiene karyawan, program higiene area kerja, fasilitas perlindungan karyawan, dokumen pencatatan bahan baku dan alur produksi, pelatihan dan pengawasan karyawan, kondisi langit-langit, lantai, dinding, ventilasi, dan pintu, kebersihan peralatan produksi, dan peralatan perpindahan material. Kemudian berdasarkan hasil evaluasi dengan prinsip HACCP terdapat empat titik kendali kritis/CCP yakni CCP-1 pada proses perebusan, CCP-2 dan CCP-3 pada proses penggumpalan, dan CCP-4 pada proses memasukkan tahu ke kaleng. Rekomendasi perbaikan yang diberikan berupa buku panduan perbaikan sistem kerja untuk usaha kecil menengah dalam pemenuhan K3 dan keamanan pangan. ================================================================================================ MSMEs engaged in the food sector in carrying out the food production process are required to ensure food security and work safety. However, currently occupational safety and health (OSH) and food safety are still often poorly managed by MSMEs. MSME X is one of the MSMEs that produces tofu in Surabaya. MSME X is still using traditional production methods and has not paid attention to work safety and food safety standards properly. So in this study an evaluation using the WISE-GMP checklist and the HACCP principle was carried out to provide recommendations for improving work systems that meet OSH and food safety. The results of the WISE-GMP checklist assessment were processed with expert judgment using the AHP questionnaire. The results show that there are eight main problems that need improvement, namely employee hygiene programs, work area hygiene programs, employee protection facilities, documents for recording raw materials and production flows, employee training and supervision, conditions of ceilings, floors, walls, ventilation, and doors, cleanliness of production equipment, and material transfer equipment. Then based on the results of the evaluation using the HACCP principle, there are four critical control points/CCPs, namely CCP-1 in the boiling process, CCP-2 and CCP-3 in the coagulation process, and CCP-4 in the process of putting tofu into cans. The improvement recommendations are in the form of guidebook for improving the work system of small and medium enterprises in fulfilling OSH and food safety

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: UMKM, Keselamatan dan Kesehatan Kerja (K3), Keamanan Pangan, WISE, GMP, HACCP , MSMEs, Occupational Safety and Health (OSH), Food Safety, WISE, GMP, HACCP
Subjects: T Technology > T Technology (General) > T55 Industrial Safety
Divisions: Faculty of Industrial Technology and Systems Engineering (INDSYS) > Industrial Engineering > 26201-(S1) Undergraduate Thesis
Depositing User: Dianda Nurafifah
Date Deposited: 14 Aug 2021 18:12
Last Modified: 14 Aug 2021 18:12
URI: https://repository.its.ac.id/id/eprint/86648

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